Polish Sauerkraut Bread Food

SAUERKRAUT WITH POLISH SAUSAGE

Sauerkraut With Polish Sausage image

This is our favorite sausage and sauerkraut dish ever. It's very filling and smells wonderful while it's cooking. From the Orbit Restaurant (Polish) in Chicago.

Provided by lazyme

Categories Pork

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 slices smoked bacon, 2-inch wide strips
1 large onion, sliced
1 carrot, chopped
2 lbs sauerkraut, rinsed and drained
2 cups dry white wine
1 1/2 cups chicken stock
1 tablespoon caraway seed
4 juniper berries or 1 tablespoon gin
1 1/2 lbs kielbasa, 3-inch lengths

Steps:

Preheat oven to 300ºF.
Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat.
Saute 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 KAPUSTA

Polish Kapusta image

A traditional Polish dish. I got this recipe from my Mother in-law, Epherzine. We make it for every holiday meal. If you like sauerkraut, you will like kapusta.

Provided by queenbeatrice

Categories Low Protein

Time 1h5m

Yield 8 side portions, 8 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup butter
1 onion, chopped
7 inches kielbasa, cubed
1 quart sauerkraut, drained
2 carrots, shredded

Steps:

Cook onion and kielbasa in frying pan until onions are translucent.
Drain liquid from sauerkraut.
Mix all ingredients together.
Transfer to a buttered casserole dish.
Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.

Nutrition Facts : Calories 83.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.8, Sodium 552, Carbohydrate 5.8, Fiber 2.7, Sugar 2.6, Protein 1.3

POLISH SAUERKRAUT BREAD

Polish Sauerkraut Bread image

Hearty, chewy slices of this light rye bread are terrific by themselves or with a favorite meal.

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 slices).

Number Of Ingredients 9

Ingredients

6 cups all-purpose flour
1 cup rye flour
1 tablespoon sugar
3 teaspoons salt
1 package (1/4 ounce) active dry yeast
2 cups water
2 tablespoons butter
3/4 cup sauerkraut, rinsed and well drained
Cornmeal

Steps:

In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in sauerkraut and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves, about 9 in. long. Grease two baking sheets or 9x5-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise in a warm place until doubled, about 45 minutes., Lightly brush tops of loaves with water. With a very sharp knife, make four to five diagonal slashes across the top of each loaf. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until lightly browned. Remove from pans to wire racks to cool.

Nutrition Facts :

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