sauerkraut with polish sausage
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Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For sauerkraut with polish sausage
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6 slicesmoked bacon, cut into 2-inch strips
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1 lgonion, sliced
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1carrot, chopped
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2 lbsauerkraut, rinsed, drained well
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2 cdry white wine
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1 1/2 cchicken stock or canned low-salt broth
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1 Tbspcaraway seeds
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4juniper berries, crushed, or 1 tablespoon gin
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1 1/2 lbkielbasa sausage, cut into 3-inch lengths
How To Make sauerkraut with polish sausage
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1Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Saute until onion is tender but not brown, about 5 minutes.
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2Squeeze 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.
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3Add 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.)
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