This mildly spicy sausage blows away anything you'll ever find at your local grocery store. Hillshire Farms is like a squishy, greasy ball of fat & filler next to this stuff. The kielbasa from Hatfield Beef is denser in texture yet leaner in fat and manages to convey a rich yet still delicate flavor.
We usually stock up when when we visit, so when I stumbled upon a stockpiled link of sausage in the freezer this weekend, I decided it was the perfect time to bring Oktoberfest to the Pioneer Valley with some kielbasa & sauerkraut.
Oktoberfest Kielbasa & Sauerkraut
(Serves 2 hungry adults)
Ingredients
1/2 - 3/4 of a rope of kielbasa
1 16 oz. package refrigerated sauerkraut
1 tsp. caraway seeds
1 small golden delicious apple, chopped
1 Tbsp. brown sugar
2 Tbsp. apple cider vinegar
Directions
Drain liquid from sauerkraut and add to crockpot. Add caraway seeds, apple and brown sugar. Cut kielbasa into 3-4" hunks and add to crockpot. Pour apple cider vinegar over everything and stir. Cook on high heat for 3 hours.
Serve with a pint of your favorite beer & enjoy!
No crockpot? You can also bake this in a covered dish in the oven at 350 degrees for 1 - 1.5 hours or until the sausage is cooked through.
1 comment:
Hi, ValleyWriter. Nice weblog (I can't stand the pseudoword "blog").
I work (but do not live) in the P.V., so it's nice to be able to read a firsthand account of its many different qualities. Thanks for the vicarious experience. I look forward to more.
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