Greetings from a Polish woman 🇵🇱living in Florida! Yes. Sauerkraut likes being cooked with a lot of “fat”. My family comes from central region of Poland and we use oils. I cook it even with extra/light virgin olive oils because the combination gives sharpness to the dish. Butter? It’s not as effective in this case. You have to use it more than if you cooked with oil. You need pure fat and not fat with milk. Careful with rinsing sauerkraut. Taste it first. The whole purpose of changing cabbage into sauerkraut is to achieve a sour taste. I find that just squeezing the juice out is enough. If you want to have a smooth sauerkraut taste, at the end of cooking, add some sour cream or fried flour with butter. Let me brutally summarize (LOL): sauerkraut with kiełbasa has to be a dish with “balls”; you have to taste sausage and sourness of sauerkraut. And eat it with a strong European (more alcohol) beer🍺 !!!
I love it! Thanks so much for the positive advice. I’m going to try it that way. My mom is a butter lover for sure. And I will also just squeeze the kraut next time.
I watched your video one more time. Now I know what I forgot to say: when you cook sauerkraut a day earlier, with oils and for a day or two SAUERKRAUT CHANGES ITS COLOR into a beautiful dark brownish/greenish. And that’s how we cook it for Christmas. (no meat Christmas Eve. Just wild forest mushroom).
I've done it so many way! Grew up my mom not draining the sauerkraut at all, so I knew there was a better way. I have found that just a good straining and maybe a light squeeze if you want works best. The combination of flavor with the onions and sausage if perfect!
My Polish family version doesnt include mushrooms. We sauteed onions and garlic in oil, added sausages then sliced apples , a small amount of brn suger and then the sauerkraut. We drain the kraut ans squeez it out but do not wash it. Do add pepper and a tiny bit of salt. Some times we cook the potatoes in but sometimes its perogies and sauer cream on the side. My German mother makes it with pork ribs and adds caraway seeds. All delicious.
Rinsing sour kraut? That's the craziest most American thing I've heard in a long time. Not dissing.....food is fun and we all giggle a little about our different habits. The world thinks our Swedish fermented surströmming is hilarious. 😅 Anyways, just squeeze it. And save the juice to season a soup or stew later in the week. Yum!
Butter and fat wont hurt you! In fact, its really good for you! We've been led down the wrong path for over 50 years regarding fat and cholesterol. Ask the keto and low carb people. You NEED the fat! You don't need carbs!
This recipe & your demonstration was amazing! I never liked sauerkraut before this. They didn’t have polish sausage at the store so I used beef sausage, beef bratwurst & bacon. I eat low carb so I omitted the potatoes. And I eat fat so your “high fat” recipe was perfect for me. Thanks so much for sharing this tutorial.
Made a version of this today and we loved it! Hubs doesn't like mushrooms so didn't use. I used olive oil, funny thing is, I hadn't read any comments but the comment below mine, thought that was best! I didn't rinse my sauerkraut either just drained it well. It wS fabulous! Tried a new kielbasa brand, "Holmes". It was delicious! Had a meaty sausage flavor, better than some other big name brands. It was really a hit and nobody even wanted mustard or anything on it! Delicious!
I would agree with adding butter toward end. I fried sauerkraut recently and it felt dry somewhat. Other option that work for me is cooking sauerkraut in water but it is 1 hour plus job. Frying is done in 20 minutes. Frying, boiling or braising sauerkraut I always add tomato sauce to end directly. Directly mean not mixing sauce with flour and than adding.
That is exactly how I make it. But, I dump the sauerkraut in a strainer (save juice for possible use later) and run water through it for just 20 seconds. I don’t want to wash too much of the flavor away. Sometimes I make it with potatoes and sometimes not. I was born in the USA but I am 96.4% Polish and when I was young I watched my babcia cook often.
My Polish Grandma made this with kielbasa or pork. I'm gonna make it tomorrow! If I can find the ingredients in the store. Not much on the shelves lately.
My mom made it just like that wen I was a kid on staten island .. one of her best friends was a woman named Jackie Webber .. coincidence? Idk ..but I just had sauerkraut and polish kielbasa for dinner minus the mushrooms ..
God, I'm so happy I live in really Polish city like Chicago. I never have to replace Polish w bratwurst....we have great fresh Polish, I'm always able to find whatever I need to make the good Polish German food my family always fed me
I usually stop at Bobek's when I fly into Midway on the way to my parents in Michigan. And here in Florida I have found a place to get real Polish sausage!!
