Best 4 Beer Brown Sugar Polish Sausage With Sauerkraut Recipes

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

SAUERKRAUT WITH POLISH SAUSAGE

Steps:

• Preheat oven to 300ºF.
• Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat.
• Saute until onion is tender but not brown, about 5 minutes.
• Squeeze as much liquid as possible from sauerkraut.
• Add sauerkraut to Dutch oven.
• Add wine, stock, caraway seeds and juniper berries.
• Bring to simmer.
• Cover tightly, place in oven and bake 1 hour.
• 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).

BEER-BRAISED SAUSAGES AND SAUERKRAUT

Steps:

• Preheat oven to 325°F.
• In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
• While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
• Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
• If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)

BEER AND BROWN SUGAR KIELBASA & SAUERKRAUT RECIPE

Steps:

• 1. Combine the beer and brown sugar in a small saucepan over medium heat, until the sugar melts and the mixture is slightly thickened; set aside. 2. Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours. (We ended up doing a combination - high for 3 hours and then low for another 3 or so. Definitely the longer it cooks the better it tastes!) 3. Serve on its own or on your favorite sandwich roll.