Kielbasa and Sauerkraut
  1. Start by throwing a little butter or oil (not a lot: the meat makes some itself) in a frying pan, and chunking your sausage into it.
  2. (If you want to make this with onions, it’s good to start those first so they can cook down to your desired level of softness before you incorporate the meat. You’re just making the meat crispy and warm.)
  3. This time I had a half of a pound bag of carrots in the fridge, so I peeled them and sliced them and threw them in at the same time.
  4. (I’ve also been known to throw in some peeled sliced apples, too.)
  5. Once crispness had been achieved, I threw in a half jar of sauerkraut and cooked it all for five or ten minutes longer. The liquid in it deglazes the pan of all the nice sticky sausage-yness and the sauerkraut gets a little brown.
  6. You could serve this on potatoes or rice or couscous, but in this case in we did noodles. Another fast dinner for the books.
Recipe Notes

March 17, 2015