Tuesday, October 2, 2007

Sauerkraut with Polish Sausage

Takes two hours of unassisted stewing time -- plan ahead and try in crockpot.

  • 2 slices bacon, cut into pieces
  • 1 large onion, sliced
  • 2 carrots, chopped
  • 1 2-pound jar sauerkraut, drained well
  • 1 cup dry white wine
  • 1 cup apple cider
  • 1 1/2 cups chicken broth
  • 1 teaspoon caraway seeds
  • 4 juniper berries, crushed, or 1 tablespoon gin
  • 1 1/2 pounds kielbasa sausage, cut into 1 1/2-inch lengths

Preheat oven to 300°F. Render fat from bacon in heavy large ovenproof Dutch oven over medium-high heat; remove bits. Saute onion and carrot 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, apple cider, 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.)

from Epicurious

Yield: 4 servings

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