KIELBASA APPETIZERS
Enjoy these addicting appetizers. There will be no leftovers.
Provided by ladderman229
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 534 calories, Carbohydrate 43.4 g, Cholesterol 74.9 mg, Fat 31.2 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 10.5 g, Sodium 1925 mg, Sugar 31.6 g
KIELBASA
Categories Pork Quick & Easy Sausage Simmer Gourmet
Yield Makes 10 servings (as part of larger meal)
Number Of Ingredients 3
Steps:
- Pierce kielbasa 4 or 5 times on each side with tip of a sharp knife. Simmer kielbasa in water in a 12-inch heavy skillet, partially covered with lid, over moderately low heat until heated through, about 30 minutes (check after 15 minutes and add a little more water if skillet is almost dry).
- Transfer kielbasa with tongs to a cutting board and cut diagonally into 3/4-inch-thick slices. Serve warm or at room temperature.
PITTSBURGH KIELBASA
Make and share this Pittsburgh Kielbasa recipe from Food.com.
Provided by Cristin
Categories For Large Groups
Time 2h5m
Yield 15-20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees.
- Place kielbasa in a 9 x 13-inch baking dish. Bake for 45 minutes. Remove from oven; pierce with fork and drain grease.
- Cut kielbasa into bite-size pieces; return to baking dish. Spread onion over kielbasa; set aside.
- Increase oven temperature to 350 degrees. In a large bowl, mix applesauce with brown sugar. Pour evenly over kielbasa and onion. Bake for 1 1/2 hours.
- Serve with decorative toothpicks for a festive look.
Nutrition Facts : Calories 328.8, Fat 16.6, SaturatedFat 5.6, Cholesterol 39.9, Sodium 563.4, Carbohydrate 38.4, Fiber 0.5, Sugar 30.8, Protein 7.6
KIELBASA
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
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.
HAWAIIAN KIELBASA
Salty, savory sausage teams up with juicy, tangy pineapple for a winning combination that you can prep in a flash. The sweet barbecue-style sauce is a tasty way to tie them together.
Provided by Taste of Home
Categories Appetizers
Time 2h45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place sausage in a 3- or 4-qt. slow cooker. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small bowl, whisk the ketchup, brown sugar, mustard and vinegar. Stir in soda and reserved pineapple juice. Pour mixture over sausage; stir to coat. Cover and cook on low until heated through, 2-3 hours. , Stir in pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook until sauce is thickened, 30 minutes longer. Serve with toothpicks.
Nutrition Facts : Calories 289 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 975mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 10g protein.
POLISH SKILLET WITH KIELBASA
Good Polish-Slovak food, very Pittsburgh-ese. I modified it from a base recipe I found on AllRecipes and added a few touches of my own.
Provided by HisPixie
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Cook potatoes for 10 minutes.
- Add peppers, onions and seasonings, cover and cook for 5 more minutes.
- Stir in kielbasa and sauerkraut, cover, and cook for 15 minutes, or until onions are caramelized.
Nutrition Facts : Calories 624.6, Fat 38.3, SaturatedFat 11.5, Cholesterol 74.8, Sodium 2071.4, Carbohydrate 51.5, Fiber 9.6, Sugar 8.6, Protein 20.1
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