Midweek Slow Cooker Comfort Meal:
Polish Sausage and Sauerkraut Casserole with Beer
I do not profess to be an expert on Polish cuisine, and my knowledge and interpretation is based on what I see and read in magazines and newspapers, as well as what’s offered in local Polish restaurants in Luton, where my daughter lives, and which has many Polish residents. Having lived and worked in the States, I also have a basic knowledge based on what numerous American friends, of Polish origin, ate and enjoyed when I was there, and that list is pretty basic but comprises:
Sausages, especially smoked sausages
Sauerkraut and Cabbage
Cucumber and Dill pickles
Sweet Curd Cheese
Pasta and Dumplings
Herbs and Spices such as: Caraway seeds, Dill, Bay, Parsley, Paprika and White Pepper
So, all my Polish readers must excuse me if I have made any glaring errors in what I prescribe to be Polish cuisine! But, I am pretty sure that my recipe for today, Polish Sausage and Sauerkraut Casserole with Beer, is fairly traditional, especially when made with Kielbasa sausages. I first saw the recipe on another site, Beer and Brown Sugar Kielbasa & Sauerkraut by Brown Eyed Baker, and I adapted it to suit my own requirements, namely adding caraway seeds, omitting the brown sugar and using French Diots de Savoie sausages in place of Kielbasa. I was looking for an easy and comforting recipe to throw together in the slow-cooker for a midweek meal, and that used sauerkraut, and this recipe fitted the bill perfectly.
This simple recipe has only four main ingredients in it, namely sausages, sauerkraut, beer and caraway seeds and is easily served with crusty bread or baguette, as well as dill pickles and mustard, and it made for a most filling and comforting meal the other night. If you don’t have a slow-cooker, that’s not a problem as it can be cooked either in a covered casserole dish in the oven or on top of the cooker. You can use any sausages that take your fancy, but cured and smoked sausages from Northern Europe are by far the best and they don’t need pre-browning and they hold their shape well throughout cooking – as you can see from above, I used some fabulous Alpine sausages from the Savoy region in France, called Diots de Savoie, which have a very high meat content of 85% pork cuts and are smoked.
As this recipe was cooked in a slow-cooker, my rather lovely oven to table Crock-Pot, I am entering this recipe into Janice’s (Farmersgirl Kitchen Blog) Slow Cooker Challenge; and, as I added caraway seeds to my Polish Sausage and Sauerkraut Casserole with Beer for an authentic Polish touch, this recipe is perfect for Vanesther’s (Bangers and Mash Blog) The Spice Trail challenge, which is showcasing Caraway seeds this month. That’s all for today, look out for some new 5:2 diet recipes coming soon, as well as some lovely new vegetarian recipes too, have a great Wednesday, Karen
NB: For some Polish Recipe ideas, I have found this website here: Tasting Poland