Sauerkraut with Polish Sausage

Sauerkraut With Polish Sausage

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Vicki Butts (lazyme)

By
@lazyme5909

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 6 slice
    smoked bacon, cut into 2-inch strips
  • 1 large
    onion, sliced
  • 1
    carrot, chopped
  • 2 lb
    sauerkraut, rinsed, drained well
  • 2 c
    dry white wine
  • 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

Step-by-Step

  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.)

Printable Recipe Card

About Sauerkraut with Polish Sausage

Course/Dish: Pork
Main Ingredient: Vegetable
Regional Style: German




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