Kielbasa Boats Food

KIELBASA WITH MUSTARD DIP

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

KIELBASA

Steps:

• In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links. Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely. Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely. Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely.

KIELBASA BOATS

Steps:

• Shred carrot, cucumber and cheese and mix together in bowl.
• Add mayonnaise, salt and pepper, mix well.
• Butter baguette slices, these are the bottoms of the boat.
• Spread cheese and veggie mixture over baguettes.
• Place a kielbasa slice over cheese mixture on each baguette slice.
• Cut cheese slices in two, lengthwise, then slice in two again, crosswise, to form 4 triangles.
• Thread skewers through long end of cheese slices to form sails and insert into kielbasa.