Best Fried Sauerkraut And Polish Sausage Recipes

FRIED SAUERKRAUT CAKES WITH KIELBASA

Steps:

• Preheat oven to 250°F.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
• Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

THE ORIGINAL KIELBASA AND SAUERKRAUT

Steps:

• 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.

POLISH SAUSAGE KRAUT SKILLET

Steps:

• Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
• Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
• Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

FRIED SAUERKRAUT AND POLISH SAUSAGE RECIPE - (5/5)

Steps:

• Fry sausage slices in dry skillet or Dutch oven over medium-high heat until crisp, about 5 minutes. Drain on paper towels. Remove all but 2 tablespoons fat from skillet and discard. Add sauerkraut, sugar, flour and mustard. Cook over medium heat, stirring occasionally, until sauerkraut is tender and dish is creamy, 15 to 20 minutes. Return sausage to pan and cook until heated through, about 2 minutes. Garnish with chives and serve. This recipe yields 8 to 10 servings. Each of 10 servings: 257 calories; 1,404 mg sodium; 46 mg cholesterol; 19 grams fat; 11 grams carbohydrates; 11 grams protein; 1 gram fiber.

GRANDPA'S SAUERKRAUT AND KIELBASA

Steps:

• 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°F oven for 3 hours.

SAUERKRAUT WITH POLISH SAUSAGE

Steps:

• Preheat oven to 300ºF.
• Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat.
• Saute until onion is tender but not brown, about 5 minutes.
• Squeeze as much liquid as possible from sauerkraut.
• Add sauerkraut to Dutch oven.
• Add wine, stock, caraway seeds and juniper berries.
• Bring to simmer.
• Cover tightly, place in oven and bake 1 hour.
• Add kielbasa to Dutch oven, pushing into sauerkraut.
• Cover and bake 1 hour.
• Season to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently).

KIELBASA AND FRIED BUTTERED SAUERKRAUT

Steps:

• 1. Use a large skillet. Put the butter in and melt it around the pan. When it starts to sizzle put in the whole can of sauerkraut.
• 2. While the sauerkraut is cooking, cut up the kielbasa into 1 inch slices. Put aside.
• 3. Stir the sauerkraut. Once it starts turning brown add the kielbasa.
• 4. Continue to stir, add the spices, and stir some more. The sauerkraut should be golden brown with some darkened areas. Let it cook and stir often (sauerkraut burns easily, so you have to watch it. You only want a little bit darkened)
• 5. Once everything is mixed and the sauerkraut is golden brown turn off the heat and let it sit until the burner is cool. (This will darken the sauerkraut further.) Serve and enjoy.

SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.