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Smoked Kielbasa with Sauerkraut-

KenK/84Bravo
Smoked Kielbasa cut in to manageable slices/cuts. Cast iron skillet at 350* for 30 minutes. Browned/crispy.

Premium Saurekraut and Dill seed added. 300* for another 30 minutes.

Add some premium beer, another 30 minutes at 300*. Steamed nicely.

Down to low, (170*) for another 30 minutes.

Ground mustard and dark rye bread with butter.

Mmmmmnnnnn,...........................................Mmmmnnnn.............................................house smell great.
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Comments

8 comments

Date Votes
  • Missouri Mule K30
    Fresh Horseradish?

    Hey Hun ARE you doing anything? The Wife is actually thinking about Dinner. :shock:
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  • KenK/84Bravo
    GreatGuns wrote:
    That sounds tasty Ken and I'm really hungry (and just don't feel like cooking tonight). I apologize for not sending the recipes to you the other day, my E-mail was down through the weekend and is still. I did post another cream base soup on the asparagus soup thread on the link below. Please let me know if you would like some others (ie: cream of tomato, clam chowder, etc.)?

    https://forums.gunbroker.com/viewtopic.php?f=3&t=1881572&start=20

    Jim



    Any you would care to offer, I will absorb/copy/use.

    The last format used, would not let me copy. (It was an image?)

    Regular text, seems to work the best. Thanks Jim. :D
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  • wpageabc
    Man, that sounds great. Sauerkraut is underated and adds much to any dish. Even the lowly hot dog with some good Kraut and chile beans is a real treat and good for you despite the dog...
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  • WearyTraveler
    Being an old Polack I grew up on that. My wife doesn't cook it often and never as good as my mom! Man, I miss it.
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  • KenK/84Bravo
    ;):):D
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  • KenK/84Bravo
    KenK/84Bravo wrote:
    ;):):D



    Package of refrigerated Klausen Saurekraut. :D
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  • select-fire
    No Kraut.. But some hash browns and horseradish
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  • toad67
    KenK/84Bravo wrote:
    Smoked Kielbasa cut in to manageable slices/cuts. Cast iron skillet at 350* for 30 minutes. Browned/crispy.

    Premium Saurekraut and Dill seed added. 300* for another 30 minutes.

    Add some premium beer, another 30 minutes at 300*. Steamed nicely.

    Down to low, (170*) for another 30 minutes.

    Ground mustard and dark rye bread with butter.

    Mmmmmnnnnn,...........................................Mmmmnnnn.............................................house smell great.

    For now.... :lol:
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