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This June marks the 70th Annual Bordoshuk picnic. Our family tradition started back in 1946 when my parents decided to round up their family and friends for a day in the country. They were eager to escape the hustle and bustle of Chicago and enjoy fresh air, each other and of course, food. Little did they know that this one day would be the first of many years to come.
I come from a big Polish family. Though we are scattered around the country, no one would dream of missing picnic day. And our picnic is only getting larger as we introduce new spouses, babies and friends.
After 69 years, we’ve become a well-oiled machine when it comes to the food. The picnic tables are lined with a wide array of delicious dishes, some of which have become staples year after year. It wouldn’t be a picnic without Auntie Rose’s potato salad, Cousin Audrey’s chicken enchiladas or Auntie Elaine’s pastries. The star of the show has always been my mom’s polish sausage and sauerkraut. I love honoring her memory every year by recreating her recipe down to the last caraway seed.
On June 12th, you can bet that the Bordoshuks will be toasting each other on achieving this milestone and already looking forward to next year. Sto Lat!
Polish Sausage, Caraway and Sauerkraut
- 2 lbs. smoked polish sausage
- 1 medium yellow onion, diced
- 1 16 oz. can sauerkraut
- ½ lb. bacon
- 1 T. caraway seeds
- In a Dutch oven, cook bacon until crisp, approximately 6-8 minutes. Remove.
- In drippings, cook onion until tender, approx. 6-8 minutes. Add sauerkraut and toss until thoroughly mixed. Return bacon and add caraway seeds.
- Cut sausage links into 2-3 inch pieces and add to pot. Cover and simmer 20-30 minutes.