Kielbasa and Sauerkraut
A New Year’s Day Tradition
When it comes to the first day of a new year, I do all of the things to ensure I am walking into a great NEW year. Sometimes (well…a lot of times…) Italians eat for what the foods represent. This dish is one of those representations. Although, by tradition, this dish is German. The sauerkraut symbolizes abundance, health and wealth for the coming year. Pork symbolizes moving forward and prosperity. It is tradition and is strongly celebrated throughout Pennsylvania and other regions.
Pigs (pork) root forward and not backwards, hence a good omen for progress in the coming year. Cabbage was/is harvested in the fall, fermented, and eaten throughout the cold winter months providing nourishment, therefore, providing security. Marrying the pork and sauerkraut together in this food tradition then becomes more than tradition, it becomes more than 100 years of local history.
New Year’s Day in our house was always, and is, pork and sauerkraut. Sometimes, I make a pork roast, kielbasa, add in a few high-quality hot dogs, pork ribs or chops, depending on how many are coming to dinner. This year, I made kielbasa and sauerkraut. This dish of kielbasa is a regional variation of the broader pork and sauerkraut, also served on New Year’s Day. It is a comforting dish. I prefer baking it in the oven, but it can easily be prepared in a crock pot.
Why You Will Love This Recipe:
- It is Tradition
- Few Ingredients and easy to prepare
- Comfort food
- This recipe can easily be adjusted for a family or a crowd
Tools you will need for this recipe:
- Cutting board
- Chef knife
- Paring knife
- Collander
- Wooden Spoon
- Dutch Oven / stove to Oven
The ingredients:
- Kielbasa
- Sauerkraut
- Onion
- Apple
- Garlic
- Extra-Virgin Olive Oil
- Light Brown Sugar
- Beef Broth (or Beer)
- Garlic Salt
- Bay Leaves
- Salt and Pepper
Recipe:
- 1 pound of Kielbasa
- 2 pound bag of sauerkraut, rinsed and drained
- 1 large onion, diced
- 1 large apple, peeled and diced
- 3 garlic cloves, minced
- 3 Tablespoons olive oil
- 1/4 cup light brown sugar
- 1-1/2 cup beef broth
- 1 teaspoon garlic salt
- 3 bay leaves
Directions:
Rinse and dry the Kielbasa. Cut into 2-inch pieces and then in half vertically. Set aside. Meanwhile, rinse the sauerkraut and drain. Set aside.
In a large Dutch oven on medium heat, add the olive oil along with the onion, garlic and apple. Add a little sprinkle of salt to sweat the onion and sauté until slightly caramelized. Add in the Kielbasa and cook until browned. At this point, the onions will also be nice and caramelized, as well. Stir in the drained sauerkraut and give this a good toss to combine ingredients. Add the brown sugar, beef broth, garlic salt and some pepper. Combine. Top with the bay leaves and cover with a lid. Place in a 350-degree oven for 1-1/2 hours.
Personal Chef Tip: I often serve this with sides of creamy mashed potatoes and corn pudding adding to all of the comfort tastes and feels. The potatoes can be prepared ahead of time and then warmed in the oven. The corn pudding also goes into the oven to bake. This diner is all so easy for preparation and clean up. Add in some rolls, butter and applesauce.
