Easter Breakfast and an Untraditional Easter Dinner: Kielbasa and Kraut - 4/24/11

It's all in the oven - this isn't so much a recipe as a cooking method.



The neat thing about this is everything was done at exactly the same time.

1 pkg. Pillsbury Grand Biscuits (today we had flaky buttermilk)
6 extra large eggs
6 teaspoons butter
1/2 pkg. precooked bacon
1 pkg. Canadian bacon
brown sugar
canola oil

Preheat oven to 350 degrees.  In a muffin tin, place 1 teaspoon of butter in each of 6 cups.  Place in oven while preheating to melt.  Remove when melted, do not let the butter brown.

Place the biscuits in an ungreased pan or baking sheet and lay out the bacon and Canadian bacon in another pan.  Sprinkle some brown sugar over the Canadian bacon and drizzle a little canola oil around it (Canadian bacon is extremely lean).  Carefully crack open six eggs, placing each one on top of the melted butter in the pan.  Season the tops with a little kosher salt and black pepper.

Assuming you have two racks in your oven, place the bacon on the lower of the racks, and the biscuits and eggs on the higher rack.  Set your timer for 15 minutes.

And that's it.  Enjoy.

Kielbasa and Kraut

Okay, I admit this dish involves a leap of faith.  There are a lot of people who do not like sauerkraut, and the idea of combining it with sour cream is more than their palates can bear.  But if you like rustic dishes, you will enjoy this.  It is the antithesis of spicy, but it is extremely flavorful.  I've been making it for well over 35 years, with no complaints.

1 lb. Polska Kielbasa (I use Hillshire Farms), sliced
2 medium onions, halved and sliced
1-1 lb. can of  Bavarian-style sauerkraut, drained  (Silver Floss or Bush's brands are good)
kosher salt, cracked black pepper
caraway seeds
1 cup dairy sour cream (I use Breakstone)
1 heaping tablespoon mayonnaise (there is only one mayonnaise, and it is Hellman's)


I like Bavarian Style Sauerkraut for this recipe because it is a little more sweet-and-sour, and contains caraway seeds which add a great flavor to the finished dish.  I like caraway seeds so much, I add more of them.

Place the sliced onion in the botton of a large pan.  Cover with the slices of kielbasa.  Cover the pan and steam over medium-low heat until the onions are soft.  Remove the cover, and mix in the sauerkraut, salt, pepper, and additional caraway seeds to taste.  Heat through.

Just before serving, mix the sour cream with the mayonnaise to make a smooth sauce.  Add slowly to the pan with the kielbasa, stirring over low heat.  Add more pepper if necessary.  Be careful not to boil the mixture once you add the sour cream.



Serve with buttered egg noodles and a bowl of green peas.  Start with a salad of romaine, cucumber, tomato and onion, and some crusty bread and sweet butter.  Eat the Cadbury egg for dessert with a cup of hot, strong tea.

Cook like there's nobody watching, and eat like it's heaven on earth.