OK, so now I have a kielbasi
- Thread starter Adillo303
- Start date
SilverSage
Resident Crone
I love it with German Potato Salad. Keep the potatoes just slightly on the undercooked side. Put them in a baking dish.
Slice the kielbasa over the top, and bake until everything's hot and the potatoes finish cooking.
The vinegary tang of the potatoes are great with the sausage.
Slice the kielbasa over the top, and bake until everything's hot and the potatoes finish cooking.
The vinegary tang of the potatoes are great with the sausage.
My personal fav:
http://www.netcookingtalk.com/forums/showthread.php?t=1520
Or grill it and put it on buns with mustard and kraut.
http://www.netcookingtalk.com/forums/showthread.php?t=1520
Or grill it and put it on buns with mustard and kraut.
You could simply have it sliced up after cooking with green beans, black eyed peas, and Mama's cornbread...
... just a suggestion..
... just a suggestion..
Also, Red Beans & Rice, Gumbo, or....
Jambalaya!
http://www.netcookingtalk.com/forums/showthread.php?t=11111
Jambalaya!
http://www.netcookingtalk.com/forums/showthread.php?t=11111
I asked my friend in Germany (born and raised all his life) if he or his sister has a recipe. I'll let you know if he comes through.
Welcome Keltin.
K
Kimchee
Guest
Pierogies!
Cut the sausage up, and brown it nicely with some onions, till onions
are carmelized.
Layer some pierogies on top, reduce heat, cover till they are cooked.
Serve with mustard and/or sour cream.
(Cooking the pierogies on top of the keilbasa keeps them from becoming
potstickers!)
Cut the sausage up, and brown it nicely with some onions, till onions
are carmelized.
Layer some pierogies on top, reduce heat, cover till they are cooked.
Serve with mustard and/or sour cream.
(Cooking the pierogies on top of the keilbasa keeps them from becoming
potstickers!)
buckytom
Grill Master
i hope i'm not too late, andy, but this is dw's one and only way, as learned from her mom.
first, brown some ringed onions in a hot skillet in butter, then mix with sauerkraut and cook until any liquid is absorbed. sprinkle this mixtute with black pepper and caraway seeds (the seeds are optional).
place kielbasa in a pot of boiling water with a few peeled and quartered potatoes for a few minutes, then remove kielbasi and set aside. let the potatoes continue to cook until just beginning to get soft, but not cooked through. drain, rinse with cold water and set aside.
in a deep glass baking dish, combine the potatoes and kraut/onion mixture and spread across the dish. nestle the keilbasa into the mixture, dot everything with butter and bake uncovered at 375 for 30 minutes, until the edges of everything get a little brown and crisp.
remove kielbasa and slice on a bias, serve atop a plate of the onions, kraut and potatoes with spicy brown mustard, and polish rye with sweet butter.
hth.
first, brown some ringed onions in a hot skillet in butter, then mix with sauerkraut and cook until any liquid is absorbed. sprinkle this mixtute with black pepper and caraway seeds (the seeds are optional).
place kielbasa in a pot of boiling water with a few peeled and quartered potatoes for a few minutes, then remove kielbasi and set aside. let the potatoes continue to cook until just beginning to get soft, but not cooked through. drain, rinse with cold water and set aside.
in a deep glass baking dish, combine the potatoes and kraut/onion mixture and spread across the dish. nestle the keilbasa into the mixture, dot everything with butter and bake uncovered at 375 for 30 minutes, until the edges of everything get a little brown and crisp.
remove kielbasa and slice on a bias, serve atop a plate of the onions, kraut and potatoes with spicy brown mustard, and polish rye with sweet butter.
hth.
My friend in Germany got me a recipe for German Potato salad from his sister.
2kg potatos
1 glass of Miracle Whip
5 eggs
1 big onions
4 small gherkins, with gherkin liquid
200g ring bologna (I think that’s what you call it)
1 pack. chives (or fresh)
100g bacon
50g whipped cream
5 teaspoons mustard (medium)
2 tablespoonfuls butter
1 pinch of sugar
Salt and pepper
Cook potatos 20 mins, let them cool down, peel and them slice them up, put them in a bowl.
