Sauerkraut is a love it or hate it vegetable. Me? One of my first solo food experiences was buying a Polish Boy from a hot dog vendor in downtown Cleveland. With everything, of course, including a heap of sauerkraut on top. Treating myself with a Polish Boy every now and again got me through four miserable years of high school.

…I’m sorry, I took a wrong turn down memory lane. Where was I? Oh, right, Kielbasa and Sauerkraut.

Here I’m using a different Polish sausage – Kielbasa, smoked and garlicky – to flavor the sauerkraut. This helps the “hate it” crowd by infusing sauerkraut with pork fat and smoky sausage to cut the sour flavor.

My wife hated the annual taste of sauerkraut that Grandma forced on all the grandchildren. My love of those hot dogs, loaded with sauerkraut, almost derailed our relationship before it started. She couldn’t believe I loved those “stinky dogs”. Luckily for me…she got over it.

The pressure cooker speeds things up – twelve minutes under pressure replaces an hour of simmering. (No pressure cooker? No worries. See the notes for stove top instructions.)

Need some good luck in the new year? Don’t forget your pork and sauerkraut!

Recipe: Pressure Cooker Kielbasa and Sauerkraut

Equipment

6 quart or larger Pressure Cooker (I use an Instant Pot electric PC)