Sauerkraut With Polish Sausage
photo by threeovens
- Ready In:
- 2hrs 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 6 slices smoked bacon, 2-inch wide strips
- 1 large onion, sliced
- 1 carrot, chopped
- 2 lbs sauerkraut, rinsed and drained
- 2 cups dry white wine
- 1 1⁄2 cups chicken stock
- 1 tablespoon caraway seed
- 4 juniper berries or 1 tablespoon gin
- 1 1⁄2 lbs kielbasa, 3-inch lengths
directions
- Preheat oven to 300ºF.
- Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat.
- Saute until onion is tender but not brown, about 5 minutes.
- Squeeze as much liquid as possible from sauerkraut.
- Add sauerkraut to Dutch oven.
- Add wine, stock, caraway seeds and juniper berries.
- Bring to simmer.
- Cover tightly, place in oven and bake 1 hour.
- Add kielbasa to Dutch oven, pushing into sauerkraut.
- Cover and bake 1 hour.
- Season to taste with salt and pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently).
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Reviews
-
This is an excellent dish with a wonderful cooking aroma. Made as directed using juniper berries, and added a 1/2 pound of Emeril's smoked sausage since the Kielbasa came in 1 pound packages. After the first bite DH commented that the caraway seeds added just the right flavor. A nice bonus that it's low carb, too! Thanks, Lazyme! Made for the ZWT4 European Union challenge.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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