HALUSKI AND SAUSAGE
Haluski.....my friend's grandmother was Polish and she made a cabbage noodle dish like this. I loved it. It is rich, buttery, bacony and totally pasta-ey. I found this sausage and thought, "Why can't I put this all together?" Brilliant...the combination of flavors suits us perfectly. I used Chicken Hatch Green Chile Smoked...
Provided by Sherry Blizzard
Categories Pasta
Time 1h50m
Number Of Ingredients 6
Steps:
- 1. Dice bacon. Fry until tender-crisp...not crunchy. Add 1/2 head of chopped cabbage. Season with salt and pepper. Cook on medium low......meanwhile
- 2. Fire up the grill. Cook your sausage. I used Chicken Hatch Green Chile with Mozzarella Cheese Smoked Sausage I scored at Sam's Club.....I used 3....
- 3. Boil the egg noodles and drain. Do not rinse. Add the noodles to the cabbage. Add in the 4 tablespoons of butter and mix until melted and buttery. Bury your sausages in the cabbage noodle mix and keep in a warm oven if not serving immediately.
FIREHOUSE HALUSKI
This is a quick easy lunch, and cheap too. I make this at the fire station and it is very filling. Serve sprinkled with Romano cheese with bread.
Provided by FireChef
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside.
- Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture.
- Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 722 calories, Carbohydrate 68.5 g, Cholesterol 225.1 mg, Fat 38.8 g, Fiber 12.6 g, Protein 27.5 g, SaturatedFat 14.1 g, Sodium 752.7 mg, Sugar 17 g
HALUSHKI
This is a traditional Polish recipe handed down from my grandma. Its quick, simple, inexpensive, tasty and makes enough to feed an army.
Provided by Kris
Categories World Cuisine Recipes European Eastern European Polish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
- Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
- In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
- Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 44.8 g, Cholesterol 72.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 44.6 mg, Sugar 5.1 g
MERTZIE'S HALUSKI
I get asked to make haluski so often, so I am posting. Lots of flavor. I don't make my own noodles anymore. Some people add bacon or sour cream -- I never do. You can lighten up on the butter, but again, if you're looking to save calories then Eastern European old-school food probably is not the way to go. :) I like serving...
Provided by Michelle Koletar/Mertz
Categories Other Side Dishes
Time 25m
Number Of Ingredients 5
Steps:
- 1. Dice in the onion (not real fine) and separately chop the cabbage. Set aside.
- 2. Get your cooking water for the noodles boiling with some whole peppercorns (about 6-10).
- 3. Melt 1 stick of butter in large skillet. Make sure the butter gets frothy & golden. This is gonna give it amazing flavor.
- 4. Add the onions & start getting them to a golden color & tender. Salt & add some Hungarian paprika to the onions. Then, add the cabbage some caraway seeds, & stir and cook through the cabbage.
- 5. Cook the noodles according to directions (don't overcook -- keep them on the firm side). When the noodles are done, take a few spoonfuls of the noodle water & mix in with the onions & cabbage to bind it all together nicely.
- 6. Drain the noodles & add the other stick of butter to the noodle pot. It will start melting because the pot is still hot. Add the noodles & stir. If you didn't use peppercorns, add a generous amount of fresh ground black pepper.
- 7. Mix all together. I like to transfer this to the crockpot then & keep on warm, or you can it immediately. I just find warming it all together for a little bit of time after mixing brings out the flavors. I do add more butter. :)
- 8. Enjoy!
HALUSKI (PAN-FRIED CABBAGE AND NOODLES)
Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.
Provided by IHeartDogs
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
- While noodles are cooking, melt butter in large deep skillet over medium-low heat.
- Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
- Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
- Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
- Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
- Adjust seasoning if necessary and serve hot.
Nutrition Facts : Calories 416.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 92.9, Sodium 524, Carbohydrate 42.9, Fiber 5.2, Sugar 9.7, Protein 7.8
HALUSKI WITH SMOKED PORK OR VEGGIE SAUSAGE
This recipe is for a mixed marriage: i.e., a vegetarian and an omnivore who eat at the same table. It's pretty easy to throw together, not in the least bit difficult, and produces about three pans to wash. If you're watching your carbs for diabetes - like me - you can substitute half the noodles for the shirataki kind (http://www.house-foods.com/Tofu/tofu_shirataki.aspx).
Provided by RecluseKate
Categories Vegetable
Time 30m
Yield 2 hearty servings, 2 serving(s)
Number Of Ingredients 14
Steps:
- Set a 4-quart pot of salted water over a high burner. Bring to a boil. (If you are using shirataki noodles, prepare them now according to package directions).
- Meanwhile, set two large, heavy skillets (12 inches or bigger) over medium-high heat. Make sure you lids handy for each skillet - you'll need them later.
- Add 1/2 teaspoon oil to one heated skillet, then add the veggie sausage. Add the pork sausage to the other dry skillet. Cook until they are nicely browned on one side. Then flip all sausages and reduce the heat to medium. Cook until browned on second side. If you want crispy veggie sausage, remove it at this time. Otherwise, you can leave it in the pan. The pork sausage stays in the entire time.
- Add the egg noodles or fettuccine to the boiling water. Let boil for 8-9 minutes (10 minutes if you're using whole-wheat pasta).
- Add 1 Tablespoon butter to EACH skillet, then immediately add the onions and carrots, half to each skillet. Cook and stir until each is nicely softened, 3-5 minutes. Add the green pepper and cook for another minute.
- Next add the cabbage, tossing to combine with the other veggies and sausage. Add 1/4 cup water to each skillet, then quickly cover. Cook for about 5 minutes. Check it occasionally to make sure it's not burning; the cabbage should look green and become tender, not blacken at the edges or start to smell bad. If needed, uncover the skillet briefly to add a few tablespoons more water or to stir.
- Uncover the skillets to allow any remaining water to evaporate, and stir each skillet briefly. Drain pasta while the remaining water cooks away.
- Toss 1/2 tablespoon of butter into each skillet, then add half the hot pasta to each one. Stir and toss to coat the noodles. Add the paprika, salt, pepper, and optional cayenne to each skillet according to your taste. You may have to season the veggie skillet more heavily. If you removed the veggie sausage, now is the time to add it back and let it reheat a little.
- Serve hot, with rye or pumpernickel bread and cucumber salad if you like.
Nutrition Facts : Calories 478, Fat 23.5, SaturatedFat 12.2, Cholesterol 93.7, Sodium 283.9, Carbohydrate 57, Fiber 6.5, Sugar 8.8, Protein 12.9
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