Making this Polish Dish VEGAN... it tastes just like how Grandma made it!

[@SauceStache]

Thanks to immi for sponsoring today's video. Go to thld.co/immi_SauceStache_1221 to save $5 off your order and make sure to click the like button and help this video get to 2022 likes to start the new year off right!!

[@AF-ke9by]

Mark, my German mom taught me the reason for rinsing the sauerkraut before using/cooking is to reduce the sodium, and if people are using store bought sauerkraut, there is a bitterness and/or sourness, which can be unpleasant. That may be why your grandmother rinsed first. I am sure your homemade version is much better.

[@jelorer]

you look different. did you get a haircut?

[@extropiantranshuman]

somehow I feel rice paper isn't for this - but I dont' really know what'd replace it - again i feel that red bell pepper skins would do the trick and I hope you try it! It gives the right color. I never tried it before - so that's a warning.

[@manuscriptsdontburn]

Greetings from Poland! In fact in Polish this is 'kiełbasa', with 'ł' pronounced just like English 'w' so it's 'kiewbasa'. Happy New Year to you and Monica 🙂

[@SauceStache]

Thank you so much for the info!!! Happy new year to you!!

[@margarett_b]

Pozdrowionka! Miło, że więcej nas z Polski ogląda ❤️

[@oliwiasalachna1269]

I ja również pozdrawiam ❤️ loving the recipe!

[@Nikonowy]

Pozdrawiam :D

[@natantitelbaum6061]

It's Kalbasa (Sausage)

[@skatingsarah1996]

I would love to see more videos like this! “Veganizing my childhood” or something like that :)

[@zen_mindset1]

I was just thinking that.

[@unbroken1010]

Don't worry the dem super pacts and Disney are doing a good enough job on that 😂😝

[@modestoca25]

It's not healthy to feed growing kids (or pets) vegan food...stupid...they need meat quality protein and dairy and the vitamins and minerals that come with it.

[@vanilly6960]

As a Pole, it sparked so much joy seeing this recipe made vegan! Makes me wanna heat up bigos leftovers I got from my mom

[@SauceStache]

Thats so awesome !! Thank you

[@ichimarutetsu]

Same boat here. 3rd gen American Pole. We always did Kapusta for NYD and this definitely sparked an idea on how to recreate that dish also 👍🏻👍🏻

[@fisfia]

I really appreciate your honesty when talking about the result. The fact that you say the texture of the sausage is a bit off and not try to hide that. I am much more inclined to actually make this now since I trust you. Some youtubers lie so hard about there stuff, resulting in me making their stuff and being greatly disappointed. So thanks for your honesty, and happy new year!

[@unbroken1010]

Wow you got serious trust issues the metaverse and Dems should never be perceived as reality to begin with. . Read some Joe Desafio already

[@unbroken1010]

Like all the yoitubers saying Ukraine is the good guy 😳 paid bread tube

[@modestoca25]

I think he does too ..everything is amazing!

[@geoffreymiller5422]

I live in Pennsylvania Dutch Country and pork and sauerkraut is a NYD staple! Since going vegan, I’ve switched to using Gardein “porkless bites” for the meat and store-bought fresh sauerkraut. Whip up some mashed ‘taters with vegan butter and milk and voila! 🎉

[@thatveganchick668]

Sounds yummy! What time is dinner? 🍽 😄

[@carvedwood1953]

How is that porkless bites? Where do you buy it?

[@xAlbinopiratex]

Your partner seems so much more comfortable in front of the camera now, you two are a beautiful couple 😊 The kielbasa looks great! Happy new year!

[@SauceStache]

Thank you so much!!!!

[@mariaoliwiabaranowska4526]

Here in Poland, we ussually call this dish "bigos". When im doing it i like to add some carrot to the sauerkraut also i like to mix my cabbage - some of it is fresh some fermented :). Also i like to add some onion (sauted). I sometimes add also other meats,but that would propobly be hard to veganise :D also i add allspice. About washing the sauerkraut - my secret is that i save the water from sauerkraut, wash the sauerkraut and then i use this water and add it until the taste is ok ;) also i love to add some red wine and mushrooms (best ones are podgrzybki - i think in english they are called boletes) to it. My grandma said that it should be cooked for 3 days - or actually reheated and then it is best ;) greetings from Poland

[@karinab4478]

Woohoo, almost like a traditional Polish bigos -something that my dad cooks for New Years too :) I'm cooking some for myself this year, but I'm jazzing it up with different vegan 'meats' from smoky kielbasa, bacon bits and cut up hot dogs :) Enjoy! P.S. It's also good with some dried (or smoked) plums ;)

[@SauceStache]

MMMM That all sounds so awesome!! I need to try it with the plums! Great tip!

