One Dish Sauerkraut
|Canned sauerkraut||64 Ounce (2 cans, 32 ounce each)|
|Pork spareribs||1 Pound, cut into serving size pieces|
|Onion||1 Medium, diced|
|Hot italian sausage||1 Pound|
|Canned chicken broth||14 1⁄2 Ounce (1 can)|
|Tomato sauce||16 Ounce (2 cans, 8 ounce each)|
|Tomato paste||6 Ounce (1 can)|
|Mushrooms||12 Ounce (3 cans or jars, 4 ounce each)|
|Garlic||1 Clove (5 gm), mashed|
|Soy sauce||To Taste|
|Hot pepper sauce||1 Dash|
Rinse sauerkraut lightly and turn into large pan.
Saute ribs with onion in large skillet.
Add to sauerkraut.
Cook sausage until well browned.
Cut into bite-size pieces and add to pan along with remaining ingredients.
Cover and simmer until ribs are tender, about 45 minutes, stirring occasionally.