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Category: Sausage
Prep Time: Cook Time: Total Time:
2 lbs fresh Kielbasa (I opted for the extra garlic flavor this time)
1 32 oz package sauerkraut drained and rinsed with cold water
1 whole onion sliced
Olive oil to saute onion
1 1/2 cup chicken broth
1/4 cup light brown sugar
1/3 cup Dijon mustard
1 Tablespoon allspice
Fresh Ground pepper to taste
Do not add salt to this recipe
Cut kielbasa into 3 inch pieces. Heat a large frying pan and 1 tsp of EVOO and add Kielbasa. Brown sausage about 3 minutes and turn to brown other side. It does not have to cook through as it will finish in roasting pan later. Remove sausage and set aside.
Add more olive oil if needed to saute onions. Be sure not to burn. When onions are beginning to soften, add chicken broth, brown sugar, Dijon mustard and allspice. Whisk together until sugar and mustard are well incorporated. Bring to a boil. Add sauerkraut and kielbasa. Gently mix all ingredients, remove from heat and transfer to an electric roasting pan or crock pot.
Heat at 250 degrees for at least 3 hours and up to 6. Serve together or as many of the Polish like to do, serve on a piece of rye bread with extra mustard. Serves 4-6
Note: This may also be prepared in the oven at 250 degrees. Cover 9×13 pan tightly with foil, checking every couple of hours to be sure all of the liquid hasn’t evaporated.
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KIELBASA AND SAUERKRAUT
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Category: Sausage
Prep Time: Cook Time: Total Time:
2 lbs fresh Kielbasa (I opted for the extra garlic flavor this time)
1 32 oz package sauerkraut drained and rinsed with cold water
1 whole onion sliced
Olive oil to saute onion
1 1/2 cup chicken broth
1/4 cup light brown sugar
1/3 cup Dijon mustard
1 Tablespoon allspice
Fresh Ground pepper to taste
Do not add salt to this recipe
Cut kielbasa into 3 inch pieces. Heat a large frying pan and 1 tsp of EVOO and add Kielbasa. Brown sausage about 3 minutes and turn to brown other side. It does not have to cook through as it will finish in roasting pan later. Remove sausage and set aside.
Add more olive oil if needed to saute onions. Be sure not to burn. When onions are beginning to soften, add chicken broth, brown sugar, Dijon mustard and allspice. Whisk together until sugar and mustard are well incorporated. Bring to a boil. Add sauerkraut and kielbasa. Gently mix all ingredients, remove from heat and transfer to an electric roasting pan or crock pot.
Heat at 250 degrees for at least 3 hours and up to 6. Serve together or as many of the Polish like to do, serve on a piece of rye bread with extra mustard. Serves 4-6
Note: This may also be prepared in the oven at 250 degrees. Cover 9×13 pan tightly with foil, checking every couple of hours to be sure all of the liquid hasn’t evaporated.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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