Glace
Assistant Cook
My mom taught me sauteed/carmelized saurkraut and keilbasa chunks. The secret ingredient is bacon fat in with the EVOO/ butter mixture. Equal amount to the butter, just enough to flavor it. Oil to cover the skillet. Pat of butter, same amount of bacon fat. Drian the kraut, toss it into pan. Slice the keilbasa diagonally into 2" chunks. Kraut should be hot now, slide in the chunks. Turn heat up to med-hi and fold over ingredients. It's slow at first but keep an eye out. The carmelize/burnt line is a very thin one on this recipe. The chunks will have a nice sizzle and the kraut will be browned and about half of it carmelized. Totally yummy.