[@karinab4478]

@Raving Rabbit , true, dried forrest mushrooms are going into mine too :)

[@agatop4777]

I've just made "vegan bigos" and my meat eating fried said that is no difference between one and the other. I used only forest mushrooms and dried fruits: plumes, also this smoked once, figgs and dates, no meat replacements. On the end I usually add a strong tomato passatta and soaked walnuts, it's yummy!

[@mechmat12345]

Hey, I also had a Polish grandma from NE Ohio that made sausage and sauerkraut. She made it almost every time we went to visit. Thanks for sparking those memories.

[@cyranthus]

Don't forget to put some water in your airlock if you use these lids. The point of an airlock is to let fermentation gasses out through the water in the airlock, but keep air from getting in.

[@Zeddoeseverything]

I love how experimental and creative every video you bring out is. It just gets better and better!

[@SauceStache]

Thank you so much!! Happy New Year!

[@JTMusicbox]

I’ve definitely had and enjoyed Polish sausage with sour kraut, but never with apple. That looks delicious! I’ve also never had vegan kielbasa, which is a great idea. You seem to have nailed the flavor. No doubt you’ll master the signature snap eventually too.

[@AF-ke9by]

Adding apple to sauerkraut is pretty traditional in some families. That is the way my mom taught me; it helps balance the acidity and salt. We always used Granny Smith apples diced into smaller pieces. Also, rinsing the sauerkraut before cooking helps reduce the sodium content.

[@Shirmagedrusclau]

I never had brown sugar and apples in the dish

[@kimchininja]

My father's entire family came from Poland, and we ate this on Christmas eve with potato pirogi and sometimes prune pirogi. My grandmother mixed in green apples to the sauerkraut for a Christmas special. Ive been thinking about this a lot wondering how to veganize this! Thank u!!

[@kimchininja]

We also called it kielbasi too, haha! Every Philadelphia Polish-area person did. I wonder if its a 1.5/2 generation Polish American thing?

[@miki_the_little198]

Im a huge fan from Poland, this is so awesome omg

[@oliviabigley3378]

I’m so glad your doing a Polish recipe. My Polish grandmother passed away about a week and a half ago, and I wasn’t able to see her funeral. Pictures were sent to me and my mom from our Polish relatives of the process of the funeral. I will just say that it was a beautiful funeral and we had the feeling that grandma is reunited with grandpa and having a wonderful festive party up in heaven. I wish everyone happy holidays and a happy new year. 🥰🎊

[@meagankominczak8050]

I grew up with a lot of polish and Czech influence from my dads side of the family! And I absolutely love sauerkraut and kielbasa. I also grew up eating my sausage (and ham) with mustard lol! But for us For New Years we usually have some boiled cabbage for money, black eyed peas for luck and a mix of leftovers from Christmas and some fresh sides just a little bit of it all!! Happy New Year from Texas!!🇨🇱 hope y’all have a good one!

[@G-boi]

Happy new years to everyone, May this year be a turnpoint for the better.!.

[@jasminkaushal257]

Nice to see someone so excited about making a certain dish. I had been slacking off cooking and was ordering in everyday from vegan restaurants, this inspired me to cook again.

[@slptp]

I love it on top of mashed or roasted potatoes to mellow out the sauerkraut. Warm fuzzy memories of having it as a kid.

[@jacquilewis3323]

I grew up in Chicago, eating sauerkraut all the time. I still eat sauerkraut on Vegan hotdogs. As an adult I started eating sauerkraut with Kielbasa, I’ve missed it since becoming Vegan. Thanks for this!

[@benbagley2142]

I love seeing you including the vegan meats into an actual dish! More of these!

[@shandya]

Agar-agar is safe, in SEA we actually more commonly use agar-agar for making puddings or desserts rather than gelatine. You can find it easily on supermarket, meanwhile gelatine is something you can only find on baking supply stores.

