How to Make Kluski (Polish Noodles and Sauerkraut) Add a can of sauerkraut and 1 can water to pot and bring to a boil. Turn heat down to simmer and cook for about an hour until sauerkraut is tender. While the sauerkraut is cooking, boil noodles according to package directions. Remove salt pork from rind and dice.
Kluski Noodles (pron. clue-ski; already plural) are a Polish-style egg pasta. They’re made from an unleavened dough of wheat flour, mixed with eggs; then cooked by boiling. These noodles are traditionally served in an array of Polish soups. This recipe makes just under 1 lb (400-450 g) of cooked Kluski Egg Noodles.
Turn heat down to simmer and cook for about an hour until sauerkraut is tender. While the sauerkraut is cooking, boil noodles according to package directions. Remove salt pork from rind and dice. Put in hot skillet and fry on medium heat until pork is brown and drippings are rendered. Remove pork and discard, keeping the drippings.
Steps to Make It. In a Dutch oven, sauté onion in butter until translucent. Add kraut and cook over medium-low for 15 minutes, stirring frequently. Heat oven to 350 F. Add cooked noodles to the sauerkraut mixture in the Dutch oven. Add undrained mushrooms, mixing thoroughly. Adjust seasonings if necessary.