Not the way its cooked in this video. Still low carb but a good portion of the health benefits of SK are lost through rinsing and all of the probiotics are killed once cooked over 115 degrees, as I'm sure happened here. Likely still delicious though.
❤❤❤ this is exactly how my wife makes it. We were discussing the proper way to prepare sauerkraut , especially the rinsing off ,Just like our Italian ancestors, prepared it .❤️❤️❤️
I think I love you. No substitutes! Another Keto person here; this is perfect. Edit: Except for the potatoes for Keto. In Keto, fat is awesome. And it works!
Hi Kathy, a guy from Poland here. If you don't want high calories version, you can just add warm water, or chicken stock. Or you can add white semi- or dry wine.
@@KathyCooks321 I like it very sour, so no prep :-) But we're using sauerkraut with a bit of carrot, so it's not that intense. If I make for people who don't like sour taste as much as I do, I just put it in sieve and rinse it with tap water.
I'd like to make this recipe in a crock pot after frying up the cabbage and browning the polish sausage. Any idea how long to cook? and High or Low? thank yoU!
It isn't supposed to be low-fat, do you think our ancestors ate low-fat, do you think we're here because they did? Nope! One ingredient my grandmother used that you didn't in your recipe - caraway seeds (maybe a teaspoon), added after browning the sauerkraut, just before going into the oven with everything.
Yes I have heard of caraway seeds in it also. I will try next time. Thanks for watching! Please check out some of my newer videos too! Have a great day !!!
Sounds 🤔 my mom was polish… whole family polish… we ate a lot of kielbasa and sauerkraut…a lot…. She used carrots 🥕 and potatoes 🥔 probably skipped the onions bcuz … 7 kids 🤔 🤷♀️ but was delicious every time… the whole idea 💡 with sauerkraut is STRONG 💪 🧂 salty Flavor…. And BUTTER 🧈 IS KING …. What’s ….bad …. For you… is PROCESSED FOODS…!!! Thnx for fond memories…. I still make it today… one of my favorites… actually had it planned for today… but… I’m out of carrots 🥕 and potatoes 🥔 🙄 dilemma 🤷♀️💡🤔🙄
Instead of using butter, I use rendered duck fat which is available at some grocery stores. It adds lots of flavour and keeps our kraut moist. Instead of fresh mushrooms, I use dried forest mushrooms. Soak for 30 minutes then cut into small pieces. This will add tons of flavour. For my sausage I use garlic, slightly fry them before slicing them and adding to the sauerkraut. Heat oven to 325 and bake for 2 hours stirring occasionally. Enjoy.
Why not brown the sausage in the Dutch oven on the stove getting some nice flavors and fats released and then setting them aside and then saute the onions and sauerkraut picking up a bunch of those extra flavors.
It was a better camera angle to use my electric fry pan. That’s the only reason. I now use my Dutch oven more in my videos. Thanks so much for watching!
@@KathyCooks321 WOW, didn't expect a response. I actually made this all in my Dutch oven, came out amazing! Thank you;. I just got my Dutch oven in September for my birthday! Best thing in the kitchen since my first cast iron pan!
@@bmbunch8825 My family makes it like you did, well kind of... cook the sausage and reserve, add slivered onions cut north to south and cook until translucent, add a splash of beer and get any remaining brown fond from the bottom, a few caraway seeds, cut apple, black pepper, cook down a bit.. then sauerkraut with juice, cook down a bit.. then the rest of the beer, slap a lid on on it and simmer about an hour turning it over a couple times adding the sausage back in about ten minutes to go and brown sugar to taste and sweeten it up at the end. You can add water depending on how strong you want the beer flavor or the strength of beer used. I never rinse the kraut but may drain the liquid to reduce the salt if using store bought. I'm making this tonight with my own kraut so there isn't a lot of juice since I jar it after a bulk ferment with just enough juice to cover. I thought it was a really good question.
@@bensebaugh6017 Yeah, that sounds good! I'll have to give that a try. I think I may have done it similarly in the past, but I'm so bad at keeping track of my recipes online, I think I need to invest in a printer for home.
My maidan name was Segar. My Grandmother migrated to what used to be Bohemia region. Now part Czech part Austria. So I am told. Have not done ancestry to know for sure.
@@KathyCooks321 I assume it is your native language. Maybe you should be better at it than you are. Or perhaps you should have paid closer attention in school.