[@emmasgoodies]

That's one of my favorite dinners!!😍 I love this!

[@SauceStache]

It's so good!!!! Thank you so much Emma!!! Happy new year!!!

[@jongoldman9279]

One of my fondest memories of summers on my paternal grandparent's southern Indiana farm, was seeing the metal topped utility table, under the shade of an ancient tree, covered in fermenting jars of grandma's wonderful sauerkraut. My idea of heaven is having the freedom to go back and relive wonderful moments like that.

[@eviciousthetalon8608]

I grew up eating kielbasa and sauerkraut, so seeing this dish made vegan makes me incredibly happy!

[@naiadolling]

This is really interesting! My grandmother used to make kielbasa and sauteed cabbage with potatoes, bell peppers, and onions when we were really little. And this is very similar lol. Good job!

[@Oonagh72]

We used to fry polish sausages and kraut and eat them on buns with mustard. I have found some plant based versions that are extremely close, but there was always just one spice missing. I’m so excited to try this out. We have a smoker so I’m going to try actually smoking them. I also think it is interesting you call marjoram the hot dog spice. For me it is mace. It is what give me my perfect hot dog flavor when I make homemade vegan hot dogs.

[@SauceStache]

ahh thats awesome!! I am so excited to see how smoking these comes out!! Please let me know, its my next adventure with them hahah I can totally see mace as the hotdog spice as well!!

[@Oonagh72]

@@SauceStache invest in a smoker. My husband actually won ours in a raffle. I like to smoke tofu, and I’m going to try smoking a seitan ham for New Years.

[@MummaQuan]

Yes spicy brown mustard on a kielbasa and sauerkraut sandwich is the best and I always throw a couple pierogis on it too. Now my mouth is watering 🤤 Gotta have a nice chewy bun too like a fresh Italian sausage roll. Mmm 😂

[@MummaQuan]

@@Oonagh72 how did your ham turn out? I’ve never seen anybody do a ham. That’s so cool!

[@carlschmiedeke151]

You really need to make a DVD collection cookbook, I'd seriously buy it, I'm not much of a reader, but if I could watch it step by step on the TV is the way I'd prefer to learn from

[@vegeTABLEpl]

Hi I'm polish and bigos is a dish I really love to make - I don't know if your grandma had mentioned this but there is a super special technique you can use to achieve an even better flavour and consistency with this dish - basically after the initial 3-4 h of cooking you let it cool down completely ( freeze is even better - it's a winter dish and what works best is to leave the pot with the bigos outside for the night) and just reheat it up to the boiling point once again - than you just repeat - on and on- for me 5-7 days work best but one of my friend's grandpa used to start the bigos right after Christmas and let it cook just like this until easter . Traditionally this is done with the meat so I would add the vegan meat/sausage at the last reheat to sustain the crispiness of it. Me personally I also add dry red wine, some dry prunes to balance out the acidness and a tone of dry mushrooms like porcini and shiitakes ( super meaty after that many hours of cooking), juniper berries are also a must for me :) greeting from Poland for You and Monica

[@bernadette_ri5270]

I love chucrut (that's what we call it here) and while it's easy to find in any supermarket, there is nothing like homemade. I used to make sauerkraut with honey (before I become.vegan) and now I use vegan honey (like an apple jam)

[@AScriptFu]

My dad is from just outside Pittsburgh, and we always pronounced it kabassi as well. We celebrate the new year the same way.

[@asloan193]

You might try getting the Meat Grinder attachment for the Kitchen aid mixer and some plant based Sausage casing. I believe some of the casing you would use for Meat casing is technically vegan. Or just spring for a hand crank Meat grinder I believe they can do the sausage making as well.

[@SauceStache]

I actually have one. The problem is most people don't, especially plant based people. Most casing are not vegan unfortunately, even the ones that are not made from intestine. I've sourced a few plant based casing in the past for old videos but they are ussally just plastic casings that need to be removed to eat.

[@asloan193]

That is fair. I imagine if you really want that snap, and that is the only way. They may go for it. I used to want one until I became vegan myself, but would want want again if that is how I can replicate this form my wife.

