Wednesday, February 19, 2014
My sister married into a food-loving family and they have given us some truly fabulous recipes. Her mother in law grew up making kapusta with her grandmother. Her family traditionally serves this dish with pierogies and the combination is delicious. I'll be sharing how to make the pierogies tomorrow!
Yield: 8 servings
1 (28 ounce) jar of sauerkraut
2 lbs Polish/kielbasa sausage, NOT smoked (If you can't find a non-smoked polish sausage, bratwurst will work in a pinch.)
1 (28 ounce) jar of marinara sauce, or 1 recipe Five Minute Marinara
Pour the sauerkraut into a strainer over a bowl in the sink. Rinse thoroughly with water for at least 2-3 minutes. It is very important to remove the brine for this recipe. Let the rinsed sauerkraut rest in the strainer and drain while starting the rest of the dish.
STOVE-TOP DIRECTIONS: Place the sausage links in the bottom of a large pot over medium high heat. Turn them over as needed, to brown each side. Add the rinsed sauerkraut and the marinara to the pot and reduce to low heat. Bring to a slow simmer and cover with lid. Simmer for 1 hour, or all day long over very low heat. Stirring occasionally. If desired, remove the sausages and slice just before serving. Enjoy!
CROCK-POT DIRECTIONS: Place the sausage links in a skillet over medium high heat. Turn them over as needed, to brown each side. (Feel free to skip the browning step, if you like. Browning the sausages will add a little extra flavor, but it isn't required.) Place the sausages, rinsed sauerkraut and the marinara in the crock-pot over low heat. Simmer all day, from 6-10 hours. Stirring occasionally, if desired (although it isn't necessary). If desired, remove the sausages and slice just before serving. Enjoy!
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