Ingredients:
➤ 2 Boar's Head Kielbasa sausages
➤ 6 12oz jars of organic sauerkraut
➤ 1 bunch Italian flat leaf parsley
➤ 20 cloves of garlic
➤ 1 tbsp Better Than Bouillon Beef Base
Directions:
Cut sausage into 1/2 inch coins and saute in a deep cast iron pan to render fat. Remove sausage into a bowl (leaving the fat). Drain and rinse sauerkraut then add to the pan with the fat and saute until moisture is cooked off. Add the bouillon base and mix. Add garlic and parsley and saute for 10-15 minutes. Add the sausage back into the pan and turn heat to simmer and cover for 5 minutes.
