Beer And Brown Sugar Kielbasa Sauerkraut Recipes

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BEER-BRAISED SAUSAGES AND SAUERKRAUT



Beer-Braised Sausages and Sauerkraut image

Categories     Beer     Onion     Pork     Braise     New Year's Day     Bacon     Sausage     Carrot     Winter     Oktoberfest     Gourmet

Yield Serves 6

Number Of Ingredients 14

9 cups drained sauerkraut (from 5 to 6 pounds packaged, not canned, sauerkraut)
1/4 pound smoked bacon* (preferably slab), cut crosswise into 1/4-inch pieces
2 medium-large onions, sliced thin
4 medium carrots, cut crosswise into 1/4-inch -thick slices
5 1/2 cups Oktoberfest lager (44 ounces) such as Paulaner
1 cup chicken broth
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 tablespoon vegetable oil if desired
1 3/4 pounds assorted smoked and precooked fresh sausages* (we used smoked kielbasa cut into thick slices, frankfurters, and baernwurst, and precooked fresh bratwurst, weisswurst , and chipolata)
a 1-pound piece smoked boneless pork loin (Canadian bacon)*, cut into 4 slices
*available at some specialty butcher shops and some supermarkets and by mail order form Schaller and Weber, tel.(800)847-4115
Accompaniment: coarse-grained mustard

Steps:

  • Preheat oven to 325°F.
  • In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
  • While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
  • Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
  • If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)

KIELBASA IN BEER SAUCE



Kielbasa In Beer Sauce image

Original recipe comes from Cooks.com. I modified it slightly. I like to serve this as a side with home-made baked beans but it would go great with many things. Can be used as a main course, side or even a hot appetizer and should be included in your Octoberfest planning!

Provided by Judith N.

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs sausage
1/2 cup water
1 cup beer
1/4 cup brown sugar, firmly packed
2 -3 tablespoons cornstarch, liquified in the smallest amount of water possible (depending on how thick you like it)
1/4 cup vinegar
1/4 cup Dijon mustard (I use my RJ's Homemade Spicy Mustard RJ's Homemade Spicy Mustard)
1 tablespoon horseradish

Steps:

  • Place whole sausage in pan with water.
  • Cover and simmer for 10 minutes.
  • Remove from heat and cut sausage into diagonal slices.
  • Return to skillet.
  • Add the cup of beer.
  • Cover and simmer another 10 minutes.
  • Add in brown sugar and liquefied cornstarch.
  • Stir in remaining ingredients.
  • (vinegar, mustard and horseradish).
  • Cook and stir until it is bubbly.
  • Serve with sauerkraut and enjoy.

SLOW COOKER KIELBASA AND BEER



Slow Cooker Kielbasa and Beer image

A delicious, minimal prep recipe to serve as a side dish with dinner, or for company! My husband would live on this if I let him, and our entire family loves it! A slow cooker recipe too easy not to try!

Provided by JBBACH

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 6h10m

Yield 8

Number Of Ingredients 3

2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained

Steps:

  • In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.8 g, Cholesterol 74.9 mg, Fat 31.1 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 10.5 g, Sodium 1490.5 mg, Sugar 3 g

BEER AND BROWN SUGAR KIELBASA & SAUERKRAUT RECIPE



BEER AND BROWN SUGAR KIELBASA & SAUERKRAUT Recipe image

Provided by tulawdog

Number Of Ingredients 4

12 ounces beer (can or bottle)
1 cup brown sugar (light or dark)
3 pounds polish kielbasa
1 bag (or jar) sauerkraut (32 ounces), drained

Steps:

  • 1. Combine the beer and brown sugar in a small saucepan over medium heat, until the sugar melts and the mixture is slightly thickened; set aside. 2. Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours. (We ended up doing a combination - high for 3 hours and then low for another 3 or so. Definitely the longer it cooks the better it tastes!) 3. Serve on its own or on your favorite sandwich roll.

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