Simply slice your kielbasa and onions and saute them until the desired crustiness on the sausage and the onion is softened. (Note: I didn’t have onions that Sunday morning! gasp! So I just added some onion powder at the last step. That’s why you don’t see any onions in the picture below.)
Most importantly then, rinse the sauerkraut thoroughly. This is what makes the dish so yummy to all palates. If you are making this for your family and you all like the really sour kraut, then by all means skip this step. But this is what makes the dish so popular at church potlucks, because it’s not really so sour.
Simply add your rinsed kraut to the sausage and onion and heat it through. Add the caraway seed…lots of it! This is also a key ingredient for this recipe. You really need a LOT of the caraway seed because the other flavors are pretty strong, so you want to just keep adding it until you see it all throughout like the picture shows. (Click to enlarge the picture.)
That’s it! You can serve it immediately with nice crusty bread. For our church potluck, I just threw it in a crockpot on “warm”, and that turned out really well because the flavors had time to meld. My mom just brought her electric skillet to church and kept it warm that way. Enjoy!
- 2 pkgs. Polska Kielbasa
- 2 pkgs. Sauerkraut
- 1 medium Onion
- 1/4 cup Caraway Seed (to taste)
- Slice the sausage and dice the onions. Saute them in a large skillet until onions are soft. Thoroughly rinse the sauerkraut, and add to the sausage and onions. Add in the caraway seed and keep adding more until every bite has several seeds in it. Serve hot.
- These amounts filled a large crockpot, but you could easily adjust amounts for your family.