Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, polish fresh sausage and sauerkraut on a sub roll. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Polish Sausage and Sauerkraut are a match made in heaven. Add some potatoes and onions, and you have yourself a full meal! The potatoes and onions mellow the tart flavors of the sauerkraut, leaving its distinct flavor intact, but much more mild than if you were to simply top the sausage with.
Polish Fresh Sausage and Sauerkraut on a sub roll is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Polish Fresh Sausage and Sauerkraut on a sub roll is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have polish fresh sausage and sauerkraut on a sub roll using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Polish Fresh Sausage and Sauerkraut on a sub roll:
- Make ready 1 Polish Fresh or smoked Sausage/Kielbasa
- Prepare 1 brat roll warmed
- Make ready 1/4 tsp horseradish sauce
- Take 1 tsp yellow mustard
- Prepare 2 slice Bacon, fried and finely crumbled (reserve bacon fat)
- Get 1/2 cup sauerkraut, lightly rinsed and drained
- Take 1/4 cup Red Onions, finely chopped
- Get 1/4 cup Celery, finely Chopped
- Get 1 clove garlic clove, minced
- Get 1/4 tsp lemon juice
- Prepare 1/4 tsp splenda sweetner
- Get tsp 1/8 tsp. each: Caraway seed, and dill
- Take 1/4 tsp Salt & Pepper
- Make ready 1/4 cup Black walnuts or pine nuts, finely chopped
I add garlic, a whole lot of caraway seeds, lots more than this recipe, some dill weed. Enjoy a simple smoked Polish sausage and sauerkraut recipe with apple juice, Granny Smith apples, and bacon—perfect for a potluck or tailgating. Polish sausage and sauerkraut are a perfect combination. This recipe shows off the duo in a simple way, adding the taste of apples, bacon, and.
Steps to make Polish Fresh Sausage and Sauerkraut on a sub roll:
- Bring a medium-sized pot of water to a boil. Then add sausage and par boil for 7 - 10 minutes.
- Remove from pot, then pat dry; set aside.
- In a oil coated frying pan or on a grill; cook the sausage 5 - 10 minutes more; until skin is browned. Remove and set aside.
- Cook up 2 slices of bacon, crumble finely; reserve bacon fat for frying..
- Lightly Rinse sauerkraut and drain off excess water.
- In a food processor, process onion, celery, garlic, and walnuts to fine pieces;
- In a medium-sized bowl, mix together sauerkraut, crumbled bacon, garlic, onion, caraway seed, celery, dill, walnuts, salt and pepper.
- Over a grill or stove top fry/saute' the sauerkraut in bacon fat until warmed and little golden over medium-high heat or coals…. Then set aside…
- In a small bowl mix together mustard and horseradish sauce.
- Spread mustard mixture on the brat roll, then add your sausage link of choice and top with sauerkraut and serve.
Our family would have these links for dinner without the brat rolls; served with So I can put it upon a brat roll instead. it has the same family flavor.instead of being on a plate; it's on a brat roll. I hope you enjoy it as much as I do. Polish Sausage and Sauerkraut Casserole with Beer. I do not profess to be an expert on Polish cuisine, and my knowledge and interpretation is based on what I The last time I ate this sort of meal was in Regensburg, southern Germany, on a icy day when the temperature was well below freezing. Bigos is a traditional Polish sauerkraut stew, often called Hunter's Stew in English.
So that’s going to wrap it up with this special food polish fresh sausage and sauerkraut on a sub roll recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
