Recipe information
Yield
serves 8
Ingredients
1
1
4
1
1
2
6
3
2
1
1
1
1
4
1
8
8
3
3
3
Need to make a substitution?
Preparation
Step 1
Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into a bundle with kitchen twine.
Step 2
Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.
Step 3
Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.
Step 4
Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven. Cover; cook until heated through, about 15 minutes.
Step 5
Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley; serve with mustards.
