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Sauerkraut-and-Sausage Bread Salad

  1. One 1-pound loaf of seeded rye bread, cut into 1-inch dice
  2. 1/2 cup plus 2 tablespoons extra-virgin olive oil
  3. 2 tablespoons grainy mustard
  4. 3 tablespoon Champagne vinegar
  5. 1 1/2 tablespoons unsalted butter
  6. 1 medium onion, halved and thinly sliced
  7. 10 ounces kielbasa, halved lengthwise and sliced crosswise 1/4 inch thick
  8. 1 1/4 cups sauerkraut, drained well
  9. Freshly ground pepper
  1. Preheat the oven to 350°. On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil. Toast for 15 minutes, or until lightly golden around the edges. Transfer the bread to a large bowl.
  2. In a small bowl, whisk the mustard with the vinegar and the remaining 6 tablespoons of olive oil.
  3. In a large skillet, melt the butter. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the kielbasa and cook until it begins to brown, about 5 minutes. Stir in the sauerkraut and cook until warm. Add the sausage and sauerkraut to the bread cubes, pour the dressing on top and toss well. Season with pepper and serve.


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