This recipe comes from Sen. Charles Grassley of Iowa, who says, “Our friend Jolene brought this to hour house for supper one night.” It apparently was so memorably the senator contributed it to the book, “Capitol Hill Cooks” (Taylor Trade Publishing, $26.95).
Polish Sausage Stew
1 (10.5 ounce) can cream of celery soup
1/3 cup light brown sugar
16 ounces sauerkraut, drained
2 pounds Polish sausage, cut in chunks
4 medium potatoes, peeled and cubed
1 cup chopped onion
1 cup shredded Monterey Jack cheese
Combine in a crock pot the soup, sugar and sauerkraut. Add the sausage, potatos and onion. Cook on low for 8 hours or on high for 4 hours. Skim off the fat and stir in the cheese just before serving.
Makes 4 to 6 servings.
From “Capitol Hill Cooks”