While the potatos are cooking, cook the eggs 5 mins, let them cool down.
Cut the onions, bacon and bologna in small pieces (cubes) and roast them briefly in butter. Add this to the potatos.
Quarter the gherkins lengthwise and then into pieces. Cut the eggs into slices and add them to the bowl together with the salt, pepper, chives, gherkins und a pinch of sugar. Add a sip of gherkin liquid, mustard, cream (not whipped, still liquid) and stir well.
Season it with salt and pepper.
I haven’t made this one it mayself as my potato salad is usually much quicker to do and has less ingredients (I have made the ingredients I use bold). I also add tomatos and sometimes corn. But therefore it’s not an authentic one. Also, I usually make noodle salad instead of potato salad. The ingredients are usually the same: The most important part is Miracle Whip (and that again comes from the US). I don’t know if your Miracle Whip is the same as ours, although ours is also from Kraft. It’s classic over here. Notice how they changed the spelling from Miracle to Miracel, so that Germans pronounce it right…
Guten Appetit!
2kg potatos
1 glass of Miracle Whip
5 eggs
1 big onions
4 small gherkins, with gherkin liquid
200g ring bologna (I think that’s what you call it)
1 pack. chives (or fresh)
100g bacon
50g whipped cream
5 teaspoons mustard (medium)
2 tablespoonfuls butter
1 pinch of sugar
Salt and pepper
Cook potatos 20 mins, let them cool down, peel and them slice them up, put them in a bowl.
While the potatos are cooking, cook the eggs 5 mins, let them cool down.
Cut the onions, bacon and bologna in small pieces (cubes) and roast them briefly in butter. Add this to the potatos.
Quarter the gherkins lengthwise and then into pieces. Cut the eggs into slices and add them to the bowl together with the salt, pepper, chives, gherkins und a pinch of sugar. Add a sip of gherkin liquid, mustard, cream (not whipped, still liquid) and stir well.
Season it with salt and pepper.
I haven’t made this one it mayself as my potato salad is usually much quicker to do and has less ingredients (I have made the ingredients I use bold). I also add tomatos and sometimes corn. But therefore it’s not an authentic one. Also, I usually make noodle salad instead of potato salad. The ingredients are usually the same: The most important part is Miracle Whip (and that again comes from the US). I don’t know if your Miracle Whip is the same as ours, although ours is also from Kraft. It’s classic over here. Notice how they changed the spelling from Miracle to Miracel, so that Germans pronounce it right…
Guten Appetit!
High Cheese
Saucier
What?! Maybe down in the Pineys.
It's "Youze guise" north of I-195.......(y'all...lmao)
I like my keibasi cut lengthwise, cooked in a pan till crispy on a hotdog bun with some ketchup.
I got it at Dick's Sporting Goods. You should be able to get them at any place that sells camping supplies.
CaliforniaCook
Banned
Another vote for a side of potato-filled pierogies & kraut.
You could make kebabs with onions & green & red peppers.
Add them to homemade tomato sauce (instead of meatballs) & serve over pasta (ziti etc.)
Here's a kielbasa & apple kebab idea:
http://www.wholefoodsmarket.com/recipes/2078
You could make kebabs with onions & green & red peppers.
Add them to homemade tomato sauce (instead of meatballs) & serve over pasta (ziti etc.)
Here's a kielbasa & apple kebab idea:
http://www.wholefoodsmarket.com/recipes/2078
SilverSage
Resident Crone
I'll make a thread for it. It's very different from Keltin's. Mine is sugar, vinegar, bacon and seasonings. And it's served warm.
Here it is.
Last edited:
Cool, can't wait to see it.
The one I posted came from Frank's Sister. Frank is a German friend of mine living in Hamburg. What I posted is a direct c-n-p from the email he sent me. He speaks & types very good English.