The Best Kielbasa and Sauerkraut with a Family Secret

This past Sunday was my nephew's Baptism. I was honored by my younger brother and his wife when they asked me to be his Godmother. It was a very nice ceremony (not that I have much experience with these things!) but the best part of the day was the reception afterward. My sister in law went above and beyond in preparing delicious homemade food. We had a large buffet laden with her family's traditional celebration foods: Kielbasa, sauerkraut, mashed potatoes, fruit salad, sweet rolls, cauliflower salad, and three desserts! The star of the buffet was Kielbasa and Sauerkraut. The sauerkraut bakes down to this rich, browned stew, and the flavor of Polish sausage permeates everything. It is in a word amazing. In another word? Rich. I think her family's version of this dish should be tried by everyone - even if you don't think you like sauerkraut. The long, slow-roasting process and the secret ingredient mellows the sauerkraut flavor into something a little less shocking to the palate.

This is a picture of the original version, served at the Baptism.

Of course the minute I got back home from the Baptism, I had to email my sister in law and demand the instructions for the Kielbasa and Sauerkraut. I already knew the secret ingredient because her dad had spilled the beans earlier in the day - oatmeal. Yep. Old fashioned oats mixed into the watery sauerkraut mixtures turns it into more than the sum of its parts. I never would have guessed there were oats in the sauerkraut; they are completely undetectable. They melt into the juices given off of the sausage, mushrooms, onions and sauerkraut.

The secret ingredient being added to the crockpot.

Once I got the instructions emailed to me, I hit my local grocery store to buy the ingredients that I didn't have on hand. I was stumped when it came to the kielbasa though. My sister in law's family has a local butcher shop where they special order their kielbasa. She found a local butcher where she lives as well, so she wasn't sure how the standard grocery store kielbasa would work. I decided to diverge from the recipe significantly with the sausage and use a low fat turkey smoked sausage instead of traditional kielbasa. I figured if I wasn't going to have the delicious locally made kielbasa, I might as well save some fat and calories. I can honestly say that my sister in law's was much better, this was pretty darn good too. It was still rich and decadent, and I am happy to know I can eat this meal for more than special occasions. Of course, I will still look forward to those special occasions where I get my sister in law's version as well.

My imitation served over mashed potatoes with homemade bread.

Of course, I am submitting this family recipe to Laura and HoneyB's monthly event: Family Recipes: Memories of Family, Food and Fun. Thanks to HoneyB for hosting this month's round-up and extending the deadline so I could get something made for it! Thanks also to my sister in law, Alyssa, for sending me the instructions for this dish. I am including her original instructions plus my notes.
In Alyssa's words, cooking for about 15-20 people and using fresh kielbasa...
Here's what I did...I know that it can be a little different when it's not for such a huge group.. Saute one onion and about 2 lbs of sliced mushrooms in butter In roaster oven add sauerkraut (I buy Klausen's Polish Sauerkraut...my parents/grandma use old fashioned) Add a about 4 handfuls (enough to thicken) old fashioned oatmeal and stir Set at 300 degrees In separate roaster I added about 1/2 in of water and all the kielbasa Heat to 300 for 1 hour Add kielbasa to sauerkraut and stir occasionally. Adjust heat for how long you want to roast them together...I lowered it to 200 and cooked it for about 5 hours...it just gets better with the longer cooking
As far as amounts...I had about 9 lbs of kielbasa and 4 jars of sauerkraut...

Alyssa added if you're using the fresh kielbasa and cooking it separately first, drain it off before adding it to the roaster with the sauerkraut. Since I didn't use fresh sausage, I sliced the sausage and sauteed it in the butter before adding the mushrooms and onions to get a little color on the meat. Then I added the sausage, mushrooms, onions, sauerkraut and oatmeal into my crockpot. I set the crockpot on high for about 3 hours and then turned it down to low for about 3-4 hours. I used a lot of mushrooms because I had a lot that needed to be used up and used a locally made sauerkraut. Here are the ratios I used, which made enough for about 4-6 people:
14 oz smoked turkey sausage
32 oz sauerkraut with juices
32 oz mushrooms
1/2 large onion
2 handfuls old fashioned oats

Barefoot Contessa Strikes Again: Cornmeal Fried Onion Rings

This recipe could not be simpler - but wow, the bang you get for your buck is intense. First of all, I have decided that any time you can fry something at home, do it. Do not waste your calories on onion rings at some local bar and grill. Waste your calories on onion rings that you pull out of the hot oil, and burn the heck out of your fingers eating them before they are cooled off.

Secondly, I have pretty much decided that anytime I need to bread something before frying it, I will use cornmeal. I. Love. Crunchy. Crispy. Deliciousness. Finally, don't be afraid to fry. As long as you have a thermometer, it is a breeze on your stove top - even on an electric stove.


