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Sauerkraut and Kiełbasa

Prep Time15 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 30 minutes
Servings: 15 - 30

Ingredients

  • 3-4 lb Biała Kiełbasa white polish sausage
  • 1 lb Bacon
  • 2 Sweet Onion
  • 6 lb Sauerkraut
  • ¼ c Brown Sugar
  • Salt & Pepper

Instructions

  • Place kiełbasa links in a large pot and add just enough water to cover. Bring water to a low boil and cook for 25 minutes.
  • Remove the sausage, cut into bite-sized pieces, and set aside. Do not discard the water.
  • Cut bacon into pieces and fry until crispy. Remove the bacon from the pan and add to a container for future use. (The bacon is not needed for this recipe, only the grease)
  • Add all but a few tbsp of the grease to the sausage water.
  • Thinly slice the onions and fry in the pan with the remaining bacon grease until soft. Add to the water.
  • Drain and rinse the sauerkraut and add to the water.
  • Add brown sugar and stir to combine.
  • Add salt & pepper to taste.
  • Cook on a medium-low heat for 45 minutes.
  • Add the sausage to the sauerkraut and simmer for 30 minutes.

Notes

  • This makes a fairly large amount of sauerkraut, feel free to cut it down to what you need.
  • This works well in a slow cooker, after cooking the sausage, add everything to the crock pot and cook on low for a few hours to allow the flavors to meld.
  • The longer the sauerkraut simmers or sits in the slow cooker the better the flavor.