Anns Kielbasa And Spuds Recipes

KIELBASA WITH MUSTARD DIP

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

KIELBASA WITH BRUSSELS SPROUTS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.

HEALTHIER KIELBASA AND SPUDS

Steps:

• Heat oil in a large skillet or small dutch oven (be sure it will hold all ingredients!).
• Cook onion in oil over medium heat for about two minutes, stirring occasionally.
• While the onion is browning, microwave the potatoes in a covered bowl with a few tablespoons of water for 3 minutes.
• Add the chopped Kielbasa to the onion and increase heat to medium-high.
• Brown the Kielbasa very well (my hubby actually likes the meat a little"charred"), stirring occasionally.
• Drain water from potatoes and add the spuds to the meat once it is browned.
• Add the can of broth and pepper (if desired) to the meat mixture, stir well.
• Bring mixture to boiling, stir well.
• Cover pan or pot, reduce heat to medium-low and simmer 10 minutes, stirring occasionally (at this point the broth will begin to darken and thicken a bit).
• NOTE: The simmer stage is a perfect time to steam those veggies or put together a salad.
• Give the Kielbasa mixture one final stir, sprinkle cheddar cheese on top, then serve.

SWEET AND SPICY GARLIC KIELBASA WITH SAUTEED HERB SPAETZLE

Steps:

• Mix flour, basil, parsley, garlic salt, and pepper together in a large bowl, and make a well in the center of the mixture.
• Whisk eggs and 1 cup water together in a medium bowl. Pour into the well in the flour. Stir until well combined; spaetzle dough will be thick and sticky.
• Bring remaining 4 cups water to a boil in a pot over high heat; add salt.
• Meanwhile, place spaetzle dough onto a cutting board. Slice off tiny dollops of dough, about the size of a pretzel stick, using a sharp knife. Drop into boiling water and cook until they float to the top of the pot, 1 to 2 minutes. Transfer dollops to a bowl using a slotted spoon. Set aside.
• Melt butter in a large frying pan over medium-high heat. Add brown sugar, garlic, and cayenne and stir until sugar is melted, about 1 minute. Add kielbasa and cooked spaetzle to butter mixture; stir over medium-high heat until kielbasa is warmed, 4 to 5 minutes.