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Recipe(tried): Cooking Fresh Kielbasa

Misc.
Baked Fresh Kielbasa

UNlike smoked sausage, the fresh takes longer to cook as it is made from fresh pork.

This is the way we prepare it for the holidays.

In a 13x9x2-inch baking pan (preferrably glass) put a layer of (drained and rinsed) sauerkraut. Then sprinkle a bit of caraway seed on top of the sauerkraut (to taste). Cut the fresh sausage into good-sized pieces and place on top of the sauerkraut. Prick with a fork (we don't like it splitting its skin when baking)to allow the juices and steam to escape.

IF desired, pour a can of tomato soup over the top of the sauerkraut and sausage. Bake covered about one hour at 350 degrees, then bake uncovered another 15 minutes; or until the sausage and sauerkraut are starting to brown. Then, remove from oven and recover (with foil) to keep warm until serving time.
TIP:
Actually, this recipe tastes a lot better REheated the next day, by then the flavors have had a chance to blend; you can just microwave until hot and serve.
MsgID: 0053960
Shared by: LaDonna/OHIO
In reply to: ISO: Cooking Fresh Kielbasa
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: Cooking Fresh Kielbasa
  Shar, Gr Rapids, MI
2 Cooking Kielbasa
  Kate
3 Recipe(tried): Cooking Fresh Kielbasa
  LaDonna/OHIO
4 Recipe: Cooking Fresh Kielbasa 2 more recipes
  LaDonna/OHIO
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