Michael’s Kielbasa and Clams with Sauerkraut is the perfect weeknight meal!
KIELBASA AND CLAMS WITH SAUERKRAUT
2 tablespoons olive oil
2 pounds kielbasa (1/4-inch slices on a bias)
1 yellow onion (peeled, thinly sliced)
1 clove garlic (peeled, thinly sliced)
2-3 pounds littleneck clams (cleaned)
1/2 teaspoon red pepper flakes
2 cups sauerkraut
12 ounces sour beer
2 tablespoons stadium mustard
parsley (roughly chopped, for garnish)
Kosher salt and freshly ground black pepper (to taste)
Preheat a Dutch oven over medium-high heat and add the olive oil. Add the kielbasa and cook until browned, about 7 minutes. Add the onions and garlic and cook until almost translucent, about 4 minutes.
Add the clams, red pepper flakes, sauerkraut, and beer. Season with salt and pepper. Cover with the lid and bring to a boil. Turn the heat down to medium-low and gently boil until the clams have opened.
Add the mustard and parsley and stir to combine. Serve immediately.
Tip: Discard any clams that do not open during cooking. Use your favorite sausage if you can’t find kielbasa.