Polish Łazanki
Serves 1
Directions
- 1Cook the bacon and kiełbasa in a large skillet.
- 2Add the onion and mushrooms to the skillet and cook.
- 3Add the sauerkraut, bay leaves, allspice, marjoram and paprika. Reduce the heat and cook, stirring occasionally.
- 4Meanwhile, cook the noodles until al dente.
- 5Remove the bay leaves and allspice from the skillet, add the noodles, and toss everything together.
- 6Finish with freshly ground black pepper and salt if needed.
Ingredients
- 8 oz smoked polish kiełbasa, sliced
- 4 oz bacon, chopped
- 6 oz yellow onion, sliced or chopped
- 14 oz sauerkraut
- 8 oz baby bella or white mushroom, sliced
- 3 whole bay leaf
- 4 whole allspice berry
- 1 tsp marjoram
- 1 tsp paprika (optional)
- 6 oz dry extra-wide egg noodle
- salt (optional)
- black pepper (optional)
Equipment
large skillet
Tips
- You can use cooked lasagna sheets cut into squares as an alternative to extra-wide egg noodles.
- You can skip the paprika if you want the dish to look more traditional.
- Traditionally the sauerkraut is boiled separately, but it softens nicely directly in the skillet while absorbing the flavors of the meat and onions.
- If you are not a mushroom fan, you can leave them out.
