Recipe by sheeny714
One of my employees made this for a Christmas party a few years back. I loved it and so did everyone else. I got the recipe from her and added some things over the years. No complaints were heard : )
Top Review by Christina M.
This, for me, was a great how-to on a recipe I was served but didn't know how to prepare. It came out exactly how I had it. I currently live outside of Buffalo and this is a common dish here so I felt compelled to learn it. I substituted a local brand smoked polish sausage for the regular polish sausage. Delicious. Next time I think I will use fresh mushrooms and sauté them with the onions as that's not really any extra work and will add another dimension of flavor. I also will go with Kluski noodles as that's what the Polish people here really like.
- 1 lb penne pasta
- 2 (4 ounce) cans mushrooms (pieces and stems works fine)
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (27 ounce) can sauerkraut (the package kind in the cooler section works well too)
- 5 tablespoons butter
- 1 medium onion
- 1 (16 ounce) package Polish sausage (I like the turkey kind)
Directions See How It's Made
- Boil water for pasta.
- While water is boiling add 3 Tablespoons of Butter to a medium sized skillet.
- Dice up one medium sized onion and add to skillet.
- Saute until clear. Add mushrooms after being drained.
- Add Polish Sausage after being sliced.
- Sautee for about 5-7 minutes to heat through.
- Cook pasta according to package.
- Drain noodles.
- Add saurkraut to hot pot and turn heat to medium. Add 2 Tablespoons of Butter while noodles drain.
- Combine the saurkraut and sausage mixture into to pot. Mix around.
- Add noodles and combine thoroughly. Put heat to medium low for 5-7 minutes.