Kielbasa Sauerkraut And Dumplings Recipes

GRANDPA'S SAUERKRAUT AND KIELBASA

I grew up asking for sauerkraut instead of candy as a child, and my grandfather always made it for me. This is my version of what he would make.

Provided by Twitterpated

Categories One Dish Meal

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 9

Grandpa's Sauerkraut and Kielbasa image

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.

Ingredients

1/2 cup butter
1 medium onion, diced
2 garlic cloves, minced (four if you are a garlic lover)
1/2 teaspoon thyme leaves
1/4 teaspoon ground sage
ground black pepper, to taste
3 potatoes, peeled and diced (try to use a waxy potato like Yukon gold (russets will disintegrate in the baking process)
1 (16 ounce) bag sauerkraut, from the deli aisle (not canned please)
1 lb beef kielbasa, cut into 1/2 inch pieces (two if you're an insane sausage lover)

GERMAN SAUERKRAUT AND KIELBASA

This was my contribution for the German Category in The Zaar World Tour. I haven't tried it yet so tell me what you think.

Provided by Little Bee

Categories One Dish Meal

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

German Sauerkraut and Kielbasa image

Steps:

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

Ingredients

3 (1 lb) packages kielbasa (2 large sausages in each)
32 ounces sauerkraut
3 cups apple cider
1/4 onion, cut into slivers
4 tablespoons brown sugar

SAUSAGE AND SAUERKRAUT

This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.

Provided by DOEMARK

Categories World Cuisine Recipes European German

Time 3h35m

Yield 5

Number Of Ingredients 7

Sausage and Sauerkraut image

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.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 28.6 g, Cholesterol 128.2 mg, Fat 62.3 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 26.4 g, Sodium 2702.1 mg, Sugar 20.2 g

Ingredients

2 pounds sauerkraut, rinsed and drained
1 tablespoon caraway seeds
¼ cup brown sugar
1 apple, diced
½ pound bacon, cut into 1-inch pieces
1 large onion, chopped
1 ½ pounds kielbasa sausage, cut into 1-inch thick slices

THE ORIGINAL KIELBASA AND SAUERKRAUT

This is a family recipe passed down from my grandfather and my father who still make every New Year's Day. It's the best. Trust me, you'll love this recipe. It's original and kinda simple. It's 'old school.' Serve with Jewish rye bread, butter, and horseradish. A good side is mashed potatoes with cheese, milk, and butter to create a rich, creamy, tasty mashed potatoes to go with the dish.

Provided by egnatuk

Categories Meat and Poultry Recipes Pork Sausage

Time 4h45m

Yield 8

Number Of Ingredients 4

The Original Kielbasa and Sauerkraut image

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.

Nutrition Facts : Calories 686 calories, Carbohydrate 23.9 g, Cholesterol 92.1 mg, Fat 57.9 g, Fiber 10.4 g, Protein 18.9 g, SaturatedFat 24.4 g, Sodium 1679.2 mg, Sugar 13.2 g

Ingredients

8 ounces pork fatback, diced
2 (16 ounce) packages sauerkraut, drained
2 heads cabbage, cored and sliced into long, thin shreds
5 links kielbasa sausage, cubed

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