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Kielbasa With Fennel Kraut and Peppers

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“Taken from "Good Deal with David Lieberman" on the Food Network”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • For the kraut
  • 1 head white cabbage, finely shredded
  • 1 cup cider vinegar
  • 3 cups water
  • 1 tablespoon salt
  • 1 tablespoon fennel seed
  • For the kielbasa
  • 2 quarts water
  • 2 (12 ounce) bottles lager beer (recommended -- Yuengling)
  • 3 (1 lb) polish-style sausage kielbasa, each cut into 4 pieces (recommended -- Hillshire Farms)
  • For the peppers
  • 14 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

  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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