KIELBASA PASTA SALAD
"The sausage adds wonderful flavor and heartiness to this main-dish salad," relates Jean Dantinne from Chehalis, Washington. "But the real secret to its appeal is the crunchy croutons."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; add the sausage, olives and Parmesan cheese. In a small bowl, combine the mayonnaise, vinegar and salad dressing mix. Stir into the pasta mixture. Add croutons and toss to coat. Serve immediately.
Nutrition Facts :
KIELBASA SUMMER SALAD
The unexpected combination of flavors and textures in this cool salad sparks taste buds. It can be a main course for a luncheon or a side dish at a dinner or a barbecue. I've gotten many compliments sharing it as a potluck dish. -Sara Primarolo, Sanquoit, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. , In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts :
WARM POTATO AND KIELBASA SALAD
Crisped up kielbasa and a warm mustardy dressing make this a standout potato salad. Dressing the potatoes while warm helps soak up the flavors of the dressing, and the raw crunchy celery and fresh herbs perk up the whole dish.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
- Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.
LENTIL AND KIELBASA SALAD
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils, onion, turnip, and 6 cups of water. Bring to a boil, lower the heat, and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Discard the onion and turnip and drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl
- Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in 1/2 cup olive oil, add to the lentils, and toss. If it's dry, add a few tablespoons of the reserved cooking liquid.
- Add the scallions, thyme, parsley, kielbasa, 2 teaspoons salt, and 1 teaspoon pepper and toss. Set aside to cool.
- Toast the baguette slices and spread with the goat cheese. Taste the salad for seasonings and serve at room temperature with the goat cheese toasts.
KIELBASA APPETIZERS
Enjoy these addicting appetizers. There will be no leftovers.
Provided by ladderman229
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.
Nutrition Facts : Calories 534 calories, Carbohydrate 43.4 g, Cholesterol 74.9 mg, Fat 31.2 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 10.5 g, Sodium 1925 mg, Sugar 31.6 g
SHEET-PAN KIELBASA AND VEGETABLES
You don't have to dirty every dish in the kitchen to make a fabulous meal. Sometimes, all you need is your sheet pan-and this hearty and filling recipe is the proof. Adding ingredients at various points in the cooking process allows each ingredient to cook perfectly, while also keeping cooking efforts to a minimum. So your baby red potatoes will turn out nice and brown, and your kale will be perfectly wilted. Dressing your roasted vegetables and kielbasa with a German potato salad-inspired vinaigrette adds just the right amount of brightness to complement the meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the melted butter and the salt. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir.
- Add sausage to potatoes, and move to one side of pan, making room for vegetables.
- In same large bowl, mix remaining 1 tablespoon melted butter and the onions. Add kale; toss to coat. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes or until kale is tender and potatoes are browned and fork-tender. Stir to combine.
- Meanwhile, make Dressing. In small bowl, mix mustard, vinegar, sugar and pepper with whisk. Gradually add oil, beating constantly until well blended. Drizzle over sheet pan.
Nutrition Facts : Calories 600, Carbohydrate 29 g, Cholesterol 80 mg, Fat 7, Fiber 4 g, Protein 15 g, SaturatedFat 17 g, ServingSize 1 1/2 Cups, Sodium 1490 mg, Sugar 6 g, TransFat 1 g
KIELBASA SALAD
A simple one dish summer meal. For even more flavor, grill or brown the keilbasa in a frying pan before slicing. Posted by request.
Provided by Lorac
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine dressing ingredients in a small bowl and set aside.
- In a larger bowl, combine salad ingredients and mix in dressing.
- Line a serving dish with lettuce leaves, top with salad and garnish with tomatoes.
Nutrition Facts : Calories 459.5, Fat 23.9, SaturatedFat 8, Cholesterol 56.1, Sodium 954.6, Carbohydrate 44.5, Fiber 7.3, Sugar 14.8, Protein 17.6
GRILLED KIELBASA WITH WARM POTATO SALAD
Provided by Lillian Chou
Categories Salad Onion Potato Quick & Easy Backyard BBQ Lunch Sausage Summer Grill Grill/Barbecue Parsley Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) servings
Number Of Ingredients 8
Steps:
- Generously cover potatoes with water in a large saucepan and add 1 tsp salt. Bring to a boil, then simmer, partially covered, until potatoes are tender, 10 to 15 minutes. Drain.
- Meanwhile, whisk together onion, oil, vinegar, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl.
- Add hot potatoes and parsley to vinaigrette and toss.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Cut kielbasa crosswise into 4 sections, then halve each section lengthwise.
- Oil grill rack, then grill kielbasa, covered only if using a gas grill, turning once, until sizzling and grill marks appear, about 4 minutes total.
- Serve kielbasa with potato salad (warm or at room temperature).
- Serve with:
- Coleslaw
NEW POTATO, KIELBASA AND GRUYèRE SALAD
Categories Salad Cheese Pork Potato Side Sausage Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 11
Steps:
- Cook potatoes in large saucepan of boiling water until tender, about 20 minutes. Drain and cool slightly. Peel and slice potatoes. Transfer to large bowl. Gently mix in vinegar and green onions, using rubber spatula. Cool.
- Combine yogurt, mayonnaise, horseradish and caraway. Mix into potatoes. Add kielbasa and cheese. Season with salt and pepper. Line plates with endive. Spoon salad atop.
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