@@KathyCooks321 I'm originally from Jersey City and live in El Paso Texas now not liking the food much at all I used to get great kabasi there but I would love to make my own
Greetings from a Polish woman 🇵🇱living in Florida! Yes. Sauerkraut likes being cooked with a lot of “fat”. My family comes from central region of Poland and we use oils. I cook it even with extra/light virgin olive oils because the combination gives sharpness to the dish. Butter? It’s not as effective in this case. You have to use it more than if you cooked with oil. You need pure fat and not fat with milk. Careful with rinsing sauerkraut. Taste it first. The whole purpose of changing cabbage into sauerkraut is to achieve a sour taste. I find that just squeezing the juice out is enough. If you want to have a smooth sauerkraut taste, at the end of cooking, add some sour cream or fried flour with butter.
Let me brutally summarize (LOL): sauerkraut with kiełbasa has to be a dish with “balls”; you have to taste sausage and sourness of sauerkraut. And eat it with a strong European (more alcohol) beer🍺 !!!
I love it! Thanks so much for the positive advice. I’m going to try it that way. My mom is a butter lover for sure. And I will also just squeeze the kraut next time.
Kathycooks4U I am a butter lover in baking and in finishing touches. No salted butter! LOL!!
I watched your video one more time. Now I know what I forgot to say: when you cook sauerkraut a day earlier, with oils and for a day or two SAUERKRAUT CHANGES ITS COLOR into a beautiful dark brownish/greenish. And that’s how we cook it for Christmas. (no meat Christmas Eve. Just wild forest mushroom).
I've done it so many way! Grew up my mom not draining the sauerkraut at all, so I knew there was a better way. I have found that just a good straining and maybe a light squeeze if you want works best. The combination of flavor with the onions and sausage if perfect!
Bacon fat!
My Polish family version doesnt include mushrooms. We sauteed onions and garlic in oil, added sausages then sliced apples , a small amount of brn suger and then the sauerkraut. We drain the kraut ans squeez it out but do not wash it. Do add pepper and a tiny bit of salt. Some times we cook the potatoes in but sometimes its perogies and sauer cream on the side. My German mother makes it with pork ribs and adds caraway seeds. All delicious.
Sounds amazing!!
Rinsing sour kraut? That's the craziest most American thing I've heard in a long time. Not dissing.....food is fun and we all giggle a little about our different habits. The world thinks our Swedish fermented surströmming is hilarious. 😅 Anyways, just squeeze it. And save the juice to season a soup or stew later in the week. Yum!
I'm so glad im not the only one that found this strange. And i'm pretty new to all this too.
I love my lutfisk! Have to coook it every xmas!
Butter and fat wont hurt you! In fact, its really good for you! We've been led down the wrong path for over 50 years regarding fat and cholesterol. Ask the keto and low carb people. You NEED the fat! You don't need carbs!
amen!
Lmao, carbs aren't bad for you
Yes I lost 20 lbs in 2 months stop the carbs...
NO!! to potatoes! Leave in the salt also 😋
This recipe & your demonstration was amazing! I never liked sauerkraut before this. They didn’t have polish sausage at the store so I used beef sausage, beef bratwurst & bacon. I eat low carb so I omitted the potatoes. And I eat fat so your “high fat” recipe was perfect for me. Thanks so much for sharing this tutorial.
so glad you enjoyed!
THANK YOU for being CONCISE, DETAILED and “TO-THE-POINT”! Heck yeah
Glad it was helpful!
It’s a sin to wash sauerkraut before use!
So I hear. Where in the bible does it say its a sin???
@@georgescott6097 NEVER rinse sauerkraut and Americ’s Test Kitchen insists on only canned sauerkraut, unrinsed. No plastic. No jars.
I asked my polish friend how he met his wife , he said "I checked her legs (strong) checked her teeth ( healthy) I married her." Lol
That is awesome! We call them oak table legs;)
can't wait to try! looks amazing 😍😍😍
Hope you like it!
Made a version of this today and we loved it! Hubs doesn't like mushrooms so didn't use. I used olive oil, funny thing is, I hadn't read any comments but the comment below mine, thought that was best! I didn't rinse my sauerkraut either just drained it well. It wS fabulous! Tried a new kielbasa brand, "Holmes". It was delicious! Had a meaty sausage flavor, better than some other big name brands. It was really a hit and nobody even wanted mustard or anything on it! Delicious!
Wonderful! so glad you enjoored!
Kathy this is just what I have been looking for. Thanks .Ian
Glad it was helpful!
