Polish Sauerkraut and Sausage | Kielbasa | Polish Recipe
- Published on: 10/10/2018
- This Polish Sauerkraut and Sausage has an amazing story. Polish sausage is called Kielbasa. This Polish recipe will not disappoint you. Read below for the cute story.
This is an old old recipe from the Center of the World. New Troy, Michigan is a very small polish community that boasts being the center of the world. The origins of this gossip are way older than I so the answer will not come from this post. I knew this recipe needed to be documented because it is a family favorite and not written down. Upon talking to my mom about this recipe I was given a wonderful golden nugget. The recipe came from a dear friend who is now deceased. 40 years ago she gave it to my mom and told her, "This sauerkraut and sausage is a Polish recipe from the heart". The internet did not give any answers or meanings to this saying. My take on it is that Jackie loved my mom dearly and was giving her a family favorite from her heart. Sauerkraut is very good for you. It is a fermented food full of probiotics. Also, Cabbage is in the cruciferous family and has many cancer fighting benefits. These 2 things combined make up for the butter and the sausage!
0:00 Intro and story of how recipe came to my family
1:26 Saute the sauerkraut and sausage
5:25 Add the potatoes and bake
5:47 Tasting and outro
Sauerkraut and Sausage
1 lb raw polish sausage (or bratwurst)
2 16 ounce jars sauerkraut (not german style, only 3 ingredients...cabbage, salt, and water)
1 container of mushrooms sliced (or 2 cans)
1 medium onion diced
1 1/2 sticks butter
pepper to taste
Saute onion, 1 stick of butter, mushrooms, and pepper until onions are almost translucent. Rinse sauerkraut 2 - 3 times under water. (see video) Add to pan and saute until sauerkraut starts to brown (if it seems dry add 4 more pads of butter). Approx. 30 minutes on medium to medium high heat. Brown sausage in a separate pan. No need to cook all the way through. Place potatoes in dutch oven or 9 x 13 in pan, the sauerkraut mixture, and lastly nestle in the sausage. Cover and cook at 325 degrees for 2 hours. The last hour take the cover off.
You can cut the sausages into 3 sections before serving if desired.
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