Real Recipes From Real Home Cooks ®

sauerkraut with polish sausage

a recipe by
Vicki Butts (lazyme)
Grapeview, WA

Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.

serves 4
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For sauerkraut with polish sausage

  • 6 slice
    smoked bacon, cut into 2-inch strips
  • 1 lg
    onion, sliced
  • 1
    carrot, chopped
  • 2 lb
    sauerkraut, rinsed, drained well
  • 2 c
    dry white wine
  • 1 1/2 c
    chicken stock or canned low-salt broth
  • 1 Tbsp
    caraway seeds
  • 4
    juniper berries, crushed, or 1 tablespoon gin
  • 1 1/2 lb
    kielbasa sausage, cut into 3-inch lengths

How To Make sauerkraut with polish sausage

  • 1
    Preheat oven to 300°F. 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.
  • 2
    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.
  • 3
    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.)

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