Sweet and Sour Bavarian Supper

Which day are we traditionally supposed to eat sauerkraut? I know it's around New Year's sometime, so I decided to make this today, to bring to work for dinner.

Sweet and Sour Bavarian Supper

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (12 oz.) jar Smucker's® Apple Jelly
• ¼ cup spicy brown mustard
• 2 tablespoons Pillsbury BEST® All Purpose Flour
• 2 pounds smoked kielbasa, cut diagonally into 1-inch pieces
• 1 (2 lb.) bag sauerkraut, rinsed and drained
• 1 (16 oz.) bag frozen onion, red and green bell pepper strips (3 cups)

Directions:
OVEN METHOD

1. HEAT oven to 375°F. Spray a 13 x 9 x 2-inch baking pan or 3-quart ovenproof casserole with no-stick cooking spray.
2. COMBINE apple jelly, mustard and flour in baking pan. Add kielbasa, sauerkraut, onions and peppers, mixing to combine.
3. BAKE uncovered 1 hour 15 minutes or until sauerkraut is tender and kielbasa is golden brown. Stir sauerkraut mixture to combine sauce and serve.

SLOW COOKER METHOD

1. SPRAY slow cooker with no-stick cooking spray.
2. COMBINE apple jelly, mustard and flour in cooker. Add kielbasa, sauerkraut, onions and peppers, mixing to combine.
3. COVER and cook on LOW for 5 to 6 hours (or on HIGH for 4 to 5 hours). Stir sauerkraut mixture to combine sauce and serve.

I can't tell you how glad I was to bring this dish to the Tidewater, because Tom definitely would not have appreciated it. The girls were very happy with it, and thought it was delicious. I was pleasantly surprised. The peppers and onions weren't overpowering, and even though I enjoy the sour of sauerkraut, it wasn't too sour. Definitely something I'd make again.