[@itslukehill]

Congratulations on all of your success! Just bought your book for myself for Christmas. Thank you for all you do! 🙂

[@TheTrobocop]

Cool version of this! Reminds me of the Sarma my Yugoslavian family makes. Cheers, excited to see what you cook up next year!

[@alecbosse6425]

Greetings and happy New Year! Regarding your airlock, generally one has liquid in it so that the gasses produced during fermentation can get out, while no airborne pathogens can get in. Usually, the liquid in the air lock is water and potassium metabisulfite, or vodka... Thanks for the great video!

[@WindellDianthus]

apples and brown sugar in sauerkraut is blowing my mind, never heard of it sweet, might have to give it a try!

[@TheeMrShtinker]

Hey man, worked in a meat market for a few years. never cured or smoked the kielbasa. Now smoked kielbasa is a thing, but traditionally fresh kielbasa is the PA Dutch pork and saurkraut tradition. Not yelling, just hoping to help.

[@ninjaneven4274]

Thank you, discovering Mushroom seasoning has leveled up my cooking techniques. Best newby vegan/vegetarian cooking guide/guru on KZbin. Thanks again love your recipes

[@nickhedglin]

This has me craving andouille sausage! I'd love to see a recipe for vegan andouille, one of thing foods I miss most from eating meat!

[@gillchill8480]

Ooooo that would be amazing! With Mardi gras approaching I've been craving it. I wonder if this sausage recipe could work with a seasoning adjustment.

[@csflmich2239]

What a wonderful way to end the year. This looks fabulous and I really appreciate the effort you put into fermenting your own sauerkraut... So many health benefits come from fermented foods that are not pasteurized and they taste better as well. Happy new year!

[@naomihirsch2796]

Hi there! I'm half German and every year for Christmas Eve dinner my Oma would make sauerkraut and bratwurst from the German deli. I veganised the sauerkraut and use beyond sausage in place of bratwurst

[@SauceStache]

Thats amazing!! I bet it was super good!!

[@agoosed3281]

Can definitely tell you're from the northeast US with the "kebassi" pronunciation, it's just how it is here.

[@thatsalt1560]

East Croatia here. We eat this. Homemade sausage, homemade sauerkraut. We have three kinds of sauerkraut in barrels and jars on our front porch and our neighbour provides the sausage. I served this this week, but I don't eat it because I don't eat meat. There's no vegan sausage here that's suitable for this. (But, believe it or not, there are several kinds of vegan sausages just a few km from where I live :) jusr not suitable for this dish.) You can rinse your sauerkraut if you feel it's too salty or sour, but a lot of the flavour will be rinsed out too. The bitterness is not rinsed out but actually enhanced by rinsing. If the sauerkraut is a bit bitter the only flavour left after rinsing will be the bitter one.

[@ErdbeereRot]

It is a traditional polish dish known as bigos. We add to it carrots, tomatoes, mushrooms and regional other things like beer or dry plums (optional). The base of it is always cabbage and meet or sausage.

[@nicolewilson6626]

Hi I love this video! I'm from North East Ohio as well. My family always had this dish (with Mashed potatoes and buttered Rye bread) and yes we pronounced it kilbasi as well (maybe that's a north east Ohio thing or a polish thing) my grandma added butter, caraway seeds, brown sugar and onions to her store bought kraut. I have been making it with just the beyond brats, but this looks awesome too. Keep the recipes coming! Happy 2022!

[@onnaquest]

I can confirm that we also called it Kielbas-e. Lol greetings from the Yo!

[@pamt2446]

I love how you turned a traditional childhood meal into the vegan version! Looks amazing - I LOVE sauerkraut so I am going to have to try this

[@MummaQuan]

I’m from Pennsylvania and we always have pork roast, sauerkraut, kielbasa and mashed potatoes for New Year’s Day dinner. This looks delicious!

[@kiwifeijoa]

Great video, enjoyed that it's a personal recipe. Thanks to you for providing so many unique and fun ideas, you really bring plant foods to life. Very best for 2022 to you both!

[@sandracarli1110]

Lovely video! Thank you for sharing your family pics!

[@SauceStache]

Thank you so much!!

[@Rememberthe7th]

This was lovely. You honored your family in such a special way. Happy New Year to you!

[@larakoch364]

Grew up the child of New Yorkers and we called it “kebassi” too! Thanks for this recipe!

