Sauerkraut and Kielbasa
Compliments of: State Meats
- 2lbs Barrel Kraut
- 2lbs Fresh or Smoked Kielbasa
- 1/2 – 1lb Bacon
- 1 Onion
- 5 Cloves Garlic
- Coconut Oil
- 1/2 cup Shredded Carrots
- White Pepper
- Black Pepper
Wilt onions in a frying pan with the coconut oil until almost brown. Add garlic stir, Add Shredded carrots and stir over medium heat 4-7 min to soften up carrots.
Fry Bacon Separately to desired texture. (I recommend crispy because we’ll be adding this into the kraut and it will gain some moisture back.)
Add Onions, Garlic, and Carrots to Bacon and stir together over medium heat 3-5min.
Add Everything to Kraut in Slow Cooker 4-6 hrs. Add White Pepper, Black Pepper, and Cumin to taste.
Place in glass pan. Add just enough chicken broth to cover the bottom 1/4 of the kielbasa and place uncovered in a oven that has been heated to 325 – 350F (Depending on your oven) for 45min. Pull out of oven and flip the kielbasa over and place back in oven for another 20-30min. Meat Temperature should be 160F Take kielbasa from oven and let cool. Add when kraut is almost finished. This will ensure that you preserve the great taste of the kielbasa.
Smoked is Fully Cooked and Ready to eat so just slice it up and add to the kraut to warm up and enjoy.