This Old Fashioned Kielbasa and Kraut is comfort food for me. My family makes about 100 pounds of fresh kielbasa every December, then we share it and freeze it so we can enjoy it throughout the year. If you can not find fresh kielbasa in your area you can purchase it at the Kowlaski site. It is very close to what we make at home.
There are many ways to prepare fresh kielbasa. In the Crockpot, smoked, plain roasted in the oven. Check out this recipe for Kielbasa and Kraut in the slow cooker! The combination of kraut and kielbasa takes me back to memories of Christmas dinner every time. We make homemade pierogis in December that we enjoy alongside the kielbasa. However, those are long gone by the time summer rolls around. The combination of pork and kraut is good enough on its own.
It is scoffed at by purists that I love the horseradish cream sauce as opposed to the freshly prepared kind but to each their own. Be that as it may, the Woeber’s Horseradish Sauce is the best, it has a serious kick. I have a few converts in my family even if they won’t admit it. What are some classic dishes that remind you of your childhood and growing up? Let me know in the comments!
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Kielbasa and Kraut
Ingredients
- 11/2 -2 pounds fresh kielbasa
- 2 pound bag sauerkraut
- 1 tablespoon butter
- 8 ounces mushrooms finely chopped
- 1/2 small onion finely chopped
- 1 cube beef bullion
- black pepper to taste
Instructions
- 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.
- 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.
I usually get fresh kolbas. But, I usually pierce the skin, so it doesn’t explode in the oven. Thoughts?
I have never pierced it. Every once in a while it will split in an area but we actually don’t mind that. Is the meat still tender and juicy when you pierce it?
My MAN made this dish for me! He put it over mashed potatoes and it was so good! We are from western Kansas with German heritage.
That is great, I can see how mashed potatoes would be a perfect base. I’m glad you liked it.
I’d like to add diced potatoes to this; when do you think I should add these?
Hi Pat, If they are raw I would probably add them when you are mixing everything together before putting it in the oven. That sounds like a good addition! Let me know how it turns out.
Looking for ways to amp up my plain old sauerkraut baked with sausage…Found them here!
Thanks!
Awesome! I’m glad you got some new ideas. If you have any questions let me know. If you happen to have any dried polish mushrooms those are a great addition as well. I can’t buy them locally here in Ohio.
Would jarred kraut work as well?
I would think so, my Mom actually prefers the jarred in most recipes. Let me know how it turns out!
This sounds amazing and I’m writing all the ingredients down so I can try it Ü Oddly, I was at our small grocery store just yesterday and was looking for a good spicy horseradish. I did see one Woeber’s® brand but it said Smokey Horseradish Sauce, so I didn’t get it. Which one do you like the best? I’d love some nose burning heat Ü Thanks so much! Great site and new subscriber ♥
Awesome! Thank you for subscribing, I can’t wait to share some new recipes with you. I have never tried the smokey one. I get the Woebers Classic Horseradish Sauce. It has a light blue label. If for some reason you can’t find it you could always just mix prepared horseradish and mayo together for a close substitute!
so how do you make the kielbasa?
We cut up pork shoulder and grind it. Then season with garlic, marjoram, paprika, salt and pepper. Then case it with natural casing. You can buy it from Kowalski or a lot of grocers carry it already made. It will be labeled Fresh polish kielbasa!
this looks incredible, I am such a huge fan of kraut and these kielbasa sausages reminds me of when i was younger and my moms friends would make them. this is like a trip down memory lane.