[@ruthejimenez]

Your channel js very instructive, entertaining and you add a good positive vibe to every recipe. Keep on the good job. We will keep on watching.

[@musicmaniac32]

This was really cool. I'm from Texas and am African American. I know my own food culture (Soul Food), German (because I grew up in a Texas German town) , and Mexican and Mexican American food culture, but I've never seen a Polish-American recipe. I've had all of those things separately, but never cooked together like this. Please keep the videos like this coming!

[@margarett_b]

Being from Poland, I grew up eating loads of sauerkraut but hating any types of "kiełbasa" due to the texture. I have never eaten the two combined as a dish on its own but frequently enjoyed "bigos" which is a flavourful stew based on fresh cabbage, sauerkraut and kiełbasa of some kind. I make it simply without the meat part at the moment but I think your idea for the sausage is just awesome and I might be trying it at some point 😁 . Anyways, wishing you a wonderful end of 2021 and a great year ahead! Lots and lots of love!

[@SauceStache]

That’s awesome! I’ve never made it without the meat until now! I wish I would have the last 10 years or so haha 😂 Margaret! Thank you for all of your kind comments this year! I always look forward to your comments. Happy new year to you and yours and always lots of love back!

[@docAvid314]

Man, making me crave some sausage and sauerkraut, but there is no way I'm gonna make my own kraut and kielbasa 😆 Beyond Brats and a good store bought kraut will be fine. Tip to anybody buying sauerkraut: the ingredients should be much like you see here, cabbage, salt, maybe water - the sour flavor comes from fermentation. Do not buy any sauerkraut with vinegar as an ingredient, which is a cheaper fake kraut that tastes inferior and doesn't have the probiotic benefits of real sauerkraut. Happy New Year! That kielbasa did look great!

[@goodlad1961]

Wow, I enjoyed this video so much. Happy new year

[@Muzyka706]

you can try to add 1tbs of sugar and 1 grated carrots for jar, the sweetness emphasizes the sauer flavor

[@DrBrunoRecipes]

Cool 😎👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@SauceStache]

Thank you!!! Greetings!!!

[@jozsefjamesofficial]

Mark will master the snap and texture.....can't wait for 2022! Happy NYE and congrats on the marriage

[@SauceStache]

hahaha thank you!!! hopefully in 2022~! Happy New Year!

[@tamcon72]

"Kielbasi" sounds like the plural form? I'm Ukrainian-American, and have been wondering how to replicate my family's k & s without using analogue sausages, as they do not have the same flavor profile as a traditional kielbasa. I looked at Modernist Pantry's selection of sausage-making ingredients--walking down Memory Lane to my least favorite cooking school class, charcuterie--and just felt confused. Your hard work here solved my problem, and I will give this a go for Christmas next week, and for Easter. Thanks so much for posting, and I wish you and your family a health and happy New Year!

[@hairnerd86]

I love this! I too do a rendition of my mom's "pork n kraut" for new years day for good luck. I'll def have to try this(my mom ferments her own kraut, so this is perfect!) I love watching your videos, and watching your brain work. I love how you come at vegan meats and other vegan mock foods with science. Your videos often make my day! Keep up the awesome work 👏

[@Christyjayne]

Wow, I know we're going to love this! It's going into New Year's rotation, along with our cowboy caviar for luck, money, spice of life, and all that jazz. Wishing you and yours a great new year!! OH OH OH, AND... Santa brought me your book!!!! Stoked!

[@SauceStache]

Thats so awesome!!!! Make the jackfruit chicken from the book hahah!! Happy new year to you!!

[@Bella-tw9sq]

i can’t believe i accidentally came across this. i grew up eating this dish! one of the dishes i’ve missed because of the memories. thank you!!!

[@dmckenzie9281]

I've made my own kraut for years and like to use beyond meat brats. I also do about 30 half gallon jars of garlic dill cucumber pickles every summer. I have an entire refrigerator dedicated to storing my ferments throughout the year. I find that the pickles will last about a year if kept cool and I don't have a root cellar like my parent did.

