Fresh Polish Sausage With Sauerkraut Food

SAUERKRAUT WITH POLISH SAUSAGE

Steps:

• Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté 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.

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 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!

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.

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.

TOP 10 POLISH SAUSAGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish sausage recipe in 30 minutes or less!

SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

SAUSAGE SAUERKRAUT SUPPER

Steps:

• In a 5-qt. slow cooker, layer the carrots, potatoes and sauerkraut. In a large skillet, brown sausages. When cool enough to handle, cut into 3-inch pieces; transfer to slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings; saute onion and garlic in reserved drippings until tender. , Gradually add wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-10 hours or until a thermometer inserted in the sausage reads 160°.

SLOW COOKER KIELBASA AND SAUERKRAUT (FRESH KIELBASA)

Steps:

• Place your sauerkraut in a strainer over the sink and let it drain while you prep the other ingredients. *See Notes*
• Add oil to a large pan or directly into your slow cooker if it can go on the stove or has browning capabilities. Sear the kielbasa for about 2 minutes on each side to crisp and brown up. Remove from pan and set aside.**See Notes**
• Add the mushrooms and a little more oil if needed and brown for 5 minutes.
• Add the onion to the mushrooms and cook for about 5 minutes. Add about 1 teaspoon of fresh cracked pepper, it's about 20 twists for me.
• Add in 1/4 cup of water and the bouillon cube, scrape the bottom of the pot and mix until the bouillon cube is dissolved.
• Use your hand to really squeeze out all the moisture in the kraut, then add it to the pot and mix the kraut and mushroom/onion mixture together.
• Place all of this in your slowcooker and nestle the kielbasa on the top. Cover and cook on low for at least 6 hours.
• Slice the kielbasa into serving size pieces and serve alongside the kraut. Serve with horseradish, rye bread, or pierogi as desired.

FRESH POLISH SAUSAGE SAUERKRAUT POTATO DISH RECIPE - (4/5)

Steps:

• 2 Tablespoons Olive Oil to cover bottom of baking dish (Le Creuset Dutch Oven-Mary fills 9 ½ qt oval, Marilyn uses 5 ½ qt oval) Sauerkraut (lots) , drained, layer on bottom of dish Beef broth, ½ to 1 cup, to add moisture for potatoes & polish sausage to cook in Cut fresh polish sausage into 6" pieces, tuck into sauerkraut, along edges of pan, will brown Peel and cut potatoes into fourths, tuck into sauerkraut Sprinkle with Lawry's Seasoning Salt, a little pepper Bake at 300-350 degrees until potatoes are done, tender. About 1 ½ hours. Cook slowly, can keep warm at 200 degrees when potatoes are tender, sausage browned. Easy, you can cook and add more polish sausage if you have extra sauerkraut and/or potatoes for another meal or 2. Mmmm delicious!

SAUERKRAUT WITH POLISH SAUSAGE RECIPE - (4/5)

Steps:

• Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté 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.)