My F&W
quick save (...)

Sauerkraut-and-Sausage Bread Salad

  • TOTAL TIME: 25 MIN
  • SERVINGS: 6
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.