Yes, I know it’s St. Patrick’s day. But it’s wintery feeling, and I’m dating a person who will not under any circumstances eat cabbage but he will eat sauerkraut. (Yes, I have explained to him that sauerkraut is fermented cabbage. No, that did not make any impact whatsoever. I will wear him down sooner or later, but in the interim, I am catering to his silly preferences.)
But so anyway, I was going to remember to take pictures while I cooked, so as to please CPP, but I totally forgot. Whatever. Here’s what I did (and yes, I made double because both The Dude and I are huge fans and so I wanted for us both to have leftovers:
4 lb. fresh sauerkraut
2 lb. kielbasa, cut into 2-inch pieces and then halved
1 medium onion, finely sliced
1.5 lbs. red potatoes, cut into like 1-inch pieces (slightly larger than bite-sized)
1 tbsp butter
2 bottles of beer
caraway seeds (I think I used about a teaspoon?)
1/4 cup brown sugar
- Preheat Oven to 300.
- Drain sauerkraut. If you want you can rinse it, but I actually like it a little tart, so I think that just draining the liquid is enough.
- Chop sausage.
- Melt butter in pan and brown sausage in the butter. Put aside sausage.
- While the sausage is cooking, slice the onion.
- Saute onions in the fat from browning the sausage, season with pepper.
- Wash and chop potatoes while the onions are sauteing.
- Deglaze pan with half a bottle of beer, scraping up the bits from the bottom with a wooden spoon.
- In a casserole dish, combine sauerkraut, onions, caraway seeds and brown sugar, stirring all together well. Then, add potatoes and sausage into the casserole, and dump the remaining beer over the lot.
- Cook for a couple of hours, until potatoes are cooked through and liquid has been absorbed, while being sure not to lose your mind before it’s time to eat because everything smells so yummy.
(I may update this with a picture when it comes out of the oven, but I figure that if I don’t post it now then it’ll never get posted.