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Biala Kielbasa with Pierogi and Sauerkraut
The sausage for this recipe was bought at W-Nassau Meat Market ("Kiska") in Greenpoint, Brooklyn. The pierogi and sauerkraut are from the Green Farms Supermarket, directly across the street, which you can read about on Serious Eats: New York.
Biala Kielbasa with Pierogi and Sauerkraut
About This Recipe
| This recipe appears in: | Oktoberfest Menu Guide |
Ingredients
- 2 or so pounds biala kielbasa
- 1 1/2 tablespoons fat (I like a combination of unsalted butter and grapeseed oil)
- 3/4 cup water, wine, or beer (I used Żywiec Porter)
- 1 1/2 tablespoons fat
- 1 pound fresh pierogi, about 12
- 1 cup sauteed onions, for serving
- Sour cream, for serving
- 1 pound sauerkraut, drained and rinsed
- 2 tablespoons unsalted butter
- 2 tablespoons ketchup*
- 1/2 cup water or low-salt chicken stock
- 5 juniper berries
Procedures
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1
Prick sausage all over with a fork.
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2
Heat fat over medium heat; add sausage.
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3
Brown on both sides, about four minutes per side.
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4
Add liquid and cover. Cook until interior temperature reaches 160°F, 20 minutes or so.
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5
Remove lid and cook down remaininng liquid until sausage is lightly glazed, about 5 minutes. (Skip this step if using water.)
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6
Serve with pierogi and sauerkraut.
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7
Pierogi
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8
Heat fat in saute pan over medium heat.
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9
Add pierogi, and cook until crisp and slightly blistered in appearance, about 4 minutes.
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10
Turn pierogi, add 1/2 cup water.
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11
Cook at a simmer until water is cooked off and pierogi crisps in remaining fat, 6 to 8 minutes. Watch carefully during the final few minutes!
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12
Serve with sauteed onions and sour cream, if desired.
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13
Sauerkraut
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14
Combine all and cook over medium heat, until water is absorbed and sauerkraut is tender. Serve.
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15
*Inauthentic but good!
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