January 12, 2015

Smoked Sausage and Sauerkraut

kielbasa and sauerkraut

Right not I’m in the process of packing to move. Not my favorite thing to do, for sure, but it’s something that I have to finish by the end of this week. My husband got a great job in Savannah, Georgia this past November, and has been commuting back and forth for over a month. Now, it’s time for me to pack up everything, and everyone, and join him. My plan is to fully enjoy this year in Savannah, and then start looking for a new homestead in the Georgia mountains, which we can fix up on the weekends.  So as far as gardening goes this year, it will be an experiment in raised beds and urban homesteading. The good news is that we are living on a barrier island, where wild Georgia shrimp live practically in our back yard!

So while I am so busy this week, I am planning on keeping meals real simple, and one of my favorite simple, frugal meal items is fully-cooked smoked sausage. There are so many varieties of smoked sausage, and it is such a good value - a ring of it is just a few dollars. For this easy meal, I paired it with some sauerkraut and made the whole meal in an hour – most of which was hands-off time. I used turkey kielbasa, but just go ahead and use any kind you like. I also added a little beer,  but if you’re not a fan of beer, you could substitute water, or even apple cider (yum)!

Recipe
Serves 4

Ingredients

1 medium onion, sliced
3 tablespoons olive or canola oil
1 ring fully-cooked smoked sausage (hardwood smoked or kielbasa), cut into 4” pieces
2 cups sauerkraut, drained but not rinsed
1 cup beer (not too dark)
1/3 cup brown sugar
Salt and pepper

Directions

1. In a Dutch oven, over medium-high heat, brown the sausage in 2 tablespoons of the oil. Remove to a plate.

2. In the same pan, add remaining tablespoon of oil (if necessary), and sauté the onions until they are beginning to brown.

3. Add the sauerkraut, beer, and brown sugar to the onions. Stir to combine, scraping the bottom of the pot to release any of the flavorful brown bits, then season with a pinch of salt and pepper. Return the sausage to the pot and nestle it into the sauerkraut.

4. Partially cover the pot with a lid, and allow to gently simmer over medium-low heat for 1 hour. Stir occasionally, to make sure the bottom is not burning. If it gets too dry, add a few tablespoons of water.


5. Serve on a bun, or on a plate with some mashed potatoes. 


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Thrifty Thursday

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