Brents Polish Sausage And Sauerkraut Recipes

Steps:

• Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
• Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
• Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

Steps:

• 1. Slice the polish sausage into coins about 1 1/2 inch thick.
• 2. Open the sauerkruat and dump it into a pan with the sausage, fry them up until slightly brown and heated throughout.
• 3. Serve with Au Gratin potatoes (also pictured) and Enjoy!

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).

Steps:

• Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté 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.)

Steps:

• Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
• Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
• Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
• To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

Steps:

• 2 Tablespoons Olive Oil to cover bottom of baking dish (Le Creuset Dutch Oven-Mary fills 9 ½ qt oval, Marilyn uses 5 ½ qt oval) Sauerkraut (lots) , drained, layer on bottom of dish Beef broth, ½ to 1 cup, to add moisture for potatoes & polish sausage to cook in Cut fresh polish sausage into 6" pieces, tuck into sauerkraut, along edges of pan, will brown Peel and cut potatoes into fourths, tuck into sauerkraut Sprinkle with Lawry's Seasoning Salt, a little pepper Bake at 300-350 degrees until potatoes are done, tender. About 1 ½ hours. Cook slowly, can keep warm at 200 degrees when potatoes are tender, sausage browned. Easy, you can cook and add more polish sausage if you have extra sauerkraut and/or potatoes for another meal or 2. Mmmm delicious!

Steps:

• Cook sausages over medium heat in 10 inch skillet until brown.
• Remove.
• Cook onion in the same skillet until soft.
• Stir in sauerkraut; cover and simmer 3 minutes.
• Place sausages on top of sauerkraut.
• Cover and cook 2 minutes or until heated through.

Steps:

• Preheat the oven to 350°F.
• To make the sauerkraut, melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the salt pork and sauté until barely beginning to turn golden, 4 to 5 minutes. Add the onions, stir to coat them well, and sauté until they are softened but not browned, about 6 minutes. Stir in the caraway, peppercorns, juniper, thyme, and sauerkraut, mixing with a fork to separate the sauerkraut strands. Add the wine and broth and bring to a boil over high heat. Transfer the contents of the sauté pan to a large ovensafe pan or clay pot, cover, and bake, stirring once or twice, until lightly brown around the edges, about 1 hour.
• Meanwhile, in the same sauté pan used for the onions, melt the remaining 2 tablespoons butter over medium heat. Add the sausages and sauté until golden all around, 4 to 5 minutes. Set aside.
• When the sauerkraut has cooked for 1 hour, add the sausages, pressing them in so they are well embedded. Decrease the oven heat to 325°F, cover, and continue cooking until most of the liquid has evaporated, about 30 minutes.
• While the sauerkraut and sausages finish cooking, prepare the potatoes. Place them in a large pot, add water to cover generously and a teaspoon or so of salt, and bring to a boil over high heat. Decrease the heat to maintain a brisk simmer and cook until they can be pierced all the way through, 10 to 15 minutes. Drain the potatoes, return them to the pot, and add the butter and parsley. Without stirring, cover the pot and set aside in a warm place.
• To serve, present the sauerkraut in the clay pot, if you used one, or spoon it onto a platter. Gently stir the potatoes, season them with salt, and serve them in a separate bowl on the side.

Steps:

• 1. Cut sausage into 1-inch sliced sausages and chopped onions. Add butter in a skillet until melted. Put the sausages and onions in melted butter and cover, cook for 15 minutes on medium-low heat and add sauerkraut in sausage mixture and stir well. Cover, cook for ten more minutes until they are done.