I would agree with adding butter toward end. I fried sauerkraut recently and it felt dry somewhat. Other option that work for me is cooking sauerkraut in water but it is 1 hour plus job. Frying is done in 20 minutes. Frying, boiling or braising sauerkraut I always add tomato sauce to end directly. Directly mean not mixing sauce with flour and than adding.
Thanks for the tip!
I always add diced peeled apples as well. It cuts the acid of the sauerkraut. Comes from my inner German.
Sounds delicious! Thanks for the tip
It’s a great Keto dish with out the potatoes. Thanks for this family recipe
Yes! Enjoy!
I ❤this recipe, thank you for posting!
My pleasure 😊
Thank you and Happy New Year! Just tried it.
Happy New year to you also. Thanks for watching!!!
Sauerkraut healthy food makes immune system strong
yes it does. sorry for late reply
Happy New Year & Thank You for Your Recipe.
Thank you and happy new year to you also!!
Your Very Welcome
I love this! What a great New Years Dinner!
I hope you enjoy!! Thanks for watching
@@KathyCooks321 I ate sauerkraut from my aunt. Half an hour later, I squatted, with pants down, behind a tree. 🥵🥵🥵 Was that from the sauerkraut ???
That is exactly how I make it. But, I dump the sauerkraut in a strainer (save juice for possible use later) and run water through it for just 20 seconds. I don’t want to wash too much of the flavor away. Sometimes I make it with potatoes and sometimes not. I was born in the USA but I am 96.4% Polish and when I was young I watched my babcia cook often.
Great minds! I got reamed out by some troll because I rinse mine!
My Polish mom always made sauerkraut and mushrooms with pork. That is how I do it and love it!
glad you love it too!
Never knew you had to rinse the sauer kraut. Thanks a lot
You don't have too. I have had some folks on youtube really angry that I rinse it. It is so salty. My mom always has.
I am so excited to make this one!
Have you made this yet?
Much thanks from Cleveland,Oh!
Some folks do not rinse their kraut. Thanks for watching!
My Polish Grandma made this with kielbasa or pork. I'm gonna make it tomorrow! If I can find the ingredients in the store. Not much on the shelves lately.
Hope you found your ingredients!
My mom made it just like that wen I was a kid on staten island .. one of her best friends was a woman named Jackie Webber .. coincidence? Idk ..but I just had sauerkraut and polish kielbasa for dinner minus the mushrooms ..
That is a cooincidence! Thanks for Watching
God, I'm so happy I live in really Polish city like Chicago. I never have to replace Polish w bratwurst....we have great fresh Polish, I'm always able to find whatever I need to make the good Polish German food my family always fed me
I usually stop at Bobek's when I fly into Midway on the way to my parents in Michigan. And here in Florida I have found a place to get real Polish sausage!!
What a Pretty Lady .... Thank you
Thank you kindly
A perfect Keto Meal
Yes it is! I have some others you can easily adapt to keto.
Not the way its cooked in this video. Still low carb but a good portion of the health benefits of SK are lost through rinsing and all of the probiotics are killed once cooked over 115 degrees, as I'm sure happened here. Likely still delicious though.
I have been looking for a good recipe like this one.🥰
Hope you have made this recipe!
❤❤❤ this is exactly how my wife makes it. We were discussing the proper way to prepare sauerkraut , especially the rinsing off ,Just like our Italian ancestors, prepared it .❤️❤️❤️
Good to know its an Italian method of rinsing. I have been trolled for rinsing my kraut!!
I think I love you. No substitutes! Another Keto person here; this is perfect.
Edit: Except for the potatoes for Keto. In Keto, fat is awesome. And it works!
LOL, Glad I have a fan! Check out some of my other vids. Easily adaptable for KETO, just don't serve over rice.
Hi Kathy, a guy from Poland here. If you don't want high calories version, you can just add warm water, or chicken stock. Or you can add white semi- or dry wine.
Thanks guy from Poland! I have been belittled for rinsing my kraut, I found out it is an Italian method. How do you prepare your kraut?
@@KathyCooks321 I like it very sour, so no prep :-) But we're using sauerkraut with a bit of carrot, so it's not that intense. If I make for people who don't like sour taste as much as I do, I just put it in sieve and rinse it with tap water.
Certainly i love the saur kraut with sausage
sure is good!!
I really like the recipe and REALLY enjoy the music! Can you tell me who the artist is?
It is free music on youtube. I don't know who the artist is.
I love it!
Thanks Ted!
I love sauerkraut and just watched Mara Vladic video similar with a little twist can't wait to try both versions
great!
