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.
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.
Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
Cover and cook on low for 5-6 hours or until vegetables are tender.
**High Altitude -- cook 6-8 hours.
Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
Can double recipe and freeze extra in a Zip-Loc for a quick future meal.
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.
b>kielbasa diagonally into 1/2-inch thick slices.
Place the sauerkraut
he ingredients in a bowl and mix with hands to combine
artially-drained sauerkraut, caraway seeds and salt and pepper. Stir periodically and when kraut
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.
n the crockpot.
Drain and rinse sauerkraut in a colander.
Cut kielbasa into 3-inch lengths and butterfly lengthwise.
Brown Kielbasa.
Add drained sauerkraut, chicken stock and butter.
Simmer for 10-15 minutes and serve.
Heat oil in a large skillet.
Add kielbasa and brown over high heat.
Add carrots and water, bring to a boil, cover, reduce heat to low and simmer for 5 minutes.
Add sauerkraut, beans and dill.
Bring to a boil, cover, reduce heat to low and simmer 30 minutes.
Slice kielbasa into 1/2-inch or smaller slices.
Place in large frypan.
After draining and rinsing sauerkraut for 2 minutes, add it to pan along with the rest of ingredients.
Cook over medium heat for 35 to 45 minutes.
Serves 4.
ite, about 8 minutes. Drain and set aside.
Melt butter
pan, add the bacon and cook for about a minute, then add
Cut kielbasa into pieces.
Brown in 350\u00b0 oven.
Add the sauerkraut, onion and brown sugar.
Bake at 350\u00b0 for 1/2 hour.
Brown onion and small pieces of bacon; drain.
Add drained sauerkraut to onions and bacon.
Add tomato juice, pinch of garlic powder, brown sugar and kielbasa.
Simmer for least 90 minutes.
rom the first pot and put in the sauerkraut and one cup of
Drain sauerkraut.
Mix in basil and celery seed.
Add kielbasa.
Melt brown sugar into warm water.
Drizzle over top. Bake 1 hour at 350\u00b0, or put in crock-pot and cook on low for 4 to 5 hours.
Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.