Recipe courtesy of Dave Lieberman

Philly-style Kielbasa with Fennel Kraut and Peppers

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Cook: 1 hr 10 min
  • Yield: about 6 servings
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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



  1. Kraut:
  2. 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.
  3. Kielbasa:
  4. Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.
  5. Peppers:
  6. 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.
  7. Serve kielbasas with the kraut and peppers.

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