ver medium heat.
Mix sauerkraut, beer or cider, and mustard
et in a bowl. Add kielbasa to the pot; lightly brown
side.
Slice or cube kielbasa - we cube as we like
Slice 1 onion into thin strips and caramelize.
Drain and rinse sauerkraut.
Slice kielbasa into 1-inch lengths.
Combine water, cider and brown sugar.
Combine all ingredients well in crock pot.
Cook on high 6 hours.
Pour the large can or jar of sauerkraut, with juice, on one side of crock pot.
Drain 2 cans of potatoes and put on other side of crockpot.
Pour the other can of potatoes with juice inches.
Cut up meat into small chunks and put on top.
This must go for 10 hours on low (at the least) for the flavor of the meat to get to potatoes.
I substitute large can of sauerkraut with my own homemade and substitute the potatoes with one quart jar of my canned potatoes with a little of juice.
Heat oil in large skillet.
Add sausage, onion & bell pepper.
Cook over medium heat 5-10 minutes or until vegetables are tender and sausage is lightly browned, stirring occasionally.
Drain Fat.
Add sauerkraut, mustard, caraway seeds, salt & pepper to skillet.
Cook over medium heat 3-5 minutes or until heated thru.
Cut bacon into small bits; brown slowly in kettle.
Add onions.
Cook until golden.
Add sauerkraut and grate an apple into it.
Add brown sugar and water.
Cook slowly and then add sausages.
Simmer slowly for 1 hour.
Add potato flakes to thicken.
Stir thoroughly and take off burner.
I like to cook mine a day or two before eating.
It think it tastes better, but it can be eaten right away.
then stir in partially-drained sauerkraut, caraway seeds and salt and
rowned.
Meanwhile, slice the kielbasa into 3\" pieces then slice
Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
This brings out the sweetness of the onions.
Simmer for about 10 minutes.
Add minced garlic and simmer 2 more minutes.
Add next 3 ingredients.
Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
Bring to a simmer on the stove top.
Cover loosely with foil and place in a preheated 225\u00b0F oven for 3 hours.
In 4 or 5-quart sauce pot, cook sliced kielbasa and onion over medium-high heat 5 minutes; stirring frequently or until browned.
Add apples and cook stirring frequently about 1 minute.
Stir in sauerkraut, chicken broth and caraway seeds.
Reduce heat to low; cover and simmer for 20 minutes or until apples are tender and flavors blended.
Place sauerkraut, caraway seeds, and turkey kielbasa in crock pot.
Set on low for 6-8 hours.
Heat oil in a large skillet over medium-high heat. Cook potatoes for 10 minutes.
Add peppers, onions and seasonings, cover and cook for 5 more minutes.
Stir in kielbasa and sauerkraut, cover, and cook for 15 minutes, or until onions are caramelized.
b>kielbasa diagonally into 1/2-inch thick slices.
Place the sauerkraut
50 degrees Fahrenheit.
Pat sauerkraut dry between paper towels to
In a large kettle, place kielbasa and cover with water.
Bring to a boil, lower heat and simmer for about 2 1/2 hours.
While kielbasa is cooking, in a large skillet, saute onions until clear; add sauerkraut, applesauce*, salt, pepper and tomato sauce.
Simmer for about 20 minutes.
When kielbasa is done, cut into 2-inch pieces and add to sauerkraut.
Also, add about 1 cup of water that kielbasa was cooked in.
Continue for another 15 minutes.
Serve with boiled potatoes (quartered) and bakery fresh pumpernickel bread.
00 degrees F.
Cut kielbasa into 3-inch lengths and
stir constantly.
Stir in sauerkraut and brown sugar, add potatoes
Put sauerkraut into a saucepan and mix with kielbasa, cut into 1/2-inch chunks.
Heat to boiling, then simmer an hour or more. Peel and cut potatoes into bite-size pieces, then cook separately until nearly done.
Add potatoes to sauerkraut kielbasa mixture at end of hour, discarding potato water.
Cook until done and flavors have mixed.
Sauerkraut will make potatoes feel firm even when done.
Serve with cornbread.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley, and heat through.
Toss ziti with kielbasa and sauerkraut, and serve immediately.