Kraut n’ Kielbasa n’ Noodles
This is a dish that came into our lives young. It began with someone bringing it to a holiday gathering, and became something that was made yearly for the holiday table. Of course, as an adult I can appreciate why this savory specialty was saved for only once a year. As a child… well I just loved sneaking as many bits of smoked sausage out of the pan without anyone noticing!
I’ve grown up since then, and figured out how to make this dish. It’s still a holiday favorite, but has also made a yearly appearance at my neighborhood’s Oktoberfest. (I’m pretty sure it has a cult following from some of my awesome neighbors…. and you know who you are!) So I’m sharing this with you all, knowing that some of you will gleefully add it to your holiday rotation… and that some of you will bemoan ruined diets.
1 Package of Refrigerated Sauerkraut (found normally by the hotdogs and sausages)
1 Medium Onion or a Teaspoon Onion Powder (if you have onion sensitivities/don’t like chunks of onion/don’t have one on hand)
1 Box of Bowtie Noodles
1 Package of Kielbasa Sausage (Or…. Two if your family really likes Kielbasa)
1 1/2 to 2 sticks of Butter
1 Tablespoon Sugar
Salt and Pepper to Taste
1. Rinse your sauerkraut well in a colander, then squeeze to get out excess moisture.
2. Prepare your noodles to box instructions, drain and place in a 9×11 baking dish (standard pyrex) with a 2 tablespoons of butter melted on top, and mixed in to keep it from sticking. (also a good time to salt and pepper a bit!)
3. Fry until caramelized your onions in a tablespoon of butter. Remove and add to noodles.
4. Melt four tablespoons of butter, then add your sauerkraut, 1 tablespoon of sugar, and cook till just golden brown in color. (Make sure you keep stirring as kraut tends to pop if left unattended) Also salt and pepper to taste before dumping into the pan with the noodles, onions, and mixing.
5. Cut your kielbasa into rounds, and fry them in the residual butter in your pan till they are all golden brown and delicious. Then, dump them into your pan and mix.
6. Taste your mixture, and salt/pepper as needed. You can now pop this in the fridge overnight or cook in the oven at 375° till golden brown and delicious (about 15 minutes fresh a little longer from the fridge.)
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