Sauerkraut with Polish Sausage

Name: Sauerkraut with Polish Sausage
Ingredients: 6 smoked bacon slices, cut into 2-inch-wide strips; 1 large onion, sliced; 1 carrot, chopped; 1 2-pound jar sauerkraut, rinsed, drained well; 2 cups dry white wine; 1 1/2 cups chicken stock or canned low-salt broth; 1 tablespoon caraway seeds; 4 juniper berries, crushed, or 1 tablespoon gin; 1 1/2 pounds kielbasa sausage, cut into 3-inch lengths

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Servings: 4

white wine gin polish

Ingredients

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6 smoked bacon slices, cut into 2-inch-wide strips1 large onion, sliced1 carrot, chopped1 2-pound jar sauerkraut, rinsed, drained well2 cups dry white wine1 1/2 cups chicken stock or canned low-salt broth1 tablespoon caraway seeds4 juniper berries, crushed, or 1 tablespoon gin1 1/2 pounds kielbasa sausage, cut into 3-inch lengths

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Instructions

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Step 1

Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour.

Step 2

Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)