To be honest sauerkraut is not the most sophisticated food in the world, but in the winter time everybody craves it. Add some meat such as pork, sausage and bacon and you’ll get perfect harmony of ingredients. Sauerkraut is very popular in Middle and Eastern Europe, it is almost like a staple.
This time I chose Kielbasa, a sausage that has origin from Eastern Europe, to marry sauerkraut. And, I added pasta too. It goes very well with sauerkraut, especially if it is made of whole wheat.
My favorite combo is sauerkraut with smoked pork intestines. It sound wild, but that’s really good food. I used to eat it when I was a child visiting my grand-parents on country side. Grandpa had a smokehouse where he made interesting stuff. (See picture on the bottom).
Recipe is super easy.
- 1 medium jar (1 lb) sauerkraut
- 1 big (14 oz) Kielbasa (I like pork, beef and turkey mix), sliced into ½ inch tick pieces
- 2 oz diced smoked bacon
- ½ package (about ½ lb) of whole wheat penne pasta
- 1 medium onion
- 2 tbs. vegetable oil
- 2 bay leaves
- Salt (maybe you wont need it) and black pepper
- Drain sauerkraut.
- Heat the oil in the large pan. Add bacon, and after 5 min add sliced Kielbasa and chopped onion. Cook it together for additional 7 min on medium heat.
- Then, add drained sauerkraut, bay leaves and black pepper. Cook it covered on low medium heat for 45 min. More you cook it’s better. Stir it occasionally.
- Make pasta. Follow directions from the package. Keep in mind whole wheat pasta needs more time to be done.
- In meantime preheat the oven to 350F (175C). Remove everything to casserole pan, add pasta, mix it, try to see if you need salt. Cover the pan with aluminum foil and put in the oven. Bake it for 45 min. I like crispy top so I uncover it 15 min before the end.
This dish goes best with beer.
|My grandpa's smokehouse|