Crockedkielbasa Recipes

KIELBASA

Kielbasa image

It's not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving.

Provided by sal

Categories World Cuisine Recipes European Eastern European Polish

Time 13h20m

Yield 12

Number Of Ingredients 10

Ingredients

1 pound ground pork
8 ounces lean ground beef
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
1 tablespoon salt
1 tablespoon brown sugar
½ teaspoon ground allspice
1 teaspoon fresh marjoram
½ teaspoon liquid smoke flavoring
12 sausage casings

Steps:

In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.

Nutrition Facts : Calories 134.8 calories, Carbohydrate 1.5 g, Cholesterol 38.7 mg, Fat 9.5 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 614 mg, Sugar 1.1 g

ROASTED KIELBASA

Roasted Kielbasa image

This delicious recipe for roasted kielbasa comes from "Entertaining" by Martha Stewart, and makes for a tasty, meaty dish.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

2 rings of kielbasa, approximately 2 pounds each, preferably fresh smoked
Rye bread, for serving
Prepared horseradish with beets, for serving

Steps:

Preheat oven to 350 degrees. Bring a large pot filled three-quarters full with water to a boil over high heat. Reduce heat to a simmer and add kielbasa; cook 15 minutes.
Transfer kielbasa to 2 baking sheets. Pour 1/2 cup of the cooking liquid over each ring of kielbasa. Using a fork, poke holes all over the top. Roast until the skin is crackling and just beginning to brown, about 20 minutes.
Slice kielbasa on the diagonal into 1/2-inch-thick slices. Serve with rye bread and horseradish.

MARTHA'S FAVORITE ROASTED KIELBASA

Martha's Favorite Roasted Kielbasa image

Martha's favorite kielbasa is "chunky, meaty, slightly garlicky, with natural casing and not too much fat." Her two favorite purveyors are Sikorski Meat Market, in Brooklyn's Greenpoint neighborhood, and Chester's Smokehouse, in Albany, New York.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 50m

Number Of Ingredients 3

Ingredients

2 pounds kielbasa, preferably fresh-smoked
Prepared horseradish with beets, for serving
Whole-grain mustard, for serving

Steps:

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil; top with parchment. Poke holes all over kielbasa. Transfer to sheet, pulling sides of foil up to create a well. Add 1/2 cup water.
Roast until skin is crackling and beginning to brown, about 20 minutes. Flip; continue to roast until dark golden brown, about 20 minutes more.
Slice and serve, with horseradish and mustard.

KIELBASA, HOW TO COOK FRESH HOMEMADE KIELBASA

Kielbasa, How to Cook Fresh Homemade Kielbasa image

Should you make my Kielbasa, Homemade Kielbasa, Fresh Polish Sausage, Recipe #386789, this is a very good way to cook it. This is better even than simmering it in beer. Servings, of course, depend on the amount you are cooking! As to cooking time, remember, this is RAW pork; it requires sufficient cooking time.

Provided by Jezski

Categories Pork

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 -4 lbs fresh kielbasa, not smoked, uncooked
1 onion, quartered
1 teaspoon marjoram (optional)
1/2 bay leaf
peppercorn, a few
boiling water
1 -2 garlic clove, smashed
mustard seeds, a few

Steps:

If the kielbasa is frozen, thaw it a little. Place fresh kielbasa in pot with 1 quartered onion, several peppercorns, garlic cloves, 1 teaspoon marjoram (optional) and half a bay leaf. The addition of spices helps replace the seasoning that boils out during cooking.
Add enough boiling water to cover.
Cover and simmer on very LOW heat for about 50-60 minutes. Too rapid boiling may cause the sausage to burst. DO NOT prick sausages; they become dry. Let cool in cooking liquid.
Sausage comes out moist and delicious, but not brown.
Can be frozen after cooking. Wrap very well. Vac seal if you can.

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