Kapuska z Kielbasa (Sauerkraut and Kielbasa) is a traditional Polish recipe for a classic dish of kielbasa sausage cooked with sauerkraut in beer. The full recipe is presented here and I hope you enjoy this classic Polish version of: Sauerkraut and Kielbasa (Kapuska z Kielbasa).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
900g sauerkraut, drained
500ml water
pinch of sugar
1 bay leaf (optional)
330ml can of beer
3 to 4 slices of bacon, diced
450g Kielbasa sausage, sliced
oil for frying
Method:
Add a little oil to a pan and fry the sausage until lightly browned. Remove with a slotted spoon and set aside. Use the remaining oil in the pan to fry the bacon until cooked through then remove with a slotted spoon and add to the sausage.
Add the sauerkraut, sugar and bay leaf to a pan. Stir in the water and beer then add the cooked sausage and bacon. Bring to a simmer, cover and cook for about 25 minutes, or until the ingredeints are hot and almost all the liquid has been absorbed. Serve hot.
)
