Kraut and Kielbasa with Honey Mustard Sauce

Guten Tag!

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That’s hello in German if you didn’t know. Thought I would do a German greeting in honor of today’s recipe. Sauerkraut. I know, it sounds about as appealing as taking two years of German in college (how did I pass that?) but keep reading.

First of all, I’ll tell you how I passed.

I took the class with my friend Katy as we were looking for something different I guess than say….Spanish. Which could have actually helped me in numerous ways in the future. Anyhow, things weren’t going well for anyone in the class but particularly for us. I was sure I was going to fail the final exam, after all, I couldn’t speak, understand or write more than 25 words in the German language. Feverishly, I showed up for the exam with my small group of class mates. But guess what? Our professor didn’t show. Ever. So by default we all got A’s! Talk about a stroke of luck.

Although my German vocabulary has dwindled to maybe 5 words, I figured since I am a fan of all things cabbage and Brussels sprouts, that certainly I should be a fan of sauerkraut. It’s just that I’ve never had it so it wasn’t possible.

This traditional German dish has never made it to my fork. This new year I took the opportunity to bring it to the table.

I was weary. It does have a very distinct aroma but I think  the components of this recipe made it a keeper!

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Now I am not going to pretend it took the prettiest pictures but 5 non-kraut eaters ate the whole recipe so I think that is saying something.

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To the sauerkraut you add onion and sugar.

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I think that makes them less pungent but still unique.

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Mustard, dijon mustard, honey, cayenne, salt and pepper were the building blocks for the mustard sauce.

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Whisked together and ready for dipping.

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The kielbasa sautes quickly in the skillet.

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After you remove the sausage from the pan you saute the onion mixture with the kraut.

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Once you’ve combined the two you are ready to eat.

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We ate this meal on New Year’s Day so we also had greens, black eyed peas and cornbread. I’m feeling lucky already.

Kraut and Kielbasa with Honey Mustard Sauce

Ingredients: 

1  pounds smoked Polska kielbasa

2 tablespoons butter

3 tablespoons sugar

1 large onion, thinly sliced

2 cups sauerkraut, drained

3 tablespoons freshly chopped parsley leaves

Honey Mustard Dipping Sauce, recipe follows

Instructions and directions: 

Heat large skillet to medium heat.

Cut kielbasa into 3-inch lengths and cut in half lengthwise. Place in skillet and cook for 4 to 5 minutes on each side turning frequently. Remove from pan.

In the same skillet over medium heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.

Add kielbasa to pan of sauerkraut and onions. Toss together and cook for 1 minute or until kielbasa is heated through. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.

Honey Mustard Dipping Sauce

Ingredients: 

1/4 cup yellow mustard

1/4 cup honey

1/4 cup Dijon mustard

1/2 teaspoon cayenne

1/4 teaspoon sea salt

10 twists of freshly ground pepper

Instructions and directions: 

In a small bowl, mix all ingredients until well combined.

Recipe adapted from Food Network

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One thought on “Kraut and Kielbasa with Honey Mustard Sauce

  1. […] Kraut and Kielbasa. If 4th of July isn’t the same to you without pickled cabbage. […]

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