Sauerkraut Kielbasa Pierogi Recipes

Kielbasa, Pierogies and Sauerkraut Bake Blue Jean Chef

WebDrain the sauerkraut, reserving the liquid. Pre-heat a large 12-inch oven-proof skillet over medium-high heat. Add the oil and brown the Kielbasa …

1. Pre-heat the oven to 350°F.
2. Drain the sauerkraut, reserving the liquid.
3. Pre-heat a large 12-inch oven-proof skillet over medium-high heat. Add the oil and brown the Kielbasa sausage slices on both sides. Remove the browned sausage from the pan and set aside.
4. Add the onion to the skillet and season with salt and freshly ground black pepper. Sauté until they start to brown – about 5 minutes. Add the drained sauerkraut and caraway seeds and continue to sauté for a few more minutes. Add the stock or beer, reserved sauerkraut liquid and stone-ground mustard. Bring the mixture to a boil and return the browned Kielbasa to the skillet.

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Old Fashioned Kielbasa and Kraut (Keto/Low Carb)

WebJun 8, 2017 · Preheat oven to 375°. Over the sink place the kraut in a strainer give it a light rinse and a few squeezes to get out excess …

1. Preheat oven to 375°. Over the sink place the kraut in a strainer give it a light rinse and a few squeezes to get out excess moisture. Heat a small skillet over medium high and add the butter, mushroom and onions. Saute these for about 5 minutes until they are softened. Reduce the heat to low, add the bullion cube, pepper, and 1/2 cup of water. Stir until the bullion cube is dissolved.
2. In a casserole dish add the drained kraut and contents of the skillet, mix to combine. Top with the links of fresh kielbasa nesting it in the kraut a little bit. Bake covered for at least one hour. Uncover and bake for another half hour to an hour. Until the kielbasa is brown and the edges of the kraut are a little crispy and browned. Serve with prepared horseradish or sauce and rye bread if desired.

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