Philly-style Kielbasa with Fennel Kraut and Peppers

Recipe courtesy Dave Lieberman
TOTAL TIME: 1 hr 20 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: about 6 servings
LEVEL: Easy

ingredients

FOR THE KRAUT:
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 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
  • Salt
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    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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