On New Year’s Day this year I decided to fix something for dinner that I’d never made before: Polish sausage and sauerkraut. I don’t know why I had a hankering for sauerkraut, but I did, and I’d heard that sausage and sauerkraut is in some places a traditional New Year’s meal.
I used a package of brat-length thin Polish sausages so that we could have Polish dogs instead of eating sausage piled on a bed of sauerkraut. Although Chris is never excited about sauerkraut, he was pretty excited about the idea of Polish dogs. We’re definitely a hot dog and bratwurst-loving family.
Here’s the recipe I used:
Polish Sausage and Sauerkraut
Makes about four cups
1 lb sauerkraut
1 lb Polish sausage
1 small white onion, thinly sliced
3 cloves garlic, peeled and smashed
(optional: 1/2 cup dry vermouth)
1 cup chicken broth
1 tsp. caraway seeds
1 bay leaf
1/4 tsp. dry mustard
- Drain the sauerkraut and cover with cold water. Soak for 10 minutes.
- While the kraut soaks, combine the Polish sausage, onion, garlic, (vermouth, if using), caraway seeds, and dry mustard in a medium saucepan. When the sausage is browned, add the chicken broth and bay leaf and bring to a simmer.
- Drain kraut again, and this time squeeze out as much liquid as possible.
- Add the sauerkraut to the mixture and return to a simmer. Cover and cook over low heat about 30 minutes. (Alternatively, put in the oven at 350 for approximately 40 minutes.)
- Remove the bay leaf and season to taste with salt and fresh ground black pepper.