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Smoky Sauerkraut

What you need: 

1/4 cup olive oil
2 cups chopped sweet onions
4 cups good quality sauerkraut
1 cup water
1 kielbasa type sausage (I use Tofurky kielbasa or beer sausage), cut into 1/4 inch rounds
1/8 to 1/4 teaspoon liquid smoke, to taste
salt, to taste

What you do: 

1. Heat oil in pan over medium heat. Add onions; cook, stirring frequently, until soft and beginning to caramelize (at least 20 minutes).
2. Add sauerkraut (if it's really sour, you may want to rinse it with water and drain before using) and water and cook over low heat for 1 hour. Stir occasionally, checking to make sure it isn't burning on the bottom. If it is starting to burn, reduce the heat a bit and add some more water. After an hour, most of the liquid should have cooked off. If it hasn't, turn op the heat to medium and "stir-fry" the sauerkraut until the liquid is gone.
3. In another pan, brown the sausage rounds in a bit of oil, then add to the sauerkraut.
4. Add liquid smoke and salt; mix thoroughly
This is great on its own, but I love to eat it piled into a soft dinner roll with a bit of spicy mustard.
Source of recipe: I adapted this from my mom's non-veg version.

Preparation Time: 
1-1/2 hours, Cooking time: 1-1/2 hours
Cooking Time: 
1-1/2 hours
Servings: 

SO HOW'D IT GO?

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