Best 2 Polish Sauerkraut Casserole Recipes
**Polish Sauerkraut Casserole: A Culinary Symphony of Comfort and Flavor**
Embark on a culinary journey to the heart of Poland with this traditional sauerkraut casserole. This delectable dish, known as Kapusta Zasmażana, is a symphony of tangy sauerkraut, savory sausage, and aromatic spices, all harmoniously combined in a creamy sauce. Our comprehensive guide offers three variations of this beloved casserole, each with its own unique twist. The classic recipe stays true to the original, while the vegetarian version caters to plant-based preferences, and the hunter's casserole adds a hearty touch of wild mushrooms. Whether you're a seasoned cook or a culinary novice, our Schritt-für-Schritt instructions and helpful tips will guide you effortlessly through the cooking process. Prepare to tantalize your taste buds and indulge in the comforting flavors of Polish sauerkraut casserole.
POLISH SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA)
When my husband's Grandmother died, I was the designated person to bring this to all holiday dinners (even though I'm Irish!) since I learned what to do by watching her. She always used fresh rather than smoked Polish Sausage.
Provided by Mareesme
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Bring sausage to boil and simmer 15 minutes; drain and set aside.
- Cut bacon into small pieces.
- Begin browning, then add diced onion.
- Saute together until bacon is almost crisp.
- Drain mixture, reserving bacon grease.
- Drain sauerkraut (do not rinse).
- Add sauerkraut and brown sugar to bacon mixture.
- Mix in about 2 Tablespoons reserved bacon grease and water.
- Place in large casserole dish.
- Cut Polish sausage into 3" pieces and place on top of sauerkraut.
- Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
- Finish baking; remove from oven.
- Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).
POLISH SAUERKRAUT CASSEROLE
This is a recipe my neighbor shared with me. It is delish!
Provided by Gail Hagans
Categories Casseroles
Time 45m
Number Of Ingredients 9
Steps:
- 1. Cook pasta according to package directions, drain and transfer to a large bowl. Stir in all other ingredients
- 2. Spoon into a greased 9x13 pan, or large casserole dish and bake at 350 degrees for 45-50 minutes
- 3. Enjoy!
Tips:
- Use high-quality sauerkraut for the best flavor. Look for sauerkraut that is naturally fermented and free of preservatives.
- Rinse the sauerkraut thoroughly before using it. This will help to remove any excess salt and acidity.
- If you don't have time to make your own sauerkraut, you can use store-bought sauerkraut. Just be sure to choose a brand that is made with natural ingredients.
- You can add other vegetables to the casserole, such as potatoes, carrots, or onions. Just be sure to adjust the cooking time accordingly.
- Serve the casserole with a dollop of sour cream or yogurt for extra flavor.
Conclusion:
Polish sauerkraut casserole is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and delicious meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
