Kielbasa and Sauerkraut – Very Colorful!


This is one of my families’ favorite meals. My husband, who has a rather warped sense of humor calls Kielbasa, “Donkey D**k,” (TMI).  The dish is inexpensive to make, and with my “Chef  Shay’s Gourmet Hints” it takes a rather mundane dinner up a level or two worthy of not just your family but company as well. What makes this special is that it is very colorful.



  • 1 14-16 oz. KielbasaPlacement (2)
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Large Onion
  • ½ Red Onion
  • 2 tbsp. Olive Oil
  • 2 tbsp. Butter
  • 1 to 2 tbsp. of Spice  Cider, Apple Cider or juice


  • 1 jar (2 cups) Sauerkraut (Not Canned – A No! No!).   Hold back a couple of tbsp. of the juice
  • 1 Apple
  • 2 tbsp. Olive Oil
  • 2 tbsp. Salt
  • 2 tbsp. Butter
  • ¼ cup of Spiced Cider
  • 1/4 tsp. Caraway Seeds (optional)

Take the Kielbasa and cut it into medallions, on an angle called “bias.” Slice the three bell peppers into long, thin slices – Julienne style. Take the red onion and ½ of the white onion and cut into long, thin slices – again Julienne style.

Place 1 tbsp. olive oil and butter into a heated pan; once melted put in the medallions of Kielbasa and sauté for 5-7 minutes or until slightly golden. Remove from pan and add another tablespoon of olive oil and butter; sauté the onions and bell peppers. A gourmet hint: Add in a tablespoon of the spiced cider. When the bell peppers and onions are tender add the Kielbasa back in and sauté for another 3 minutes.

Take the Sauerkraut and drain in a strainer. Gourmet Hint:  If you like your Sauerkraut and Onion mellow lightly rinse with cold water. Core the apple and slice thinly.  Take 2 tbsp. of butter and melt over a medium heat.  Add the apple and Sautee with the remaining onion (another gourmet hint: add caraway seeds). When the apple and onion golden pour in ¼ cup of spice cider.  Simmer for 1-2 minutes to reduce the apple cider and concentrate the flavors.  Add in the sauerkraut and simmer for about 5-7 minutes.

Serve with the Sausage and Peppers

Serves 4-5.


The thing that makes this meal so appealing is the variety of colorful, sweet bell peppers that are being used.

bell peppers

The bell pepper is a fruit and in culinary context it is considered to be a vegetable.

Oh! To be so misunderstood and to be grouped in with those hotheaded cousins, the Chili Peppers.  Where is the justice!

Bell peppers come in a variety of colors, green, red, orange, yellow, and sometimes brown, black and even purple. Despite the variety they are all the same plant, known scientifically as Capsicum annuum. They are member of the nightshade family which includes potatoes, tomatoes and eggplant. Paprika can be prepared from the red bell peppers. Bell peppers are not “hot.” The primary substance that controls “hotness” in peppers is called capsaicin and is found in very small amounts in the bell peppers.

Their nutritional value is exceptional. They are a major source of carotenoids, vitamin C, and health-supportive sulfur compounds. They have an enzyme called cysteine S-conjugate beta-lysais that may be involved in some the anti-cancer benefits.

Bell peppers has been cultivated for more than 9000 years with the earliest cultivation having taken place in South and Central America. It was transported to Europe in the 1500-1600’s and was given the Spanish name pimiento.

Let’s ring-it-in for the Bell Pepper!

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