By The Krautfather Main Dishes
September 24, 2012
1-1/2 lb. kielbasa, cut into 3" to 4" lengths, then cut in half lengthwise
2 TB canola oil
2 small onions, finely sliced
1 lb. Frank's Kraut with caraway, drained
2/3 cup dry white wine
1Heat the oil in a skillet with high sides. Brown the sausages, cut sides down. Turn over and cook on other side about 2 minutes. Remove and set aside.
2Add the onions and cook about 5 minutes to soften.
3Return the sausages, cut side down, to the skillet. Add the drained Frank's Kraut and pour the wine over.
4Cook for 10 minutes.
1Transfer the Frank's Kraut to a warmed platter and place the sausage on top. Serve accompanied by some steamed, red new potatoes.
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