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Directions:
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Wash the bird and pat dry.
Pour lime juice inside the cavity, shake, drain. Place bird on Flavor Tower legs down.
Use a basting brush, paint the critter with olive Oil and generously apply the rub.
Add the Liquid Flavoring Essence to the Flavor Base. Place the Flavor Tower on the Base and roll the Kielbasa sausage around the outside edge of the Flavor Base.
Make a nest at the base of the chicken, from the sauerkraut and onion, between the bird and sausage. In a conventional oven, cook at 350 for 1 1/2 hours or until drippings run clear.
Serve with mashed potatoes, some green beans and fresh dinner rolls. An aperitif of genuine Schnapps with bold toasts to family and friends will make this German Kraut bird a meal to remember
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