I noticed the Vidalia onions had come in at my local Sam's Club earlier this summer, and I immediately bought a couple bags. I love the sweetness vidalias have that other onions just can't match. Once I had the onions, I knew for certain that I would be making my first attempt at onion rings. I was nervous and excited since I haven't deep fried much at home. To ensure I wouldn't wimp out, I decided to make it part of a barbeque at my parents' house (I am always hosting get-togethers at their house because it is so much easier to have people over there).


I got everything set up and started the onion ring making process, which was really easy except for the amount of time it took. To make enough onion rings for 6-onion-ring-lovers probably took about an hour. I think if I had used a bigger pot with more frying space, it would have been better. Regardless, it was totally worth the effort - the rings were so crunchy and crisp from the cornmeal. I loved the subtle tang from the buttermilk. These will definitely make the rounds again when I am feeling indulgent and in the mood to stand over a hot pot of grease.


Cornmeal-Fried Onion Rings

2006, Barefoot Contessa at Home, All Rights Reserved

Serves: 4 to 6 servings

Ingredients

• 2 large Spanish onions (or 3 yellow onions)
• 2 cups buttermilk
• Kosher salt and freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 1/4 cup (medium) yellow cornmeal
• 1 quart vegetable oil

Directions
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

*tap* *tap* Is this thing on??

I am alive! I have had a very busy few weeks and haven't cooked anything worth posting recently. I promise to be back and better than ever shortly. I just pulled some locally raised trout out of the freezer to thaw for a meal... not to mention pictures I have to show you of homemade onion rings! I promise it will be worth the wait.

More Jam! Strawberry Lemonade Anyone?

This is another jam I recently whipped up after spending an hour in the strawberry farm picking the tiniest, sweetest strawberries. The inspiration behind this concoction is strawberry lemonade. I love the sweet-tart combination that those two flavors create. I figured the two flavors in a jam would be very tasty and create the same flavor explosion in your mouth. I was not disappointed. I think this jam would make the most delicious glaze on a lemon pound cake.

In my opinion, this is a recipe that you can taste as you go. It is a very acidic mixture so if you decide to leave a little lemon juice out, I don't think you would hurt anything. As always, consult a canning expert to investigate this theory further. Just be sure you have at least 1/2 cup lemon juice in the mixture.


This recipe makes a ton! Please feel free to cut the numbers in half.

Strawberry Lemonade Jam

4 quarts strawberries, cleaned and hulled
5 lemons, zest and juice reserved
1 T lime juice
2 T Balsamic vinegar
12 cups white sugar
1 cup raw sugar
2 packets of powdered pectin

Prepare your canning equipment according to manufacturer's instructions (or the instructions on your pectin packet).

Crush the strawberries using the bottom of a glass in a large (at least 8 quart) pan. Add the lemon zest and juice, lime juice and vinegar and heat. When the mixture begins to bubble, sprinkle the fruit pectin powder over the top. You can add a teaspoon of butter to reduce foaming. Bring to a hard boil that cannot be stirred down. Add the entire volume of sugar and boil hard for 1 minute. Can the jam according to your pectin's instructions.

Yield: 11 12-oz jars

Family Tradition- Strawberry Shortcake with Bacon

Yep, you heard me right. Strawberry shortcake with a hearty side of bacon. Decadent and delicious... a dinner made of dessert and breakfast gluttony. This is one of my most favorite childhood meals. My gramma made it for me when I would go to stay with my grandparents.


I know it is a childhood favorite of my mom's as well. She said they would have it every summer, as often as her mom could afford strawberries. While this is not exactly a family recipe since I tried a new shortcake recipe, it is a family tradition and family meal. So I am submitting this to my sister, Laura of The Spiced Life, who is hosting this month's family blogging event: Family Recipes: Memories of Family, Food and Fun.
I can understand wanting to eat this meal as often as possible. The saltiness of the bacon is the most delicious counterpoint to the sweetness of the berries and cream. It reminds me of dipping bacon in syrup if that sort of thing appeals to you.


It is a simple dinner to prepare, just whip up your favorite batch of simple shortcake, cook some bacon and enjoy. I don't recommend eating this with a lemon flavored shortcake, I would stick to vanilla.


The shortcake recipe that I tried when I recently shared this meal with my parents was okay. Actually it was really tasty for a buttermilk biscuit. But it was just too biscuit-y to be shortcake for us. We enjoy a shortcake that crumbles, this recipe had buttery, flakey layers instead - just like a biscuit. So while I may not use this recipe for strawberry shortcake again, I would definitely use it to make biscuits to go with a hearty meal.


Strawberry Shortcake
American Home Cooking by Cheryl & Bill Jamison

Berries
5 cups halved strawberries
3 T sugar or more to taste

Shortcakes
2 3/4 cups unbleached, AP flour
2 T sugar
1 1/2 t baking powder
1 t salt
1/4 cup vegetable shortening, well chilled (I subbed in butter here since I don't keep shortening around)
2 T unsalted butter, well chilled
1 cup buttermilk
1 t vanilla extract

Whipped Cream Topping
1 1/2 cups whipped cream, well chilled
2 t pure vanilla extract
2 T sugar, or more to taste

Stir together the strawberries with the sugar, mashing them very lightly with a fork to help release the juice. Let the berries sit at room temperature while you prepare the shortcakes and whipped cream topping.

