Kielbasa Sausage and Sauerkraut, Kielbasa Sausage and Cabbage, Italian Sausage with Peppers, Onion and Beer

Kielbasa Sausage and Sauerkraut

  • 1 ½ lbs. kielbasa sausage
  • 2 lbs. sauerkraut
  • 1 Tbsp. caraway seeds
  • ¼ cup brown sugar
  • 1 diced apple
  • 1 large chopped onion
  • ½ lb. bacon

Slice the kielbasa into 1-inch pieces. Cut the bacon into 1-inch pieces. Rinse and drain the sauerkraut. Place the sauerkraut, caraway seeds, brown sugar and diced apples in a large saucepan over medium-high heat. Bring the mixture to a boil. Reduce heat to low and continue to cook mixture for 2 hours, stirring occasionally. Preheat oven to 325 degrees F. Spray a 9×13 baking pan with cooking spray and set aside. In a skillet over medium heat, place the onion and bacon 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 mixture in the saucepan. In the skillet you used to cook the onion and bacon brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10-15 minutes. Stir the cooked kielbasa into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking pan. Bake in the preheated oven about 1 hour, until the mixture is bubbling.

Kielbasa Sausage and Cabbage

  • 1 ½ lbs. kielbasa sausage
  • 6 slices bacon
  • 2 Tbsp. water
  • 1 ½ Tbsp. sugar
  • 1 medium chopped onion
  • 2 teas. diced garlic
  • ¼ teas. chili flakes
  • ¼ teas. salt
  • 1 large head cabbage, cut into small wedges

Slice the kielbasa into 1-inch slices. Place the bacon in a large skillet over medium high heat and cook until the bacon is browned and crisp. Remove bacon from pan and drain on paper towels. Reserve the bacon grease in the skillet. Stir the water, sugar, onions, garlic, chili flakes, salt and caraway seeds into the bacon fat and stir to mix well. Add the cabbage and stir gently to combine cabbage and other ingredients. Cover the skillet and cook over medium heat for 10-15 minutes. Add the kielbasa to the skillet and cook covered for another 10-15 minutes. Transfer mixture to serving bowl, crumble the bacon over the top of the dish and serve hot.

Italian Sausage with Peppers, Onion and Beer

  • 3 lbs. Italian sausage links
  • 2 12 oz. bottles beer
  • 3 red bell peppers
  • 2 green bell peppers
  • 2 large red onions
  • 3 cloves chopped garlic
  • 1 6 oz. can tomato paste
  • 3 Tbsp. fresh oregano, chopped
  • 3 Tbsp. fresh cilantro, chopped
  • 2 Tbsp. hot sauce
  • Salt & pepper to taste
  • 3 Tbsp. olive oil

Wash the red and green peppers. Remove their seeds and slice. Slice the onions. Heat the olive oil in a large heavy skillet over medium high heat. Add the sausage to the skillet and cook the sausage until it is brown on all sides. Remove the sausage from the pan and set aside. Pour one bottle of beer into the skillet and deglaze the pan, scraping the blacked bits from the bottom of the pan and allowing the bits to be incorporated with the beer. Add the red and green peppers, onions and garlic to the skillet with the bear and sausage drippings.

Stir in the remaining bottle of beer together with the tomato paste, oregano, cilantro, and hot sauce. Add salt and pepper to taste. Cover the skillet and simmer until the onions and peppers are tender. Slice the cooked sausage into 1-inch pieces. Add the sliced sausage to the pepper and onion mixture in the skillet. Cover the skillet and simmer the sausage, pepper and onions until the sausage is thoroughly cooked.