Kovbasa and Kapusta
(Ukrainian Sausage and Sauerkraut)

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Kovbasa is a thick Ukrainian sausage with a garlicky taste and is available in any major city where there is a large Ukrainian community. Ask any Ukrainian in Yonkers, Astoria, New York City, Toronto, Detroit, Parma, Philadelphia, Chicago, or Passaic and they will proudly point you in the direction of their favorite Ukrainian butcher where you can buy it fresh. You can, of course, make it fresh yourself as well, or buy some other version of it in a supermarket, but there is no comparison between fresh and vacuum packed. Our recipe anticipates that you will buy it fresh.

2 cups sauerkraut
½ pound kovbasa, sliced
2 tablespoons of bacon fat
1 medium onion
½ teaspoon sugar
¼ cup water
½ teaspoon caraway seed
Salt and Pepper
1 bay leaf

1). Taste the sauerkraut to see how much acidity it has. If it is too acidy, rinse it with warm water once or twice. Never over-rinse sauerkraut because it will loose its taste. Drain thoroughly.

2). Chop the onion and cook it in the bacon fat till it is soft and opaque.

3). Add the sauerkraut, and all of the remaining ingredients except the salt. If the sauerkraut is not rinsed, it might be salty enough. Taste and season. Cook uncovered until it is tender.

4). Add the sliced kovbasa and cook it with the sauerkraut. The sausage’s flavor as well as the fat make it a very tasty dish.

Serve with mashed potatoes and dark rye bread.

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Updated May 20, 2007 - LS

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