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Old World Kielbasi and Sauerkraut


  • 2 (27 ounce) cans sauerkraut (washed and squeezed out)
  • 1/2 cup (1 stick) salted butter, plus a little more
  • 2 large onions diced
  • 1 ring Polish smoked kielbasi (preferably from a good Polish butcher)
  • Salt/pepper/paprika
  • Caraway seed (optional)


  1. Melt butter in frying pan. Put in sauerkraut, onions, and seasoning. Fry kraut until softened. Add caraway seed if you desire.
  2. Slice kielbasi at a diagonal, fairly thin slices and fry along with the kraut until done (about 15 minutes). I usually boil my kielbasi first for about 10 minutes to get out extra grease, then slice and add to kraut and fry some more. Don't burn, but let it get browned slightly.

Posted by jerseyjan at Recipe Goldmine 3/26/02 5:53:31 pm.

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