Brandys Polish Sausage And Sauerkraut Recipes

SAUERKRAUT WITH POLISH SAUSAGE

Steps:

• Preheat oven to 300ºF.
• Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat.
• Saute until onion is tender but not brown, about 5 minutes.
• Squeeze as much liquid as possible from sauerkraut.
• Add sauerkraut to Dutch oven.
• Add wine, stock, caraway seeds and juniper berries.
• Bring to simmer.
• Cover tightly, place in oven and bake 1 hour.
• Add kielbasa to Dutch oven, pushing into sauerkraut.
• Cover and bake 1 hour.
• Season to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently).

POLISH SAUSAGE KRAUT SKILLET

Steps:

• Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
• Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
• Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

POLISH SAUSAGE AND SAUERKRAUT

Steps:

• In a large saucepan, cover the potato cubes with water and boil until just slightly tender, 5-7 minutes. Drain the potatoes and set aside.
• In a large, non-stick skillet, add the Polish sausages and 1/2 cup of water. Cook the sausages over medium heat until the water evaporates. Then pan-fry the sausage until golden. (7-10 minutes total) Remove the sausages from pan.
• If the sausages did not release much grease, heat 1 tsp of butter in the pan.
• Add the onions and sauerkraut and saute until dry and golden, 3-5 minutes. Push onion mixture to one side of the pan.
• Add the remaining 2 tsp of butter to the empty side of the pan and add the boiled potatoes. Gently toss the potatoes in the hot butter before mixing all the ingredients in the pan together.
• Let mixture fry, stirring every 1-2 minutes, until the potatoes are golden and begin to crisp, 4-5 minutes.
• Taste the hash and season with salt and pepper, as desired.
• Return sausage to the pan and heat for 1-2 minutes. Serve hot!

POLISH SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA)

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Bring sausage to boil and simmer 15 minutes; drain and set aside.
• Cut bacon into small pieces.
• Begin browning, then add diced onion.
• Saute together until bacon is almost crisp.
• Drain mixture, reserving bacon grease.
• Drain sauerkraut (do not rinse).
• Add sauerkraut and brown sugar to bacon mixture.
• Mix in about 2 Tablespoons reserved bacon grease and water.
• Place in large casserole dish.
• Cut Polish sausage into 3" pieces and place on top of sauerkraut.
• Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
• Finish baking; remove from oven.
• Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).

POLISH SAUSAGE & SAUERKRAUT

Steps:

• Cook sausages over medium heat in 10 inch skillet until brown.
• Remove.
• Cook onion in the same skillet until soft.
• Stir in sauerkraut; cover and simmer 3 minutes.
• Place sausages on top of sauerkraut.
• Cover and cook 2 minutes or until heated through.

POLISH SAUSAGE AND KRAUT

Steps:

• Cut sausage into slices.
• If using bulk sausage, break it apart as it browns when cooking.
• In 2 tablespoons of butter, saute sausage, celery, onion, and green bell pepper until meat is browned and vegetables are cooked.
• Drain any fat.
• Add kraut, tomatoes with liquid, brown sugar and seasonings to the sausage in pan.
• Cover and simmer for 25 minutes, adding a small amount of water or tomato juice if necessary.
• Remove bay leaf, and serve over mashed potatoes, if desired.