KIELBASA IN RED WINE
For an entree we serve this with a hot potato salad. As an appetiser we slice it and place it on party rye that has been spread with a zesty mustard.
Provided by Michelle S.
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine wine and onions in a heavy skillet.
- Place sausage in the wine mixture and bring it to a boil.
- Lower the heat and simmer turning several times for 35- 40 miutes.
- Slice and serve.
Nutrition Facts : Calories 193.6, Fat 5.1, SaturatedFat 1.7, Cholesterol 12.4, Sodium 176.4, Carbohydrate 6.9, Fiber 0.5, Sugar 2.4, Protein 2.7
SHEET-PAN KIELBASA WITH CABBAGE AND BEANS
This sheet-pan dinner of roasted kielbasa, caramelized cabbage and white beans marinated in a dill-and-red wine vinaigrette comes together in about a half-hour. There are many different types of kielbasa, but the smoked version typically found at American grocery stores is horseshoe-shaped and, when roasted, tastes a little like pepperoni. Feel free to play around with substitutions: You can use green or red cabbage for the Savoy, though the leaves won't get quite as frizzled and golden. Instead of dill, chives or parsley can bring freshness. Instead of shallot, use scallions, red-pepper flakes or grated garlic for sharp heat. Instead of mustard, you could use horseradish, chopped pickles or sauerkraut for briny acidity.
Provided by Ali Slagle
Categories dinner, weekday, sausages, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is dark golden, 25 to 30 minutes.
- Meanwhile, in a medium bowl, stir together 1/4 cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine.
- Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.
KIELBASA
It's not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving.
Provided by sal
Categories World Cuisine Recipes European Eastern European Polish
Time 13h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
- Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.
Nutrition Facts : Calories 134.8 calories, Carbohydrate 1.5 g, Cholesterol 38.7 mg, Fat 9.5 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 614 mg, Sugar 1.1 g
CABBAGE AND KIELBASA
This Octoberfest treat is simple to make and so tasty!
Provided by CARAMIA
Categories World Cuisine Recipes European German
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Saute margarine and onions in a large skillet until the onions are soft.
- Stir cabbage and potatoes into the skillet and saute until the cabbage becomes wilted. Place the kielbasa, wine vinegar, salt and pepper into the skillet. Cook kielbasa covered over a low heat, stirring occasionally until cooked through. Pour the water into the pan, cover and cook another 10 minutes before serving.
Nutrition Facts : Calories 567.6 calories, Carbohydrate 22.2 g, Cholesterol 74.9 mg, Fat 46.2 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 13.1 g, Sodium 1408.2 mg, Sugar 6.2 g
KIELBASA WITH PEPPERS AND POTATOES
Kielbasa cooked with red and yellow peppers and potatoes.
Provided by Jeff Maloney
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
- Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 36.1 g, Cholesterol 49.9 mg, Fat 23.2 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 7.4 g, Sodium 696.9 mg, Sugar 3.4 g
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