German Style Kielbasa Recipes

Steps:

• Combine the apples and sauerkraut in a deep skillet over medium heat.
• Bring to a simmer then cook for about 10 minutes, until apples are starting to soften.
• Stir in the brown sugar and kielbasa.
• Cook for another 5 minutes, or until heated through.

Steps:

• Place coleslaw mix in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well., Cook noodles according to package directions. Meanwhile, in a large skillet, saute kielbasa and onion in butter until onion is tender. Add the coleslaw mix, sugar and pepper; cover and cook over medium-low heat for 10-15 minutes or until heated through. Stir in poppy seeds if desired. Drain noodles; serve with cabbage mixture.

Steps:

• Add all ingredients into crock pot and cook 5 hours on high.

Steps:

• Slice cabbage in large stripes.
• Put bacon grease in large skillet.
• Place cabbage and remaining ingredients in skillet.
• Cover and cook until cabbage is tender, about 1 hour.

Steps:

• 1. Melt 3 T. butter in a large pan with deep sides. Add chunky apple slices, 1 tsp. sugar and a pinch of cloves or allspice. Fry gently so that the slices stay whole until golden. Remove from pan and place on a large platter (or 9x13 dish).
• 2. In same pan, fry bacon or warm pre-cooked bacon. Remove and place in a pile next to the apples. Fry onions in 1-2 T. bacon grease or add 1-2 T. butter, if not using. Salt and pepper, if necessary. (Bacon is usually salty enough.) Fry until onions begin to caramelize. Place in a pile along side the other previously cooked ingredients.
• 3. In same pan, fry Kielbasa on cut ends just to get a little color and pick up the flavors of the pan. Place in a pile with rest of cooked ingredients.
• 4. In same pan, bring 1/2" water to a gentle boil. Add frozen pierogies. (For 4 people, I usually figure 16-20 pierogies.) Gently simmer for 5 minutes. (Check to make sure they don't stick.) Drain. Melt 2-3 T. butter, bacon grease or a combo and return pierogies to pan and fry for a minute or so. Gently, layer all of the ingredients back into pan with pierogies saving bacon chunks for last to top the whole thing. Cover and warm until just heated through, or you can cover tightly and warm in the oven until heated through.
• 5. Top with chopped chives or fresh parsley, if desired and a side of sour cream. Serve with warmed sweet and sour red cabbage on the side.

Steps:

• Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.
• Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.
• Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

Steps:

• Peel potatoes (if desired) and place in lightly salted water to cover in a saucepan.
• Cook at a medium boil till barely tender, 15 to 18 minutes.
• Meanwhile, in a large heavy skillet, cook the bacon strips to desired crispness and remove bacon to absorbent paper.
• You should have at least 3 Tbs. of drippings in the skillet (add a little oil or more bacon fat, if needed).
• Saute the onions in the dripping over medium-low heat until golden.
• Heat the remaining ingredients to boiling (a 2-cup glass measuring cup in the microwave is fine).
• Drain and thickly slice the potatoes while still warm. Add to the onions in the skillet and turn gently to coat with drippings.
• Reduce heat to low and pour the hot dressing over all and again, turn gently to coat evenly.
• Cut sausage into 1-2 inch slices and briefly sauté in a bit oil (in the same pot the potatoes were cooked in; saves a pan to clean), till browned slightly.
• Add sausage slices to skillet and turn gently to coat evenly.
• Chop bacon to desired size (not too small) and add to skillet.
• Sprinkle with fresh parsley and serve hot or warm.