After my last recipe I made a more original one: Polish sauerkraut noodles.
300-500g polish sausage (kielbasa)
2 large onions
1 large zucchini
2 large cloves garlic
1 tin straw mushrooms
1 tin sauerkraut
1/2 cup pale ale or good Polish beer
A sprinkle of Hot paprika
2 tsp Mustard
250ml sour cream
A splash of milk
Bowtie noodle pasta
Chop kielbasa into small pieces.
Heat a bit of oil and fry mustard seeds and cracked pepper until they start to pop. Throw in the onions and kielbasa and fry them until they start to colour up. Meanwhile, smash and chop the garlic, chop the capsicum up small, and rinse and chop the mushrooms; and remember to rinse the sauerkraut really really well.
Add capsicum to the pan. A little while later add mushrooms and garlic. Cook a while, then add sauerkraut.
Cook down on medium heat. Add mustard powder, paprika, salt, pepper. Add beer and turn up the heat.
When you feel it’s ready, take it off the heat and stir in the sour cream. Add milk if it’s too thick. Let it sit to the side while you cook the pasta noodle. You may find that you need a bit of heat to properly disperse the sour cream.
Heat oven to 150 degrees in the meantime.
Drain pasta and put back in pot. Mix sauerkraut mix through, shove in a casserole and keep warm until you want to eat. It’s excellent with fresh grated parmesan on top.