This is a good Eastern European dish, I saw a variant of it on Diners, Drive Ins and Dives. It was easy enough to remember and when I tried it, I was impressed.
Ingredients
- One length Kielbasa, approximately 16 inches long. I used fresh Kielbasa.
- One green apple
- Sauerkraut, approximately the same volume as the amount of Kielbasa
Process
I bought a approximately 16 inch long fresh Kielbasa, cooked it at 275 F in the oven for an hour, flipping over once.
Then in a big pan or a pot that has a cover, place about the same volume of sauerkraut as the size of the Kielbasa, I used some homemade kraut that was fairly fresh ( fermented 7 days ) and had some tooth feel to it still, al dente. Cut up one green apple into eight pieces, you can leave the skins on.
Cut Kielbasa into 1/2 inch slices and add to pan/pot and gently warm on the lowest setting, occasionally stirring for about 30 minutes or until thoroughly warmed.
Combines well with egg noodles or over rye bread.