Reviewed: Apr. 7, 2009

We liked this very much. I did change a few things. I don't like bell peppers, so I did not use any at all. I cut and cooked the Kielbasa first, browned it in the skillet with the olive oil and then removed to set aside. I then added the onion and garlic, cooked and then added some beer (used instead of wine) to de-glaze the pan. I then added to Sauerkraut, parsley, mustard (used Boarshead Deli Mustard, has a nice kick) and ceyenne. Mixed well and added more beer. I ended using one 12oz bottle. mixed everything and then added the Kielbasa. Instead of pasta I used sliced, red potaotes (pre-cooked until tender). I added them at the end, to heat through. Browning the meat first and de-glazing the pan gave a nice golden color and an added flavor. Very easy, flavorful recipe that will be served again. I am going to try this with pork chops, instead of Kielbasa and bake it covered. I think it will be another hit with my husband. Thank you for this recipe....very good.

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bella

Cooking Level: Expert

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Reviewed: Apr. 6, 2009

I think the recipe was very good. I did change some things. I added more chicken broth which gave a better flavor. Next time I make I am going to add either ham or chicken instead and see how that goes. Thanks for the great recipe

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Lisa

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Reviewed: Apr. 6, 2009

Great idea...I omitted the bell pepper because I dislike them and added a little crushed red pepper. I loved it but hubby wasn't crazy over it. Will make again from time to time.

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

Good recipe. I used 1/2 lb beef kielbasa and 1/2 lb chipotle seasoned kielbasa. As suggsted by others I added 1 cup of sour cream and 1 cup shredded cheddar cheese before combining with the pasta. Made for a nice creamy sause. I'm not big on sauerkraut but I really liked it in this. I also cut back a little on the amount of pasta...should have cut it by at least a third.

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ccountry

Cooking Level: Intermediate

Living In: Ames, Iowa, USA

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Reviewed: Apr. 5, 2009

My family loved this recipe. I used smoked sausage instead of the kielbasa because that's what I had on hand and I left out the peppers because I don't like them and used Penne Rigato Pasta again because that's what I had on hand. Very easy to make and didnt lack in flavor. Great dish.

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Stacey

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Reviewed: Apr. 4, 2009

This was delicious! I didn't have kielbasa but I did have bratwurst sausage. Since the brats were raw, I cooked them for about 5 minutes before adding the onions and bellpeppers. Otherwise, I followed the recipe faithfully and it turned out perfectly. I will definitely be making this again.

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Clarice

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Apr. 3, 2009

As strange as the varied ingredients may sound, it was a pretty good tasting dish. The olive oil makes the pasta "just right" and not too dry. We liked it well enough to probably make it again in the future.

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Wilda

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

My husband and I really like this recipe and will more than likely make it again. I did use more white wine (3/4 c. instead of 1/4 c.) and I do agree that it could use more sausage.

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DonnaB

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Reviewed: Apr. 2, 2009

This is a fantatist recipe. My family has been eating this for about a year now. I have a son who can't eat wheat so I divide the recipe to accomodate the allergy. It is a good alternative to perogies and saurkraught and sausage which is what we had eaten previously. It also works well with spaghetti squash for the low carb version.

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Sharie2

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

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Reviewed: Apr. 1, 2009

This is a very good recipe. My friends and I enjoyed it. For the record - Kielbasa is Polish - not German.

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nyc.chef

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: New York, New York, USA

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Reviewed: Apr. 1, 2009

This recipe has potential, but is lacking something, not sure what. Maybe it was because we used turkey kielbaaa, which lacked the oomph of a beef/pork sausage.

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KB

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Reviewed: Apr. 1, 2009

I HAVE FOUND THIS RECIPE TO BE A EASY ,AND GOOD TASTING MEAL,I GUESS IT COULD DEPEND ON THE SAUERKRAUT YOU USE,AND THE MUSTARD YOU USE,THE ONLY THING WE ADDED WAS WHEN PLATED WE ADDED SOME PARMESAN CHEESE.OTHER THEN THAT IT WAS A GOOD MEAL.

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dale

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 1, 2009

My family loves pasta with sauerkraut and kielbasa. I do use a low-fat version of kielbasa or smoked sausage. This receipe is great, but I like to use wide egg noodles. Half a bag per pound of kielbasa and 1 can of sauerkraut. This recipe is a keeper for us!

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DollyB

Cooking Level: Expert

Home Town: Mentor, Ohio, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 31, 2009

Very tasty...

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agnes

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Reviewed: Feb. 18, 2009

yum yum yum! this was a great surprise to our taste buds!! I loved the combo of the sauerkraut and the pasta and used whole wheat pasta and turkey kielbasa instead of regular which made no difference in the taste, just the calories!! my boyfriend suggested using german beer instead at the end instead of the wine which I will try but I liked the nice sauce that the wine helped create...big hit, thank you!

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Meg

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Reviewed: Feb. 4, 2009

Thought it was really tasty! I did use the sour cream and about 3/4 package pasta.

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Littlepammie

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

This was excellent. I used bow tie pasta because I wanted to use it up and a little less mustard. Don't forget the pinch of cayenne.....it adds just a little "zing" to the dish. Will keep this in my recipe box to make again one day.

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LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

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Reviewed: Jan. 28, 2009

I'm not sure why, but me and my dh didn't like this at ALL! my dd, who is 8, finished hers, but dh and I couldn't even finish it. I made it EXACTLY by the recipe, didn't alter ANYTHING. AND, we really like all the ingredients, so not sure why. It was just not good at all. And we love keilbasa, pasta, sauerkraut, mustard, anything with a german flair. Oh well!

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Dnksmommy

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

This was a wonderful recipe! I made it for 3 people which only called for 1/2 lb. kielbasa and next time I am planning on using an entire pound. Even my 17 month old son liked it! Thanks for sharing the recipe!

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Krista

Cooking Level: Beginning

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Reviewed: Jan. 6, 2009

It is a good kielbasa and sauerkraut recipe,most of the times I've been served it there was no flavor at all. This recipe has great flavor and good combo of ingredients. I skiped the pasta, since we're trying to watch carbs,it was still good without it.

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