A stick of Butter ? I like your Attitude👍
The best! Can't live without it!
I'd like to make this recipe in a crock pot after frying up the cabbage and browning the polish sausage. Any idea how long to cook? and High or Low? thank yoU!
Low, 4 hours. i'd put potatoes in at that point
It isn't supposed to be low-fat, do you think our ancestors ate low-fat, do you think we're here because they did? Nope!
One ingredient my grandmother used that you didn't in your recipe - caraway seeds (maybe a teaspoon), added after browning the sauerkraut, just before going into the oven with everything.
Yes I have heard of caraway seeds in it also. I will try next time. Thanks for watching! Please check out some of my newer videos too! Have a great day !!!
Sounds 🤔 my mom was polish… whole family polish… we ate a lot of kielbasa and sauerkraut…a lot…. She used carrots 🥕 and potatoes 🥔 probably skipped the onions bcuz … 7 kids 🤔 🤷♀️ but was delicious every time… the whole idea 💡 with sauerkraut is STRONG 💪 🧂 salty Flavor…. And BUTTER 🧈 IS KING …. What’s ….bad …. For you… is PROCESSED FOODS…!!! Thnx for fond memories…. I still make it today… one of my favorites… actually had it planned for today… but… I’m out of carrots 🥕 and potatoes 🥔 🙄 dilemma 🤷♀️💡🤔🙄
I’ll try with the carrots! Thanks so much for watching!!
I know she said two hours in the oven. Did she say at what temperature? I'm guess at 350 Fahrenheit
lower to 300
Instead of using butter, I use rendered duck fat which is available at some grocery stores. It adds lots of flavour and keeps our kraut moist. Instead of fresh mushrooms, I use dried forest mushrooms. Soak for 30 minutes then cut into small pieces. This will add tons of flavour. For my sausage I use garlic, slightly fry them before slicing them and adding to the sauerkraut. Heat oven to 325 and bake for 2 hours stirring occasionally. Enjoy.
This sounds amazing! I will look for the duck fat.
Don't use metal with Teflon coating!
Thanks Jared. My new pans do not have any coating. I love All Clad D5 cookware!
I use bacon fat not butter.....
Perfect!!
Nice
Thanks
is there a sub. for the mushrooms I cant eat them or i be going to the hospital lol.
Don't add them, no big deal. I do not think mushrooms are authentic to the dish anyway.
How much time to brown the bratwuurst and how high is flame?
Medium to medium high. And gosh as for time…when they r brown.
The heart of European plate is poland
thanks
Browns faster if you dont cover it while trying to brown it.
Thanks for the tip Robin!
I'll give this a try! Looks good - but I'd never rinse my sauerkraut. Never.
We did because it was too salty for my mom.
Don't add potatoes, serve with perogies.
Oh Man, I am making that soon!!!
pro tip: if it appears dry: add beer
that should be the case with every recipe!!
Why not brown the sausage in the Dutch oven on the stove getting some nice flavors and fats released and then setting them aside and then saute the onions and sauerkraut picking up a bunch of those extra flavors.
It was a better camera angle to use my electric fry pan. That’s the only reason. I now use my Dutch oven more in my videos. Thanks so much for watching!
@@KathyCooks321 WOW, didn't expect a response. I actually made this all in my Dutch oven, came out amazing! Thank you;. I just got my Dutch oven in September for my birthday! Best thing in the kitchen since my first cast iron pan!
Oh, I didn't rinse my sauerkraut, just and drain and squeeze and into the pot. Wasn't overwhelming at all like I thought it might be.
@@bmbunch8825 My family makes it like you did, well kind of... cook the sausage and reserve, add slivered onions cut north to south and cook until translucent, add a splash of beer and get any remaining brown fond from the bottom, a few caraway seeds, cut apple, black pepper, cook down a bit.. then sauerkraut with juice, cook down a bit.. then the rest of the beer, slap a lid on on it and simmer about an hour turning it over a couple times adding the sausage back in about ten minutes to go and brown sugar to taste and sweeten it up at the end. You can add water depending on how strong you want the beer flavor or the strength of beer used. I never rinse the kraut but may drain the liquid to reduce the salt if using store bought.
I'm making this tonight with my own kraut so there isn't a lot of juice since I jar it after a bulk ferment with just enough juice to cover.
I thought it was a really good question.
@@bensebaugh6017 Yeah, that sounds good! I'll have to give that a try. I think I may have done it similarly in the past, but I'm so bad at keeping track of my recipes online, I think I need to invest in a printer for home.
