Some think sausage and mashed potato is best. I’m not one. This is the family recipe for kielbasa, kraut and potato — Alsatian-style, by way of Ireland.
- Bake thick-skinned potatoes, then peel when cooled a bit. You could use a microwave, which cuts down the total cooking time by about 40 min.
- Poke sausages with a knife to let escape fat, then boil for ten minutes. Cut into fingernail-width slices, and reserve. The more authentic the sausage, the better; but, in a pinch, I’ve had success with “Hillshire Farm” product line.
- Drain kraut and replace brine with the combination of sausage water and white wine. Then simmer kraut in rolling water for 10 minutes, adding four cloves and a bay leaf to get that cosmopolitan taste.
At the end, combine all the ingredients and plate while steaming. Myself, I definitely favor baking, rather than to microwave, the potatoes; because I prefer the evenness of the bake over a faster cooking time. Plus, I feel the baked potatoes end up peeling more easily, and remain whole more often (which is what I want).
Lastly, out of all the pre-made krauts, the best to use is the BA-TAMPTE brand. Currently, it’s available in both plastic and in glass, and keeps nearly forever in the cold, nether-regions of your refrigerator.