Ingredients:
1.5 lbs smoked Polish sausage or kielbasa, sliced
4 cups penne pasta
2 tablespoons butter
2 tablespoons flour
2.5 cups milk
1 cup sour cream
2 tablespoons Dijon mustard
1 teaspoon garlic powder
16 ounces sauerkraut (1 jar), washed and thoroughly drained
3 cups Swiss cheese, grated and divided
Salt and pepper, to taste
Instructions:
Cannelés of Bordeaux Recipe
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