Sauerkraut & sausage
Made this last night
Sauteed a sliced vidalia onion till it just started to carmalize in two Tbls of oil.
Shook two Tbls of flour over it and stirred well
Added 1 cup of chicken broth and one cup of apple cider vineger
Then added a 24 oz package of baby red potatoes halved
Two turkey kielbasa sausages (skinless) cut into bite size pieces
One jar of bavarian saurkraut
Season with pepper and caraway seed - there's salt in the sauerkraut
covered an simmered - took about 30 minutes for the potatoes to get tender.
Really tasty and inexpensive. Feeds about six or so people
Next time I will double the onion amount.
Regular Kielbasa would probably be better, but Wifey doesn't eat pork or beef.
I love that kinda food...the family does not......
It's Time To Be Nice To People
Polish Food is the best!!!
Home made sauerkraut is easy to make if you ever get a deal on cabbage and don't know what to do with it.
All you do is shred up the cabbage. Put it in a crock. Fill the crock to about 2 inches above the shreaded cabbage. Stir in a cup of so of pickling salt. Next step is the key. Take a dinner plate about the same diameter as the crock. Place this upside down on top of the cabbage. Use a clean rock or similar weight to hold the plate tight to the cabbage.
Cover the crock to keep crap out of it. Put it in your basement or some cool dark spot for 1 month. When you uncover it there will be a scum on top of it.
And it will smell . But then you rinse it off with water.
Mix it up good with some cider vinegar. Then refrigerate it or can it.
Just had some kraut and ribs, something my mom used to make, take pork ribs, or any other pork cut, put in a crock pot, add kraut, and some water cook unit ribs fall apart, 8-12 hours, serve with mashed potatoes, I like it on top of my taters, and apple sauce on the side, thems good eats, people who think they do not like kraut like it like this.
Still learning opinions welcome.
A little different. Add salt while adding cabbage, stomp with a 2X4 to create cabbage juice for liquid. Do not add any liquid. There will be plenty. The rest is the same. I learned this from Germans. Regards TB
Originally Posted by benncool
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pork and kraut
grew up eating it
big huge pot of kraut
throw in a pork roast
cook till tender
If con is the opposite of pro
is congress the opposite of progress?
Advice from a card-carrying Polack... never EVER slice a sausage or kielbasa before cooking it!
Oh... and... never EVER be out of mustard. Just don't do it.
People always ask why my kielbasa dishes contain such juicy kielbasa. Now you know.
Slice AFTER cooking. Always.
Very good with saurkraut but you'll be needin' some old fashioned potato pancakes as well. I'll post a simple recipe when I get a chance. Red cabbage would be another good choice.
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Make a lot of sense - I will cook them whole from now on
I love potatoe pancakes - post soon please.
I will remind you tomorrow
There are several Polish butcher shops down around the Springfield Mass area. They make the BEST keilbasa ever !!!! My bookkeeper goes down around Easter time and we all stock up. Awesome !
Damn! I just realized I'm a polock too! That's the way we used to do it.
You just realized it !!!!???? Are you Polish?
Originally Posted by REECHMAN