Polska Party Paradise
Eleanor Hutrya, a Denver neighbor 17 years past, served this dish at what she and husband John called “Polish luaus” (her food, his accordion). Hutrya never wrote down her recipes--they were “a little of this”--but this comes close. It’s a sweet-and-sour concoction that is perfect with pumpernickel bread, Dijon mustard and a cold beer.
For a variation of the recipe, omit the sugar and flour, and fry 2 pounds of thinly sliced onions with the sauerkraut.
Sausage, sauerkraut, bread and beer. One try and you’ll know why the Hutryas hosted a lot of luaus. Paradise.
Fried Sauerkraut and Polish Sausage
Active Work and Total Preparation Time: 25 minutes * Easy
2 pounds Polish sausage (kielbasa), cut into 1/8-inch-thick slices
2 pounds fresh sauerkraut, with juice
1/4 cup sugar
2 tablespoons flour
2 tablespoons Dijon mustard
1/2 bunch chives, thinly sliced, for garnish
* Fry sausage slices in dry skillet or Dutch oven over medium-high heat until crisp, about 5 minutes. Drain on paper towels.
* Remove all but 2 tablespoons fat from skillet and discard. Add sauerkraut, sugar, flour and mustard. Cook over medium heat, stirring occasionally, until sauerkraut is tender and dish is creamy, 15 to 20 minutes.
* Return sausage to pan and cook until heated through, about 2 minutes. Garnish with chives and serve.
8 to 10 servings. Each of 10 servings: 257 calories; 1,404 mg sodium; 46 mg cholesterol; 19 grams fat; 11 grams carbohydrates; 11 grams protein; 1 gram fiber.
MENU
Fried Sauerkraut and Polish Sausage
Pumpernickel Bread and Dijon Mustard
Cold Beer
INGREDIENTS
Shopping List
Chives
Polish sausage
Pumpernickel bread
Sauerkraut
Staples
Beer
Dijon mustard
Flour
Sugar
GAME PLAN
25 minutes before: Fry sausage.
20 minutes before: Remove sausage from pan. Fry sauerkraut.
5 minutes before: Add sausage to sauerkraut and heat through. Place bread in basket at table.
Just before serving: Divide sauerkraut and sausage among plates and garnish with chives. Accompany with pumpernickel bread, Dijon mustard and beer.