kielbasa sausage with sour kraut

i didnt see the post but i think that would make for a real good fattie, maybe even add some thousand island dressing in there to make it more like a ruebin or cook the whole thing as a pie with a lard crust

i think that was your saurkrut recipe with the brown sugar i tried a while back, would be good with the keibasa. i tie up dogs and chourico with bacon and it works out well. i cook chourico sausage stuffed with cheese and bacon wrapped, the trick is to open it like a boat but not let the ends open up or the cheese will run out. cut across the sausage slightly at the ends, then length wise and open it up for the filling being careful not to break thru the backside. leave the ends to act as stops for the cheese. if you cut lengthwise across the end as i did with these dogs you will lose more cheese than the way i mentioned. we did the lobster and steamers this weekend, the hardshells are really packed well right now.

when i was looking for the recepie she was talking about i came across the recepie for the kraut you mentioned here it is::

Cabbage, Sauerkraut, Slick

I've served this to people who swore they hated kraut until they taste this. The brown sugar changes the whole character. I posted this kraut recipe a couple of months ago. It amazing what butter and brown sugar can do for a dish. If you make it with balsamic, it's even sweeter.


can kraut, drained
1/4 cup dark brown sugar (if you don't have dark, add a tsp. of molasses)
1/4 cup cider vinegar
1 cup water
1 Tbs butter
1 medium onion



Bring the kraut, sugar, vinegar, and water to a boil, then cover and simmer for 1-1.5 hours. Chop the onion and brown well in the butter. After the kraut has simmered for at least an hour, remove the lid and boil off most of the liquid. Stir in the onion and serve.


Recipe Type
Side Dish, Vegetarian

Recipe Source
Author: Slick

Source: BGE Forum on 2008/05/12



i did not find the stuffed sausage :(

Very appetizing looking food!

We have been fans of Bushes Bavarian Sauer Kraut with caraway seeds for a long time. They're being marketed under the name of Silver Floss Barrel Cured and they're really good! Well, we couldn't find them for about a month, so we tried adding 3 tablespoons of brown sugar to a can of regular sauer kraut, and added caraway seeds ourselves. It was pretty good, but nothing like the already canned stuff. Finally it's back on the shelves. I highly recommend it, if you can find it.