Best Polish Sauerkraut Custard Pie Recipes

POLISH SAUERKRAUT

Steps:

• 1. Saute' the onions and apples in the butter. Brown them (be careful not to burn them!). Any additional vegetables can be added and saute'd Add meat if you like.
• 2. Add sauerkraut juice to the pan and stir well to get all the caramelized drippings blended in... the liquid will be brown. Stir in the sauerkraut, and heat through before serving. Add spices if you like.
• 3. *** I make it this way for a side dish, pork roast or brats.

POLISH "STEWED" SAUERKRAUT

Steps:

• 1. In a large pot add sauerkraut and water. Bring to a boil and simmer covered for 1 hour. Drain in colander.
• 2. while sauerkraut is cooking, dice fat back into small pieces and put into a large skillet. Cook down on medium heat until pieces of fatback turn brown and crispy. Remove pieces with slotted spoon and dispose of, keeping the drippings in the pan. Add onions to drippings in the pan and saute' until tender.
• 3. When sauerkraut is cooked and drained, put back into pot and add onions as well as most of the drippings. Add pinch of salt and pepper. If it seems dry add a little more drippings.
• 4. Let this mixture cook down for at least 1/2 hour, stirring frequently to prevent it from sticking and burning. Taste occasionally to check flavor. Important to learn with ethnic cooking.. become a TASTER! Add more salt and pepper if needed. When onions and sauerkraut are tender and blended remove from heat
• 5. Serve with Kielbasa, smoked ham, hot dogs, sausage - you name it!

KULEBIAK RECIPE - POLISH CHRISTMAS SAUERKRAUT AND MUSHROOM PIE

Steps:

• Using a spoon, mix yeast with sugar until it becomes fluid.
• Warm up the milk (it shouldn't be too cold or too hot).
• Melt the butter on the pan.
• Carefully mix all the ingredients for the dough together. You can mix it by hand (in a bowl) or use a food processor.
• Place the dough in a big bowl and cover with a clean kitchen cloth.
• Let the dough rest in a warm place for an hour. After that time, it should double its size.
• Cover the dried mushrooms with 1 cup of hot water. Cook for about 10 minutes.
• In the meantime, drain the sauerkraut. If you don't want your filling to be too sour, you may even rinse it.
• Add the sauerkraut, allspice berries, bay leaves to the mushrooms and cook until soft (for about 30 minutes).
• After that time, throw away the allspice berries and bay leaves. Drain the mushrooms and sauerkraut if necessary.
• When they are cold, chop them. It's up to you whether you chop them finely or not.
• Peel and dice an onion, peel and crush the garlic, and fry them together in oil.
• Add the cooked mushrooms and sauerkraut and fry for another 5-10 minutes.
• Season with salt and pepper.
• Preheat the oven to 356°F (180°C).
• Line the big bread pan with parchment paper.
• Roll out the dough onto a floured surface. It should match the length of your bread pan.
• Spread the filling onto the dough, avoiding the edges.
• Roll up the pastry, starting at one of the long ends. Make sure to tuck the ends of the roll under it. (that will prevent the filling from leaking out).
• Carefully move the kulebiak onto the bread pan.
• Brush it with egg white or melted butter.
• Sprinkle with cumin, poppy seeds, black seeds, or fried onion (it's not necessary)
• Bake for 45 minutes.

SAUERKRAUT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, mix milk, well drained chopped sauerkraut, brown and white sugars, eggs, vanilla, salt, cinnamon, and nutmeg.
• Pour mixture into 9 inch pie shell.
• Bake at 425 degrees F for about 30 - 35 minutes or until a knife inserted into filling about half way between edge and center, comes out clean.
• Serve topped with a tablespoon or two of whipped cream.