EASY SKILLET KIELBASA AND SAUERKRAUT (WITH APPLE AND DOPPELBOCK OR CIDER)
A hearty sauerkraut and kielbasa dish with fresh apple, onion and a bit of dark German beer or hard cider for a balancing sweetness infusion. A festive dish for Oktoberfest parties, New Year's or an easy weeknight dinner. Stovetop only or stovetop plus oven.
Provided by CraftBeering
Categories Beer Garden Menu
Number Of Ingredients 13
- STOVETOP ONLY METHOD1. Slice the kielbasa diagonally to create more surface area to sear. Heat a heavy bottomed skillet such as cast iron over medium-high heat. Add the cooking oil and kielbasa and sear until it begins to brown. Remove and set aside. 2. In the same skillet saute the sliced onion and apple for about 3-5 minutes. Deglaze with a bit of the malty beer or hard cider and let most of the liquid simmer away. Add the sauerkraut, brown sugar, bay leaf, cloves, peppercorns, caraway and salt and mix everything well together. Add the rest of the beer or cider and let simmer for 5 minutes. Remove bay leaf and cloves before they leave a hint of bitterness. 3. Add the browned kielbasa back to the skillet, add the stock and mix well. Let simmer for 5-10 minutes until most of the liquid has evaporated. Serve. STOVETOP AND OVEN METHOD1. Preheat the oven to 400 F. (Make sure the skillet you are using is oven safe). 2. Perform steps from 1 and 2 above. Add the kielbasa and stock to the sauerkraut, mix everything and transfer the skillet to the oven. Bake for 5-10 minutes until most of the liquid has evaporated. Serve.
Nutrition Facts : Calories 564 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 38 grams fat, Fiber 6 grams fiber, Protein 17 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 2773 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
SAUERKRAUT WITH APPLE AND CARAWAY
- In a large heavy saucepan combine the sauerkraut, the apples, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour.
- The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.
Nutrition Facts : Calories 82.8, Fat 0.4, SaturatedFat 0.1, Sodium 849.1, Carbohydrate 15.4, Fiber 3.7, Sugar 10.9, Protein 1.8
GERMAN STYLE KIELBASA
- Combine the apples and sauerkraut in a deep skillet over medium heat. Bring to a simmer then cook for about 10 minutes, until apples are starting to soften. Stir in the brown sugar and kielbasa. Cook for another 5 minutes, or until heated through.
Nutrition Facts : Calories 591.1 calories, Carbohydrate 35.7 g, Cholesterol 99.9 mg, Fat 41.7 g, Fiber 7.3 g, Protein 20.3 g, SaturatedFat 14.1 g, Sodium 2372.3 mg, Sugar 25.1 g
KIELBASA SAUSAGE WITH CARAWAY SAUERKRAUT
- Combine onion, sauerkraut, wine, bay leaves, caraway seeds and pepper in heavy large saucepan.
- Cover and simmer mixture for 30 minutes.
- Add sausage and simmer 20 minutes.
- Discard bay leaves and serve.
Nutrition Facts : Calories 436.8, Fat 31.1, SaturatedFat 10.5, Cholesterol 74.8, Sodium 1816.7, Carbohydrate 13.5, Fiber 4.2, Sugar 6.1, Protein 15.4
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