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Kielbasa, Stout and Sauerkraut Stew
Kielbasa, Stout and Sauerkraut Stew

Before you jump to Kielbasa, Stout and Sauerkraut Stew recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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Initially, you should be extremely careful when food shopping that you don’t automatically put things in your cart that you no longer wish to eat. As an example, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? A great healthy substitute can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy every day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a normal part of your new healthy diet.

Evidently, it’s easy to begin integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to kielbasa, stout and sauerkraut stew recipe. To make kielbasa, stout and sauerkraut stew you need 13 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Kielbasa, Stout and Sauerkraut Stew:
  1. Take 2 tbsp. butter
  2. Use 1 yellow onion, sliced
  3. Get salt
  4. Prepare 2 tbsp. olive oil
  5. Provide 1 lb. kielbasa sausage, chopped
  6. Provide 2 carrots, peeled and sliced into coins
  7. Prepare 1 tbsp. mustard seed
  8. You need 1 (12 ounce) stout beer
  9. Prepare 1/2 lb. Yukon Gold potatoes, halved
  10. Provide 1 bunch mustard greens or kale, stems removed and thinly sliced
  11. You need 2 cups sauerkraut, drained
  12. Get 2 cups chicken stock
  13. You need 3 tbsp. fresh parsley, chopped
Steps to make Kielbasa, Stout and Sauerkraut Stew:
  1. In a large dutch oven, add the butter, onion, and a pinch of salt. Cook on low until the onions have caramelized, about 10 minutes. Transfer the caramelized onions to a bowl and set aside.
  2. In the same pan, add the olive oil and turn the heat to medium high. Add the sausage and brown for 1-2 minutes. Add the carrots and mustard seed and cook for 5 more minutes. Deglaze the pot with the beer. Add the potatoes, mustard greens or kale, and sauerkraut to the Dutch oven, along with the caramelized onions.
  3. Add the chicken stock and parsley to the pot, and season with salt. Cook for 20 minutes until the potatoes are cooked through.

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