Kielbasa And Meatballs With Basil Tomatoes Recipes

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KIELBASA



Kielbasa image

Making traditional kielbasa is a bit of a technical approach to cooking. The seasonings in this dish will serve to both preserve the meat as well as to add saltiness and sweetness. To do a recipe like this in the summertime is also awesome. You get to see these beautiful sausages seasoned and made with your own hands on the grill: what an amazing feeling.

Provided by Michael Anthony

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 15

3 3/8 pounds ground lean beef
2 1/2 pounds ground pork fat (fatty belly or shoulder and back fat)
3/8 cup kosher salt
1 1/2 tsp white peppercorns, finely ground
1/8 cup mustard powder
1/2 tbsp Pink salt (curing salt, Instacure #1 brand)
1/4 tablespoon garlic powder
5/16 cup milk powder
3 tsp Dextrose
Beef casing
1 tablespoon olive oil
Small head of cabbage, trimmed and cut into thin strips
1/4 cup kosher salt
1 1/4 cups chardonnay vinegar
Caraway seeds, 2 tbsp

Steps:

  • Note: Follow the written recipe for meat and ingredient measurements. Combine beef and pork fat in a stand mixture until it's homogenized and "tacky", about 2 minutes. Season the meat with salt, pepper, mustard powder, pink salt, garlic powder, milk powder and dextrose. Continue mixing on low speed until combined. Do not to overmix as it could result in rubbery texture. Refrigerate until ready to stuff the sausage.
  • Set up the sausage stuffing attachment on a stand mixer. Place the beef casing over the nozzle, then cut and tie the end. Slowly feed the sausage through the attachment using gentle pressure to force it into the casing. To avoid air bubbles, pierce the casing as needed. When the sausage is formed, cut and tie the other end, then use the crease to twist into 6-inch links. Let the sausage air dry in the refrigerator while you get the poaching liquid ready.
  • Prepare the poaching liquid by placing water in a large pot and heating it to 165 degrees F. Place sausage in the pot, turn off the heat and place the lid on and let it adjust to the sausage being added, 1 minute. Then, check the temperature again so it remains at 165 degrees. Continue poaching for 9-10 minutes until the internal sausage temperature is 160 degrees F. Take the sausage out and air dry in the refrigerator.
  • After the sausages have cooled and the skin has air-dried, they can be browned in a skillet. Place olive oil in a skillet over medium heat and sear on all sides, 1-2 minutes. Once sausage is light brown, cover to heat through.
  • For the sauerkraut: Remove sausage and serve with sauerkraut. Place the strips of cabbage in a large bowl and toss with the salt and toasted caraway. Massage the cabbage until it releases some of its liquid. Add the vinegar, and press the cabbage down in the bowl until liquid covers it. Place a plate over the cabbage to keep it submerged in the liquid. Refrigerate and allow to rest for 24 hours before serving.

TOMATO AND KIELBASA "SHORTCAKE"



Tomato and Kielbasa

Active time: 45 min Start to finish: 45 min

Yield Makes 4 (light main course) servings

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons cold unsalted butter, cut into pieces
1/2 cup sour cream
1/4 cup plus 3 tablespoons water
1/2 lb kielbasa (Polish smoked sausage), cut diagonally into 1/2-inch-thick slices
1 lb plum tomatoes, cut into 1/2-inch pieces
1/2 cup chopped onion
1 fresh jalapeño chile, minced
1/3 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2/3 cup sour cream stirred

Steps:

  • Preheat oven to 425°F.
  • Sift together flour, cornmeal, baking powder and soda, salt, and sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.
  • Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
  • Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Cool biscuits slightly on a rack.
  • Brown kielbasa in a large heavy skillet over moderate heat, turning it, and transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from skillet, then cook tomatoes, onion, and jalape‱o, stirring, until tomatoes are softened, 1 to 2 minutes.
  • Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
  • Split warm biscuits and spoon filling and sour cream onto bottom halves. Put tops on biscuits.

MEATBALLS AND KIELBASA



Meatballs and Kielbasa image

Make and share this Meatballs and Kielbasa recipe from Food.com.

