"cybercat" > wrote in message
...
>
> > wrote in message
> ps.com...
>> On Jun 16, 3:54 pm, "cybercat" > wrote:
>>> These are the dishes you make that nobody likes but you.
>>>
>>>
>>>
>>> I don't make it often, but mine is pork and sauerkraut.
>>>
>>> Do you have one?
>>
>> Sure do, but some people are catching on. Mine is almost yours:
>> Hillshire Farms Kielbasa sliced thin in cabbage, with a cup or more of
>> vinegar, and well cooked. There's something about the vinegar....
>>
>
> Oh, yeahhhhh! It's not only tasty with the meat, it almost seems to have a
> tonic effect on the system. Or something. It is one of those things I eat
> that I can just *tell* is good for me. It's hard to explain, but I know
> what you mean.
>

Treat yourself, find a Polish butcher and buy real smoked kielbasa, not the
Hillshire Farms variety. You'll never go back. Made this at a soup kitchen
once, the hoard loved it (we used 'non-alcoholic beer there, but I use the
real magilla when I do it at home).

2 lbs. smoked kielbasa, sliced into thin rounds
2 - 2 lb. packages of barrel saurkraut, drained
1 - 16 oz. package of egg noodles, cooked
1 - 12-16 oz. bottle of beer, your choice, although we prefer a dark ale
flour for thickening.

Cook noodles according to directions. In roasting pan, mix noodles, kraut
and kielbasa together. Pour 3/4 of the beer over mixture. In remaining
beer, mix enough flour to make a decent thickening agent (you cooks know
what I mean, not too runny or not thick paste) with no lumps. Pour this
mixture over meat/pasta/kraut. With slotted spoon, mix all together. Pop
in 375 degree oven for approximately 30 minutes or until heated thoroughly.
Serve with rye bread and butter, chased with a nice dark ale.
-ginny