Kolbász Savanyú Káposztával Vörösboros

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   This Hungarian dish comes from a member of www.accuratereloading.com named Zimbabwe: 

 One of my favorite sauerkraut recipes is with kielbasa. Cut up a couple of feet of good kielbasa and put in a crockpot. Add a couple of large cans of sauerkraut, pour in a cup or so of red wine of your choice and add a cup of brown sugar. Stir well and cook for 4 or 5 hours. 

This was a recipe of the Hungarian Ambassador to the US, who made it on the old Galloping Goumet show many years ago, and it became a favorite of my family. My late wife particularly liked it because she could put it on before going to work and have supper ready when she got home. My daughter prefers hot southern pork sausage. I prefer the kielbasa.

It sure sounded good, so I wanted to give it a try. Here's all you need: 

The kolbász came from a local butcher - I've had it before, and it is pretty good with plenty of garlic.

As I said above, this Hungarian recipe is simple - first, I added one cup each red wine and sugar (dark brown sugar, in this case) to the sauerkraut:

[EDIT: recommend doubling the amount of sauerkraut shown above.]

Then cut the kolbász into serving-sized pieces (two per person):

And mixed it all together in the slow cooker:

While I was cooking this, we also made some pierogies to go with it, then served it up when everything was done. 

All-in-all, I was pretty impressed with this. One note: the sauerkraut used above was about half as much as we probably should have used; there was a lot of extra liquid that would have been soaked up if we'd have doubled the sauerkraut - plus, it tasted so good, we were all left wanting more! Be sure to keep that in mind if you try this and use more. 

Here is the kielbasa and sauerkraut, along with some of the aforementioned pierogies we made:

The kielbasa we used was awfully lean, and therefore a little dense, but it had good flavour that was greatly enhanced by the red wine and brown sugar. The sauerkraut itselt tased great - no hint at all of sourness, as any tartness was toned down and blended into a wonderful, savory tang by the wine and sugar.

This was served to Mrs. Tas, who had to eat earlier than the rest of us so she could get some sleep for work the next day:

For the rest of us, i cooked it a couple hours longer with the lid off in order to reduce the liquid, and it was even better this way!

I would definitely say that this is a great way to prepare sausage and sauerkraut, and will be doing this one again for sure!