- 1 pound smokes sausage (Kielbasa)
- 6 Tbspn chopped onion
- 1/2 Tbspn dried thyme
- 1 can Sauerkraut with juice
- 1/4 cup flour
- 1/2 tsp. black pepper
- 1 cup half and half
- 1,5 Tbsp. lemon juice
- 2 Tbsp chopped fresh parsley
3 cups milk
Chop the sausage coarsley
Transfer sausages and onion to a deep pan, and saute over medium heat until sausage is lightly browned.
On a small plate combine the flour, thyme, and pepper. Add to the sausages and brown all together about 5 minutes.
Add the milk and half and half all at once,, and cool, stirring again for 5 min. Add the Sauerkraut and its
juice and bring to boil. Taste for tartness, and add lemon juice, if desired. Add parsley and serve at once.