Not yet but I am planning to soon. I am in the process of buying and selling a home. Sorry for the delay in my response.
no worries
The recipe is for how many people?
4-6
Polish version of a New England boiled dinner - but better.
So true! Thanks for watching. If you havn't I would love for you to subscribe to my channel!
Good recipe, I can do without the music though. Do you get your sausage at Molly's?
Yes I do!
Hey it's better then McDonald's
Lol
YEAH UNLESS YOU GET UNSALTED BUTTER, BUTTER HAS ALOT OF SALT TOO, SO I WOULD SUGGEST USING UNSALTED BUTTER 👍
Good Advice! I hardly ever buy unsalted butter. I'll keep a pound in the back of my fridge for occasions like this. Thanks so much for the comment!!!
Something for fat Tuesday 🇵🇱
Or fat monday, Wednesday, Thursday or Friday!
Full fat.. the only way to go!!
Amen!
@@KathyCooks321 Let them try to take our meat and butter!! lol!!
Used the specified amount of sauerkraut, needs more sauerkraut.
Every recipe needs to be adjusted to our liking. And sauerkraut can really cook down. thanks so much for your comment and watching!!
are the potatoes pre-boiled ?
No they are not.
Natural fats just aren’t that bad for you. We needs fats. Sugar is what’s fattening.
Yes we do! Our brains need it! Keep watching!
Can I use a crock pot?
Of course. But remember when you brown and vegetable and butter you are going to get more depth of flavor. And it isn’t as juicy
You didn't say when or how to put the kielbasa in!! Cut it up or big pieces.
I leave it whole first then cut it up later.
Holy cow 42,000 views!!
woohoo!
I love this recipe, but I couldn't see the food porn cause it kept only showing your lovely self.
Well this was in my first year of taping. I have more food porn in other videos. Thanks so much for watching!
lost me with the shrooms
haha. we are huge mushroom fans!
WHY THE MUSIC???????????
If I could change it I would.....Thanks for watching. My newer vids don't have so much music. Again, thanks for watching.
Perfect combination for a gas filled evening 🤣
lol! Ain't that the truth.
Why are you so scared ?
Just do it .
Thanks for watching!
@@KathyCooks321
👍 good job
What's your last name, Polish Cathy?
My maidan name was Segar. My Grandmother migrated to what used to be Bohemia region. Now part Czech part Austria. So I am told. Have not done ancestry to know for sure.
It's not sausage. If you're really Polish please call it kielbasa. You're beautiful as a Polish girl. I don't know what to think.
I do not believe I have any Polish in me. I grew up in a small polish town. And you are right....Kielbasa is the proper term.
That made me hungry dang it. I’m saving this one on my home screen. There is a deli a block from work I’m going to raid. www.kramarczuks.com/sausage
Actually, there is many types of Polish sausage and they are not all called kielbasa.
busy bee You are right! Beer sausages are called “kabanosy” in Polish.
🇺🇸 🇵🇱
Thanks for watching!!
Should’ve showed cooking the Kielbasa, not bratwurst. I’m outty.
Some folks can’t find raw kielbasa. Only the cooked rings at grocery.
You lost me at rinse the sauerkraut 🙊
Yes I know. My mom has always rinsed it.
total keto diet food,yum
Yum Yum
people want to know about what are you doing in this video so do you please take the music out you can understand nothing
Thanks for the suggestion.
Doesn't Just your family mean "ALL OF YOUR FAMILY" "Polish sausage" is "KIELBASA" sweetheart...! If you were polish you'd know that...
Well I am not the English major;)
@@KathyCooks321 I assume it is your native language. Maybe you should be better at it than you are. Or perhaps you should have paid closer attention in school.
@@williamriley2528Didn't your Polish family have any manners? Be a better human, it's not painful. .. granny Basia❤
Polish people do add caraway seeds to their sauerkraut... You forgot to do this
Thanks for the tip!
I'm looking for a recipe for fresh kielbasa
Noted, I just found a place that makes it!
@@KathyCooks321 I'm originally from Jersey City and live in El Paso Texas now not liking the food much at all I used to get great kabasi there but I would love to make my own
Its german food. Poles copied it
Its good no matter who discovered it!
Well, one of the partitions Poland went through was under Prussian rule. So that makes sense.
TO MUCH DRAMA. SO ANNOYING
You do not have to watch!
Lady you lost your mind I'm not frying something then putting it in the oven for 2 hours
You are in control of your destiny. And you do not have to be an insulting TROLL!