Wednesday, June 15, 2011

The Frugal Kitchen: Kielbasa and Sauerkraut

This is one of those super simple and quick recipes for crazy days.  It takes little time and is inexpensive.

If your family thinks that sauerkraut is too sour try one of the half sour or "new" krauts.  One brand is sold in the refrigerated section and it is very mild.  Or you can try rinsing the kraut with water before cooking.

Pam's Quick & Simple Kielbasa With Sauerkraut

2 Tbls. bacon fat
1 apple, thinly sliced
1 onion, thinly sliced
fennel or caraway seeds to taste
1 jar sauerkraut
1 pkg. kielbasa

I like to use a cast iron skillet when cooking.  Fry onion in bacon fat until lightly browned.  Then add all of the other ingredients.  Bring to a boil, then turn down to a simmer.  Cook for a couple of hours, covered.  Add a little water if it starts to get too dry.

The bacon fat is important to this recipe; it just doesn't taste right without it.  This recipe can be doubled, tripled or quadrupled to feed a crowd.

God bless,

1 comment:

  1. I'm going to try this recipe soon. I'm the only one in my family who likes sauerkraut, and this is the first time I've heard of rinsing it. Perhaps I can gain a few converts that way.... :-)