Kolbász Savanyú Káposztával Vörösboros
Kielbasa in Sauerkraut with Red Wine

This Hungarian dish comes from AR's own member Zimbabwe, who shared the recipe with me:

quote:

One of my favorite sauerkraut recipes is with kielbasa. Cut up a couple of feet of good kielbasa and put in a crockpot. Add a couple of large cans of sauerkraut, pour in a cup or so of red wine of your choice and add a cup of brown sugar. Stir well and cook for 4 or 5 hours.

This was a recipe of the Hungarian Ambassador to the US, who made it on the old Galloping Goumet show many years ago, and it became a favorite of my family. My late wife particularly liked it because she could put it on before going to work and have supper ready when she got home. My daughter prefers hot southern pork sausage. I prefer the kielbasa.

I decided to give this a try today; it's easy enough and should go great with the pierogies we plan to make following Todd's awesome tutorial:

http://foodsoftheworld.activeb...th-a-brief-pictorial

Here's all you need:



The kolbász came from a local butcher - I've had it before, and it is pretty good with plenty of garlic.

As I said above, this Hungarian recipe is simple - first, I added one cup each red wine and sugar (dark brown sugar, in this case) to the sauerkraut:



Then cut the kolbász into serving-sized pieces (two per person):



And mixed it all together in the slow cooker:



It's cooking now, which will give me time to get the pierogies going - with luck everything should be done at the same time.

More to follow....

Well, I was pretty impressed with this. One note: the sauerkraut used above was about half as much as we probably should have used; there was a lot of extra liquid that would have been soaked up if we'd have doubled the sauerkraut - plus, it tasted so good, we were all left wanting more! Be sure to keep that in mind if you try this and use more.

Here is the kielbasa and sauerkraut, along with some of the aforementioned pierogies we made:



The kielbasa we used was awfully lean, and therefore a little dense, but it had good flavour that was greatly enhanced by the red wine and brown sugar. The sauerkraut itselt tased great - no hint at all of sourness, as any tartness was toned down and blended into a wonderful, savory tang by the wine and sugar.

This was served to Mrs. Tas, who had to eat earlier than the rest of us so she could get some sleep for work the next day:



For the rest of us, i cooked it a couple hours longer with the lid off in order to reduce the liquid, and it was even better this way!

I would definitely say that this is a great way to prepare sausage and sauerkraut, and will be doing this one again for sure!

Man....you are killing me! I grew up in Winnipeg, Canada where there are (or were then) MANY Ukrainian meat markets, where kielbasa and other wonderful sausages were plentiful. We used to go fishing in the Lake of the Woods area and take kielbasa, European rye bread and locally-made soda pop .....and just eat chunks of sausage, slices of bread and pop in the boat....and feel happy. I miss those days, my buddies, and the kielbasa. (And the fishing was phenomenal) I know there are many east European meat markets still there, and a GOOD source of sausages on the north side of Selkirk Avenue one block west of Salter Street. GOOD EATING!!!

I gotta try this.

Rich () J.

quote:

Kielbasa in Sauerkraut with Red Wine

Thanks Tas! I'm also going to have to try the pieroges.

hey, bill - i]'ll have a whole post on the pierogies as soon as i can. i took a lot of pictures, just need to go through them and lay out the procedure. keep an eye out for it!

Tas: Just found Meathunter's recipe at the FOW site. Did you try his wife's recipe? Man those look good, especially friend and browned the next day ...

hi, bill -

yep, meathunter's recipe is the one that i used when i maade the pierogies. his wife is half-russian/half-polish, and they sure taste like 100% good stuff to me ~ i strongly recommend the recipe but be warned - we followed his directions and ended up with 115 of them. this worked fine ebcause we were feeding 10 people, and had plenty of leftovers, but you may want to cut the recipe OR make a bunch and then freeze them.