Fried Sauerkraut And Kielbasa Recipes

Steps:

• Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
• This brings out the sweetness of the onions.
• Simmer for about 10 minutes.
• Add minced garlic and simmer 2 more minutes.
• Add next 3 ingredients.
• Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
• Bring to a simmer on the stove top.
• Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

Steps:

• Preheat oven to 250°F.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
• Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

Steps:

• Add all ingredients into crock pot and cook 5 hours on high.

Steps:

• For Sauerkraut Cakes:.
• Preheat oven to 250 degrees Fahrenheit.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible.
• Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined.
• Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking.
• Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture.
• Turn out into hot oil using a fork.
• Release and flatten to 3-1/2 inch diameter with the fork.
• Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes).
• Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained.
• To keep warm, place cakes in the pre-heated oven in a shallow baking pan.
• Fry more cakes in the same manner with remaining ingredients.
• For Kielbasa:.
• Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned.
• Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

Steps:

• Preheat grill. Preheat oven to 400 degrees F.
• Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes.
• In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.
• Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
• In a small bowl, mix all ingredients until well combined.

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside
• On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
• Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy.

Steps:

• Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

Steps:

• Fry sausage slices in dry skillet or Dutch oven over medium-high heat until crisp, about 5 minutes. Drain on paper towels. Remove all but 2 tablespoons fat from skillet and discard. Add sauerkraut, sugar, flour and mustard. Cook over medium heat, stirring occasionally, until sauerkraut is tender and dish is creamy, 15 to 20 minutes. Return sausage to pan and cook until heated through, about 2 minutes. Garnish with chives and serve. This recipe yields 8 to 10 servings. Each of 10 servings: 257 calories; 1,404 mg sodium; 46 mg cholesterol; 19 grams fat; 11 grams carbohydrates; 11 grams protein; 1 gram fiber.

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Grill kielbasa ring on one side for 4 minutes. Transfer to a cutting board, grilled side up.
• Cut a slit down the length of the kielbasa, leaving an inch on both ends. Be careful not to cut all the way through as you are just making a pocket. Stuff sauerkraut into the pocket.
• Carefully place the kielbasa back on the grill, stuffed side up. Grill for 4 minutes more. Slice into serving portions and serve.

Steps:

• Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
• Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
• Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

Steps:

• Melt margarine in frying pan.
• Add drained sauerkraut.
• Sprinkle with salt and pepper.
• Saute until browned.
• Add the bacon or weiners.

Steps:

• Put all ingredients in slow cooker for 4-5 hours.
• Enjoy-- I like to use turkey kielbasa.