Capuzzi
This is my attempt at my mother's recipe. For some reason, it comes out different every time I make it. This side dish was always served at my family's holiday dinners. I love it so much I don't wait for the holidays to make it. Though we claim it's a traditional dish from the Istria-Venezia-Giulia region of Italy, I know some Polish and Hungarian families that make it. Always use sauerkraut from a bag, not canned.
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DIRECTIONS
- Drain and rinse sauerkraut.
- Put sauerkraut in pot and add enough water to cover. Bring to a boil. Reduce heat and simmer for about 30 minutes.
- Drain and rinse sauerkraut. Squeeze sauerkraut and rinse again.
- Put sauerkraut back into pot and add enough water to cover. Add bay leaves and bring to a boil. Reduce heat and simmer for another 30 minutes.
- Drain and rinse sauerkraut. Remove bay leaves. Leave in collander.
- In the pot used to boil sauerkraut, fry kielbasa over medium heat, tossing occasionally. Add garlic and cook for about 3-5 minutes.
- Add tomato sauce, oregano, salt, pepper and hot sauce. Cook for about 5 minutes.
- Toss in sauerkraut and stir to combine. Cook until heated through, about 10 minutes.
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