JOHN,

After a busy month on the campaign trail, I’m truly grateful to be spending a quiet Thanksgiving with my family.

I won’t take up too much of your time. I know there are turkey trots to be run, parades and football games to be watched, and pumpkin pies to be baked – but I wanted to take a quick moment to express my gratitude for all of you.

As a small token of my appreciation, I want to share one of my favorite family recipes with you.

Polish Holiday Kielbasa & Sauerkraut:

Ingredients:
1/2 pound bacon chopped
2 quart bags of sauerkraut partially drained
1 tsp. Caraway seeds
1 tsp. Dill
1 tbsp. Kitchen Bouquet
2 links Polish Smoked Kielbasa cut into 2 inch pieces

Instructions:

1. Brown bacon pices in a large pot. Add sauerkraut, caraway seeds, dill, and Kitchen Bouquet; bring to a gentle simmer.
    
2. Separately fry the smoked kielbasa to char the skin; add the kielbasa to the sauerkraut. Simmer for 1 hour.
    
3. Adjust the Caraway seeds and dill to taste. Add a bit of garlic as an option.

This recipe is a family favorite: simple to make, extremely delicious, and the perfect treat for the holidays. So I hope you get the chance to make, share, and enjoy it with your loved ones using the recipe above.

Carl