Recipe: Cooking Fresh Kielbasa 2 more recipes

I just found these in one of my ethnic cookbooks both have sauerkraut in the recipes; which seems to be the 'natural' compliment for fresh kielbasa.

Perhaps, Shar, you may (where you purchase your fresh kielbasa) ask the butcher or meat counter person how they would prepare this.

Recipe #1 Alice Kanieski's

Kielbasa and Sauerkraut

3 pounds fresh kielbasa
1 can cream of mushroom soup
2 large cans sauerkraut
3 strips bacon
Salt and pepper
1 small onion

Rinse sauerkraut several times. Add cream of mushroom soup. Do NOT add any water to soup. Cut kielbasa in 5-inch pieces. Cut bacon into small pieces and add chopped onion. Add salt and pepper. Roast in oven for about 1 and 1/2 hours at 350 degrees. The recipes does not state whether it is baked covered or uncovered; I am thinking it would be uncovered.Recipe #2 (This is precooked on stove top first, then baked in a roaster in the oven). No name was submitted with this recipe.BOIL fresh Polish or Kielbasi (with garlic)- most fresh is made with fresh garlic ground in with the pork. Boil for at least 1 hour. Slice one large head of cabbage. Rinse 1 large can of sauerkraut in lukewarm water. In large kettle place fresh cabbage, then layer of sauerkraut, fresh cabbage and rest of sauerkraut on top. Add 1 and 1/2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper, 1/4 pound oleo (margarine) let it come to a boil for 2 minutes and blend in meantime. Remove sausage from kettle do not puncture, if using Polish or
Slovenian whole links of sausage.

Now, you can either place sausage in 1 piece or cut up in 1-inch pieces. Place cabbage in roaster, blend or spread with spoon so as sauerkraut and fresh cabbage is mixed properly. Get 1 large potato, grate it on top of cabbage in roaster. Open 1 can cream of mushroom soup, plus 1 soup can of water, and add 2 teaspoons sugar, blend and pour over cabbage and sausage. Place 1 large bay leaf on top.

Bake at 350 degrees for 1 and 1/2 hours. Cover last 15 minutes. After it's baked, you can serve immediately, or, the next day it has a better flavor and taste when it sets overnight.