The Original Kielbasa and Sauerkraut

This is a family recipe passed down from my grandfather and my father who still make every New Year’s Day. It’s the best. Trust me, you’ll love this recipe. It’s original and kinda simple. It’s ‘old school.’ Serve with Jewish rye bread, butter, and horseradish. A good side is mashed potatoes with cheese, milk, and butter to create a rich, creamy, tasty mashed potatoes to go with the dish.

Step: 1

Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

Per Serving: 686 calories; protein 18.9g; carbohydrates 23.9g; fat 57.9g; cholesterol 92.1mg; sodium 1679.2mg.

Prepare your food in advance can be best to feel enjoyable that you do it with your likely music in the yard , a soothing beverage of your pick or even a partner. It is helpful to write every step required to create the food , which may include all of it from your tools and utensils to your processing menu . Be sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as important as having the correct ingredients . This includes everything from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, like as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.