Ingredients with Measurements:
- 1 pound kielbasa sausage, sliced into rounds
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) sauerkraut, drained and rinsed
- 1 tablespoon brown sugar
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large skillet or Dutch oven with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the sliced kielbasa and cook until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
3. Add the chopped onion to the skillet and sauté until softened, about 5 minutes.
4. Add the minced garlic and cook for 1 minute more.
5. Add the diced tomatoes, sauerkraut, brown sugar, caraway seeds, salt, and pepper to the skillet. Stir to combine.
6. Return the kielbasa to the skillet and stir to combine with the sauerkraut mixture.
7. Cover the skillet with a lid and simmer for 20-25 minutes, stirring occasionally, until the sauerkraut is tender and the flavors have melded together.
8. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the kielbasa and sautéing the onion and garlic
- Simmer over low heat for cooking the sauerkraut and kielbasa mixture
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 375
- Fat: 28g
- Carbohydrates: 13g
- Protein: 16g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of sausage in place of kielbasa, such as bratwurst or Italian sausage.
- If you don't have caraway seeds, you can use fennel seeds or omit them altogether.
Variations:
- Add sliced potatoes to the skillet for a heartier meal.
- Use apple cider vinegar instead of brown sugar for a tangier flavor.
- Add chopped apples or pears to the skillet for a touch of sweetness.
Tips and tricks:
- Be sure to rinse the sauerkraut before adding it to the skillet to remove any excess salt.
- If you prefer a milder flavor, you can use half the amount of sauerkraut called for in the recipe.
- This dish tastes even better the next day, so consider making it ahead of time and reheating it for dinner.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the sauerkraut and kielbasa in a large serving dish, garnished with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with crusty bread and a side salad for a complete meal.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Pierogi
Troubleshooting advice:
- If the sauerkraut is too sour, add a bit more brown sugar to balance out the flavors.
Food safety advice:
- Be sure to cook the kielbasa to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sauerkraut and kielbasa are traditional Polish dishes that have been enjoyed for centuries.
Flavor profiles:
- This dish is savory, slightly sweet, and tangy.
Serving suggestions:
- Serve hot as a main dish for dinner.
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Region: Polish