Beer Basted Kielbasa And Sauerkraut Recipes

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BEER GLAZED BRATS AND SAUERKRAUT



Beer Glazed Brats and Sauerkraut image

I came up with this recipe, because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. A very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and ice cold beer on the side.

Provided by JTk364

Categories     World Cuisine Recipes     European     German

Time 50m

Yield 6

Number Of Ingredients 10

⅛ teaspoon celery seeds
⅛ teaspoon caraway seeds
1 pound fresh bratwurst sausages
1 (12 fluid ounce) can or bottle lager beer
1 tablespoon light brown sugar
2 teaspoons dry mustard powder
1 teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon dried dill weed
1 pound sauerkraut (preferably barrel-aged), drained

Steps:

  • Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
  • Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
  • Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 11.6 g, Cholesterol 45.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 1225.8 mg, Sugar 3.6 g

GRILLED SPLIT KIELBASA REUBENS WITH WARM MUSTARD-CARAWAY SAUERKRAUT



Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon caraway seeds
1 pound sack sauerkraut, drained
1 cup beer or apple cider
1/4 cup spicy brown grainy mustard
2 sticks or 1 long folded link kielbasa or turkey kielbasa, 1 1/4 pounds
1/4 stick butter, softened
8 slices marble rye bread
8 slices Emmentaler or other Swiss cheese, deli sliced
1/2 cup sweet red pepper relish

Steps:

  • Preheat a griddle pan to medium-high.heat.
  • Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.
  • Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.
  • Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.
  • Grill the sandwiches on the griddle until crispy. Cut and serve.

KIELBASA WITH SAUERKRAUT



Kielbasa with Sauerkraut image

This filling, flavorful dish is perfect for making on a lazy Sunday. It is simple, easy, and goes great with football.

Provided by Jamie

Time 6h15m

Number Of Ingredients 8

2 lb bag of sauerkraut (or 2 14oz cans), drained
1 medium onion, chopped
2 lbs Yukon Gold potatoes (about 5), peeled and cut into large chunks
1 lb Polska Kielbasa, cut into chunks
1 12 oz. bottle of lager beer
1 tsp caraway seeds
1 bay leaf
1/4 tsp black pepper

Steps:

  • Place the sauerkraut, onion, and potatoes in the bottom of a slow cooker. Add the pieces of kielbasa and beer (or 1 cup of water). Top with spices.
  • Cook for 6 hours on LOW (or 4 hours on HIGH) or until the potatoes are tender but not mushy. Serve with mustard, if desired.

KIELBASA IN BEER SAUCE



Kielbasa In Beer Sauce image

Original recipe comes from Cooks.com. I modified it slightly. I like to serve this as a side with home-made baked beans but it would go great with many things. Can be used as a main course, side or even a hot appetizer and should be included in your Octoberfest planning!

Provided by Judith N.

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs sausage
1/2 cup water
1 cup beer
1/4 cup brown sugar, firmly packed
2 -3 tablespoons cornstarch, liquified in the smallest amount of water possible (depending on how thick you like it)
1/4 cup vinegar
1/4 cup Dijon mustard (I use my RJ's Homemade Spicy Mustard RJ's Homemade Spicy Mustard)
1 tablespoon horseradish

Steps:

  • Place whole sausage in pan with water.
  • Cover and simmer for 10 minutes.
  • Remove from heat and cut sausage into diagonal slices.
  • Return to skillet.
  • Add the cup of beer.
  • Cover and simmer another 10 minutes.
  • Add in brown sugar and liquefied cornstarch.
  • Stir in remaining ingredients.
  • (vinegar, mustard and horseradish).
  • Cook and stir until it is bubbly.
  • Serve with sauerkraut and enjoy.

BEER BRAISED SMOKED SAUSAGE (KIELBASA) AND KRAUT



Beer Braised Smoked Sausage (Kielbasa) and Kraut image

This is an easy way to make this delicious dish. We love it on a cold winter evening or anytime really! We eat this on hot dog buns with spicy mustard, jalapenos, onions and spicy pickles. YUMMY! I also serve these with buttered garlicy potatoes on the side.

Provided by Sooz Cooks

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs kielbasa, about 12 sausages
6 ounces beer (Belgium style ale, or dark beer)
2 lbs fresh sauerkraut
1 teaspoon fresh pepper (or more to your taste)

Steps:

  • Sauté kielbasa in a large frying pan or dutch oven until slightly browned (you can also grill the kielbasa for about 4 minutes on each side then add them to the pan and proceed with directions for even better flavor).
  • Add beer, cover and simmer for about 30 minutes. Remove lid and place kraut over kielbasa. Sprinkle pepper over the kraut and just give the kraut a toss leaving it on top of the kielbasa. Cover and simmer for about 15 minutes. Remove lid and stir the kraut and kielbasa together well. Cover and simmer for another 15 minutes.

Nutrition Facts : Calories 509.1, Fat 41.4, SaturatedFat 14, Cholesterol 99.7, Sodium 2367.5, Carbohydrate 12, Fiber 4.5, Sugar 5.1, Protein 20

KIEłBASA SAUSAGE AND BRAISED SAUERKRAUT (QUICK BIGOS)



Kiełbasa Sausage and Braised Sauerkraut (Quick Bigos) image

This Kiełbasa and Sauerkraut dish is a quicker, simplified version of a classic bigos stew. It's the epitome of comfort food: crispy rounds of kiełbasa sausage are blanketed in a soft, braised sauerkraut.

