Polska Kiełbasa Zapiekana z Kapustą Kiszoną
Polish Oven Roasted Kiełbasa and Sauerkraut is a perfect idea for Autumn and Winter warming, hearty and comforting Polish meal. Choose good Polish smoked kiełbasa – it should have some fat in it, to spread the taste all over the sauerkraut and make the dish complete:)
Don’t forget to add caraway seeds – in Polish: kminek. As the cabbage is rather hard to digest and can cause gases, caraway seeds are here to help you and ease your stomach.
Check other ideas for Polish comfort food: http://cookinpolish.com/category/recipes/autumn-food-recipes/.
Ingredients:
- 1 kg/ 2 lb sauerkraut
- half kg/ 1 lb Polish smoked kiełbasa
- few pieces dried forest mushrooms
- 1 ts caraway seeds
Place dried mushrooms in a small bowl, cover with hot water and leave for 15 minutes.
In the meantime strain and roughly chop the sauerkraut. Do not throw away juices. Check if your sauerkraut is enough sour. If you like it more sour, add more juice. If it is too sour, you may rinse sauerkraut.
Place sauerkraut in a skillet, add mushrooms with the water from soaking. In the skillet there should be about 2 cups of liquid. If you added juice before, add less water.
Simmer sauerkraut for about 45 minutes. Check from time to time if there is liquid left inside the skillet. Add some water if needed, so that the sauerkraut did not get burnt.
In the meantime cut sausage into thick slices. Place them in a baking dish on the baking paper. Bake for 20 minutes in about 180 C/360 F.
Place sauerkraut in a baking dish, sprinkle with caraway seeds, arrange sausage pieces on the top. Roast for 40 minutes in 180 C/356 F.
Invite a friend curious about Polish cuisine and share Polish Oven Roasted Kiełbasa and Sauerkraut with him or her:) Smacznego! Enjoy!
If you are interested in how caraway plant looks like – check this link to wikipedia: Caraway.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!
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Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.) Isn t kielbasa usually bought precooked? If so, an hour of cooking would seem like a long time. Is it just that the sauerkraut needs two hours, and you put in the sausage later on to absorb the flavours? (I haven t made the recipe yet, but planning to.)
Yes, it is bought precooked. First half an hour I bake to make kiełbasa roasted and then another half for absorbing and mixing flavors. On my plate it works perfectly. Tell me how you actually made it and how you liked it.
Mmmmm – so good. Boiled thinly sliced sweet potato for 5 minutes, just slightly browned the sausage in a pan, layered the three (sweet potato, sauerkraut, sausage), then baked for 30 minutes. Dipped in a sour cream mustard garlic sauce!
Can you use non smoked polish sausage?
Sure, would be great too