Kielbasa Cheese Bread Food

KIELBASA SAUSAGE CHEESY POTATO CASSEROLE

Steps:

• Preheat oven to 350° and lightly spray a 13 x 9 baking dish or a 3 quart baking dish with non stick cooking spray. Set aside.
• In a Dutch oven or larger stock pot, add cut sausages with about 1/2 cup of water (might need to add more water as sausage browns. Add 1/8 of a cup at a time).
• Cook over medium heat until water is evaporated and sausage is browned a bit then add diced onions, cook for 3-4 minutes and add garlic. Cook until onions are translucent
• After sausage has browned and onions are translucent, add diced potatoes to pot.
• Pour chicken broth, heavy cream, 1/2 can of cheddar cheese soup, seasoning and pepper into pot. Stir.
• Cook over low heat just until mixture starts to boil. Turn off heat and add cheese to pot.
• Mix everything together and pour into prepared baking dish. Add additional cheddar cheese on top, if desired.
• Cover with foil and bake for 65-75 minutes or until potatoes are tender.
• Remove from oven and remove foil. Place back in the oven for 10 additional minutes.
• Carefully remove from oven and enjoy!

KIELBASA PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium skillet over medium-high heat, cook sausage in oil until browned on both sides, 5 minutes.
• In a large bowl, combine ziti, sausage, stewed tomatoes, tomato sauce, oregano, parsley and pepper. Mix well. Pour into 9x13 baking dish. Sprinkle with bread crumbs and top with shredded cheese.
• Cover with foil and bake in preheated oven 30 minutes. Remove foil and bake 10 to 15 minutes more, until top is golden.

CHEESE'S BAKED MACARONI AND CHEESE

Steps:

• Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside.
• Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.
• Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper.
• Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.

KIELBASA GRILLED CHEESE

Steps:

• Whisk the sugar and vinegar in a large bowl until the sugar dissolves, then whisk in 2 tablespoons vegetable oil. Add the coleslaw mix and herbs, season with salt and pepper and toss.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the kielbasa and cook until browned on both sides, 2 minutes; transfer to a paper towel-lined plate.
• Spread the mustard on the bread, then sandwich with half of the cheese, the kielbasa, jalapeno and the remaining cheese.
• Wipe out the skillet; add 1/2 tablespoon butter and melt over medium heat. Add 2 sandwiches and press another large skillet on top. Cook, pressing gently, until the bread is golden brown and the cheese melts, 4 to 5 minutes per side, adding another 1/2 tablespoon butter to the skillet when you flip. Transfer to a plate. Repeat with the remaining sandwiches. Serve with the coleslaw.

KIELBASA CHEESE BREAD

Steps:

• 1. pour warm water in to bowl. Take the yeast from the roll mix and sprinkle in to water and mix well.
• 2. add the beaten egg and mix well.
• 3. blend in flour from roll mix,add Swiss cheese and Kielbasa.Mix well.When it forms a sticky dough ball put in a buttered bowl and cover in a warm place until doubled in size. It should take about 45 minutes.Work the dough on a floured surface.
• 4. make in to loaf shape,and put on a greased baking sheet. Brush top with melted butter
• 5. bake at 400 degree's for 30 minutes. Remove from oven and cool. Slice loaf and serve. This is a cool bread for breakfast or dinner. Enjoy!!

10 EASY KIELBASA APPETIZERS

Steps:

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

KIELBASA CORNBREAD

Steps:

• Preheat oven to 400°F.
• Grease an 11x7x1 1/2 inch baking pan.
• Combine muffin mix, cheese and onion.
• Stir in, but do not over mix, egg, then milk, then kielbasa.
• Spoon into the prepared pan and bake for 30 minutes or until an inserted toothpick comes out clean.

BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
• Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
• Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
• Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

FRIED CABBAGE WITH KIELBASA

Steps:

• Place butter and bacon grease (if using) in a shallow Dutch oven or sauté pan and melt over medium heat.
• Add Kielbasa and cook until browned. Approximately 6 minutes.
• Add salt, pepper, and red pepper flakes (if using). Stir well.
• Add cabbage and stir well to coat the cabbage with the melted fat. Also mix in the Kielbasa with the cabbage. (See video.)
• If you are adding bacon and you like your bacon to soften, you can add it now along with the cabbage. If you want the bacon to maintain its texture, you'll want to add it later.
• Cover the Dutch oven or sauté pan and turn the heat down to low. Simmer until the cabbage is tender. Approximately 8 minutes.
• Once the cabbage is tender, add the bacon now if you are using it and didn't add it earlier. Stir well and allow the bacon to warm through.
• Once the bacon is warmed through (approximately 30 seconds to one minute), turn off the heat and add the mustard and vinegar. Stir well and serve hot.
• Refrigerate leftovers in an airtight container for up to 4 days.
• To freeze leftovers, place them in an airtight container. If you are only freezing the fried cabbage it can maintain its best quality for 10-12 months. If you are freezing fried cabbage with Kielbasa, it will maintain its best quality for 1-2 months.