1.5 lbs of sausage (any kind)
2 lbs of sauerkraut (drained, but not rinsed)
1 lb bacon
1 medium onion
1 large can of tomato juice
Cut sausage into 2 - 3 inch lengths and cook slowly in water. Cooking slowly keeps the skins tender.
Fry the bacon to medium-crispy.
Chop the onion and saute in the bacon grease. Drain.
Butterfly the sausages once they're cool enough to handle.
Build by layers in a casserole or baking pan. Sauerkraut first, then onions, then bacon, and lastly the sausages, skin side up. Pour the tomato juice over everything. Bake at 350 for 1.5 hours, then stir to combine all ingredients. Put back in oven for up to 30 more minutes.
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