Kielbasa and sauerkraut - a recipe from my Polish friend’s granny
Since one of my closest friend is actually Polish, I asked her to find me a traditional Polish sausage and sauerkraut recipe. She asked her granny for the recipe and I am very happy to share this kielbasa recipe with you:
Servings: 6 people
Calories: 400kcal
Ingredients
- 2 kg of sauerkraut
- 250 gr pork neck
- 250 gr pork shoulder
- 100 gr smoked bacon
- 2 Polish sausages (kielbasa)
- 3 dried mushrooms
- 3 bay leaves
- allspice to taste
- pepper to taste
- 100 gr lard
- salt to taste
Instructions
- Cut sauerkraut into smaller pieces. Put the cabbage in a pot, add water to cover the cabbage. When it starts boiling, cook for 30 minutes than pour out the water (leave the broth somewhere for later).
- Cook meat (pork neck and shoulder) until it’s soft . Cut cooked meat, bacon and sausages into small pieces (cubes or slices) and fry it on heated lard.
- Add fried meat, sausages and bacon to the pot with sauerkraut. Add allspice, pepper, bay leaves and mushrooms. You can add water (broth) from the first sauerkraut cooking for more intense taste.
- Simmer for about 30 minutes. Add salt and more pepper to taste. Cook for another 1 hour (until the cabbage is soft). After cooling, put in the fridge.
- The next day, cook again 1 more hour and serve it hot.