Kielbasa and Sauerkraut
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Kielbasa is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, chicken or veal with every region having its own specialty. Originally made at home in rural areas, there are a wide variety of recipes for kielbasa preparation at home and for holidays. Kielbasa is also one of the most traditional foods served at Polish weddings.
  • 1 (16 ounce) package or can of sauerkraut, drained
  • 2 med size onions, peeled, halved and thinly sliced
  • 2 tbsp of butter
  • 2 tbsp of cooking oil
  • 2-1/2 links kielbasa sausage, sliced
  • ¾ cup of water
  • 1 to 2 tsp of caraway seeds (optional)
  1. Drain off the liquid and slightly rinse - drain again; place in a mixing bowl and set aside
  2. Peel onions, cut in half and make fairly thin slices
  3. Heat oil and melt the butter in a frying pan
  4. Add sliced onions and saute until the onions are they are less opaque and tender - add a dash or 2 of salt to bring out the sweetness of the onions
  5. To the sauerkraut add the onions (and optional caraway seeds) mix well into the sauerkraut
  6. Take the kielbasa and either slice to bite-sized pieces or in 6" pieces
  7. In a baking dish, aluminum tray or similar layer about ¾ of the of the sauerkraut
  8. Add the kielbasa on top of the sauerkraut and top with the remaining sauerkraut
  9. Add to this about ¾ cup of water, cover with foil and back for 45 mins or until the kielbasa is fully cooked through.
  10. Serve
Polish sandwich is a sandwich with kielbasa, a pickle spear, sauerkraut and mustard on rye bread.
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