Hungarin Style Kielbasa Sausage and Sauerkraut
They say, 'it's best not to know what goes into sausages'. In Cumbria, we say, 'Divvent scran jewkle scran in tha moy'*. You see, if your sausages come from a butcher, especially a Cumbrian butcher, they will be quality, not sweepings off the floor, or worse even still pigs ears and unthinkable bits. The Queen, don't you know, gets her Cumberland sausages from West Cumbria's, Woodall's Butchers of Waberthwaite, near Millom, and that's along way from Sandringham, Balmoral or Londinium, but she turns up, 'Oh Andrew likes a ring', she says, I'll take three, he has friends coming, and sum lamb and black puddin, Camilla luves tattie pot'. Cumbrians know a thing or two about the humble pork sausage, yer know. And know this, Polish bangers are barie, like eh marra.
The darker the kielbasa is the more smoked it is. Kielbasa (Polish Sausage) is made with pork and/or beef and flavoured with garlic, pimento, and cloves, I usually fry slices of it and it becomes an ingredient incorporating it's flavour into the dish. Here it's the star and bloody tasty it is..
So fry a lot of bacon pieces along with a chopped onion, rinse the sauerkraut a bit, when the bacon is brown lob in a teaspoon of caraway and fennel seeds. Enjoy the aroma, then add sauerkraut, stir and mix. Add half a can of cider and simmer gently for a bit. In a pan of simmering water add the sausage and leave gently cooking for twenty minutes or so. Arrange the sausage on the sauerkraut and enjoy.
I make a few dishes with kielbasa including Bigos and a Hungarian soup and Paprikash, oh and another sausage and cabbage casserole, all on this blog.
Translation above, *'Don't eat food for dogs or put it in your mouth'.