Easter Kielbasa Food

EASTER KIELBASA

Steps:

• Boil the kielbasa for 45-60 minutes with one can of chicken broth, one can beef broth, and just enough water to cover. Pierce with a fork during cooking to let some of the fat out. Be careful not to pierce too much because then the kielbasa will be dry.
• Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.

HOMEMADE KIELBASA

Steps:

• The better and fresher the meat is, the better the taste of the kielbasa.
• They say it adds a little moisture and some additional flavor.
• Others want all lean meat in their sausage.
• The next step is to slice narrow strips of the pork and cut those strips into thirds.
• Then grind the pork using a medium size plate in the grinder.
• This grinds the meat coarse.
• When making traditional homemade kielbasa, the meat should be a little chunky.
• This is where commercial kielbasa with its smooth, mealy texture is inferior to hearty, substantial, homemade, traditional version.
• Once you grind the meat, it's time to add the spices.
• Mix the salt, Cure #1, sugar, black pepper, garlic, onion powder, mustard seed and water and mix thoroughly into the meat.
• When the meat mixture is prepared and you are ready to stuff it into the casing, you should make sure to soak the casing in warm water first.
• once the casing have been rehydrated and become flexible, you should rinse them three or four times to ensure you remove as much of the unwanted salt as possible.
• You can do this by putting one end of the casing on the faucet, letting the warm water run through the inside and flushing out the salt.
• The casings can then be cut it into 4 foot lengths to prepare them to be stuffed with the mixture of beef, pork and a variety of spices.
• To properly cook the kielbasa and add that delicious smoky flavor, your smoker must maintain a temperature of 165 degrees until the kielbasa's internal temperature gets to 155 degrees.
• It must also contain the right wood chips to impart the smoky flavor many people love in their kielbasa.
• The smoky flavor acts like a seasoning and there's no substitute for it.
• For people with charcoal or wood smokers, all it takes to create flavorful smoke is to add some cherry wood or apple wood chunks to the fire.
• The key to creating the most flavorful kielbasa sausage is a consistently low temperature.
• Smoking the kielbasa at between 160-165F is ideal.
• Once the temperature in the smoker has reached 165 degrees, put in the sausages and leave them for three to four hours.
• That gives the internal temperature of the sausages to reach 152 degrees and the smoky flavors to permeate the kielbasa.

MARTHA'S FAVORITE ROASTED KIELBASA

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

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.

KIELBASA

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.

SLOW COOKER KIELBASA AND SAUERKRAUT (FRESH KIELBASA)

Steps:

• Place your sauerkraut in a strainer over the sink and let it drain while you prep the other ingredients. *See Notes*
• Add oil to a large pan or directly into your slow cooker if it can go on the stove or has browning capabilities. Sear the kielbasa for about 2 minutes on each side to crisp and brown up. Remove from pan and set aside.**See Notes**
• Add the mushrooms and a little more oil if needed and brown for 5 minutes.
• Add the onion to the mushrooms and cook for about 5 minutes. Add about 1 teaspoon of fresh cracked pepper, it's about 20 twists for me.
• Add in 1/4 cup of water and the bouillon cube, scrape the bottom of the pot and mix until the bouillon cube is dissolved.
• Use your hand to really squeeze out all the moisture in the kraut, then add it to the pot and mix the kraut and mushroom/onion mixture together.
• Place all of this in your slowcooker and nestle the kielbasa on the top. Cover and cook on low for at least 6 hours.
• Slice the kielbasa into serving size pieces and serve alongside the kraut. Serve with horseradish, rye bread, or pierogi as desired.

10 EASY KIELBASA APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a kielbasa starter in 30 minutes or less!

MY POLISH(EASTER) KIELBASA SOUP

Steps:

• Boil kielbasa link in 3 quarts of water, occasionally piercing it to release juices, for 30-45 minutes.
• While kielbasa is cooking, peel and dice potatoes and boil eggs to hard-boiled stage.
• Keep potatoes in cold water in bowl after rinsing them well.
• Cool eggs in cold water before peeling.
• Remove kielbasa from water.
• Drain and add cut up potatoes to the water in which you cooked the kielbasa.
• Add salt and cook.
• When potatoes are done, add pepper and vinegar to taste.
• *Don't use balsamic vinegar.
• To thicken soup, add flour to cold water in a jar with lid or shaker.
• Shake vigorously to combine.
• Add to simmering soup through a fine strainer to remove any lumps.
• Stir to incorporate.
• Simmer a few minutes to slightly thicken soup.
• Adjust seasonings at this point. More vinegar? More thickening?.
• When ready to serve, slice kielbasa, approx 1/4-inch slices.
• Add some to each soup bowl with one chopped egg.
• Ladle in broth with potatoes.
• Serve with a good thick-crusted bread like Polish sisel bread.
• At Easter when there is baked ham we add pieces of chopped ham, and, of course, a dollop of horseradish(white)!