Polish Kielbasa Braised in Sauerkraut with Caraway

What you need

• 500 g (1 lb) kielbasa, smoked Polish sausage
• 800 g (1 3/4 lb) sauerkraut, drained; rinse once if very sour
• 1 onion, halved and thinly sliced
• 2 tbsp lard, or neutral oil
• 1 tsp caraway seeds
• 2 bay leaves
• 4 allspice berries
• 250 ml (1 cup) chicken stock
• black pepper, to taste
• salt, to taste, if needed
• parsley, chopped, for serving

Method

Restated from the original video

1. 1

   Slice the kielbasa on a slight angle into rounds about 1.5 cm thick.

2. 2

   Squeeze the sauerkraut with your hands to press out most of the brine, then chop it roughly.

3. 3

   Melt the lard in a wide, heavy pan over medium-high heat.

4. 4

   Lay in the kielbasa in one layer and fry until browned on both sides, 4-5 min. Lift it out onto a plate.

5. 5

   Lower the heat to medium, add the onion to the same fat and cook, stirring, until soft and lightly golden, 6-8 min.

6. 6

   Stir in the caraway seeds and cook for 30 seconds until fragrant.

7. 7

   Add the sauerkraut, bay leaves, allspice and chicken stock. Stir well to pick up the browned bits from the base of the pan.

8. 8

   Bring to a simmer, cover and cook over low heat for 15 min, stirring once or twice.

9. 9

   Return the kielbasa to the pan, tucking the pieces into the sauerkraut. Cover again and simmer until the sausage is hot all the way through and the sauerkraut is soft, 10-15 min.

10. 10

    If a lot of liquid remains, uncover and cook for a few minutes more until only a little juice is left in the pan.

11. 11

    Season with black pepper, then taste before adding any salt, since both the sausage and the sauerkraut are already salty.

12. 12

    Pull out the bay leaves and serve hot, scattered with parsley.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.