Fresh Kielbasa with Sauerkraut

Rita~'s Note:

I guess the Polish is coming out in me again! My mom's not so favorite (It's not hers) but I like it!! I've also cooked this slow cooker and stove top. Your choice. And many times cooked for three hours. Makes great left overs! Better the next day!

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 10

• 1 lb fresh kielbasa
• 1 lb country-style pork ribs
• 6 tablespoons apple juice
• 3 large onions , chopped
• 3 carrots , sliced
• 1 large apple , diced
• ¼ cup fresh parsley , chopped
• 2 bay leaves
• ½ teaspoon garlic salt
• ½ teaspoon caraway seed
• 1 cup chicken broth
• 8 cups sauerkraut , rinsed and well drained
• ½ cup white wine
• 2 tablespoons brown sugar
• season with salt and pepper

Directions:

1. Brown kielbasa and pork,set aside.
2. Drain all but 2 tablespoons fat.
3. Add apple juice, onions, carrots, apple, parsley, bay leaves,garlic salt,caraway seeds, and chicken broth; simmer cover for 20 minutes.
4. Stir in saurerkrat,wine,sugar,pork ribs and kielbasa that you cut into 1/4 slices.
5. Bake, covered,1 hour at 350 degrees.
6. Serve with mashed potatoes and good rye bread& butter.

Reviews

[Leta]

A very tasty blend of flavors, the ribs pick up a mild flavoring from the sauerkraut that is delicious. I have always used apple and caraway seeds in my sauerkraut, but the carrots were a pleasant discovery adding alot to the flavor to this dish. I always rinse my sauerkraut at least twice before using to prevent it from overpowering the meal. I did that with this dish, and I believe that even those who are not big sauerkraut fans would enjoy this dish.

[Boleslawa]

Nice recipe but the picture shows the dish with smoked sausage which may be confusing to non-Poles. Fresh kielbasa is grey in colour and has a completely different flavour than smoked kielbasa.

[katie in the UP]

I tossed this in the crock pot this morning! We had a wonderful meal this evening!! I love the caraway seeds, but skipped the carrots (I don't know why...just missed them!) I served them with Janet Cristo's Hot & Fast German Potato Salad #141623. Thanks for another great recipe!