Crazy Kielbasa Eggy Sauerkraut

Just call me crazy.

Ever so often, I get a real case of the Sauerkraut Pangs. I mean I crave it. It doesn’t last long, but I gotta have some, when I gotta have some.

As a kid we had a jar of kraut dumped in a pan, chunked up some potatoes and chunked up some kielbasa. Heat until taters are done. Tastes okay, but taters get sour from the kraut juice. I didn’t like that.

So I got this brain explosion, which may be a fart, depending on your point of view.

The point it, this recipe may not be for you. But it could be. Just depends.

So this is what I did, and actually we found it rather pleasant. The sauerkraut was still tangy without being too imposing, the egg custard was barely discernible but served to hold everything together. The potatoes and carrots maintained their flavor integrity.

INGREDIENTS:

  • 1 large 28 oz can of sauerkraut, your favorite brand if you have one.
  • 1 lb of kielbasa, again, your favorite brand
  • 1 large onion, sliced
  • 2 carrots, sliced on the diagonal
  • 2 large potatoes whole, washed but not peeled
  • 1 -2 c shredded swiss cheese
  • 1 1/2 c milk
  • 3 eggs

INSTRUCTIONS:

  1. Place the sauerkraut in a sieve and run under water faucet for a couple of seconds and then drain, pressing out a fair amount of the juice. Should be not drippy at least.
  2. Saute sliced onions slowly in some oil or butter until done.
  3. Saute the carrots until nearly done, but still firm in the same pan when the onions are done.
  4. Microwave the potatoes whole, until partially cooked but still firm enough to slice.
  5. Grease a 8 x 6 deep baking dish (I use shortening)
  6. Spread the sauerkraut in the bottom. Slice the potatoes and layer those on top. Then the carrots and then the onion.
  7. Slice the kielbasa as you wish and spread over the top.
  8. Whisk the eggs and milk together. Spread the cheese over the top of the kielbasa and then pour the egg custard over all.
  9. You should just barely see the liquid.
  10. Bake in a 375° oven, uncovered for about one hour.

Serves: 4

NOTE: You can put this all together save the eggs and milk early in the morning and then make and pour the custard just before ready to bake.

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