Creamy Kielbasa and Kraut |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is one of those recipes that tastes better the next day, but is darn good right off the stove. Having spent half my adult life in Germany, I fell in love with anything that had sausage in it. This an awesome comfort food type dish. If you love kielbasa and sauerkraut, I think you'll really enjoy this. It goes great with slices of sourdough bread to mop up the juices. Ingredients:
6 slices bacon, cut into 1 inch pieces |
1/2 lb cubed ham |
1/4 cup chopped onion |
1 lb kielbasa, sliced in quarter inch pieces |
3/4 cup dry white wine |
6 ounces chopped portabella mushrooms |
2 beef bouillon cubes |
1 teaspoon paprika |
1 bay leaf |
2 1/2 cups water |
16 ounces sauerkraut, drained |
8 ounces sour cream |
Directions:
1. In saucepan, cook bacon and mushrooms together. Cook until bacon is crisp, sauteing mushrooms at the same time.
2. Drain bacon and mushrooms, leaving drippings behind.
3. Brown ham and onions in reserved drippings.
4. After ham and onions have browned, stir in bacon and mushroom mixture, sliced kielbasa, wine, bullion cubes, paprika, bay leaf, and water.
5. Cover and simmer for about an hour.
6. Remove bay leaf.
7. Stir in sauerkraut.
8. Raise heat and bring to near boil. As mixture is heating, stir in sour cream. Stir constantly until it reaches a boil. Lower heat and let simmer 20 more minutes, stirring regularly.
9. Serve with sourdough bread.
10. Refrigerate leftovers and discover how good it is the second day.
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