Philly-style Kielbasa with Fennel Kraut and Peppers

Ingredients

For the kraut:

• 1 head white cabbage, finely shredded
• 1 cup cider vinegar
• 3 cups water
• 1 tablespoon salt
• 1 tablespoon whole fennel seeds

For the kielbasa:

• 2 quarts water
• 2 (12-ounce) bottles lager (recommended: Yuengling)
• 3 (1-pound) Polish-style sausage kielbasa, each cut into 4 pieces (recommended: Hillshire Farms)

For the peppers:

• 1/4 cup vegetable oil
• 1 red pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
• 1 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
• Salt

Directions

Kraut:

Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.

Kielbasa:

Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.

Peppers:

Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.

Serve kielbasas with the kraut and peppers.