Preheat the oven to 450 F.

Sift the flour, sugar, baking powder, and salt into a large bowl, preferably a shallow one. Cut the shortening and butter into small chunks, and add them to the dry ingredients. Combine with a pastry blender just until a coarse meal forms. Make a well in the center and pour in the buttermilk and vanilla. With your fingers and a few swift strokes, combine the dough just until it's a sticky mess. Turn out onto a lightly floured board or, better, a pastry cloth. Clean, dry, and flour your hands. Gently pat out the dough and fold it back over itself about a half-dozen times, just until smooth. (A dough scraper helps greatly with this.) Pat out again into a circle or oval about 3/4 inch in thickness. Cover the dough lightly and refrigerate it for about 20 minutes.

Cut the dough with a biscuit cutter, trying to get as many shortcakes as possible, since the dough toughens if it's rerolled. You should be able, with practice, to get about eight 3-inch biscuits, or siz 3 1/2-inch biscuits from the dough. Make your shortcakes with a quick, clean, straight-down push on the cutter. If you twist the cutter, as seems to be a natural motion for many people, it twists the dough, resulting in an uneven shortcake. Bake the shortcakes in the center of the oven, turning the baking sheet around once halfway through the baking time. Bake 3-inch shortcakes for 10-12 minutes total and larger shortcakes for 12-15 minutes, until raised and golden brown.

Prepare the topping, beating together the cream with the vanilla and sugar wtih a whisk or in a chilled mixing bowl with chilled beaters over medium-high speed. Beat the cream only until soft peaks form.

Split a shortcake in half and place the bottom portion in a broad shallow bowl or on a dessert plate. Spoon several tablespoons of fruit and juice over it. Spoon on a dollop of whipped cream. Place the shortcake top over the cream and add another layer of berries and whipped cream. Repeat with the remaining shortakes, berries and cream, and serve immediately.

Serves 6-8

Father's Day Jam

A couple summers ago, I finally learned how to water-bath can. My mom had her hip replaced, and she couldn't physically do the canning. She normally does various jams, pickles (the BEST! bread and butter pickles of all time!), tomatoes and whatever else tickles her fancy. We were running low on those bread and butter pickles, so my dad basically said that my mom could be the brains and I could do the labor. So my mom sat in the kitchen and ordered me around (nicely, of course). Honestly, it was the best way I could have ever learned to can anything. I was forced to actually do it myself, but I had the expert in the room just in case I had a question. I am so happy I learned this skill. I have fallen in love with canning and creating perfect homemade gifts. Most of my loved ones received home-canned jams, butters, jellies or sauces for Christmas last year. I enjoy challenging myself to make a new jam for my dad for Father's Day or his birthday. My dad has got to be the biggest fan of fruit spreads on the planet, so it is fun to try new creations out on him.


This year is no different. I decided to use up a variety of berries I had on hand to create a RandomBerry Father's Day Jam. No, there is no such thing as a randomberry that I know of, it is just that the combination of fruits in this jam is a little random. However, I am quite sure that the mix is tartly sweet and uses some of the most beautiful fruit available at the markets right now.


**Disclaimer: I did not test the acidity of this recipe, and I accept no responsibility if it does not gel in your kitchen or makes anyone sick. If you have any doubts, just use the recipe for freezer jam or make a small batch to put in your fridge and eat immediately.**


Father's Day 2009 - RandomBerry Jam

12 oz cranberries, fresh or frozen
3.5 cups blueberries, separated
2 cups service berries
6 lemons, zest and juice reserved
1 large orange, zest and fruit segments reserved
1 pouch liquid pectin
6 cups sugar


Sanitize and prepare 7 half-pint glass jars and rings. Soak lids in hot water. Fill your water bath canner halfway with water and begin to heat on stove.


In a large pan, heat the cranberries, 2 cups of blueberries, serviceberries, zest and juice of the lemons, orange zest and the segments from the orange. Heat until the cranberries are all popped and the mixture thickens. Allow mixture to cool slightly and put through the small plate of a food mill (you can skip this step if you want chunkier jam). Have the food mill over a large pan to collect the fruit pulp. In a separate bowl crush the remaining 1.5 cups of blueberries with a potato masher or the bottom of a glass. Once you have milled the fruit, put the pulp back over the heat and add the entire volume of sugar and the crushed blueberries. Bring to a hard boil that cannot be stirred down. Allow the mixture to boil hard for at least a minute, then add 1 pouch of liquid pectin (I used Knorr/Ball brand) and boil hard for 1 minute. Turn off the heat and skim any foam (mine was foam-less). Follow the directions on your pectin to finish water-bath canning the jam, or just put in the fridge and enjoy.

Yield- about 4 pints.