Main Dishes |
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Kielbasa With Sauerkraut - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté 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.)
As an alternate to the gin, use 4 juniper berries, crushed.
For a cozy supper, accompany this quickly prepared dish with pumpernickel bread and hot mustard. Finish with a European-style dessert of cheese and fruit.
Fr. John Stasiowski from St. Philip the Apostle gives this a hearty "thumbs up!"
- 6 slices smoked bacon -- cut into 2" strips
- 1 large onion -- sliced
- 1 carrot -- chopped
- 2 pound jar sauerkraut -- rinsed and drained
- 2 cups dry white wine
- 1 ½ cups chicken stock
- 1 tablespoon caraway seed
- 1 tablespoon gin
- 1 ½ pounds kielbasa -- cut in 3" pieces
PREPARATION
Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté 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.)
As an alternate to the gin, use 4 juniper berries, crushed.
For a cozy supper, accompany this quickly prepared dish with pumpernickel bread and hot mustard. Finish with a European-style dessert of cheese and fruit.
Fr. John Stasiowski from St. Philip the Apostle gives this a hearty "thumbs up!"
