Sauerkraut With Polish Sausage Recipe #244486
This is our favorite sausage and sauerkraut dish ever. It's very filling and smells wonderful while it's cooking. From the Orbit Restaurant (Polish) in Chicago.
by lazyme
2¼ hours | 10 min prep
SERVES 4
- 6 slices smoked bacon, 2-inch wide strips
- 1 large onion, sliced
- 1 carrot, chopped
- 2 lbs sauerkraut, rinsed and drained
- 2 cups dry white wine
- 1 1/2 cups chicken stock
- 1 tablespoon caraway seed
- 4 juniper berries or 1 tablespoon gin
- 1 1/2 lbs kielbasa, 3-inch lengths
- Preheat oven to 300ºF.
- 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.
- 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).
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5 stars