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  1. #1
    Join Date
    Nov 2004
    Location
    White Lake, MI
    Posts
    973

    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.

  2. #2
    Join Date
    Mar 2005
    Location
    South/West of Quebec in the other part of Canada
    Posts
    2,331
    I love that kinda food...the family does not......
    It's Time To Be Nice To People

  3. #3
    Join Date
    Oct 2004
    Posts
    202
    good stuff!!!

  4. #4
    Join Date
    Jan 2008
    Location
    windy city
    Posts
    4,437
    Mmmmmmmmmmmm......................

  5. #5
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    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.

  6. #6
    Join Date
    Jan 2004
    Posts
    933
    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.

  7. #7
    Join Date
    Jun 2003
    Location
    Madison, WI/Cape Coral, FL
    Posts
    6,470
    Quote Originally Posted by benncool View Post
    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.
    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
    Bear Rules: Keep our home <50% RH summer, controls mites/mold and very comfortable.
    Provide 60-100 cfm of fresh air when occupied to purge indoor pollutants and keep window dry during cold weather. T-stat setup/setback +8 hrs. saves energy
    Use +Merv 10 air filter. -Don't forget the "Golden Rule"

  8. #8
    Join Date
    Feb 2009
    Location
    central Florida
    Posts
    981
    pork and kraut
    mmmmmmm
    grew up eating it
    big huge pot of kraut
    throw in a pork roast
    cook till tender
    mmmmmmmmmmmmm
    If con is the opposite of pro
    is congress the opposite of progress?

  9. #9
    Join Date
    Feb 2004
    Location
    Woburn, MA
    Posts
    6,662
    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.
    "Social networking" is an oxymoron.

  10. #10
    Join Date
    Nov 2004
    Location
    White Lake, MI
    Posts
    973
    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

  11. #11
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    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 !

  12. #12
    Join Date
    May 2000
    Location
    Colorado flatland native
    Posts
    15,067
    Boy Alloy! I'm saving this un. I switched oil for 1/3 lb bacon, which I fried with the onion.........and switched the vinegar for most of a Bud Light. Man! The carroway seads really finish this off! Thanx!!!
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  13. #13
    Join Date
    May 2000
    Location
    Colorado flatland native
    Posts
    15,067
    Boy Alloy! I'm saving this un. I switched oil for 1/3 lb bacon, which I fried with the onion.........and switched the vinegar for most of a Bud Light. Man! The carroway seeds really finish this off! Thanx!!!

    crap! Now I read the pollocks advice........ next time I wont cut it.
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

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