This is a favorite!!! Recipe gotten from Ellory's family and of course, I have changed it a bit throughout the years... Made it for a friends parents and they said the best they've had!!! I'm still smiling...
Makes 10 - 8 oz portions, if you're not polish
or 6- 12 oz for big eaters
Ingredients:
1 Lb. Polish Sausage (fresh in casing)
2 lb. Smoked Polish Sausage, Cut into 2-3" pieces
4 Tbsp Butter unsalted
1 C Onions chopped
½ tsp Salt
½ tsp Black Pepper
32 oz Sauerkraut
1 ¼ tsp. Caraway Seeds
2 Tbsp Brown Sugar
1 C Barley
Instruction:
Boil sausage whole until done, cut in angle to 2-3” size.
Pan Fry both sausages until golden brown. Set aside.
Sautee the chopped onions in butter until soft, add Salt & Pepper.
Add Sauerkraut with Caraway seeds to the onions until tender, saving liquid from sauerkraut for later if needed.
Cook barley until just tender.
Mix sausage, barley and sauerkraut together adding brown sugar.
Simmer until barley and kraut are soft and liquids have evaporated.
Add saved liquid if too dry.
Do not let it get mushy.
Salt & Pepper to taste if necessary.
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