Todd R. from outside Ann Arbor, MI, shares his delicious family recipe!
We live in a small farming community 10 miles from Ann Arbor, Michigan, and like most small farm towns we tend to still make many things ourselves. We make our own sauerkraut, sausage--blood, liver and several types of breakfast sausages. We also do our own butchering which is actually a big social "guy" event which calls for a lot of good food. This recipe makes a full turkey roaster oven full. What's best about this recipe is we use our own sauerkraut and sausage for the main ingredients. Enjoy!
Thank you Will R. for passing on this recipe to us.
2½ lbs penne pasta
4 lbs breakfast sausage
4 qts sauerkraut
2 (18-20 oz) cans of cream of mushroom soup
2 (10 oz) cans of mushrooms
1 onion (diced)
1 stick of butter
1 (18-20 oz) can of milk
2 cloves garlic (minced)
Brown sausage in a skillet and set aside. Cook pasta and set aside. Cook onion and garlic until translucent. Melt stick of butter.
In a turkey roasting oven, combine sausage, sauerkraut, cream of mushroom soup, mushrooms and garlic, milk and melted butter. Set turkey roaster on low and cook one hour. Add penne pasta 2½ hours before eating so noodles don't get soggy.