21 September, 2015
Kielbasa and SauerkrautComments : 4 Posted in : dinner, food, foodie, funny, humor, recipe, sausage, Uncategorized on by : Jeanette Rueb
So, I thought I already made a post on kielbasa and kraut, but apparently I didn’t. I’m rectifying that now, because even if I did make one, I a) can’t find it, and b) probably need to write it in the new format anyway.
This recipe is for the slightly more experienced chef, and I say that only because I don’t have exact measurements written down on my recipe card. That’s okay, though! It’s not going to be the end of the world if you do things a little differently. The measurements are in pinches, for the most part.
Another reason that the measurements are not exact for this recipe is that I got the recipe from my mom, and she generally eyeballs her measurements for, well, pretty much everything. I come from a family of very experienced cooks, so I suppose I should embrace the tradition. For those of you who are less comfortable with eyeballing things, I’ll try to do a backwards conversion and give you a measurement from an approximation.
Anyway, less talking, more cooking! Let’s get to the perfect set-it-and-forget-it dinner!
Cook time for this recipe is 4-5 hours, and it serves… mmmmm… two to four people, depending on how hungry you are. It serves two hungry college students, so I suppose that’s a measurement in and of itself, right there.
• 1 Polish sausage
• 1 jar or can of sauerkraut (the boyfriend and I, both being good part-Germans, love sauerkraut, so we bought a large, 32 oz jar… and we only anticipate a little bit of leftover)
• 1/2 tsp ground mustard (divided)
• 1 tsp garlic powder (divided)
• 1 tsp onion powder (divided)
• 1/2 cup lager (I used Great Lakes Brewing Company’s Dortmunder Gold Lager; if you don’t want to use beer, you can substitute 1/2 cup of water or 1/4 cup of broth)
Drain and/or rinse the sauerkraut and add half of it to the bottom of the crock pot. Season it with “a pinch of ground mustard, some onion powder, and some garlic powder” (1/4 tsp ground mustard, 1/2 tsp garlic powder, and 1/2 tsp onion powder).
Cut the sausage in quarters and set it on top of the sauerkraut. Add the rest of the sauerkraut on top of the sausage and season it as before. Add your desired liquid (lager, water, or broth), and set the crock pot to cook on low and leave it for 4-5 hours. Just a note: If you use more liquid (I used about half a bottle of lager, for example), the sausage will get very soft and tender and fall apart very easily. Personally, I really liked the result.