Kielbasa Beer Fondue Recipes

BEER CHEESE BREAD BOWL

Steps:

• For the bread bowl: Preheat the oven to 375 degrees F.
• Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
• Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
• For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
• Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
• Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
• Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
• Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

KIELBASA BEER FONDUE

Steps:

• Heat kielbasa and 1/2 cup beer to boiling; reduce heat. Simmer uncovered 10 minutes; drain.
• Toss cheeses, flour, mustard and pepper until cheese is coated. Rub bottom and side of 2-quart heavy saucepan or skillet with cut clove of garlic; add remaining beer. Heat over low heat until bubbles rise to surface.
• Add cheese mixture, about 1 cup at a time and stirring after each addition, until cheese is melted and mixture is smooth. Stir in pepper sauce.
• Remove to ceramic fondue dish; keep warm ovqr low heat. Spear kielbasa with long-handled forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in additional heated beer.

BEER CHEESE FONDUE

Steps:

• Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice., Meanwhile, in a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream., Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes.

KIELBASA SIMMERED IN BEER AND ONIONS RECIPE - (3.6/5)

Steps:

• In a large heavy skillet, melt butter and saute the onions over medium heat until translucent. Add kielbasa and brown 3-4 minutes on each side. Pour the beer over the sausage and onions. Bring to a boil, reduce heat, and simmer uncovered for 25 minutes. Remove the kielbasa and onions from the pan and put them on a serving dish in a warm oven. Reduce the beer over high heat to 2 cups. Pour over kielbasa and serve.

SLOW COOKER KIELBASA AND BEER

Steps:

• In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.

KIELBASA IN BEER SAUCE

Steps:

• Place whole sausage in pan with water.
• Cover and simmer for 10 minutes.
• Remove from heat and cut sausage into diagonal slices.
• Return to skillet.
• Add the cup of beer.
• Cover and simmer another 10 minutes.
• Add in brown sugar and liquefied cornstarch.
• Stir in remaining ingredients.
• (vinegar, mustard and horseradish).
• Cook and stir until it is bubbly.
• Serve with sauerkraut and enjoy.

KIELBASA APPETIZERS

Steps:

• Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.