Kielbasa & Sauerkraut: (Serves 12)

Ingredients:

4 – Links of Polish Kielbasa in casing.
2 – Bottles  Löwenbräu Beer
2 – Medium Yellow Onion (sliced thin)
4- teaspoons – Caraway Seeds
1 – Tbsp of Flour
Salt / Pepper – to taste
4- Tbsp of Sugar
1 cup –  Beet Horseradish  ( can be found in most supermarkets and gourmet food stores)

2 packages of Sauerkraut ( drained and rinsed off in a colander)

Procedure:

• Steam the  Kielbasa with a bottle of  Löwenbräu beer in a sauce pan for 10-15 minutes, slightly covered with a lid.
• Remove the sausages and reserve.
• Drain the Sauerkraut and add to the pan that you removed the Kelbasa from.
• Add yellow onion slices, the caraway seeds, splash of beer to keep moist (if needed), the sugar,  along with the salt and pepper to taste.
• Stir all ingredients well and let the sauerkraut cook, uncovered, over a medium-low flame for 15 -20 minutes, adding a little beer from time to time if the mixture becomes too dry.  We are looking for a moist, but not soggy, sauerkraut.
• Next, brown kielbasa on the grill  or cast iron frying pan. Baste with some more Löwenbräu from time to time to glaze.
• Once the kielbasa is nicely colored and glazed, remove from the grill or pan.
• Now finish the sauerkraut. Add the flour to sauerkraut to thicken the juices, if necessary, and cook for an additional 5 minutes.
• Place the kielbasa  on top, heat through and serve immediately with Beet Horseradish on the side .

The beet horseradish can be substituted for a spicy German-style mustard, but before substituting I suggest giving it a try.  It add a nice touch to the recipe.