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Sautéed Kielbasa and Onions over ‘Kraut

This comes straight from my little sister. I’ll admit it’s been a while since I made this myself, but it was a staple in my home growing up and I intend to make it later in the month. It reminds me of my mother, and dinners we shared when I was a kid with a far less refined palette. to be honest, I don’t mind the “less refined” part. This is just great food and deserves to be simple.

What follows is the recipe as I received it in my email with only minor changes (spelling and grammar):

When talking about food you have to remember two fundamentals. The first of which is love what you’re doing. Put your whole heart into it or it won’t turn out. Second, share the love.

I found in cooking that it’s more fun when shared. It doesn’t matter if you “cook” or “bake” or what ever, just have fun and enjoy. It usually turns out better that way.

Recipe: Kielbasa & ‘Kraut


2 Bell peppers (red, yellow/orange, green) preferably one of each
1 Onion (Red/Purple) Whole onion
One Package Kielbasa (1 lb)
1 Large can of Sauerkraut

There are two ways to make this meal. Both take the same ingredients.

First, with both recipes most of the work is in the Prep stage. You will want to slice your kielbasa into rings, for a prettier presentation you can slice the kielbasa on a diagonal. After coring your bell peppers cut them into one-inch squares do the same with the onion.

Stash and go recipe:

In a 9 x 11 inch baking dish, spray with non-stick pan coating to prevent sticking, then pour in your sauerkraut. Spread all other ingredients randomly across the top. Cover with foil and place or “stash” in a 350°F oven. Serve when hot.

Sautéed Kielbasa & Onions over ‘Kraut:

Here you can change things up a bit. I would still slice the kielbasa on the diagonal for presentation, but for a change you can slice your onion and bell peppers into strips. Now, open the can of sauerkraut and drain off half of the juice, pour into a saucepan and heat over medium heat until hot.

Now grab your biggest cast iron skillet (or your largest skillet) and with a bit of olive oil, begin to sauté your onions, bell peppers and kielbasa.

Once all is hot and your kielbasa is browned, serve over your hot sauerkraut.
With either of these recipes I enjoy serving with it with fried potatoes.


What can I say, it’s a family recipe… Not fancy, but it makes me think of home, and I’m missing it right now.

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