Provided by AMD918

Categories     Meatballs

Time 4h5m

Yield 10-15 serving(s)

Number Of Ingredients 4

2 dozen frozen meatballs
1 lb kielbasa
1 (16 ounce) can jellied cranberry sauce
1 (10 ounce) jar chili sauce

Steps:

  • Combine cranberry sauce and chili sauce.
  • Cut kielbasa into 1 inch chunks.
  • Put meatballs and kielbasa in slow cooker.
  • Add sauce mixture.
  • Cook on low (or high) until cooked through--approximately 4 hours.

TOMATO BASIL MEATBALL SKILLET



Tomato Basil Meatball Skillet image

Frozen meatballs and fresh basil are a great combination for a quick and easy 4-ingredient skillet dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 5

2 3/4 cups hot water
1 box Hamburger Helper™ tomato basil penne
1 lb frozen cooked meatballs
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons chopped fresh basil leaves

Steps:

  • In 12-inch nonstick skillet, add hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and frozen meatballs. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
  • Top with cheese and basil; cover and let stand 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 440, Carbohydrate 43 g, Cholesterol 105 mg, Fat 1, Fiber 1 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 8 g, TransFat 1/2 g

PARTY KIELBASA



Party Kielbasa image

This awesome slow cooker or sauce pot kielbasa is made with grape jelly and ketchup. It may sound gross but it tastes good! You can substitute any cooked sausage or cocktail franks for kielbasa.

Provided by marli

Categories     Appetizers and Snacks     Meat and Poultry

Time 35m

Yield 15

Number Of Ingredients 3

2 pounds kielbasa sausage
2 cups ketchup
2 cups grape jelly

Steps:

  • Slice kielbasa into strips or circles.
  • Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and cook until the kielbasa is hot.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 39.2 g, Cholesterol 40 mg, Fat 16.6 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 5.6 g, Sodium 903.7 mg, Sugar 35.5 g

PASTA SKILLET WITH KIELBASA



Pasta Skillet with Kielbasa image

Inspired by several recipes here, I created this pasta skillet with what I had on hand, and everyone loved it! Nice change from regular pasta and meat, have to try it with fresh tomatoes when they are ready from the garden!

Provided by karendellovo

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 40m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
½ cup chopped onion
1 teaspoon minced garlic
1 pound kielbasa sausage, sliced
1 (14.5 ounce) can Italian-style diced tomatoes
1 (4 ounce) can sliced mushrooms
1 teaspoon white sugar
1 teaspoon balsamic vinegar
kosher salt and ground black pepper to taste
1 pinch crushed red pepper, or to taste
1 (16 ounce) package penne pasta
1 cup frozen peas
3 leaves fresh basil, julienned, or more to taste
1 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Bring a large pot of lightly salted water to a boil for pasta.
  • Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
  • Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
  • Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 66.2 g, Cholesterol 66.6 mg, Fat 30.2 g, Fiber 4.9 g, Protein 25.6 g, SaturatedFat 11.7 g, Sodium 1083.8 mg, Sugar 8.5 g

KIELBASA WITH TOMATOES AND WHITE BEANS



Kielbasa With Tomatoes and White Beans image

Make and share this Kielbasa With Tomatoes and White Beans recipe from Food.com.

Provided by Lorac

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 -2 tablespoon oil or 1 -2 tablespoon butter
1 lb smoked kielbasa, sliced 1/2 inch thick
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14 1/2 ounce) can peeled diced tomatoes
1 (16 ounce) can navy beans or 1 (16 ounce) can cannellini beans, drained

Steps:

  • Heat oil or butter in a large skillet, add Kielbasa and cook over medium high heat until lightly browned, remove with slotted spoon.
  • Reduce heat to medium, add onions and cook until transparent.
  • Reduce heat to low, add garlic and herbs and cook 1 minute.
  • Add kielbasa, tomatoes and white beans, bring to a boil, reduce heat and simmer 10 minutes.

Nutrition Facts : Calories 416.3, Fat 23.8, SaturatedFat 7.6, Cholesterol 78.4, Sodium 1352, Carbohydrate 29.4, Fiber 7.9, Sugar 3.5, Protein 23.3

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