Virginia Tadrzynski wrote:

> 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
>
>

A good variation of that is to saute/brown a couple sliced onions and
add to the mixture.