This was dinner tonight. It wasn't at all fancy, but it was quick, tasty, and—since it cooked in one pot—easy to clean up. Which is what I am all about on a Sunday night.
KIELBASA 'N KRAUT
(Or "Dicks 'n kraut" as my husband calls it.)
- 1 polska kielbasa (Hillshire Farms, etc.)
- 1 quart of jarred sauerkraut
- a half-palmful of whole caraway seeds
Bring 1-2 inches of water to boil in a covered pan. Meanwhile rinse and drain sauerkraut. When water comes to a boil, dump in sauerkraut and caraway seeds then place whole kielbasa on top. Cover, reduce heat to medium, and cook 10 minutes.
While dinner is cooking you can make a simple green salad or just slice up some fruit.
Remove sauerkraut from pan with slotted spoon or tongs and arrange on a platter (toss with a bit of butter if you like—I like buttery kraut). Slice sausage and serve atop sauerkraut. Serve with spicy-hot mustard on the side.
I heart sauerkraut. And ever since Patti served it to me pan sauteed with a little olive oil, salt and lots of pepper, I can't eat it any other way.
Posted by: Alisyn | February 12, 2007 at 08:52 AM
I'm on a kraut kick myself. My favorite is sauerkraut with a bit of brown sugar and a pork loin in the crock pot. so darn tasty - something about the sugar taking the bite off the kraut makes it heavenly. Then I shred the pork loin up and put it back in with the cabbage. super easy.
Posted by: Mary | February 12, 2007 at 01:21 PM
If you were making this a la my Polish father-in-law and his mother, you would also add a chopped up piece of fatback, a cup or so of sliced mushrooms sauteed in butter and about 2 tablespoons of dill. I don't do the fatback, but the mushrooms and dill are yummy.
Posted by: ann | February 12, 2007 at 07:06 PM
If you were making this a la my Polish father-in-law and his mother, you would also add a chopped up piece of fatback, a cup or so of sliced mushrooms sauteed in butter and about 2 tablespoons of dill. I don't do the fatback, but the mushrooms and dill are yummy.
Posted by: ann | February 12, 2007 at 07:06 PM
We make this fairly regularly and love it. My MIL serves the whole mess over mashed potatoes.
Posted by: Trish | February 14, 2007 at 05:30 PM