Every so often, our local grocery store gives away something for free; sometimes it’s a protein bar; other times, a can of soup. The most recent giveaway was a kielbasa, which coincided serendipitously with the publication of a recipe for Hasselback Kielbasa on the New York Times “Cooking” website.
The site’s stunning photo of the dish, along with the above confluence of events, pulled me from my typical traditional stance in the kitchen to give this recipe a try. With so few ingredients involved, most of them, including the kielbasa, already on hand, there wasn’t too much at risk.
This is not a Polish joke: What do you do when your husband asks you to make kielbasa? You make it. After five years of marriage, my better half, who is of Polish heritage, asked me for the first time in our relationship to recreate a dish his mother often made: Kielbasa with Sauerkraut.
I admit I was somewhat intimidated to attempt to replicate a childhood memory. But this was the first time he’s ever requested an eastern European meal.
When I agreed, he informed me, most enthusiastically, that he had already found a recipe that reminded him of the original. It was from a 1995 issue of “Bon Appetit” that had been published on the “Epicurious” website.
Although it takes almost two and a half hours to prepare, most of the dish’s cooking time is devoted to a long braise in the oven and the prep is relatively simple. I departed from the recipe only slightly by using chopped onions as opposed to sliced and substituting fennel seeds for the caraway. For the wine, I opted for a California Dry Riesling.
My husband’s only other request was to serve the dish with a boiled potato to which I added butter and dill.
Given that the evening weather was beautiful, we dined on the terrace just as the sun was setting. Maybe it was the lighting, but as I caught a glimpse of my husband’s face as he took his fist taste, he appeared to be aglow with contentment.
6 smoked bacon slices, cut into 2-inch-wide strips
1 large onion, sliced
1 carrot, chopped
1 2-pound jar sauerkraut, rinsed, drained well
2 cups dry white wine
1 1/2 cups chicken stock or canned low-salt broth
1 tablespoon caraway seeds
4 juniper berries, crushed, or 1 tablespoon gin
1 1/2 pounds kielbasa sausage, cut into 3-inch lengths
1- Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté until onion is tender but not brown, about 5 minutes.
2- Squeeze as much liquid as possible from sauerkraut. (I placed my drained sauerkraut in a clean dish towel and twisted until the sauerkraut gave up most of its liquid.) Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries.
3- Bring to simmer. Cover tightly, place in oven and bake 1 hour.
4. Add kielbasa to Dutch oven, pushing into sauerkraut.
6. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)