Sauerkraut with Polish Sausage
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 large onion, sliced
- 2 cups dry white wine
- 1 carrot, chopped
- 1 tablespoon caraway seeds
- Carbohydrate 22 g(7%)
- Cholesterol 148 mg(49%)
- Fat 60 g(93%)
- Fiber 9 g(36%)
- Protein 35 g(70%)
- Saturated Fat 19 g(95%)
- Sodium 3079 mg(128%)
- Calories 840
Preparation Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour. Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)
Preparation Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour. Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)
