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.
Step 1
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.
Step 2
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.
Step 3
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.