Forum Support Popular Post Tommy T. Posted February 13, 2020 Forum Support Popular Post Posted February 13, 2020 Easy to prepare but maybe not suitable for Filipino taste. L will eat it but not enjoy so much... It takes less than 1/2 hour to prepare and cook... 1 kielbasa that I buy from Swiss Deli here in Davao - maybe 500 gms total 1 bag of ready prepared sauerkraut, 500 gm or so. I used to be able to find it in cans in other countries and that was fine 1 or 2 potatoes - cut up into less than 1 cm bits 1 onion chopped Several cloves of garlic smashed and chopped You can use most any other sausage-style meat... I just prefer the taste of the kielbasa... Slice it up into 1 inch pieces. Stir-fry the potatoes first, then add in the onions and garlic later... Add the meat and finally the sauerkraut. Spicy wine (dijon) mustard goes well as an add-on. Heat it all up and you have a really easy, quick meal. However, your Filipina may not like it... and it's not necessarily pretty. However, if you like German or Polish cooking, you will probably like it. Add some carraway seeds if you have them - I have not found those here in Philippines yet... 5 1 Link to comment Share on other sites More sharing options...
Joey G Posted February 13, 2020 Posted February 13, 2020 Basic and delicious... and add a nice loaf of rye bread to go along with it. We used to get sauerkraut with the caraway seeds in it. I'm sure if you added ketchup they would love it. 3 Link to comment Share on other sites More sharing options...
JDDavao II Posted February 13, 2020 Posted February 13, 2020 I bought a package of Swiss Deli Kielbasa and another of smoked pork a few months back, thinking I would make a version of Alsatian Pork and Sauerkraut (French). When that didn't pan out, I threw the Kielbasa in some split pea soup and had the smoked pork for breakfast. I am literally salivating over your recipe, Tommy. Thanks for it! We're going to SD tomorrow and I'll buy some Kielbasa for this! 1 Link to comment Share on other sites More sharing options...
Forum Support Mike J Posted February 13, 2020 Forum Support Posted February 13, 2020 It doesn't look like you made enough for all of us. 1 3 Link to comment Share on other sites More sharing options...
Forum Support Tommy T. Posted February 13, 2020 Author Forum Support Posted February 13, 2020 9 hours ago, JDDavao said: I am literally salivating over your recipe, Tommy. Thanks for it! We're going to SD tomorrow and I'll buy some Kielbasa for this! They don't always have it there so the hungarian sausage works okay too. They also carry the sauerkraut - it's in plastic pouches in the window but is "canned" quality. It is very good and not as salty as some I've tried before out of proper cans. But again, there have been times where they carry one and not the other and sometimes neither. Their rye bread is really tasty and a bit heavy, like real German bread. I should have bought some to go along with the dish... next time... 2 Link to comment Share on other sites More sharing options...
Forum Support Old55 Posted February 14, 2020 Forum Support Posted February 14, 2020 Great timing Tom. I bought a jar of Mrs. Bubbies sauerkraut recently. I know what's for dinner Sunday. 3 Link to comment Share on other sites More sharing options...
JDDavao II Posted February 15, 2020 Posted February 15, 2020 On 2/13/2020 at 7:33 PM, Tommy T. said: Easy to prepare but maybe not suitable for Filipino taste. L will eat it but not enjoy so much... It takes less than 1/2 hour to prepare and cook... Oh, my! How did I ever eat Vlasic kraut when I was a kid? I just made this with the SD kielbasa and it was so sour that I picked the meat out and ate it separately. I even drained the kraut first. The kraut might have been a little old but it was unopened and in the fridge. I already told M that when we go back to SD, I'm going to get that wine-fermented sauerkraut. No more Vlasic for me! 1 1 Link to comment Share on other sites More sharing options...
Forum Support Tommy T. Posted February 16, 2020 Author Forum Support Posted February 16, 2020 13 hours ago, JDDavao said: Oh, my! How did I ever eat Vlasic kraut when I was a kid? I just made this with the SD kielbasa and it was so sour that I picked the meat out and ate it separately. I even drained the kraut first. The kraut might have been a little old but it was unopened and in the fridge. I already told M that when we go back to SD, I'm going to get that wine-fermented sauerkraut. No more Vlasic for me! Sorry for your bad experience, JD. I didn't need to do this with the wine sauerkraut I bought at SD (brand name Paulsens and it's in plastic pouches) because it is fairly mild and not nearly as sour... But what I used to do with regular canned kraut was open the can, drain off the brine, then hold the lid in place and run water into the can and drain it several times. That softened the taste a lot, but it was still a bit strong. That's also why I add some potatoes, because they absorb the sourness a lot, as does the onion, to some extent. 2 Link to comment Share on other sites More sharing options...
Arizona Kid Posted February 16, 2020 Posted February 16, 2020 On 2/13/2020 at 8:39 PM, Joey G said: Basic and delicious... and add a nice loaf of rye bread to go along with it. Have to have bread with it. Twice as good!! 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now