Polska and Biscuit Bake

     I mulled this recipe from Hillshire Farm over for a while, wondering if it might be a little too basic and not to every one's liking.  I love cabbage in any way, shape or form, especially sauerkraut and if you use the good, refrigerated variety that comes in a two pound bag, it really makes a difference.  This is a good camping recipe with few ingredients and easily assembled.
      I baked the casserole in my 10 inch deep dutch oven with 10 coals in a ring around the bottom, 15 around the edge of the lid with 6 briquettes spaced evenly in the center.  I used  a 12 oz. package of Grands Jr. Buttermilk biscuits, if you want to use the regular Grands, just be sure you're using a larger or deeper oven, I have found they sometimes fuse to the lid in a regular 10 inch oven when used as a casserole topping.  I forgot to buy Swiss cheese and substituted with Cheddar, the Swiss will probably remind you more of a Reuben sandwich.  Butter the biscuits and serve it with a bold and spicy mustard for a hearty, camper's, one pot dinner.

Polska and Biscuit Bake
1 12 to 14 oz package Polska Kielbasa
2 to 3 cups drained sauerkraut
2 Tblsp mayonnaise
2 cups (8 oz) shredded Swiss cheese
1 7.5 oz can refrigerated buttermilk biscuits

     Lightly oil or spray 10 inch dutch oven.
     Cut sausage into 1/2 inch slices; set aside.
     Combine sauerkraut and mayonnaise in small bowl; spread in bottom of prepared dutch oven.
     Lay kielbasa on top; sprinkle with cheese.
     Bake at 400 degrees for 15 minutes.
     Place uncooked biscuits on top of cheese.
     Bake an additional 12-15 minutes or until biscuits are golden brown.
     Makes 4-6 servings.

Layer sauerkraut, kielbasa and cheese in prepared dutch oven

Bake at 400 degrees for 15 minutes then top with biscuits

Continue baking for 12-15 minutes or until biscuits are
flaky and golden brown

Basic but good camping fare