Greasing up with Kielbasa & Sauerkraut on a Wintry-Mix Day

6-8 Servings

Kielbasa or any Polish sausage – 2 lbs.
Sauerkraut – 2 cups
Caraway seeds

Preparations & Cooking
1. Unwrap and cut the sausage into portions, if desired.
2. In a baking sheet, spread out the sauerkraut.
3. Place the sausages on top of the kraut.
4. Sprinkle the caraway seeds, generously.
5. Broil in the oven for 20-35 minutes or until the internal temperature of the sausage is at least 165F.

2-3 Servings

Rice – 1 cup
Onions – medium, diced
Tomato – 1 medium, diced OR Diced tomato – 1 can
Bell peppers – 1 pc., diced
EVO (extra virgin olive oil) – 3 TBSP.
Red pepper flakes, chili powder, oregano – 1 TSP each
Salt and pepper to taste

Preparations & Cooking
1. In a covered pan, cook the rice in 2 cups of water on medium heat. 
2. When water evaporates, taste the rice if fully cooked.
3. If not, add a little amount of water and continue cooking. Then set aside.
4. In a skillet, saute onions, tomato and bell peppers on EVO until caramelized.
5. Add the rice and season with red pepper flakes, chili powder, oregano, salt and pepper.
6. Adjust the seasoning according to your taste by adding any desired spices.

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