Kielbasa And Kapusta Recipe
Smoked Polish sausage in tangy sauerkraut with toasted caraway and crispy bacon.
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Chop the onion into small pieces. Cut the smoked Polish sausage into bite-sized pieces. Chop the bacon into small strips.
Cooking
- 2
Cook the Bacon
In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon, leaving the rendered fat in the skillet.
- 3
- 4
Add the Sausage
Add the cut smoked Polish sausage to the skillet and cook until browned, about 5-6 minutes.
- 5
Incorporate the Sauerkraut
Stir in the sauerkraut, caraway seeds, garlic powder, black pepper, and apple cider vinegar. Mix well.
- 6
Simmer
Cover the skillet and let the mixture simmer on low heat for 20 minutes, stirring occasionally. Adjust seasoning with salt as needed.
Serving
- 7
Serve the Dish
Once cooked, sprinkle the crispy bacon on top of the Kielbasa and Kapusta. Serve hot, garnished with fresh parsley if desired.