This Old Fashioned Kielbasa and Kraut is comfort food for me. My family makes about 100 pounds of fresh kielbasa every December, then we share it and freeze it so we can enjoy it throughout the year. If you can not find fresh kielbasa in your area you can purchase it at the Kowlaski site. It is very close to what we make at home.
There are many ways to prepare fresh kielbasa. In the Crockpot, smoked, plain roasted in the oven. Check out this recipe for Kielbasa and Kraut in the slow cooker! The combination of kraut and kielbasa takes me back to memories of Christmas dinner every time. We make homemade pierogis in December that we enjoy alongside the kielbasa. However, those are long gone by the time summer rolls around. The combination of pork and kraut is good enough on its own.
It is scoffed at by purists that I love the horseradish cream sauce as opposed to the freshly prepared kind but to each their own. Be that as it may, the Woeber’s Horseradish Sauce is the best, it has a serious kick. I have a few converts in my family even if they won’t admit it. What are some classic dishes that remind you of your childhood and growing up? Let me know in the comments!
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Kielbasa and Kraut
Ingredients
- 11/2 -2 pounds fresh kielbasa
- 2 pound bag sauerkraut
- 1 tablespoon butter
- 8 ounces mushrooms finely chopped
- 1/2 small onion finely chopped
- 1 cube beef bullion
- black pepper to taste
Instructions
- Preheat oven to 375°. Over the sink place the kraut in a strainer give it a light rinse and a few squeezes to get out excess moisture. Heat a small skillet over medium high and add the butter, mushroom and onions. Saute these for about 5 minutes until they are softened. Reduce the heat to low, add the bullion cube, pepper, and 1/2 cup of water. Stir until the bullion cube is dissolved.
- In a casserole dish add the drained kraut and contents of the skillet, mix to combine. Top with the links of fresh kielbasa nesting it in the kraut a little bit. Bake covered for at least one hour. Uncover and bake for another half hour to an hour. Until the kielbasa is brown and the edges of the kraut are a little crispy and browned. Serve with prepared horseradish or sauce and rye bread if desired.
