Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, polish fresh sausage and sauerkraut on a sub roll. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
She always used fresh rather than smoked Polish Sausage. Polish Sausage and Sauerkraut are a match made in heaven. Add some potatoes and onions, and you have yourself a full meal!
Polish Fresh Sausage and Sauerkraut on a sub roll is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Polish Fresh Sausage and Sauerkraut on a sub roll is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook 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:
- Get Polish Fresh or smoked Sausage/Kielbasa
- Prepare brat roll warmed
- Take horseradish sauce
- Get yellow mustard
- Take Bacon, fried and finely crumbled (reserve bacon fat)
- Prepare sauerkraut, lightly rinsed and drained
- Prepare Red Onions, finely chopped
- Take Celery, finely Chopped
- Take garlic clove, minced
- Get lemon juice
- Get splenda sweetner
- Take 1/8 tsp. each: Caraway seed, and dill
- Get Salt & Pepper
- Take 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.
Instructions 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.
Sauerkraut is slowly simmered with brown sugar and apple to mellow out the tangy flavor, then baked with bacon and kielbasa sausage for a hearty Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Our family would have these links for dinner without the brat rolls; served with Sauerkraut as a side. so I revised it! 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. 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.
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 your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
