Sauerkraut and keilbasa

[Anonymous No.10566039]

Decided on some sauerkraut and kielbasa for dinner tonight. I'm cooking for 2, and here are the ingredients:

3x medium potatoes
1 jar of sauerkraut
1 link of kielbasa
1/2 yellow onion
1 tbsp of caraway seeds
2x tbsp of butter
1 tbsp of olive oil
salt and pepper to taste.

Start by getting some potatoes boiling in heavily salted water, and we'll be cooking them until tender 12-15 minutes...

[Anonymous No.10566043]

>>10566039
Get some caraway seeds toasting over medium high heat, 1-2 minutes or until fragrant and taking on a darker color.

[Anonymous No.10566052]

>>10566043
When the seeds are toasted, set aside. In same pan, melt 1tbsp of butter along with 1tbsp of olive oil, then add dice onion, salt, and pepper and cook until slightly translucent and tender.

[Anonymous No.10566060]

>>10566052
When the onions are tender (3-4 minutes), add your jarred sauerkraut (with juice), toasted caraway seeds, about 3/4 cup of chicken stock, and your chunked kielbasa. Cook until the sausage is heated through and your sauerkraut is tender.

Obviously homemade sauerkraut would be better, and there are many brands. Locally I can only find jarred, but in many bigger areas you can find it in bags. Use your discretion on how much liquid you want to drain out of it, but I like including some of it as the liquid will boil out and intensify in flavor.

[Anonymous No.10566071]

>>10566060
Potatoes are getting close. I don't use much dairy so I often don't have it on hand. In this case, I drained most of the water, added a little chicken stock, butter, salt, and pepper.

[Anonymous No.10566075]

>>10566071
Mashed by hand, looking tasty!

[Anonymous No.10566082]

>>10566075
This is absolutely an extra step compared to a traditional recipe, but I always felt like the sausage, kielbasa in this case, was missing a little something. Rather than finish it in the pan with sauerkraut, I like to slice it into bite size pieces and get a little color on it.

Side one...

[Anonymous No.10566091]

>>10566082
Side 2... not too dark, but definitely some color (and a little extra fat renders out).

[Anonymous No.10566095]

>>10566091
When it's cooked to your satisfaction, it's time to plate. I like my kraut on top of my mashed potatoes, and I always have some nice mustard on hand to accompany the sausage.

This is the first OC I've ever posted to the board, hope you enjoy and maybe get inspired to give it a shot.

[Anonymous No.10566167]

Ba-dump.

[Anonymous No.10566183]

Looks good OP, I hope you enjoy!

[Anonymous No.10566191]

>>10566039
Nice thread OP. I love making sausage, sauerkraut and mashed potatoes. It's easy, pretty cheap and super filling. I'll have to try the Caraway seed thing though I've never done that. Sometimes I mix horseradish in with the kraut before I serve it

[Anonymous No.10566229]

Thanks for the recipe, OP. I've never had sauerkraut before, but I'll get on it.

[Anonymous No.10566264]

>>10566183
>>10566229
Thanks bros, glad you liked it!

>>10566191
To be honest, both the onion and caraway seed are new for me. I kept everything else the same, but found out about them a few months ago and they both definitely add something!

I've never tried horseradish in the kraut, is it good? Would you recommend maybe a milder mustard to go with something like that? The kind I use is a pretty strong brown mustard.

[Anonymous No.10566279]

>>10566095
Looks good, I'd have some.

I've always wondered, is sauerkraut good for anything else? I've only ever had it two ways, similar to this and as part of a Reuben sandwich. What other applications are there for sauerkraut?

[Anonymous No.10566295]

>>10566279
You can simply eat it as a side dish

[Anonymous No.10566316]

>>10566295
That makes sense. I am curious, though, what kinds of dishes or meals do you have it with? Also, are there any dishes that include it as an ingredient?

[Anonymous No.10566368]

>>10566264
Yeah I've had onion with it before and it's definitely a nice addition. Idk sometimes I just stir in horseradish to my own taste. As far as the mustard goes I wouldn't use a horsey mustard if you're already mixing some in with the kraut. I bet spicy brown would still be good, but I'm a guy who really likes those flavors anyway

[Anonymous No.10566378]

>>10566316
Pork and Sauerkraut is my #1. It's a PA Dutch classic, we eat it every new years Eve (and all other times of the year.) It's extremely easy to make. I'll post a recipe in a bit

[Anonymous No.10566425]

>>10566279
>>10566378
Here she is

3 lb. boneless pork roast
pepper
2 cans silverfloss sauerkraut (around 27 oz total)
water

Preheat over to 350. Trim fat off roast and place in roaster uncovered. Pepper. Bake in oven one hour. Take out and drain fat. Add sauerkraut around roast. Add water almost to top of sauerkraut. Bake 2 more hours. Add more water if sauerkraut dries out.
Serve with mashed potatoes.


This is my mom's recipe, simple but really delicious. Good with onions added or a couple other things. After the roast is done you tear the pork into bite size chunks and mix it in with the kraut. I like to put all of it on top of the potatoes. Doesn't really need mustard or anything

[Anonymous No.10566474]

Hard to go wrong with kielbasa, kraut and potatoes.

[Anonymous No.10566732]

This is what I had tonight.

[Anonymous No.10566739]

>>10566039
>no potatoes
i can tell you aren't really polish

[Anonymous No.10566956]

>>10566739
Literally the first listed ingredient...

[Anonymous No.10567049]

>>10566739
OP here. Do you mean the ratio of potatoes is pretty small? That might be true, I'm cutting at the moment and most of my calorie restriction comes via carbohydrates. Woe is me.

>>10566474
Nice!

>>10566425
That sounds good! Would a pork shoulder be okay? Or should it be butt? What would you say to something like... brisket?

>>10566368
True, a milder mustard might go better if you had horseradish in the kraut. Then again, I like that punch. I could still had a decently strong german mustard without an overly strong vinegar taste.

[Anonymous No.10568789]

>>10566316
Saving from page 10, still looking for more recipes that sauerkraut goes with as a side dish or a component.

[Anonymous No.10568796]

>>10566279
bet it would be good in a meatloaf

[Anonymous No.10568887]

>>10568796
Huh, I hadn't considered that, that sounds good! I found a couple of recipes that might be worth a try. I don't normally go for Rachel Ray, but she has a couple that might be worthwhile:

https://www.cookingchanneltv.com/recipes/rachael-ray/ham-bean-and-bacon-soup-with-sauerkraut-2274756

https://www.cookingchanneltv.com/recipes/reuben-style-shepherds-pie-2201086

I also found out that it's a traditional filling in some pierogies. Does anybody have a good pierogi recipe?

[Anonymous No.10568923]

They used to make pickled cabbage in my old man's village. He was saying you don't really find it in stores anymore