Polish Kielbasa And Sauerkraut Recipes

KIEłBASA SAUSAGE AND BRAISED SAUERKRAUT (QUICK BIGOS)

Steps:

• Have a little taste of the sauerkraut. If it's too sour, use a colander and rinse it in cold water, then drain it.
• Roughly chop the sauerkraut, pieces shouldn't be longer than 1 inch (2.5 cm).
• Peel the onion, chop it finely.
• Peel the apples, cut into quarters and remove the core.
• Slice both sausages into rounds, roughly 0.5 inch (around 1 cm) thick. Slice the bacon into thin slices.
• Set up your oven to 356°F / 180°C, we'll need it soon.
• Heat up 2 tablespoons of butter. Add chopped onion, season it lightly with salt, cook for a minute on medium heat, stirring from time to time.
• Add in sausage and bacon slices. Fry for 2 to 3 minutes, stirring regularly, as the onions start to brown. Take it off the heat. If you're using a regular frying pan, move its contents into an oven-proof dish.
• Add chopped sauerkraut, spices (4 bay leaves, 5 allspice berries, 5 juniper berries) and apples.
• Generously season with freshly ground black pepper and optionally with salt as well (careful though - sauerkraut, kiełbasa and bacon are very salty already).
• Pour in the chicken stock, enough to cover the sauerkraut. Cover the dish with a lid.
• Place the dish in the oven for 90 minutes. After that time take the dish out and stir well. If it's too dry, add some more stock (or water).
• Cover again and return to the oven for another 90 minutes.
• Serve warm with some bread or potatoes on the side.

GRANDPA'S SAUERKRAUT AND KIELBASA

Steps:

• Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
• This brings out the sweetness of the onions.
• Simmer for about 10 minutes.
• Add minced garlic and simmer 2 more minutes.
• Add next 3 ingredients.
• Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
• Bring to a simmer on the stove top.
• Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

THE ORIGINAL KIELBASA AND SAUERKRAUT

Steps:

• Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

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.

PASTA WITH KIELBASA AND SAUERKRAUT

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley, and heat through.
• Toss ziti with kielbasa and sauerkraut, and serve immediately.

FRESH KIELBASA WITH SAUERKRAUT

Steps:

• Brown kielbasa and pork,set aside.
• Drain all but 2 tablespoons fat.
• Add apple juice, onions, carrots, apple, parsley, bay leaves,garlic salt,caraway seeds, and chicken broth; simmer cover for 20 minutes.
• Stir in saurerkrat,wine,sugar,pork ribs and kielbasa that you cut into 1/4 slices.
• Bake, covered,1 hour at 350 degrees.
• Serve with mashed potatoes and good rye bread& butter.