Philly-style Kielbasa with Fennel Kraut and Peppers

Ingredients

• 1 cup cider vinegar 
• 1 tablespoon fennel seeds whole
• 1  bell pepper green cored seeded sliced lengthwise into 1/2-inch strips
• 24 ounce lager (recommended: Yuengling)
• 1  bell pepper red cored seeded sliced lengthwise into 1/2-inch strips
• 1 tablespoon salt 
• 6 servings salt 
• 3 pound sausage kielbasa polish-style cut into 4 pieces (recommended: hillshire farms)
• 0.3 cup vegetable oil 
• 2 quarts water 
• 3 cups water 
• 1 head cabbage shredded white finely

Equipment

• frying pan
• pot
• dutch oven

Directions

1. 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.
2. Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.
3. 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.
4. Serve kielbasas with the kraut and peppers.