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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We liked this very much. I did change a few things. I don't like bell peppers, so I did not...