Kluski (Polish Noodles and Sauerkraut)

Linda Kauppinen


Aunt Kate used to make this all the time! Not very good on the waist, but man it was good!
I've realized over the years that ethnic recipes not only stuck to your ribs, but went to your waist and hips as well!!

pinch tips: How to Shuck, Cook, and Cut Corn



1 Hr


30 Min


Stove Top


1 large
can of sauerkraut
1 bag(s)
wide egg noodles
piece of salt pork or fat back
salt and pepper to taste

Directions Step-By-Step

Add a can of sauerkraut and 1 can water to pot and bring to a boil. Turn heat down to simmer and cook for about an hour until sauerkraut is tender.
While the sauerkraut is cooking, boil noodles according to package directions.
Remove salt pork from rind and dice.
Put in hot skillet and fry on medium heat until pork is brown and drippings are rendered. Remove pork and discard, keeping the drippings.
Drain sauerkraut well and return to pot. Add drained noodles gradually until you have a good equal mix.
Add a little pork drippings and stir.
Stir gently and cook on low heat.
Add more drippings if needed.
Add salt and pepper to taste, AFTER tasting sauerkraut.
simmer on low heat for about 1/2 hour stirring frequently, until flavors are blended.
Serve hot with Kielbasa or smoked ham.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Polish
Other Tags: Quick & Easy, Heirloom