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Philly-style kielbasa with fennel sauerkraut and peppers

Philly-style kielbasa with fennel sauerkraut and peppers

  • Preparation Time10 mins
  • Cooking Time70 mins
  • Serves6
  • DifficultyEasy

For the kraut

1 head white cabbage, finely shredded
240ml cider vinegar
700ml water
1 tbsp salt
1 tbsp whole fennel seeds

For the kielbasa

1.9L water
2 (180ml) bottles lager (recommended
3 (450g) Polish-style sausage kielbasa, each cut into 4 pieces (recommended

For the peppers

4 tbsp vegetable oil

1) To make the sauerkraut, combine all of the ingredients in a Dutch oven or heavy saucepan with a tightly fitting lid. Bring to a simmer, over medium-low heat, cover and cook for 1 hour, stirring a couple of times.

2) For the kielbasa and peppers, combine the water and beer in a large saucepan. Bring to a simmer over medium heat. Add the sausages and cook for 15-20 minutes.

3) Meanwhile, heat the oil in a large nonstick frying pan over a high heat. When the oil is hot, add the pepper slices, sprinkle generously with salt and saute until wilted and lightly coloured, about 8 minutes, stirring often.

Serve the kielbasa with the peppers and the sauerkraut.

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