Fried Sauerkraut And Polish Sausage Recipe 55

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

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:

• 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:

• 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:

• 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.

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.