Best Polish Platter Sausage Kraut And Kluskies Recipes

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POLISH SAUSAGE AND KRAUT



Polish Sausage and Kraut image

Make and share this Polish Sausage and Kraut recipe from Food.com.

Provided by PalatablePastime

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs fresh Polish sausage or 2 lbs fresh Italian sausage
2 tablespoons unsalted butter
1 (15 ounce) can sauerkraut, drained
1 (16 ounce) can diced tomatoes with juice
1 cup chopped celery
1 large onion, chopped
1 large green pepper, chopped
3 tablespoons brown sugar
1 bay leaf
1 teaspoon dried oregano
1/4 teaspoon pepper
mashed potatoes (optional)

Steps:

  • Cut sausage into slices.
  • If using bulk sausage, break it apart as it browns when cooking.
  • In 2 tablespoons of butter, saute sausage, celery, onion, and green bell pepper until meat is browned and vegetables are cooked.
  • Drain any fat.
  • Add kraut, tomatoes with liquid, brown sugar and seasonings to the sausage in pan.
  • Cover and simmer for 25 minutes, adding a small amount of water or tomato juice if necessary.
  • Remove bay leaf, and serve over mashed potatoes, if desired.

Nutrition Facts : Calories 605.8, Fat 47.6, SaturatedFat 18.1, Cholesterol 116, Sodium 1999.7, Carbohydrate 21.6, Fiber 4.1, Sugar 12.8, Protein 23.2

SAUSAGE AND KRAUT



Sausage and Kraut image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4

Number Of Ingredients 14

1 1-pound bag sauerkraut, rinsed
8 small fingerling or red-skinned potatoes, halved if large
1 tablespoon vegetable oil
12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces
1 6-ounce boneless smoked pork chop, trimmed and sliced
1 large onion, chopped
2 cloves garlic, smashed
1 teaspoon coriander seeds, crushed
1 teaspoon juniper berries (available in the spice aisle), crushed
Kosher salt and freshly ground pepper
1 apple, grated
1 cup dry white wine
2 tablespoons chopped fresh parsley
Whole-grain mustard, for serving

Steps:

  • Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
  • Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
  • Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

Nutrition Facts : Calories 417, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 1,382 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 29 grams

POLISH SAUSAGE KRAUT SKILLET



Polish Sausage Kraut Skillet image

This is a good one for people that don't care for sauerkraut a whole lot. It doesn't have a strong flavor of sauerkraut, it is very creamy and tasty.

Provided by Amy P.

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, sliced
2 cloves garlic, minced
1 cup water
2 potatoes, sliced
1 cup sliced carrots
2 tablespoons beef bouillon granules
1 teaspoon white sugar
½ teaspoon caraway seeds
1 (14.5 ounce) can sauerkraut, drained
1 pound kielbasa sausage
2 teaspoons all-purpose flour
1 cup sour cream
salt and black pepper to taste

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.

Nutrition Facts : Calories 447.1 calories, Carbohydrate 25.1 g, Cholesterol 77.2 mg, Fat 33 g, Fiber 4.3 g, Protein 13.5 g, SaturatedFat 14.6 g, Sodium 1639.7 mg, Sugar 5.8 g

KLUSKI



Kluski image

A traditional Polish recipe I learned from my mom who learned it from her mom. This is extreme comfort food and is great the next day for breakfast, warmed up in a fry pan with a couple eggs scrambled on top. This is NOT for the health conscious people out there. ;-) Please feel free to email with any questions about preparation, cooking or invites for dinner. ;-)

Provided by Marc R.

Categories     Pork

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 5

6 large potatoes
1 egg
1 teaspoon salt
flour, Lots of it (4 to 5 lbs)
1 1/2 lbs bacon, cut into small pieces

Steps:

  • Get a large kettle of salt water boiling.
  • Peel the potatoes and then grate them in a large bowl. Use the "pokey" side of your hand grater so it creates a potato mash. Don't worry when the top of the potato mash turns a brownish color -- that's what happens when the potatoes are exposed to air.
  • Add egg and salt to the mash and mix. Salt is approximately 1 teaspoon -- not an exact measurement.
  • Start adding flour. I use a sifter to evenly add over the top of the mash. Mix in and add more. Continue doing this until the mix is too thick to stir, then start using your hands. Continue adding flour until it is like a thick dough.
  • Pat out on cutting board approximately 3/4" to 1" thick and cut into approxiamtely 1 1/2" wide strips.
  • Start frying bacon in a large pan.
  • Put several strips on a plate and set edge of plate on edge of kettle. With a butter knife, cut/break/slide a dumpling size chunk into the boiling salt water. Tap knife on edge of kettle to get it to fall off knife. If dough continues to stick to knife, just dip the knife in the water on occasion. Repeat until done. This goes much faster is you can get someone to help you with a second plate.
  • Cook dumplings approximately 35-45 minutes. Stir frequently to keep dumplings from sticking to the bottom of the pan. Water WILL get thick and starchy when nearly finished cooking. This is where you have to keep an eye in them because it's easy to burn at this point.
  • Finish cooking bacon until crisp.
  • Remove dumplings from heat and drain using a large slotted spoon/scoop and place a layer in a large bowl. Add a layer of bacon. Add another layer of dumplings and another layer of bacon. Drizzle a little bacon grease over several layers for added flavor. Repeat until all dumplings and bacon are used.
  • Serve hot. Sprinkle a little salt on top and add butter if you wish.
  • Enjoy!

KLUSKIES (POLISH POTATO DUMPLINGS)



Kluskies (Polish Potato Dumplings) image

This is going to sound silly, but I got this recipe on the back of a pkg. for plastic cooking spoons. Good Cook brand.

Provided by hcopeland

Categories     Potato

Time 30m

Yield 1 serving(s)

Number Of Ingredients 6

potato, raw and peeled
salt
flour
ham, diced
onion
butter

Steps:

  • Grate selected number of raw, peeled potatoes. Add dash of salt and flour to make a heavy dough mixture. Mix with hands.
  • Boil kettle of water. Drop dough with teaspoon (3/4 tsp.) into boiling water. Cook until done. Drain.
  • Fry onion and bits of ham in a little butter and pour over Kluskies in serving dish. Serve.

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