Name: Philly-style Kielbasa with Fennel Kraut and Peppers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: about 6 servings
Cuisine: american
Ingredients: 1 head white cabbage, finely shredded; 1 cup cider vinegar; 3 cups water; 1 tablespoon salt; 1 tablespoon whole fennel seeds; 2 quarts water; 2 (12-ounce) bottles lager (recommended: Yuengling); 3 (1-pound) Polish-style sausage kielbasa, each cut into 4 pieces (recommended: Hillshire Farms); 1/4 cup vegetable oil; 1 red pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips; 1 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips; Salt

Directions

Kraut:
Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.
Kielbasa:
Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.
Peppers:
Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.
Serve kielbasas with the kraut and peppers.

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Philly-style Kielbasa with Fennel Kraut and Peppers

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