Provided by Kasia

Categories     Polish Main Courses

Time 3h20m

Number Of Ingredients 13

2 tbsp butter
1 (7 oz, 200 g) large yellow onion
2 apples, hard & sweet *see notes
1 lb (450-500 g) kiełbasa sausage (Polish 'zwyczajna' or 'wiejska')
7 oz (200 g) strongly smoked kiełbasa sausage (e.g. 'jałowcowa') *see notes
3.5 oz (100 g) lean smoked bacon
1.5 lb (24.5 oz, 700 g) sauerkraut
4 bay leaves
5 allspice berries
5 juniper berries
Black pepper, freshly ground
Salt, for seasoning
2 cups (500 ml) chicken stock

Steps:

  • Have a little taste of the sauerkraut. If it's too sour, use a colander and rinse it in cold water, then drain it.
  • Roughly chop the sauerkraut, pieces shouldn't be longer than 1 inch (2.5 cm).
  • Peel the onion, chop it finely.
  • Peel the apples, cut into quarters and remove the core.
  • Slice both sausages into rounds, roughly 0.5 inch (around 1 cm) thick. Slice the bacon into thin slices.
  • Set up your oven to 356°F / 180°C, we'll need it soon.
  • Heat up 2 tablespoons of butter. Add chopped onion, season it lightly with salt, cook for a minute on medium heat, stirring from time to time.
  • Add in sausage and bacon slices. Fry for 2 to 3 minutes, stirring regularly, as the onions start to brown. Take it off the heat. If you're using a regular frying pan, move its contents into an oven-proof dish.
  • Add chopped sauerkraut, spices (4 bay leaves, 5 allspice berries, 5 juniper berries) and apples.
  • Generously season with freshly ground black pepper and optionally with salt as well (careful though - sauerkraut, kiełbasa and bacon are very salty already).
  • Pour in the chicken stock, enough to cover the sauerkraut. Cover the dish with a lid.
  • Place the dish in the oven for 90 minutes. After that time take the dish out and stir well. If it's too dry, add some more stock (or water).
  • Cover again and return to the oven for another 90 minutes.
  • Serve warm with some bread or potatoes on the side.

Nutrition Facts : Calories 273 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 14 grams fat, Fiber 8 grams fiber, Protein 9 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 609 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

BEER BASTED KIELBASA AND SAUERKRAUT



BEER BASTED KIELBASA AND SAUERKRAUT image

Categories     Pork     Sauté     Quick & Easy     Backyard BBQ     Stuffing/Dressing     Tailgating     Healthy

Yield 6 People

Number Of Ingredients 8

-(2) Links of Polish Kielbasa in casing.
-(1) Bottle Amber Bock Beer
-(1) Sliced Medium Yellow Onion
-(2) Palm full of Caraway Seeds
-(1) Tbsp of Flour
Salt / Pepper
-(2) Tbsp of Sugar
-(1) Jar of Beet Horseradish

Steps:

  • Steam Kowalski's Polish Kielbasa with a bottle of Amber Bock beer. Bring Sauerkraut to a simmer, add medium slices yellow onion, couple handfuls of caraway seeds, splash of beer to keep moist, two tbls of sugar, salt and pepper. Brown kielbasa on the grill and baste with a smokey BBQ sauce for glaze. Once finished, slice kielbasa diagonally in 1/2 inch slices. Add one tbls of flour to sauerkraut to thicken. Fold in the kielbasa and serve immediately with Beet Horseradish for added punch. Great main or side dish that will disappear in minutes. Enjoy a cold one!

BEER-BRAISED SAUSAGES AND SAUERKRAUT



Beer-Braised Sausages and Sauerkraut image

Categories     Beer     Onion     Pork     Braise     New Year's Day     Bacon     Sausage     Carrot     Winter     Oktoberfest     Gourmet

Yield Serves 6

Number Of Ingredients 14

9 cups drained sauerkraut (from 5 to 6 pounds packaged, not canned, sauerkraut)
1/4 pound smoked bacon* (preferably slab), cut crosswise into 1/4-inch pieces
2 medium-large onions, sliced thin
4 medium carrots, cut crosswise into 1/4-inch -thick slices
5 1/2 cups Oktoberfest lager (44 ounces) such as Paulaner
1 cup chicken broth
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 tablespoon vegetable oil if desired
1 3/4 pounds assorted smoked and precooked fresh sausages* (we used smoked kielbasa cut into thick slices, frankfurters, and baernwurst, and precooked fresh bratwurst, weisswurst , and chipolata)
a 1-pound piece smoked boneless pork loin (Canadian bacon)*, cut into 4 slices
*available at some specialty butcher shops and some supermarkets and by mail order form Schaller and Weber, tel.(800)847-4115
Accompaniment: coarse-grained mustard

Steps:

  • Preheat oven to 325°F.
  • In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
  • While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
  • Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
  • If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)

BEER AND BROWN SUGAR KIELBASA & SAUERKRAUT RECIPE



BEER AND BROWN SUGAR KIELBASA & SAUERKRAUT Recipe image

Provided by tulawdog

Number Of Ingredients 4

12 ounces beer (can or bottle)
1 cup brown sugar (light or dark)
3 pounds polish kielbasa
1 bag (or jar) sauerkraut (32 ounces), drained

Steps:

  • 1. Combine the beer and brown sugar in a small saucepan over medium heat, until the sugar melts and the mixture is slightly thickened; set aside. 2. Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours. (We ended up doing a combination - high for 3 hours and then low for another 3 or so. Definitely the longer it cooks the better it tastes!) 3. Serve on its own or on your favorite sandwich roll.

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