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.