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Polish Kielbasa Supper
A Wintertime Cozy Supper |
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1 1/2 to 2 pounds Polish sausage (kielbasa)
1 large, tart apple such as Granny Smith
4 to 6 large potatoes
two-pound jar sauerkraut
generous tablespoon caraway seed
1/2 cup quick barley
1/2 cup brown sugar
1/2 to 3/4 cup ketchup
water as needed
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Use a very large covered electric frying pan. Cut the sausage into 4 or 5 inch lengths, then slice each segment the long way to make a large flat surface on each piece. Put the pieces cut side down into frying pan and brown very slowly at a low temperature--no need to grease the pan.
While meat is browning, rinse the sauerkraut in a colander at the sink to remove as much brine as possible. Peel, core and chop the apple. Peel the potatoes and cut them into large chunks about 2 inch thick. When meat is browned satisfactorily, add all ingredients and stir. Cover and simmer about 2 hours, stirring or turning now and then, adding small amounts of water if needed to keep moist, till potatoes are tender.
Serve with plenty of rye bread and butter.
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Preparation Time: 20 minutes plus 2 hours to simmer |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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James Zemboy
Michigan
United States |
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| This recipe has been viewed 956 times. |
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