Tuesday, January 23, 2007
Diane's Sauerkraut and Kielbasa
In many European countries and throughout the U.S., sauerkraut and pork (either sausage or chops or both) is traditional - especially on New Year's Day.
The French call it Choucroute and in America the recipe and tradition are credited to the Pennsylvania Dutch, but no matter who invented it and who eats it, I love it!
This recipe came to me from Diane, my boyfriend's mom, and this is my interpretation of her most delicious recipe after eating it on New Year's Day and hearing her describe her approach. I never thought much of sauerkraut until I tried her recipe - the method and ingredients create a mellow, slightly sweet kraut without any of the sting of acid from fresh or lightly cooked kraut.
Diane's Sauerkraut & Kielbasa:
2 32 oz jars sauerkraut
1 link Polish Kielbasa sausage
2 cups chicken broth
1/2 cup tomato ketchup (Heinz is preferred)
2 tbs brown sugar
Salt and pepper to taste
Drain and rinse sauerkraut well under cold running water. Let drain well and empty into a baking dish. Cut kielbasa into chuncks and nest in the kraut. Meanwhile, mix remaining ingredients and pour over kraut and sausage. Salt and pepper to taste.
Bake, covered, at 350 for 2-4 hours (or longer) or until most liquid has absorbed and kraut and sausage are browned and caramelized. The longer it cooks, the more mellow and sweet it will taste.