Colorful Kielbasa Recipes Recipe Fo Recipe For Meatloaf

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HOMEMADE KIELBASA



Homemade Kielbasa image

Preparing the unique combination of roughly chopped, perfectly seasoned pork, ground beef, herbs and spices by hand, stuffing them into natural pork casing and using a live fire to smoke them produces sausages with a meaty, smoky taste, coarse texture and distinctive snap when you bite into them.

Provided by cavetools

Categories     Breakfast

Number Of Ingredients 10

​44 lbs Pork butt. Have them cut into cubes of 1 1/2 to 2 inches
5 lbs Ground chuck
16 ozs Salt
1 tsp Pink Salt, Insta Cure or Cure #1 per 5 lbs of meat
8 oz Brownulated sugar
3 oz Black pepper, medium coarse or butcher ground
1 1/2 oz Granulated garlic
1 oz Onion powder
1 oz Mustard seed
1 lb Water

Steps:

  • The better and fresher the meat is, the better the taste of the kielbasa.
  • They say it adds a little moisture and some additional flavor.
  • Others want all lean meat in their sausage.
  • The next step is to slice narrow strips of the pork and cut those strips into thirds.
  • Then grind the pork using a medium size plate in the grinder.
  • This grinds the meat coarse.
  • When making traditional homemade kielbasa, the meat should be a little chunky.
  • This is where commercial kielbasa with its smooth, mealy texture is inferior to hearty, substantial, homemade, traditional version.
  • Once you grind the meat, it's time to add the spices.
  • Mix the salt, Cure #1, sugar, black pepper, garlic, onion powder, mustard seed and water and mix thoroughly into the meat.
  • When the meat mixture is prepared and you are ready to stuff it into the casing, you should make sure to soak the casing in warm water first.
  • once the casing have been rehydrated and become flexible, you should rinse them three or four times to ensure you remove as much of the unwanted salt as possible.
  • You can do this by putting one end of the casing on the faucet, letting the warm water run through the inside and flushing out the salt.
  • The casings can then be cut it into 4 foot lengths to prepare them to be stuffed with the mixture of beef, pork and a variety of spices.
  • To properly cook the kielbasa and add that delicious smoky flavor, your smoker must maintain a temperature of 165 degrees until the kielbasa's internal temperature gets to 155 degrees.
  • It must also contain the right wood chips to impart the smoky flavor many people love in their kielbasa.
  • The smoky flavor acts like a seasoning and there's no substitute for it.
  • For people with charcoal or wood smokers, all it takes to create flavorful smoke is to add some cherry wood or apple wood chunks to the fire.
  • The key to creating the most flavorful kielbasa sausage is a consistently low temperature.
  • Smoking the kielbasa at between 160-165F is ideal.
  • Once the temperature in the smoker has reached 165 degrees, put in the sausages and leave them for three to four hours.
  • That gives the internal temperature of the sausages to reach 152 degrees and the smoky flavors to permeate the kielbasa.

Nutrition Facts : ServingSize 56 g, Calories 129 kcal

COLORFUL KIELBASA



Colorful Kielbasa image

"This stick-to-your-ribs dish is sure to satisfy the heartiest appetite," writes Schelby Thompson of Camden Wyoming, Florida. "You can take it from stovetop to table in about half and hour."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups water
1 tablespoon butter
1 pound smoked kielbasa, cut into 1/2-inch pieces
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen peas
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender. , Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.

Nutrition Facts : Calories 481 calories, Fat 30g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1459mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

COLORFUL KIELBASA



Colorful Kielbasa image

I used to make this all of the time. Switching veggies to broccoli, and sometimes browning the kielbasa and onions to enhance flavors. This one skillet meal is really versatile. If you don't like mushrooms, don't use them. I have also switched out the soups and used cream of mushroom...it's a very forgiving recipe..make sure you...

Provided by Cassie *

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 9

1 can(s) (10-3/4 ounces) condensed cream of celery soup, undiluted - i sometimes use cream of mushroom
1 1/2 c water
1 tsp butter
1 lb smoked kielbasa, cut into 1/2-inch pieces
3/4 c uncooked long grain rice
1 pkg (10 ounces) frozen peas
1 jar(s) 1 jar (4-1/2 ounces) sliced mushrooms, drained
1 c (4 ounces) shredded cheddar cheese
1 small onion, chopped ( optional )

Steps:

  • 1. In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender. ( I saute my kielbasi and onions first to add to flavor).
  • 2. Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.

KIELBASA PASTA CASSEROLE



Kielbasa Pasta Casserole image

An irresistible, quick, and easy casserole with kielbasa, ziti and tomatoes and topped with Monterey Jack cheese. Loved by every kid and adult I've ever made it for! Serve with loaf of Italian bread and a green salad.

Provided by BONNIE Q.

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h

Yield 8

Number Of Ingredients 10

16 ounces dry ziti pasta
1 pound Polish sausage, sliced diagonally
2 tablespoons vegetable oil
3 (14.5 ounce) cans Italian-style stewed tomatoes
3 (8 ounce) cans tomato sauce
1 teaspoon dried oregano
¼ cup chopped fresh parsley
½ teaspoon ground black pepper
¼ cup Italian-style dry bread crumbs
8 ounces shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium skillet over medium-high heat, cook sausage in oil until browned on both sides, 5 minutes.
  • In a large bowl, combine ziti, sausage, stewed tomatoes, tomato sauce, oregano, parsley and pepper. Mix well. Pour into 9x13 baking dish. Sprinkle with bread crumbs and top with shredded cheese.
  • Cover with foil and bake in preheated oven 30 minutes. Remove foil and bake 10 to 15 minutes more, until top is golden.

Nutrition Facts : Calories 608.4 calories, Carbohydrate 60.3 g, Cholesterol 65 mg, Fat 29.5 g, Fiber 4.6 g, Protein 25.2 g, SaturatedFat 12 g, Sodium 1484.2 mg, Sugar 14 g

COLORFUL KIELBASA



Colorful Kielbasa image

I love skillet dinners and this one is easy and tasty. Takes less than an hour from start to finish.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 43m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can cream of celery soup, undiluted
3/4 cup water
1 tablespoon butter or 1 tablespoon margarine
1 lb smoked kielbasa, cut into 1/2 inch pieces
3/4 cup uncooked long-grain rice
1 (10 ounce) package frozen peas
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, add the soup, water, and butter; bring mixture to a boil.
  • Add in the kielbasa and rice; lower the heat, cover and simmer 15-18 minutes or until rice is almost tender.
  • Add in the peas and mushrooms; cover and simmer 15 minutes or until rice is tender and peas are heated.
  • Season to taste if needed--I add a little cayenne.
  • Sprinkle with cheese; cover and let stand for a few minutes until cheese is melted.

Nutrition Facts : Calories 635.5, Fat 36, SaturatedFat 15.7, Cholesterol 124.1, Sodium 2019.3, Carbohydrate 48.5, Fiber 4.4, Sugar 5.4, Protein 29.9

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