Kielbasa and sauerkraut -- what do I do now?

Question

I just bought a couple of lbs of kielbasa and fresh sauerkraut from Eagle Provisions, a Polish deli in Brooklyn. I'm looking for a straightforward, authentic way to prepare them. A search on the internet comes up with so many varied recipes I'm having analysis paralysis. Help!  TIA.

Answer

Oops! Don't forget the horseradish mustard for dipping!

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My dad used to do kielbasa, cabbage, and peeled potatoes. Fill pot with water and cook until potatoes are soft but not mushy. We called this "kielbasa and cabbage" and my dad would sometimes put kraut and mustard on top of the kielbasa when we ate it. Also, drain the water and just eat the main stuff. As a kid, I'd mush up the potato w/butter and eat the kielbasa and force down the cabbage to get dessert. Happen to wish i had a bit of this right now as an adult.

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My mom would add a little brown sugar, an apple and some finely chopped cabbage to soften the taste of the kraut. Too strong for us kids. I want some, now...delicious.

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Well, as one might suspect, I love kraut and kielbasa (or any sausage), but with plain rice!

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Brown, beer, braise, sauerkraut, braise. Serve. I add sliced apples to cut the pucker. And, I'm assumng you bought smoked kielbasa and not fresh.

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My dad always used to bring home wonderful fresh(not smoked) kielbasas from these neighborhood Polish butchers in Perth Amboy, NJ back in the 1960's and early 1970's. He'd always bring home with it a loaf of fresh baked Jewish rye. Either my dad or grandmother would cook it(they're both Hungarian) and they did it the simplest possible way. They just steam the kielbasa, canned sauerkraut, sliced onions, and cut up potatoes together, with a little added water and caraway seed, until the potatoes and onions were cooked. It was then brought to the table in the pot. On the side were the fresh baked Jewish rye and unsalted butter. I've tweaked the recipe over the years to my own liking but it's still pretty simple. First I brown the kielbasa in a large pan along with sliced onions, apples and/or pears and caraway seed. Then I'll add the kraut, a bottle of good medium-bodied beer, some white wine and par-boiled red and white potatoes. Then bring to a boil, cover and simmer on low for about 15 minutes or until the potatoes are finished cooking. Now it's ready to be eaten and enjoyed with more of the good beer(cold), fresh baked Jewish rye, sweet butter and condiment dishes of hot horseradish, mustard and sour cream.

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my mom adds beer and caraway seeds to the kraut. very good!

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Slice kielbasa into bite sized circles and very slow braise in dark beer with kraut for about 2 hours. Can do stovetop or in oven. Or you can do in a slow cooker on whatever setting matches with how soon you'd like to eat. It's especially good if you add in some spicy kielbasa.

Answer

I still get kolbasa home made from the church in which I grew up. I make it Russian style. rinse the kraut, add carrot coins, sliced onion and caraway seed. Place a rack of spare ribs in the middle of the kraut and bake covered. Meanwhile braise the kolbasa and then take the lid off the kraut. place the kolbasa and brown on top of the kraut. Serve w./ mashed potatoes topped w/ Kapusta (kraut) juice, apple sauce, horse radish and mustard. Oh yes, don't forget dobre pivo (good beer) It was the first meal my son asked for upon returning from a year in Costa Rica.

Answer

Serve this meal with sautéed cabbage and new potatoes. Ingredients 1 C. brown sugar 6 Tbs. German style or hot (horseradish) style mustard 1 small sweet onion, sliced as thin as possible 2 lbs. smoked kielb.asa Directions Sauté the sliced onion in a tiny amount of olive oil drizzled in a non-stick skillet until it's lightly browned and soft. Add to the crockpot with the brown sugar and mustard. Cut the kielb.asa into one inch pieces and add to the crockpot. Stir to combine all. Cover and cook on low for 3-4 hours. Stir occasionally. Notes: Buy a good brand of kielb.asa or it will be pretty greasy. Serve with sautéed cabbage, boiled new potatoes and bread or rolls. Yield: 6 Servings.

