Monday, October 12, 2009


The other night was a simple night. One in which we went back to our German roots. A very tasty evening of embracing the waning days of Oktoberfest.

Kielbasa with sauerkraut and pan-fried potatoes.

Fried potatoes--cook them your favorite way. I liked these, diced just shy of 1/4 inch dice. Season liberally with salt, pepper and...I know...Mrs. Dash. Right here, in college, this was a meal for me. On special occasions, I would also get a little sour cream or grated parmesan. But generally, it was one or two potatoes, diced, seasoned and fried. Not the best nutrition, but I wasn't hungry!

The main part of this dinner was the kielbasa and sauerkraut. Cut the sausage into 1/4 inch half slices. Fry in a pan until they start to crisp up and brown. Season with 1 teaspoon of paprika, some salt and pepper. Stir.

Meanwhile, rinse the sauerkraut under cold water and drain. When the sausages are crisp and brown to your liking, stir in the 'kraut. (I bought a 1 lb bag, I think that's the smallest size you can get of the "fresh" variety). Season with 1 teaspoon of crushed caraway seeds. Add 1/2-1 cup of chicken broth. Simmer for 5-10 minutes until warm. Taste and adjust seasoning. Serve hot. Simple, pretty fast, hearty and pretty tasty.

1 comment:

Tony said...

Now is the time of year for paprika and caraway! We did a goulash the other day that hit the spot.