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

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

Sauteed Cabbage

Recipe courtesy of Patti LaBelle

Vegetable Terrine

Recipe courtesy of Laura Calder

On TV

So Much Pretty Food Here