Ingredients
2 lb sauerkraut
1 water
1 pinch of sugar
1 bay leaf (optional)
1 12 oz can of beer (optional)
3 to 4 strips of bacon (optional)
Directions
Kapuska (Sauerkraut) and Kielbasa
Simmer sauerkraut, sugar, and optional ingredients
with kielbasa (it doesn't say how much) for about 20
minutes.
Note: Some fresh cabbage may be added in place of
sauerkraut. But usually not more than 1/3 the amount
of sauerkraut being used.
Servings: 6 servings
Kapuska (Sauerkraut) & Kielbasa Recipe brought to you by Recipe Ideas
Categories: German; Meat; Vegetable
The History of Recipes
Food historians have traced the existence of recipes way back into distant history, at least as far as pharonic Egypt, and quite possibly further than that. However, generally, these ancient cookbooks were just very basic pictorial recipes for preparing food.
Later on, in Roman times 25BC a man called Apicius assembled a number of documents describing recipes cooked by wealthy Romans. He describes how the meals were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks used many different aromatic flavours, including some that we all recognise like basil, fennel and parsley. During the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and consequentially the best chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications were in high demand, mostly due to better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Kapuska (Sauerkraut) & Kielbasa recipe.
