Sauerkraut and Kielbasa Nachos with Cracked Pepper-Dijon Cream

 Sauerkraut and Kielbasa Nachos
Growing up, Sunday morning breakfasts were never your typical fluffy pancakes and crisp, smoked bacon. That was purely Saturday fare. Sunday breakfasts were special. We always had kielbasa sandwiches on the best hard rolls my mom would get from a Jewish deli in Los Angeles. Those epic rolls plus kielbasa with nothing but spicy brown mustard were over the top delicious. I have been in love with kielbasa ever since. 

My favorite way to dine on kielbasa now is with sauerkraut, I truly believe kielbasa and sauerkraut were made to eat together. My love of these foods begins with my Polish heritage. I grew up with all the homemade versions of wonderful Polish dishes. The ones that take days and days to prepare. It’s always a treat to have them around the holidays, which is when they are usually served.

But my inspiration for these nachos came from my current year-long culinary travelogue with Sargento cheese. You can read about my journey (in my first post) here. I have been assigned to explore two of the top flavor trends of 2013, one of them being fermented foods. 

Now, all sauerkraut is not created equal. Much of the stuff you find on shelves in the grocery store is just packed in vinegar, not fermented at all. When speaking of store-bought fermented sauerkraut, look for it in the refrigerated section (by the pickles). Bubbies brand is one I know for sure is fermented (not all in the refrigerated section are…confusing I know). 

Sauerkraut and Kielbasa Nachos peeking in the pan
But why go out of your way to get the fermented sauerkraut?

There have been lots of studies about the health benefits of eating fermented foods. Research has shown fermented foods are rich in enzymes, can improve digestive health and have a great capacity for nutrient absorption. If you are going to eat sauerkraut, it might as well be the good stuff.

And let’s not forget to mention sauerkraut is rich in Vitamin C, iron, calcium, potassium, fiber and niacin. Medical and health experts recommend eating several servings of cruciferous vegetables each week to reduce the risk of cancer of the colon. Sauerkraut, like cabbage, is cruciferous. Overall, sauerkraut is good for you and it’s a great low-cal topping for nachos. 

Sauerkraut and Kielbasa Nachos cheese
At first I wasn’t sure what cheese I wanted to pair with this dish. A strongly flavored cheese would fight too much with these flavors.

As I thought about it more, I knew I wanted a cheese with a good backbone. Something slightly complex, but mild at the same time. A bubbly cheese that browns nicely, like on pizza. Sargento’s Off the Block Mozzarella ended up being the perfect choice. It met all of my requirements.

Sauerkraut and Kielbasa Nachos with Cracked Pepper Dijon Cream
Normally nachos are served with some type of sauce, the usual suspects being salsa or guacamole. But, I wanted to mimic those childhood kielbasa sandwiches served with deli mustard.

I put together a Cracked Pepper-Dijon Cream that tasted amazing on these nachos. Honestly it was the perfect finishing touch.

Print Recipe

Sauerkraut and Kielbasa Nachos with Cracked Pepper-Dijon Cream

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 6-8

Ingredients

Cracked Pepper-Dijon Cream:

  • 1 cup mayonnaise
  • 3 Tablespoons Dijon mustard
  • 2 teaspoons sauerkraut juice (reserve from jar)
  • 3/4 teaspoon coarsely ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Nachos:

  • 2 Tablespoons butter
  • 1 medium yellow onion, chopped
  • 1 link (14 oz) Polska Kielbasa, cubed into 1/2" pieces
  • 2 cups sauerkraut, drained and squeezed
  • 4 cups Sargento Off the Block Mozzarella Cheese
  • 1 bag (13 oz) tortilla strips

Directions

  • To make the Cracked Pepper-Dijon Cream, combine all ingredients in a medium sized bowl and mix well. Place in a squeeze bottle and keep in the refrigerator until ready to use. (The flavors meld as it sets so feel free to make ahead.)
  • In a large frying pan, melt butter over medium-high heat. Add onions and soften for about 5 minutes. Add kielbasa and brown, stirring often, about 3 minutes more. Add sauerkraut and continue to stir, about 3 more minutes. Remove from heat.
  • Cover a large rimmed baking tray with aluminum foil and mist with cooking spray. Spread chips on baking tray and cover chips evenly with cheese. Sprinkle kielbasa-sauerkraut mixture on top of cheese. Place in a 350 degree F oven and bake for 15-20 minutes.
  • Place nachos on a serving tray and drizzle on Cracked Pepper-Dijon Cream.

Sauerkraut and Kielbasa Nachos with Cracked Pepper Dijon Cream aerial view
I’ve put together a Pinterest board Pinning all of the Flavor Journey Correspondents recipes as we explore the top flavor trends of 2013. Follow along if you wish and see how all of us are taking common dishes and testing them out with exciting new flavors.

Disclosure: I am currently working with Sargento Cheese over the next year as a Flavor Journey Correspondent. While I have been compensated for my time, as always, all opinions are my own.

Two Years Ago: Cider-Glazed Chicken Sausages
Three Years Ago: Cheater’s Chocolate Souffle
Four Years Ago: Because You’re All So Smart
Five Years Ago: Bake Sale Bars

Post a Comment

16 Comments and 6 Replies

  1. Yum – I bet this is fantastic!

  2. I love your take on nachos. I love kielbasa and sauerkraut, too. My husband grew up with homemade versions of the latter and he’s often talked about how good it is. Will have to try the brand you recommend. Then I’ll make these nachos!

  3. leslie 9

    I had no clue fermented food was a trend! I better get on board :)
    Love the nachos.

  4. OMG my fiancé will absolutely flip out for this recipe! He is a kraut lover and I am always searching for ways to use it!

  5. Debra Weisberg 14

    Yum! Yum! Yum!

  6. Can I just say how absolutely AWESOME these nachos are!? I’d take them over the plain ol’ version anyyyyy day!

  7. Jeremy Norton 16

    This is one amazing breakfast to have. This looks really special and just the look of it makes me crave for it.

  8. katie 17

    O-M-G I must make these for my husband. We are both Polish (he is 100%) and lives for kielbasa and sauerkraut! This sounds awesome!

  9. Maegan @ The BakerMama 19

    These look awesome! They’d be perfect for early morning football games this fall!

  10. Flea 20

    Oh. My. WORD. This looks like a keeper. I’ve only recently discovered deli sausage from the local German deli versus the store bought stuff. Night and day difference. Thank you for the sauerkraut education! I’ll look for the fermented in the refrigerated section. And you’ve seen my kielbasa sauerkraut soup recipe, right? It’s pretty incredible. link to thegoodflea.com

  11. Erika 21

    This was a great recipe to make for the NASCAR party that my neighbor had! It was something different, tasted great, and fed alot of people. It really didn’t take long to prepare either.

  12. david 22

    Try this with artisinal kielbasa from a real Polish deli, good kraut, on natural chips (Santitas!)…

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