| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | about 6 servings |
Ingredients
- 1 head white cabbage, finely shredded
- 1 cup cider vinegar
- 3 cups water
- 1 tablespoon salt
- 1 tablespoon whole fennel seeds
- 2 quarts water
- 2 (12-ounce) bottles lager (recommended: Yuengling)
- 3 (1-pound) Polish-style sausage kielbasa, each cut into 4 pieces (recommended: Hillshire Farms)
- 1/4 cup vegetable oil
- 1 red pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
- 1 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
- Salt
Instructions
- Kraut:
- Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.
- Kielbasa:
- Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.
- Peppers:
- Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.
- Serve kielbasas with the kraut and peppers.
Reviews
I would have left out the fennel and used celery seed.
THE best sauerkraut EVER !! I hate sauerkraut but not this one. Easily made with ingredients already on hand. GREAT
I was unaware that you could make delicious sauerkraut in so little time. This was a breeze to make and was satisfying and delicious. We served it with mashed potatoes and skipped the red peppers.
This was a hit! Very easy to prepare and the taste was phenomenal!
I really like smoked sausage, especially Hillshire Farms lowfat kielbasa. It offers a great choice from high-fat, home-made verieties commmonly found around Philadelphia, PA. What I really dislike is when folks knock something here they have never made. Giving a single star really skews the rating. I say, let your tongue be the judge and don’t be prejudice!
I never knew that kraut was so easy to make. I tried it first just like the recipe with the Kielbasa, next I made it with Bratwurst and this was the bomb. The beer just really does something to the taste. Excellent!!
Aggie, Hampton, Va.
I’m as Polish American as one can get and born, raised and live in Philly. I’ve NEVER heard of “Philly-style” Kielbasa ever before. So that got me curious to look at the recipe. It’s not even close to any common recipes Polish or non-Polish people in Philly would make. The worst part is that it suggests using Hillshire Farms Kielbasa. The only thing I have to say about that is, that’s really quite funny as that stuff isn’t even good enough to give to a dog. It’s nothing but fat and grease.
I made this recipe on a whim and it was awesome. The fennel adds a nice aroma and a bit of sweetness. The kraut needs to cook for an hour, but it was ridiculously easy to throw together. I was able to do other things while it simmered. I’d definitely make it again.