Kielbasa With Fennel Kraut and Peppers |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 head white cabbage, finely shredded |
1 cup cider vinegar |
3 cups water |
1 tablespoon salt |
1 tablespoon fennel seed |
2 quarts water |
2 (12 ounce) bottles lager beer (recommended -- yuengling) |
3 (1 lb) polish-style sausage kielbasa, each cut into 4 pieces (recommended -- hillshire farms) |
1/4 cup vegetable oil |
1 red pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips |
1 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips |
salt |
Directions:
1. Kraut:.
2. Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.
3. Kielbasa:.
4. Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.
5. Peppers:.
6. Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.
7. Serve kielbasas with the kraut and peppers.
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