This is how we served the sauerkraut I made. This recipe is super easy – I have a thrown out back and still managed to make this dinner while barely mobile.
I wanted a bit of balance between my kraut and my kielbasa, which is why I doctored it a bit from the original base recipe.
1.5 cups homemade sauerkraut
3/4 pound kielbasa, sliced
1 small red onion, chopped
two large garlic cloves, chopped
splash or two of ginger ale
1 tbsp olive oil
Heat oil in pan. Sear kielbasa on both sides until browned and heated. Set aside (Cover with foil to keep warm).
Throw in onion and garlic and brown for a minute. Sautee kraut with vegetables (season with a bit more caraway seed) until heated through. Deglaze pan with a little bit of ginger ale (this adds just enough sweetness to balance the kraut).
Serve kielbasa over sauerkraut.