Polish sausage and sauerkraut are a match made in heaven. Add some potatoes and onions, and you've got a complete meal!
When many people in the United States hear "Polish sausage," they automatically think of pre-cooked, shrink-wrapped kielbasa from the grocery store.
Polish sausage and sauerkraut
In fact, kielbasa is the general Polish word for sausage, but Polish, like German, has many types of sausage.
If you've ever had any other type of Polish sausage, you'll know why we're so sad because we Americans are, for the most part, familiar with only one type.
I'll admit, I'm a kielbasa lollipop that I bought at the US store, and I'm sure I always will.
But when I tasted Polish sausage of a different kind, smooth and exquisite, I learned, Tim said, about the subtle differences that only come from a country that knows sausage well.
* Ingredients :
° 2 (14 ounce) cans sauerkraut, undrained (or 1 (2 pound) bag))
° 5 or 6 sweet potatoes, peeled and cut into large pieces
° 1 cup water
° 1 pound Polish sausage, cut into pieces (smoked sausage can be used)
° 1 teaspoon cumin seeds
° 1 bay leaf
° 1/4 teaspoon pepper
* Directions :
Put the sauerkraut and potatoes in a slow cooker, add the spices and water. Put the sausage on top. Cook for 4 hours on high or about 6 hours on low or until potatoes are tender.
Enjoy !
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