Henri De Tolouse-Latrec wrote:

> I am looking for a dinner recipe for sauerkraut and kielbasa.
>
> Thank you.
>
> TLT
>
>
>
>
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Not sure what kind of dinner you're after but we usually just fry off
the kielbasa to brown the outside and throw it in a saucepan of
sauerkraut. Cover and let it simmer. Then take some submarine, hoagie,
rolls (or whatever they're called where you live. Or Italian bread
works fine too. Slice the bread lengthwise but not all the way
through. Put some whole grain brown mustard or similar on the bread.
Put the kielbasa in the bread, cover with kraut and dive in. Have
plenty of napkins ready though. ;-)

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

I am looking for a dinner recipe for sauerkraut and kielbasa.

Thank you.

TLT




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1 plastic bag of sauerkraut
1 1/2 to 2 lb kielbasa or bratwurst (not the already cooked/smoked kind that
comes sealed in plastic next to the bacon and sausage, but the kind you get at
a meat market or supermarket meat counter)
1 small piece of pork with a little fat on it
Carraway seeds to taste
black pepper to taste
1 pelled, cored, diced apple (optional)
1 small can diced green chili peppers (optional)

Put in pot, and let it cook on a very low simmer with enough water to keep it
from burning. If you add too much water, don't worry; it will cook off as it
simmers and you can always add more if you need to. Let it cook at least 3
hours; this is a very good crockpot recipe. The kielbasa will break up once it
is cooked completely and you may wish to remove it at this time and put off to
the side until the kraut gets tender. The piece of pork is essential as it
will release some fats which will help break down and tenderize the kraut.
Making a meal out of this, I would brown the piece of pork and kielbasa first,
using the fat and residue in the pan to make a gravy with, and serve with
mashed potatoes You can skip the gravy and make some German potato salad
instead of mashed potatoes.. I would also serve with a side of a spicy brown
mustard. for the kielbasa.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

"Henri De Tolouse-Latrec" > wrote in news:3ff710b0$1_
:

> I am looking for a dinner recipe for sauerkraut and kielbasa.
>
> Thank you.
>
> TLT

Google will bring you dozens of recipes with many variations. Here is
one:

Kielbasa with Apple Caraway Sauerkraut
Recipe courtesy Helen Ostrosky

1 ring kielbasa, about 2 pounds
1 medium onions, chopped
1 tart green apple, cored, pealed and chopped into cubes
1 package sauerkraut
1 tablespoon caraway seeds
1 cup chicken stock

Preheat oven to 425 degrees. In a large oven-proof skillet over medium
heat, saute kielbasa until browned, about 4 minutes on each side. Remove
kielbasa to a plate and keep warm. In the same pan, saute the onion and
the apple for1 minute. Drain and rinse the sauerkraut and add it to the
apples and onion in the skillet. Add the chicken stock and caraway seeds
to the pan and stir. Return the kielbasa to the skillet and cover. Put
covered skillet in hot oven and cook for 15 to 20 minutes.

Wayne

This is how I make our sauerkraut. When it is nice and light brown I add my
sausage of whatever kind and just let it simmer for a while to heat the
sausage through.

* Exported from MasterCook *

Helen's Sauerkraut

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Family

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Jar of Sauerkraut
1 lg Onion, chopped medium fine
2 Apples, peeled and sliced
Thinly
Brown sugar

Empty your sauerkraut whether bottled or bagged into a seive and rinse
well.

Brown the onion and apple together and add sauerkraut. Cook on low a
few hours.

Add brown sugar to taste ( I usually add a couple of tablespoons)

Simmer slowly til the sauerkraut is nearly all light brown, stiring
occasionally.

Helen Peagram




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0 0


"Henri De Tolouse-Latrec" > wrote in message
...
> I am looking for a dinner recipe for sauerkraut and kielbasa.
>
> Thank you.
>
> TLT
>
>
>
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

"Henri De Tolouse-Latrec" > wrote in message >...
> I am looking for a dinner recipe for sauerkraut and kielbasa.

I made chicken and sauerkraut tonight. I rinse and drain a large can
of German kraut (green label...has white wine in it) I brown chicken
thighs (season your own way...I use a bit of garlic powder, a pinch of
italian seasoning and lots of pepper) and onions-- thinly sliced--
and then deglaze with wine and about 3 cups of chix broth. Layer
saurkraut in the bottom of crock pot, add the chicken pieces and some
of the onions, top with another layer of saurkraut and then pour the
cooking liquid and rest of the onions over. Cook on high for a few
hours. I poke around in it half way through and make sure it's all
getting nice and mellow and sweet. Serve with boiled taters. It's
peasant food at its best, and the kraut doesn't taste like sauerkraut.
People who have hated sauerkraut (due to that salty sour stuff they
slap on hotdogs, perhaps?) LOVE this recipe when I make it.

>It's
>peasant food at its best, and the kraut doesn't taste like sauerkraut.
> People who have hated sauerkraut (due to that salty sour stuff they
>slap on hotdogs, perhaps?) LOVE this recipe when I make it.

That's the thing about cooking sauerkraut is that you have to cook it until it
doesn't taste like sauerkraut that comes right out of the can. IMO you just
don't cook it until it gets warm like most food, but it has to be cooked at
least a couple hours. And cooking it with a meat that has some fat on it, the
fat breaks down the crunchyness of the kraut. The texture of the kraut will
change after it has cooked several hours.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".