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The ingredients needed to make Polish Fresh Sausage and Sauerkraut on a sub roll:
- Use 1 Polish Fresh or smoked Sausage/Kielbasa
- Prepare 1 brat roll warmed
- Provide 1/4 tsp horseradish sauce
- You need 1 tsp yellow mustard
- Provide 2 slice Bacon, fried and finely crumbled (reserve bacon fat)
- Prepare 1/2 cup sauerkraut, lightly rinsed and drained
- You need 1/4 cup Red Onions, finely chopped
- Prepare 1/4 cup Celery, finely Chopped
- You need 1 clove garlic clove, minced
- Take 1/4 tsp lemon juice
- Get 1/4 tsp splenda sweetner
- Prepare tsp 1/8 tsp. each: Caraway seed, and dill
- Prepare 1/4 tsp Salt & Pepper
- Prepare 1/4 cup Black walnuts or pine nuts, finely chopped
Instructions to make Polish Fresh Sausage and Sauerkraut on a sub roll:
- Bring a medium-sized pot of water to a boil. Then add sausage and par boil for 7 - 10 minutes.
- Remove from pot, then pat dry; set aside.
- In a oil coated frying pan or on a grill; cook the sausage 5 - 10 minutes more; until skin is browned. Remove and set aside.
- Cook up 2 slices of bacon, crumble finely; reserve bacon fat for frying..
- Lightly Rinse sauerkraut and drain off excess water.
- In a food processor, process onion, celery, garlic, and walnuts to fine pieces;
- In a medium-sized bowl, mix together sauerkraut, crumbled bacon, garlic, onion, caraway seed, celery, dill, walnuts, salt and pepper.
- Over a grill or stove top fry/saute' the sauerkraut in bacon fat until warmed and little golden over medium-high heat or coals…. Then set aside…
- In a small bowl mix together mustard and horseradish sauce.
- Spread mustard mixture on the brat roll, then add your sausage link of choice and top with sauerkraut and serve.
Our family would have these links for dinner without the brat rolls; served with So I can put it upon a brat roll instead. it has the same family flavor.instead of being on a plate; it's on a brat roll. I hope you enjoy it as much as I do. Sauerkraut is slowly simmered with brown sugar and apple to mellow out the tangy flavor, then baked with bacon and kielbasa sausage for a hearty Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Technically I can't really call this a "recipe" — it's more of a "how to." Whenever my Grandma Czaplewski's made ham for the holidays, we always had Polish Sausage and Sauerkraut, too. My heritage is Polish, and so I might like this just a little more than.
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