How to Make Polish Sausage and Sauerkraut

Brown sausage in bacon grease to accentuate its flavor.

A popular pairing for new year's or Oktoberest celebrations, Polish sausage and sauerkraut provides a hearty meal any time of year. Create a simple version at home with time-saving condensed soup and canned mushrooms. The addition of bacon and pasta increase the flavor and help you feed more of your hungry crowd for less.

Things You'll Need

• Large frying pan
• 1 lb. smoked Polish sausage
• 8 oz. sauerkraut
• 6 strips bacon
• 6 oz. mushrooms
• 15 oz. can golden mushroom soup
• 1 tbsp. onion powder
• 12 oz. fusilli pasta
• 1 tsp. salt
• 1/2 tsp. pepper

Instructions

1. Brown 6 pieces of bacon in a large frying pan. Remove the bacon to a plate.

2. Drain most of the grease from the pan. Leave about a tablespoon of grease in the pan.

3. Drain the sauerkraut. Cut the sausage into bite-sized pieces.

4. Heat the pan to medium heat. Add the sausage to the frying pan. Ensure that the sausage has finished cooking before you serve move on. Slice the sausage into smaller pieces to help it cook more quickly.

5. Add the sauerkraut. Stir the mixture constantly, allowing the sauerkraut to brown. Return the bacon to the pan.

6. Add onion powder, salt and pepper.

7. Cook the pasta separately as directed by the package. Drain the water from the pasta. Add the pasta to the mixture in the frying pan.

8. Add the can of mushrooms, including the liquid from the can.

9. Add the mushroom soup to the mixture. Add 15 oz. water to the mixture.

10. Stir the mixture thoroughly until all components are coated and heated.

References

• Food Network: Turkey Sausage with Apple Sauerkraut
• Allrecipes: Pasta with Kielbasa and Sauerkraut