German Kielbasa And Kraut Recipes

Steps:

• In 4 or 5-quart sauce pot, cook sliced kielbasa and onion over medium-high heat 5 minutes; stirring frequently or until browned.
• Add apples and cook stirring frequently about 1 minute.
• Stir in sauerkraut, chicken broth and caraway seeds.
• Reduce heat to low; cover and simmer for 20 minutes or until apples are tender and flavors blended.

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:

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

Steps:

• Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.

Steps:

• Brown kielbasa on grill or in pan. Combine sauerkraut, kielbasa, apples and caraway seeds, if using, and enough beer to cover. Bring to a boil and reduce heat to simmer and let cook for 15 to 20 minutes or until cooked through. Serve with bread.

Steps:

• Kraut:
• Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.
• Kielbasa:
• Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.
• Peppers:
• Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.
• Serve kielbasas with the kraut and peppers.

Steps:

• Slice 1 onion into thin strips and caramelize.
• Drain and rinse sauerkraut.
• Slice kielbasa into 1-inch lengths.
• Combine water, cider and brown sugar.
• Combine all ingredients well in crock pot.
• Cook on high 6 hours.

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:

• Peel potatoes (if desired) and place in lightly salted water to cover in a saucepan.
• Cook at a medium boil till barely tender, 15 to 18 minutes.
• Meanwhile, in a large heavy skillet, cook the bacon strips to desired crispness and remove bacon to absorbent paper.
• You should have at least 3 Tbs. of drippings in the skillet (add a little oil or more bacon fat, if needed).
• Saute the onions in the dripping over medium-low heat until golden.
• Heat the remaining ingredients to boiling (a 2-cup glass measuring cup in the microwave is fine).
• Drain and thickly slice the potatoes while still warm. Add to the onions in the skillet and turn gently to coat with drippings.
• Reduce heat to low and pour the hot dressing over all and again, turn gently to coat evenly.
• Cut sausage into 1-2 inch slices and briefly sauté in a bit oil (in the same pot the potatoes were cooked in; saves a pan to clean), till browned slightly.
• Add sausage slices to skillet and turn gently to coat evenly.
• Chop bacon to desired size (not too small) and add to skillet.
• Sprinkle with fresh parsley and serve hot or warm.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon; cook until crispy, 8 to 10 minutes. Pull bacon out with tongs and set in a bowl. Add kielbasa to the pot; lightly brown on all sides, 5 to 7 minutes. Remove with tongs and place in the bowl with the bacon.
• Saute onions in the pot until soft, 2 to 3 minutes. Crumble the bacon and add to the pot. Stir in brown sugar. Add potatoes, sauerkraut, chicken broth, apple, beer, and salt. Mix gently.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

Steps:

• Combine the apples and sauerkraut in a deep skillet over medium heat.
• Bring to a simmer then cook for about 10 minutes, until apples are starting to soften.
• Stir in the brown sugar and kielbasa.
• Cook for another 5 minutes, or until heated through.

Steps:

• Combine the apples and sauerkraut in a deep skillet over medium heat. Bring to a simmer then cook for about 10 minutes, until apples are starting to soften. Stir in the brown sugar and kielbasa. Cook for another 5 minutes, or until heated through.

Steps:

• Boil potatoes until tender.
• Add sausage, sauerkraut, onion, garlic and dill.
• Bring to boil.
• Add 1 cup hot mix to sour cream and flour. Combine with soup and heat.
• Serve immediately.