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.
Slice kielbasa into 1 inch rounds; brown in skillet.
Brown the onions.
Drain juice from sauerkraut and add 1 to 2 tablespoons sugar.
In a large casserole, make layers of sliced potatoes, sauerkraut, kielbasa, and onions.
Mix soup with 1/2 cup water and pour over other ingredients.
Sprinkle with caraway seeds.
Cover and bake at 375 degrees for about 1 hour.
Uncover and bake an additional 15 to 20 minutes until top is brown.
Preheat oven to 450\u00b0F.
Slice bun and lay on baking sheet.
Spread mustard on each half of bun.
Squeeze juice from sauerkraut and layer on top of mustard.
Layer cheese slices on top of sauerkraut, so it covers entire area of bun halves.
Layer 4 slices of kielbasa on each bun half.
Place in middle rack of oven and cook until cheese is melted and brown at edges.
Open sauerkraut and put in pot.
Add potatoes and onions, quartered.
Let boil for about 15 minutes.
Meanwhile, cut up kielbasa in 1/4-inch pieces.
Fry until brown in oil in skillet. Take meat and set aside.
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
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.
50
Begin by cutting kielbasa in half length wise and
pork and any drippings into sauerkraut.
In same skillet, add
ver medium heat.
Mix sauerkraut, beer or cider, and mustard
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.