Kraut And Kielbasa Casserole Smigus Dyngus Day Food

KRAUT AND KIELBASA CASSEROLE SMIGUS DYNGUS DAY!

Steps:

• Prepare your caramelized onions. Low and slow is the best way to bring out the sweetness of the onions. Use part butter and part oil. This will take upward of 45 minutes. When they are nice and caramelized, deglaze the pan with liquid, water,wine,broth,your choice just to get all the bits of wonderful flavor . Set aside.
• Preheat oven to 350 degrees. Lightly coat a casserole dish with cooking spray or oil.
• Mix together: cream of mushroom soup, caramelized onions and mustard. Set aside.
• Layer half of the kraut in prepared pan. Layer half of the noodles on kraut, and then half of the Polska Kielbasa. Spread half of the soup mixture over Kielbasa. Repeat layers.
• Place casserole on cookie sheet in case it bubbles over. Cover casserole and bake for 35 minutes.
• Uncover casserole and top with swiss cheese and bread crumbs. Bake an additional 25 minutes.

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.

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.