Haluski With Smoked Pork Or Veggie Sausage Food

HALUSKI

Steps:

• Cooked the egg noodles in well-salted water according to package instructions; drained. Place noodles back in the pot you cooked them in and toss with 1 tablespoon butter; set aside.
• In a large skillet, cook the bacon until crispy. Remove bacon to a paper towel-lined plate, leaving drippings in skillet. Set aside.
• Brown the Kielbasa in dippings and remove to plate. Set aside. Remove and discard all but 2 tablespoons of the drippings.
• Add the onions, garlic, caraway seed, and brown sugar to the skillet and saute over medium-low heat until soft, about 8-10 minutes. Add cabbage, salt, and pepper and saute, stirring often, until cabbage tender but still slightly firm when you bite it, about 8-10 minutes.
• Add the cabbage mixture, the bacon and the Kielbasa to the pasta pot, and toss to combine. Adjust seasoning as need and serve!

FIREHOUSE HALUSKI

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.

HALUSHKI

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.

TRADITIONAL SLOVAK HALUSKI

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
• Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
• Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
• Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

HALUSKI WITH SMOKED PORK OR VEGGIE SAUSAGE

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.

POLISH CABBAGE AND NOODLES, HALUSKI

Steps:

• Cook egg noodles in boiling water for 2 minutes less than the package directions say. Drain and set aside.
• Brown the sausage slices in olive oil.
• Add the butter and onion to the sausage. Cook until the butter melts and the onions soften; stirring to pick up the brown bits from the bottom of the pan.
• Add the garlic and half the cabbage. Stir until coated with butter then cover and simmer for 10 minutes.
• Add the peas, the other half of the cabbage, and the noodles. Stir to combine, cover and simmer for 5-6 minutes.
• Add salt and pepper to taste, serve, and enjoy!

SLOVAK HALUSKI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
• Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

HALUSKI AND SAUSAGE

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.

INSTANT POT® HALUSKI WITH KIELBASA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion. Cook and stir until lightly browned, 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until cabbage has wilted down, about 10 minutes. Add chicken broth and egg noodles; mix well.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper. Serve immediately.

EASY AND QUICK HALUSHKI

Steps:

• Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.