KIELBASA, HOW TO COOK FRESH HOMEMADE KIELBASA
Should you make my Kielbasa, Homemade Kielbasa, Fresh Polish Sausage, Recipe #386789, this is a very good way to cook it. This is better even than simmering it in beer. Servings, of course, depend on the amount you are cooking! As to cooking time, remember, this is RAW pork; it requires sufficient cooking time.
Provided by Jezski
Categories Pork
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- If the kielbasa is frozen, thaw it a little. Place fresh kielbasa in pot with 1 quartered onion, several peppercorns, garlic cloves, 1 teaspoon marjoram (optional) and half a bay leaf. The addition of spices helps replace the seasoning that boils out during cooking.
- Add enough boiling water to cover.
- Cover and simmer on very LOW heat for about 50-60 minutes. Too rapid boiling may cause the sausage to burst. DO NOT prick sausages; they become dry. Let cool in cooking liquid.
- Sausage comes out moist and delicious, but not brown.
- Can be frozen after cooking. Wrap very well. Vac seal if you can.
ROASTED SAUSAGES, PEPPERS, AND ONIONS AND CHEESY BREAD WITH BLACK PEPPER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler.
- While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes.
- Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread.
- Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions.
EASTER SAUSAGE RECIPE - (4.2/5)
Provided by BClover
Number Of Ingredients 8
Steps:
- ube bread--beat eggs--dice and fry bacon,not crisp,drain--dice ham if used--beat seasonings into eggs,then pour over bacon and bread.--mix well,stuff into casing, not too tight,to length of roaster. -tie end. prick about 6 times with table fork. bake in roaster in 2 inches of water,covered,for 1 1/2 hrs at 350 degrees-- cool before cutting--store in frig
SAUSAGE EMPANADAS
These are a hit with my family and friends. I got this from Treasury of Christmas Recipe Collection. Be sure to make enough, because they will be gone before you know it. Christmas is the time when I make these. These are great appetizers.
Provided by Young Living in Tex
Categories Pork
Time 40m
Yield 12 appetizers, 12 serving(s)
Number Of Ingredients 9
Steps:
- Let pie crusts stand at room temperature for 20 minutes.
- Crumble sausage into a medium skillet.
- Add onion, garlic powder, cumin and oregano.
- Cook over medium-high heat until sausage is no longer pink.
- Drain drippings.
- Stir in olives and raisins.
- Beat the egg yolk slightly; stir into sausage mixture, mixing well.
- Carefully unfold crusts.
- Cut 6 circles using a 3" cookie cutter.
- I use the Pampered Chef Cut-N-Seal(See NOTE below).
- Place about 2 tsps of the sausage filling on the cutouts.
- Top with 6 more cutouts.
- Be sure the edges are sealed.
- Moisten fingers with water and pinch dough to seal edges.
- Slightly beat the egg white; gently brush over tops of empanadas.
- Bake in a 425* oven 15 to 18 minutes or until golden brown.
- NOTE: I make 6 cutouts using the Pampered Chef Cut-N-Seal.
- Add the filling.
- Make the toppers one at a time.
- As you cut one place it over the top of your filled one and push down on the Cut-N-Seal.
- Check the edges for sealing.
Nutrition Facts : Calories 203.9, Fat 13.3, SaturatedFat 3.6, Cholesterol 26.5, Sodium 183.9, Carbohydrate 15.9, Fiber 1.3, Sugar 0.7, Protein 5
OLD FASHIONED ENGLISH BREAKFAST SAUSAGE (OR SAUSAGE PATTIES)
This recipe was copied from a little sausage booklet and has been well enjoyed over the years. Make these for those special holiday weekend breakfasts. The aroma alone has everyone up waiting for breakfast to be served. You can double or triple the recipe as these freeze well.
Provided by Gerry
Categories Breakfast
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a large bowl,mixing well to assure spices are evenly distributed.
- Form into patties, refrigerate several hours to allow spices to blend.
- Fry over medium heat until well browned and cooked through, with no pink showing.
- NOTE this mixture may be stuffed into small casings, making 3-4 inch links, your guests will be so impressed!
PEASANT SKILLET
I prepare this supper frequently throughout the year, substituting whatever vegetables are in season. No matter how often I make it, I'm always asked for the recipe. -Lisbeth Whitehead, Watertown, South Dakota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.
Nutrition Facts : Calories 382 calories, Fat 25g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 707mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.
SAUSAGE PIE (EASTER PIE)
This is the traditional family recipe from my grandmother. Although when I made it, I added a little easter ham in it as well for some extra flavor. This recipe is very very tasty, but not the most figure friendly dish. This is a large recipe which is freezable. I froze about 1/2 the recipe for a few months later and it still tasted just as good.
Provided by Abbey212
Categories Pork
Time 1h30m
Yield 1 pie, 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Prepare crust as you would for any pie. Divide the pastry into 2 balls. Roll out one ball of pastry and put into a 9in pie plate. Set other ball of dough aside until filling is done.
- Cut the basket cheese into about 1/2in squares and put into a large mixing bowl with cooked and cooled sausage. Beat the 9 eggs, sausage grease and parmesan cheese until combined. Mix the egg mixture into the sausage and cheese mixture until well combined. Pour into the pie plate.
- Roll out other dough ball the was set aside and put it on top the sausgae egg mixture and close the edges with a fork.
- Bake at 350 for about an hour and the crust is golden brown.
Nutrition Facts : Calories 453.2, Fat 28.9, SaturatedFat 11.8, Cholesterol 203.3, Sodium 1020.6, Carbohydrate 23.9, Fiber 0.7, Sugar 0.8, Protein 23.1
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