Grandpa's Sauerkraut and Kielbasa
photo by SharonChen
- Ready In:
- 3hrs 20mins
- 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)
- 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.
Questions & Replies
I've been craving my grandma's sauerkraut and kielbasa... I haven't had it since the early 1970's. Grandma Ruth would stand by the stove hovering over a large pot of sauerkraut, potatoes, and kielbasa, with a cigarette dangling out of the corner of her mouth, stirring and slow cooking all day long. I didn't have sage, so I used marjoram and oregano, and I doubled the seasoning amount. I also used a little chipotle powder instead of pepper and added a little beer to the mix. Smelled amazing as it cooked in the oven all afternoon long. It tasted even better than grandma's (especially since I omitted the occasional cigarette ash that fell into the pot while Grandma Ruth stirred the delicious mixture). Thanks for sharing. It brought joyful memories of weekends spent in upper Michigan at my grandparents' cottage on Lake Michigan.
Bless yer Grandpa's memory! This is just a savory delight! I gilded the lily by sauteing the onion and garlic with very lean chopped bacon (about 6 oz.), using Bell's Seasoning for the thyme and sage, adding a half cup of white wine, and tossing in a diced apple (apples, onions, garlic, and potatoes all home-grown)...<br/>This is an outrageously good recipe - thank you, thank you, thank you!
I have made this for several years. A Polish friend gave me this exact same recipe about 40 years ago. One of my favorite dishes. The only thing I do differently is I place the cubed potatoes in the bottom of the dutch oven or casserole dish first then cover them with the onions mixture and kielbasa and kraut...cover it and cook.....delicious.
I couldn't wait to try this. My day was crazy though. So I did everything in my pressure cooker. When the onions, garlic and spices were done ( I used my sear setting) I threw everything on top and cooked it with my soup and stew setting for 30 minutes. Absolutely perfect and I didn't have to make my kitchen 100°
I'm seeing lots of complaints about uncooked potatoes. I have never found that to be an issue if the potatoes are properly diced and simmered for 12 minutes before being placed in the oven. Please make sure that is done--it is an important step if you want your potatoes cooked. As for an instant pot method--Im not sure. This recipe was written years before they made instant pots. I will say that the dry heat oven oven roasting lends part of the flavor profile that I enjoy about this recipe.