Kielbasa Pierogies Sauerkraut Bake Stovetop And Oven Method Food

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.

KIELBASA, PIEROGIES & SAUERKRAUT BAKE - STOVETOP AND OVEN METHOD

Steps:

• Pre-heat the oven to 350°F.
• Drain the sauerkraut, reserving the liquid.
• Pre-heat a large 12-inch oven-proof skillet over medium-high heat. Add the oil and brown the Kielbasa sausage slices on both sides. Remove the browned sausage from the pan and set aside.
• Add the onion to the skillet and season with salt and freshly ground black pepper. Sauté until they start to brown - about 5 minutes. Add the drained sauerkraut and caraway seeds and continue to sauté for a few more minutes. Add the stock or beer, reserved sauerkraut liquid and stone-ground mustard. Bring the mixture to a boil and return the browned Kielbasa to the skillet.
• Add the pierogies, nestling them into the sauerkraut and onions. Lower the heat under the pan and simmer for 5 minutes. Sprinkle the Cheddar and Swiss cheeses on top and transfer the pan to the oven.
• Bake at 350°F for 10 to 12 minutes, until the pierogies are cooked through and the cheese has melted. Top with chopped scallions and enjoy!

SWEET AND SOUR SAUERKRAUT KIELBASA STEW

Steps:

• Place all ingredients into your slowcooker.
• Stir lightly.
• Place lid on and cook on low for 6-8 hours or high for about 3 1/2 hours or until your potatoes and carrots are tender.
• If using stovetop, just bring everything to a boil, reduce heat, cover and simmer for about 45 minutes or until veggies are tender.