I grew up enjoying the wonders of Polish food – golabki (gwumpki), pierogies, and Polish kielbasa with sauerkraut and mashed potatoes….At some point I will come up with a recipe for the first two, but tonight I went easy (thanks go Tofurky). I hope you enjoy 🙂
- 1 package Tofurky polish kielbasa/sausage (there are four to a package)
- 1 32-ounce jar of Sauerkraut
- 1 1/2 cup vegetable broth
- 3/4 cup onions (chopped)
- 2 Tablespoons Extra Virgin Olive Oil (EVOO)
- 9×13 glass pan
- My mashed potatoes recipe
- Ketchup (if you desire)
- Preheat oven to 350 degrees
- Heat 1 Tablespoons of EVOO
- Add the onion and saute until onions are translucent
- Add Sauerkraut to pan (note: if you don’t like your sauerkraut really sour then wash it of in a strainer BEFORE adding to the skillet – I like it sour, so I only rinse it for a minute. If you do not like it sour, rinse for 5 minutes in a strainer)
- Mix together and heat – adding in about a cup of the vegetable broth. Continue to heat for 5-10 minutes. Add salt and pepper to taste (for me this is two pinches of salt and a crank or two of fresh pepper)
- Pour onion/sauerkraut mix into the 9×13″ pan and place in preheated oven
- Wipe out pan with a towel to remove any sauerkraut that has stayed in the pan
- Put remaining 1 Tablespoon of EVOO in the pan and heat over medium/medium high heat
- Put the four Tofurky links in the pan and heat – turning as sides become done (for me this means a crispiness forms on all sides as you rotate). This took about 8-10 minutes.
- Remove pan from the oven and place cut up Tofurky in the pan as shown above.
- Place back in oven for 15 minutes or until bubbling and the sauerkraut is turning a little crispy.
- Serve (for me this involves mashed potatoes, some sauerkraut, kielbasa and a little ketchup (not shown below).