POLISH SAUSAGE KRAUT SKILLET
This is a good one for people that don't care for sauerkraut a whole lot. It doesn't have a strong flavor of sauerkraut, it is very creamy and tasty.
Provided by Amy P.
Categories Meat and Poultry Recipes Pork Sausage
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 25.1 g, Cholesterol 77.2 mg, Fat 33 g, Fiber 4.3 g, Protein 13.5 g, SaturatedFat 14.6 g, Sodium 1639.7 mg, Sugar 5.8 g
SAUSAGE AND KRAUT
Steps:
- Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
- Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
- Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.
Nutrition Facts : Calories 417, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 1,382 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 29 grams
GRANNY'S POLISH SAUSAGE WITH SAUERKRAUT
This recipe was belonged to my grandmother and when I was an teenager and she was cooked those polish sausage with sauerkraut and I haven't eat sauerkraut before and she wanted me to tried to tasted it so I did and it is so delicious and tasty. I fixed some and my famliy and I love it.
Provided by Lisa Johnson
Categories Other Main Dishes
Time 55m
Number Of Ingredients 5
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.
SAUERKRAUT WITH POLISH SAUSAGE
Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.
Categories Bake Sauté Sausage Bon Appétit
Yield Serves 4
Number Of Ingredients 9
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.)
POLISH SAUSAGE AND KRAUT
Make and share this Polish Sausage and Kraut recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut sausage into slices.
- If using bulk sausage, break it apart as it browns when cooking.
- In 2 tablespoons of butter, saute sausage, celery, onion, and green bell pepper until meat is browned and vegetables are cooked.
- Drain any fat.
- Add kraut, tomatoes with liquid, brown sugar and seasonings to the sausage in pan.
- Cover and simmer for 25 minutes, adding a small amount of water or tomato juice if necessary.
- Remove bay leaf, and serve over mashed potatoes, if desired.
Nutrition Facts : Calories 605.8, Fat 47.6, SaturatedFat 18.1, Cholesterol 116, Sodium 1999.7, Carbohydrate 21.6, Fiber 4.1, Sugar 12.8, Protein 23.2
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