Reviewed: Aug. 20, 2008

So all I did was cut up and cook the kielbasa with the sour kraut and some noodles then added sour cream and milk and cayenne pepper and it was really really good! I dunno if this qualifies as the same recipe even, but that's all I had to work with. My hubby really liked it...

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Serena


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Reviewed: Aug. 4, 2008

Wonderful flavor but too much pasta. I used mini bow-tie pasta at 8oz. (new product- Barilla) and Boars Head sauerkraut (or any other premium brand). Also,make sure sauerkraut is thoroughly rinsed and dried. The flavor can overwhelm the dish's flavor.

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ChefColby

	Cooking Level: Intermediate Living In: Miami Springs, Florida, USA
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Reviewed: Jul. 19, 2008

Used turkey kielbasa. Very delicious! Add pasta in last, as you probably won't need all of it as one writer suggested.

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Michael E

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: May 7, 2008

Added 2 10oz cans of beef broth instead of of white wine. Also added 1 TBS of brown sugar to the sauerkraut....delicious!

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Lori D.


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Reviewed: May 4, 2008

I wanted to make something with the sauerkraut and sausage I had on hand that was a little different. I had half a box of penne in the pantry as well. I added sour cream, milk,red pepper flakes and horseradish to make a creamy sauce. I also left out the white wine as I had none on hand. It was awesome. My boyfriend loved it also!

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ericaschmerica

	Cooking Level: Expert Home Town: Highland, Indiana, USA Living In: Buckeye, Arizona, USA
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Reviewed: Apr. 25, 2008

This was delicious. The city of Linden has some really wonderful Polish stores and they have freshly made Kielbasa which is out of this world. I was looking for a new way to use it and found this recipe. It's a keeper - the only addition to this was to add some caraway seeds and thyme. The thyme was a great addition. Will make this again. Thanks submitter.

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Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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Reviewed: Apr. 4, 2008

I changed this a bit. I left out the red pepper and added bacon. I served over mashed potatoes instead of the pasta. I also added some chedder cheese. I liked this but I think it had to much saurkraut and not enough sauce. Next time I will leave out the saurkraut.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: Mar. 12, 2008

The second time I made this I rinsed and drained the sauerkraut and I liked it better. The first time it was good, but something about it was just TOO sour. After rinsing the sauerkraut, it stays tangy but it is much more mild.

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Marianne


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Reviewed: Mar. 4, 2008

A bit too much pasta. Will definitely make again, just half the pasta amount.

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FIVELETTE

	Cooking Level: Intermediate
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Reviewed: Feb. 25, 2008

Very good and will make again. Reduced pasta as recommended and was very pleased with pasta to kraut ratio. Also, didn't have Dijon mustard and used brown mustard because I had it on hand. My boyfriend liked it so much, he ate all the left overs in the middle of night.

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toast

	Cooking Level: Beginning Living In: Chico, California, USA
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Reviewed: Jan. 21, 2008

What a flavorful dish! I really enjoyed this different take on pasta. I used Penne pasta since I had it on hand, and regular mustard because that's all I had. And, I'm not a wine drinker, so I had to omit the white wine as well. Regardless, this turned out well, and it tastes great the next day too. Thanks!

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{ Heidi }

	Cooking Level: Intermediate Home Town: Wheaton, Illinois, USA Living In: Chicago, Illinois, USA
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Reviewed: Jan. 16, 2008

The "Wenzel" side of me was sure proud of this german style dish. Added extra mustard, wine, and 2 boulion cubes to really add some flavorful sauce. Started by cooking some bite sized pieces of pork and a small onion with the kielbasa for extra meat. Then threw in sliced mushrooms towards the end. I gotta say it was even better the next day and didn't make it any farther than that! Very good

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Chef Wenzel

	Cooking Level: Expert Home Town: Dearborn, Michigan, USA Living In: Redford, Michigan, USA
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Reviewed: Dec. 3, 2007

We didn't like it at all. It needed to be more vinegary and more sauerkraut probably would help a bit but it just wasn't our cup of tea, sorry.

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tofu19

	Cooking Level: Intermediate Home Town: Ann Arbor, Michigan, USA Living In: Sunnyvale, California, USA
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Reviewed: Nov. 13, 2007

fabulous, mnow my family will sauerkraut. thakyou this is a keeper

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shawn

Cooking Level: Expert

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