Kielbasa With Warm Cole Slaw Food

KIELBASA HOT POTATO SLAW

Steps:

• In a small bowl, whisk the first 6 ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add kielbasa, potatoes, onion, red pepper and bacon; cook and stir 3-5 minutes or until kielbasa is lightly browned., Add water and bouillon; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until potatoes are almost tender. Add coleslaw; cook, covered, 4-6 minutes longer or until tender, stirring occasionally., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.

WARM POTATO AND KIELBASA SALAD

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.

PHILLY-STYLE KIELBASA WITH FENNEL KRAUT AND PEPPERS

Steps:

• Kraut:
• Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.
• Kielbasa:
• Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.
• Peppers:
• Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.
• Serve kielbasas with the kraut and peppers.

KIELBASA

Steps:

• Note: Follow the written recipe for meat and ingredient measurements. Combine beef and pork fat in a stand mixture until it's homogenized and "tacky", about 2 minutes. Season the meat with salt, pepper, mustard powder, pink salt, garlic powder, milk powder and dextrose. Continue mixing on low speed until combined. Do not to overmix as it could result in rubbery texture. Refrigerate until ready to stuff the sausage.
• Set up the sausage stuffing attachment on a stand mixer. Place the beef casing over the nozzle, then cut and tie the end. Slowly feed the sausage through the attachment using gentle pressure to force it into the casing. To avoid air bubbles, pierce the casing as needed. When the sausage is formed, cut and tie the other end, then use the crease to twist into 6-inch links. Let the sausage air dry in the refrigerator while you get the poaching liquid ready.
• Prepare the poaching liquid by placing water in a large pot and heating it to 165 degrees F. Place sausage in the pot, turn off the heat and place the lid on and let it adjust to the sausage being added, 1 minute. Then, check the temperature again so it remains at 165 degrees. Continue poaching for 9-10 minutes until the internal sausage temperature is 160 degrees F. Take the sausage out and air dry in the refrigerator.
• After the sausages have cooled and the skin has air-dried, they can be browned in a skillet. Place olive oil in a skillet over medium heat and sear on all sides, 1-2 minutes. Once sausage is light brown, cover to heat through.
• For the sauerkraut: Remove sausage and serve with sauerkraut. Place the strips of cabbage in a large bowl and toss with the salt and toasted caraway. Massage the cabbage until it releases some of its liquid. Add the vinegar, and press the cabbage down in the bowl until liquid covers it. Place a plate over the cabbage to keep it submerged in the liquid. Refrigerate and allow to rest for 24 hours before serving.

GERMAN-STYLE KIELBASA AND NOODLES

Steps:

• Place coleslaw mix in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well., Cook noodles according to package directions. Meanwhile, in a large skillet, saute kielbasa and onion in butter until onion is tender. Add the coleslaw mix, sugar and pepper; cover and cook over medium-low heat for 10-15 minutes or until heated through. Stir in poppy seeds if desired. Drain noodles; serve with cabbage mixture.

CABBAGE KIELBASA SKILLET

Steps:

• In a large skillet, saute onion and peppers in butter until tender. Add the remaining ingredients. Cook and stir for 6-8 minutes or until heated through.

GRILLED KIELBASA WITH WARM POTATO SALAD

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

KIELBASA, HOW TO COOK FRESH HOMEMADE KIELBASA

Steps:

• If the kielbasa is frozen, thaw it a little. Place fresh kielbasa in pot with 1 quartered onion, several peppercorns, garlic cloves, 1 teaspoon marjoram (optional) and half a bay leaf. The addition of spices helps replace the seasoning that boils out during cooking.
• Add enough boiling water to cover.
• Cover and simmer on very LOW heat for about 50-60 minutes. Too rapid boiling may cause the sausage to burst. DO NOT prick sausages; they become dry. Let cool in cooking liquid.
• Sausage comes out moist and delicious, but not brown.
• Can be frozen after cooking. Wrap very well. Vac seal if you can.