In a 2-quart saucepan, heat Wesson oil.
Wash and drain sauerkraut.
Put it in oil.
Cut in small pieces (rounds) the kielbasa.
Put over sauerkraut and caraway seed.
Cook on low heat for about 10 minutes.
Add brown sugar to sauerkraut and kielbasa.
The more brown sugar you add, the darker and sweeter the sauerkraut will be.
Can be cooked on top of stove or baked in oven.
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.
Fry bacon until crisp.
Drain on paper towel.
Drain off excess bacon fat.
Chop onion until fine.
Saute onion until very brown (almost burnt).
Add sauerkraut.
Add salt and pepper to taste.
Add crumbled bacon and mix.
Add kielbasa and simmer for 45 minutes.
You can add a little more bacon fat for taste.
This recipe can be made in a large frying pan.
Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place
Thoroughly wash and drain sauerkraut.
Saute bacon to crisp. Remove bacon and crumble.
Add onions to skillet and saute in bacon fat until transparent.
Remove onions.
Add sauerkraut to skillet; cover and simmer in bacon fat for approximately 3/4 hour or until tender.
Add water if needed.
Add bacon, onions and brown sugar to kraut.
Heat through.
Parboil kielbasa in water for approximately 15 minutes.
Slice kielbasa and add to kraut.
Serve.
Boil sauerkraut; don't drain can.
Bring to boil only, then drain.
Rinse with warm water 3 or 4 times.
Saute onion in large frying pan with oil until soft.
Add brown sugar, ketchup, salt and pepper, then add sauerkraut.
Let stew 10 minutes, then add kielbasa (don't boil kielbasa first).
Bake 1 hour in a 350\u00b0 oven.
I used parsley), and season with salt and pepper.
Place under
Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places.
Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut.
Cover slow cooker, and cook roast 6 hours on High.
Open and squeeze juice from sauerkraut.
In a large roaster, layer sauerkraut, cabbage and tomatoes.
Sprinkle with peppercorn, bay leaves, caraway seed (and gin).
Break kielbasa (do not cut) into 2-inch pieces and arrange over top.
Cover and bake in slow oven (250\u00b0 to 275\u00b0) for 4 to 6 hours.
This dish can be prepared ahead and is even better the second day.
Thaw frozen bread dough; let rise.
Fry sauerkraut and desired amount of kielbasa in butter, adding water as needed to steam. Cook until dry before using.
Preheat oven to 350\u00b0.
Grease 9 x 13-inch pan.
Roll out 1 loaf bread on floured surface.
Place in baking pan, turning up edges on sides.
Put a layer of sauerkraut and kielbasa in pan.
Roll out second loaf; wrap around rolling pin and cover mixture.
Pinch edges to seal.
Bake at 350\u00b0 for 40 minutes.
Place the drained sauerkraut in the slow cooker.
Add onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin (if using) and pepper.
Stir to combine.
Place kielbasa on top of all.
Pour in the wine (or grape juice) and broth on top.
Cover and cook on low for 8-10 hours.
Discard bay leaves and serve.
ite, about 8 minutes. Drain and set aside.
Melt butter
Drain and rinse kraut.
Mix all ingredients together.
Place in slow cooker, medium temperature.
Cook 3 to 4 hours.
May need to drain off juice, depends on kielbasa brand (Eckrich is the best!).
Simmer all ingredients, except kielbasa, for several hours. Approximately 1/2 hour before eating, add Polish kielbasa and cook.
Serve with mashed potatoes and applesauce.
In 3 1/2 or 4-quart crock pot, combine potatoes, carrots and onion.
In medium bowl, combine brown sugar, mustard, and caraway seed; mix well.
Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker.
Cover; cook on low setting for at least 8 hours or until vegetables are tender.
Preheat oven to 400\u00b0F
Spread mustard over pizza crust.
Top with 1 cup cheese, sauerkraut, sausage and onion.
Sprinkle top with remaining cheese and bake for 10 to 15 minutes or until crust is crispy and cheese is melted and lightly browned.
In a large pot over medium heat, saute the onion and green bell pepper in the oil for 5 to 10 minutes, or until the onion is translucent.
Pour in the tomatoes, water and rice. Raise heat to high and bring to a boil, then reduce heat to low and simmer for 20 minutes.
Stir in the sauerkraut and sausage, stirring thoroughly, and let simmer for 20 more minutes. Season with salt and pepper to taste.
Combine all ingredients in slow cooker.
Add enough water to cover all ingredients.
Cover.
Cook on high 30 minutes, and then on low 6 hours.
Serve while hot.
Yield: 4 to 6 servings.
Add all ingredients into crock pot and cook 5 hours on high.