Kielbasa, frequently called Polish sausage, is made from coarsely ground pork seasoned with garlic and stuffed in a thick casing, after which the links are smoked. The final product has a dense texture and a satisfying “snap” from the casing when you bite into it. Cooked with sauerkraut and a bottle of good beer and served on a bun, the sausage is classic ballpark or backyard picnic food. It’s also a taste of home for diners with Eastern European roots.
Place the sauerkraut in a colander and let the excess liquid drain. Rinse the sauerkraut with cold water before cooking it to reduce some of the tartness and saltiness, if desired.
Set a large saute pan over medium-high heat. Add a few tablespoons of oil, and when the oil is hot, add the kielbasa. Let the kielbasa cook until it’s slightly browned, then lower the heat.
Add the sauerkraut to the pan and pour in a bottle of dark, hearty beer, such as a porter or stout. Cover the pan and cook the mixture until the sauerkraut and kielbasa are heated through, about 20 minutes.