Smoked Sausage and Kraut served with cornbread wedges

This recipe is a repeat, but as all good things are, sometimes they're worth repeating!  Smoked Sausage and Kraut are one of those comfort food meals that I crave now and again.

2 lbs. smoked sausage (cubed or sliced)  I only use Conecuh Brand Smoked Sausage

32 oz. kraut, drained

lots of freshly ground black pepper

In a large skillet, over medium heat, add the sausage and cook until sausage is nicely browned.  

Add drained kraut and stir to combine and let the kraut heat through.  Add black pepper to taste.

The smoked sausage and kraut are excellent served with cornbread and mashed, fried, or boiled potatoes.

Instead of a round skillet of cornbread, I used my divided Lodge Cast Iron cornbread pan. 

1 cups of self-rising white cornmeal

1 cups buttermilk

2 T. bacon grease, melted (divided)

Preheat oven to 375 degrees.  Place the cornbread pan or skillet in the oven to preheat along with the oven.

In a medium mixing bowl, add cornmeal and then slowly stir in buttermilk until it's well blended.  Add 1 T. melted bacon grease and stir to combine.

Using a silicone brush, coat the sections of the cornbread pan with the remaining melted bacon grease.

Pour the batter into the skillet and bake until golden brown about 20 - 25 minutes. Remove from oven and let rest in skillet for a few minutes before turning out onto a serving plate.