Recipe courtesy of Dave Lieberman
Philly-style Kielbasa with Fennel Kraut and Peppers
Total:
1 hr 20 min
Active:
10 min
Yield:
about 6 servings
Level:
Easy
Total:
1 hr 20 min
Active:
10 min
Yield:
about 6 servings
Level:
Easy

Ingredients

For the kraut:
  • 1 head white cabbage, finely shredded
  • 1 cup cider vinegar
  • 3 cups water
  • 1 tablespoon salt
  • 1 tablespoon whole fennel seeds
For the kielbasa:
  • 2 quarts water
  • 2 (12-ounce) bottles lager (recommended: Yuengling)
  • 3 (1-pound) Polish-style sausage kielbasa, each cut into 4 pieces (recommended: Hillshire Farms)
For the peppers:
  • 1/4 cup vegetable oil
  • 1 red pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
  • 1 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
  • Salt

Directions

Kraut:

Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.

Kielbasa:

Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.

Peppers:

Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.

Serve kielbasas with the kraut and peppers.

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