[@iatenj]

I grew up in a Polish/Slavic-American family in the American northeast and my experience had been that those Poles who emigrated in the late 19th century and early 20th centuries often used the plural form spelling and pronunciation - kielbasy - to generally refer to this classic polish sausage. My family traditionally cooked kielbasy and sauerkraut or bigos for the New Year (I think the sauerkraut was the auspicious part of the dish), as well, although we slice the apples as fine as the cabbage and sauté it with sliced sweet onions before adding the sausage and cabbage. Just thought I'd add my two cents as someone who shares at least a bit of your heritage. With that in mind, there are plenty of slavic dishes that are vegetarian and vegan, or can be easily adapted to be so. Happy cooking!

[@dmckenzie9281]

I will have to try the kielbasa recipe. I used to make my own sausage the I was a meat eater or go to a European butcher that was in Portland Oregon.

[@daniellebarker7667]

For the texture I will try blending the "meat" into more of a paste and add some cornstarch for a bit more of the bounciness. For snap, sodium alginate and calcium lactate. Maybe reverse "spherification"

[@SauceStache]

Boom, I wish I would have done it this way! sounds like this is the way!

[@joeb4142]

@@SauceStache We’re always up for a Part II :-)

[@carolynblakeney966]

Not sure we ever had kielbasa growing up but I have accumulated several recipes for it since removing animals from my plate a long time ago. I will tuck some notes into your cookbook as an addendum and put this in the sausage making queue. Also I too am a big lover of really sour kraut- the tangier the better!

[@SauceStache]

I love the tangy stuff!! hahah

[@josephknudson5097]

Congratulations on your marriage. God bless you and Happy New year.

[@trashcatlinol]

... You made my year. I adore kielbasa and sauerkraut! I was also looking to organize this recipe myself someday.... Thanks for saving me the work in such a brilliant way!

[@MsBeckly]

Thank you for sharing! I love veganising family meals and it is sweet of you to share yours. Happy New Year!

[@lacellelamb9560]

I make this with apples and red cabbage... We have a wonderful German influence to our city.

[@fatherofchickens7951]

thanks for the great videos! Happy New Year!

[@scarletletter4900]

My Ma'amma passed on a similarly spirited new year's eve dish to me, and (hopefully) my siblings; black-eyed peas and collard greens. This does explain a LOT of your channel's content. You original food culture was very dependent on animal-based foods with little un the way if easily veganized options.

[@_-Zoe-_]

You are lovely and I definitely want to make sausage with rice paper! I was really excited about the ramen until I saw the price. I'm sure it's delicious but it's over 10x the price of the other brands! Nongshim does have a vegan version now and Mr Noodles are vegan except the shrimp flavour.

[@lmelior]

My mother adds tomato sauce to her kielbasa and sauerkraut. Not a ton, just enough to turn the sauerkraut an orange color. But that extra acidity plus the brown sugar makes it so good! We're from eastern Ohio (and we also said ke-bossy!), and her paternal grandmother was the daughter of Polish immigrants. We even called her babcia (polish for grandmother). She was the first one in our family to do that, as her husband (who was not of Polish descent) wasn't too keen on traditional sauerkraut. That's the stuff I have nostalgia for, and I eat it by the forkful whenever I visit for new years. Anyway, this looks great as always. The kielbasa is complicated enough that I likely won't try it, but I am quite interested in trying my hand at that sauerkraut. I do love me some super cheap recipes! 😁

[@mikk5540]

I’m so excited for this new series! 👏🏼👏🏼 Happy new year!! 🎊

[@jonasbulota7789]

"dont mix up the sausages yet, they might break apart, that's the plant-based problem that we have" lmao true

[@radicalrobynette7138]

heyyy ive lived in NE ohio all my life! my mom had this meal in her meal rotation for us growing up. i loved it later in life, but when i was young my autism meant my mom had to peel the skin off the kielbasa cuz sensory issues lol.

[@ontime3462]

Hi. Happy New Year. Always enjoy your show and look forward to your wife coming on the show for a taste test at the end.

[@veronica6475]

Hey Sauce Stache! Thanks for all your hard work! Hoping that this coming year is a huge blessing for you and your wife! I was wondering if you’ve cooked with bamboo shoots? Looks like it may have the same texture as jackfruit…… (?) what can you tell us or teach us about it….. 😄 Thanks!!!

