Sauerkraut/Kielbasa

Henri De Tolouse-Latrec said:

I am looking for a dinner recipe for sauerkraut and kielbasa.

Thank you.

TLT

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Not sure what kind of dinner you're after but we usually just fry off the kielbasa to brown the
outside and throw it in a saucepan of sauerkraut. Cover and let it simmer. Then take some submarine,
hoagie, rolls (or whatever they're called where you live. Or Italian bread works fine too. Slice the
bread lengthwise but not all the way through. Put some whole grain brown mustard or similar on the
bread. Put the kielbasa in the bread, cover with kraut and dive in. Have plenty of napkins ready
though. ;-)

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

1 plastic bag of sauerkraut 1 1/2 to 2 lb kielbasa or bratwurst (not the already cooked/smoked kind
that comes sealed in plastic next to the bacon and sausage, but the kind you get at a meat market or
supermarket meat counter) 1 small piece of pork with a little fat on it Carraway seeds to taste
black pepper to taste 1 pelled, cored, diced apple (optional) 1 small can diced green chili peppers
(optional)

Put in pot, and let it cook on a very low simmer with enough water to keep it from burning. If you
add too much water, don't worry; it will cook off as it simmers and you can always add more if you
need to. Let it cook at least 3 hours; this is a very good crockpot recipe. The kielbasa will break
up once it is cooked completely and you may wish to remove it at this time and put off to the side
until the kraut gets tender. The piece of pork is essential as it will release some fats which will
help break down and tenderize the kraut. Making a meal out of this, I would brown the piece of pork
and kielbasa first, using the fat and residue in the pan to make a gravy with, and serve with mashed
potatoes You can skip the gravy and make some German potato salad instead of mashed potatoes.. I
would also serve with a side of a spicy brown mustard. for the kielbasa.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct proportion to the intensity
with which others try to prove him wrong" James Mason from the movie "Heaven Can Wait".

"Henri De Tolouse-Latrec" <[email hidden]> wrote in news:3ff710b0$1_
[email hidden]:

Quoted message said:

I am looking for a dinner recipe for sauerkraut and kielbasa.

Thank you.

TLT

Google will bring you dozens of recipes with many variations. Here is one:

Kielbasa with Apple Caraway Sauerkraut Recipe courtesy Helen Ostrosky

1 ring kielbasa, about 2 pounds 1 medium onions, chopped 1 [censored] green apple, cored, pealed and
chopped into cubes 1 package sauerkraut 1 tablespoon caraway seeds 1 cup chicken stock

Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until
browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan,
saute the onion and the apple for1 minute. Drain and rinse the sauerkraut and add it to the apples
and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the
kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.

Wayne

This is how I make our sauerkraut. When it is nice and light brown I add my sausage of whatever kind
and just let it simmer for a while to heat the sausage through.

* Exported from MasterCook *

Helen's Sauerkraut

Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Family

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 lg Jar of Sauerkraut 1 lg Onion, chopped medium fine 2 Apples, peeled and sliced Thinly
Brown sugar

Empty your sauerkraut whether bottled or bagged into a seive and rinse well.

Brown the onion and apple together and add sauerkraut. Cook on low a few hours.

Add brown sugar to taste ( I usually add a couple of tablespoons)

Simmer slowly til the sauerkraut is nearly all light brown, stiring occasionally.

Helen Peagram

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g
Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

Nutr. Assoc. : 0 0 0 0 0

"Henri De Tolouse-Latrec" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am looking for a dinner recipe for sauerkraut and kielbasa.

Thank you.

TLT

-----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- newsfeeds.comnewsfeeds.comOpen ↗ - The #1
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"Henri De Tolouse-Latrec" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I am looking for a dinner recipe for sauerkraut and kielbasa.

I made chicken and sauerkraut tonight. I rinse and drain a large can of German kraut (green
label...has white wine in it) I brown chicken thighs (season your own way...I use a bit of garlic
powder, a pinch of italian seasoning and lots of pepper) and onions-- thinly sliced-- and then
deglaze with wine and about 3 cups of chix broth. Layer saurkraut in the bottom of crock pot, add
the chicken pieces and some of the onions, top with another layer of saurkraut and then pour the
cooking liquid and rest of the onions over. Cook on high for a few hours. I poke around in it
half way through and make sure it's all getting nice and mellow and sweet. Serve with boiled
taters. It's peasant food at its best, and the kraut doesn't taste like sauerkraut. People who
have hated sauerkraut (due to that salty sour stuff they slap on hotdogs, perhaps?) LOVE this
recipe when I make it.

Quoted message said:

It's peasant food at its best, and the kraut doesn't taste like sauerkraut. People who have
hated sauerkraut (due to that salty sour stuff they slap on hotdogs, perhaps?) LOVE this recipe
when I make it.

That's the thing about cooking sauerkraut is that you have to cook it until it doesn't taste like
sauerkraut that comes right out of the can. IMO you just don't cook it until it gets warm like most
food, but it has to be cooked at least a couple hours. And cooking it with a meat that has some fat
on it, the fat breaks down the crunchyness of the kraut. The texture of the kraut will change after
it has cooked several hours.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct proportion to the intensity
with which others try to prove him wrong" James Mason from the movie "Heaven Can Wait".