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An old post that has been brought back to life. So too late for the OP (I hope ... unless they bout A LOT of kielbasa and kraut) ... Add dried Polish mushrooms to the kraut/kielbasa ... the flavor just about makes me crazy with its wonderfulness. Lacking Polish mushrooms, dried porcinis will do. Haven't tried any other dried mushroom that works as well. Shitakes are too mild to hold up to the other bold flavors. Just boil some water. Add dried mushrooms for about 20 minutes to rehydrate. Rinse. Add mushrooms too kraut/kielbasa. My mom would just throw the mushrooms dry in the pot without rehydrating and let the pot liquids do the work. This probably has more flavor. I get a little too paranoid about the mushrooms having dirt or something and prefer to clean them a bit.

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I like to toss it in a pot cut up with the kraut and add chunks of apples and simmer..yummy

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My personal suggestion. If you have a really good sausage, please ignore any suggestion of slicing it thin. Cut it into individual personal servings if you wish (about 6 inches), prong with a fork so the casing won't split ,and then cook however as suggested on this thread.

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May be a dupe my apologies. Saute onions and sausage in a little butter and olive oil, just a bit. I add quartered or diced potatoes red skin ... skins on kraut, 1 good dark beer, 1/4 cup good apple cider, some caraway, just a teaspoon. Salt and pepper and cook. dovered and just let cook. Carrots baby or cut ones are fine too. I like a horshradish mustard sauce, applesauce etc. I;m sure a repeat but amazing.

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My mom used to make it with rinsed sauerkraut and butter beans. YUM! We added a few pearl onions and the dark beer this weekende.... even better!

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I like to slice the kielbasa length wise , and cook it on the grill.

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my husbands grandmother taught me an awesome hungarian recipe she used to make for her husband. drain your sauerkraut and soak it in ice water for about 30 min to take off some of the bite. slice the kielbasa and half of a yellow onion into 1/4 in thick slices and brown in a skillet. i like to throw some mushrooms in there, but it's optional :P add the sauerkraut to the pan and saute with the sausage and onion. add 8 oz sour cream, 2 tsps paprika, salt and pepper to taste. let it cook and thicken for about 10 minutes or until it's heated through, stirring occasionally. tadaa! one pan meal :) the sour cream makes it sound weird but it tastes so awesome! my husband hates both sauerkraut and sour cream but he loves this lol

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I love kielbasa and sauerkraut or pork chops or loin and sauerkraut. However, if the kraut is too sour, it puts me off. So I use a good kraut but rinse it. Then I mix with it onions and apple slices and use apple juice or white wine or real cider to moisten it. I brown the sausages or pork and put the kraut over them and bake them. I love it with good pan fried potatoes.

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Saute the kielbasa slowly in butter in one pan. Saute slice onion in butter in another, add drained kraut, add dill seed, and cook until onions/kraut browns up just a bit. Can add bacon to the kraut. Kielbasa is done when shiny and golden brown -- the skin should be near-crispy. Serve with boiled potatoes.

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Bigos

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5 pounds spare ribs or beef short ribs (Both come out the same) 2 pounds dried beans (navy, pinto, black, red, etc) 2 cans or jars of Sauerkraut 1 Gallon water Put all ingredients in a stock pot, cover, and cook overnight at the lowest temperature you have available. If concerned about the fat content, let cool, chill, and spoon off the hardened fat. reheat, serve, and enjoy.

Answer

To make authentic Polish sauerkraut you need to drain the kraut into a glass or bowl (save it in case it needs more of a sour taste). Rinse the kraut to your liking and put in a pot. Add water about half way and boil until it softens. While waiting, chop a medium onion and sauté until translucent in 1/2 to 1 stick of butter. When kraut is soft, drain then add the butter and onions. Salt & pepper to taste and add kraut juice if necessary. Cook together for 10 minutes for flavones to meld. With the kielbasa, place in large frypan and add water to cover. If fresh kielbasa, bring to boil, turn down to simmer for 30 minutes. With smoked kielbasa, cook about 10-15 minutes. When done you can fry in some butter to brown. That fresh eye or a pumpernickel bread and some butter would be great. Actually, horseradish would be the appropriate condiment!

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Kielbasa and sauerkraut -- what do I do now?

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