[@BourbonISvegan]

Definitely has been a creative year. 2022 should be the year you get a few products into stores, most of your food engineering is superior to what’s on offer. Good luck Sir 🤞🏻🤞🏻🤞🏻

[@SauceStache]

Fingeres crossed that would be amazing!! Thank you so much and happy new year!

[@JawBang]

May the Lord continue to bless you and your new wife, I enjoy your recipes, thank you dear.

[@oreettroll]

I grew up in south central pennsylvania, and this was our new years day tradition as well. Some people would do pork chops and sauerkraut instead.

[@SauceStache]

Thats awesome! I was a stone throw away from Pennsylvania where I grew up so that makes sense! some years my grandma would do a pork roast instead of the kielbasa!

[@VillageCookingWithParnik]

So delicious 😋 Thank you for sharing this recipe 😊👍

[@g3rraldo]

Your vegan version looks great! So your family has european roots... Your "Kielbasa" seems to be a famous slovenian sausage called "Klobasa" or "Kraniska Klobasa". In Austria (my home country) we have a variant called "Burenwurst" (non-smoked) or "Haße" (meaning hot one) in dialect. 😉

[@CbatesMusic7]

ha, I just commented on your eggplant sausage asking how to make a firmer sausage that can be cut up, then I come over here and boom! Here it is! Looks like what I was missing is some kappa carrageenan... I even have some somewhere in the pantry! Time for vegan jambalaya!! Thanks, Stache!!

[@Branjama]

Thank you so much for posting this! I'm from Southwest PA and grew up with this tradition. This year I bought store bought veg polish sausages but this looks worth the extra effort. By the way, my family also calls it "kuh-bossy" and I get looks in Tennessee haha

[@gazzamuso]

Congratulations on getting married 😊 I love seeing Monica in the videos with you, you're so cute together!

[@kathyknepp9883]

Oh Thank You so much for sharing! I've been so hungry for this but didn't want to buy meat products.

[@sepman117]

I really love your ideas and will make this recipe next week :) Good luck and health for both of you :)

[@alianathefoxfairy]

CONGRATS ON GETTING MARRIED!!!! I'm getting married next year and you guys are LITERALLY couple goals!!!

[@agneschrismer9946]

There is a company (St Ives)? Maybe, but they make vegan kielbasa, actually as good as I remember growing up. And a co Called Hosta Hills that makes really awesome sauerkraut, I'll stick with the lazy man's way. My mom always made kielbasa, sauerkraut and mashed potatoes. Yours looks amazing. Thanks for making me hungry. Happy New Year to both of you.

[@Marcoosianism]

You may be thinking of the company called Yves (Veggie Cuisine) but I don't think they make a keilbassa. However Tofurky and Simple Truth both have kielbasa versions.

[@TheTinnman]

Wow! I've watched you for what seems like forever and always thought you and Monika were married. Congratulations! So happy for you two. I come from a very German family here in Wisconsin and we often had Sauerkraut and Kielbasa. I share Monika's dislike of cooked fruit outside of pies that is. But I am definitely going to give this a try. I have been meaning to give home made sauerkraut a try too and have the air locks to do so from TruLeaf. I love watching you and enjoy when Monika joins in for reviews.

[@normawingo5116]

This is my favorite time in the kitchen, Veganizing my favorite recipes or recipes from YT that look good. My goal is not to make replacements for meat, but to make a favorite recipe vegetarian. I do understand the need for mock meat for certain recipes or for newbies or just because you like them. I’m happy knowing the critters are breathing and living their lives on all fours, and without meat, there’s an entire massive bunch of choices for food. I truly love your channel, your exuberance and joy, and love of what you do. Keep it goin. Tip: don’t know if you follow Connie’s RAWsome kitchen on YT, but her breakfast mock meats and sausages are worth a look. You might find some things you like for inspiration, if you ever needed it. Not making a tasteless plug, please don’t take that as criticism, not meant in that light. Hugs to you both.

[@sarkavohralikova3194]

I just want to add that sauerkraut in central Europe is made with caraway seeds added before the fermentation. Also, the Czech translation is "klobása", so your childhood pronunciation can be closer to this word?

[@dillonhansen71]

loving the new editing style, its fun and entertaining

[@kkellogg99]

Wow, my mouth is watering seeing this dish - gonna have to try it! I LOVE homemade sauerkraut!