Kielbasa Sausage Wsauteed Onions Rice Food

FAST KIELBASA CABBAGE SKILLET

Steps:

• In a large skillet, saute onion and green pepper in butter until crisp-tender. Add sausage; cook and stir until browned. Add the cabbage, broth, salt if desired and pepper. Cover and cook 10-12 minutes or until cabbage is tender.

SMOKED KIELBASA WITH RICE

Steps:

• In a Dutch oven, saute the kielbasa, onion and bacon until onion is tender; drain. Add the barbecue sauce, brown sugar, horseradish, water, garlic and pepper flakes. Bring to a boil; cook and stir for 2-3 minutes or until sauce is thickened. Serve with rice. Freeze option: Place cooled individual portions in freezer containers without rice. Freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a saucepan; heat through, gently stirring and adding a water if necessary. Serve with rice.

GRILLED KIELBASA WITH SAUERKRAUT AND ONIONS

Steps:

• Preheat grill. Preheat oven to 400 degrees F.
• Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes.
• In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.
• Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
• In a small bowl, mix all ingredients until well combined.

KIELBASA SAUSAGE AND RICE

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, garlic and bell pepper to skillet. Cover; cook 3 to 5 minutes, stirring once, until vegetables are crisp-tender.
• Stir in kielbasa, tomatoes, broth, salt and Cajun seasoning. Heat to boiling; stir in rice. Heat to boiling; reduce heat to low. Cook 8 to 10 minutes or until rice is tender. Fluff with fork before serving. Serve with pepper sauce.

KIELBASA SAUSAGE W/SAUTEED ONIONS & RICE

Steps:

• 1. Cut sausage into slices, then I found cutting them into 4 quarters gives more sausage per bite, little triangle pieces. Chop onion finely. In a dutch oven or deep pot, first brown the onions with a little bit of olive oil, I like to get mine carmalized, and really brown. Add sausage and brown it some. Add in seasonal salt (add a little and taste, then add more as you think is needed), also add in beef bouillon powder.
• 2. Once sausage is browned, add in 2 cups of parboiled rice and add 2 cups of beef broth and 2 cups of water.
• 3. Stir everything together, let it come to a boil, then cover, turn heat down to simmer. Let simmer until rice is done. Fluff with a fork add some butter (if desired), and serve.

EASY KIELBASA SKILLET DINNER

Steps:

• Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
• Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.

KIELBASA FRIED RICE

Steps:

• Heat oil in a large skillet over medium-high heat. Stir in onions; cook until soft and translucent. Stir in carrots, cabbage, and garlic; cook until garlic begins to brown. Stir in kielbasa; cook until heated through, about 3 minutes
• Crumble rice with hands to break up clumps. Then stir rice into skillet. Heat through, then stir in soy sauce. Beat 1 egg, and mix thoroughly into rice. One at a time, beat and stir the remaining 2 eggs into the rice. Cover, reduce the heat to medium low, and cook 10 minutes, stirring often.

KIELBASA, PEPPERS AND ONIONS

Steps:

• In a large, heavy bottom skillet ( I prefer cast iron), heat olive oil and butter over medium heat. Once butter has melted, add onions and peppers. Cook, stirring occasionally until softened and start to brown, about 10 minutes.
• Place the kielbasa in the pan, cut side down. Cook until browned, about 6 minutes.
• Transfer sausage to to a serving platter, spoon peppers and onions over the top. Serve.

KIELBASA, CABBAGE, & RICE DINNER

Steps:

• Start the rice first. Boil 2 cups water and let 3 green tea bags steep in water. (You can skip the tea bags if you wish). In pot, saute the finely chopped onion with the butter until golden. Add the tea, garlic powder, and thyme and whisk together. Add rice; bring to a boil, then reduce the heat, cover the pot, and let cook 20-25 minutes.
• While rice is cooking on low, cut up the kielbasa. I like to cut slices into quarters, but halves or complete slices are good too. In a large skillet saute the chopped onion in olive oil until golden. Add the kielbasa and cook about 8 minutes, stirring to evenly brown.
• Add orange juice to the kielbasa and onion, then add salt, black pepper, cayenne, and caraway seeds. Stir to mix all together, then add the chopped cabbage.
• Simmer the kielbasa and cabbage about 15 minutes. I cover the skillet for the first 7 minutes, then when the cabbage has softened a bit, I stir everything so the juice and kielbasa is evenly distributed and simmer the last four 8 minutes uncovered.
• Your rice should be done when the cabbage is just getting tender but still a bit crisp. Either plate the dish with a scoop of rice topped with the kielbasa and cabbage, or do what we do and mix it all together to serve.

KIELBASA AND ONIONS

Steps:

• In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add sausage slices, and cook until brown.
• Remove sausage slices from skillet, and drain grease. Add remaining olive oil and butter to the skillet and heat over medium-low.
• Spread sliced onions evenly over the bottom of the skillet. Stir onions to coat them with the oil and butter mixture.
• Cook onions for about 20 minutes or until soft and brown. If onions seem to be cooking too quickly, lower heat to prevent them from burning.
• Return sausage slices to the skillet, and stir together with the onions. Season with salt and pepper.
• Cook until sausage is warmed through. Serve immediately, and enjoy!