Ukrainian Kovbasa Kielbasa Potatoes And Sauerkraut Recipes

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

Steps:

• Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
• Simmering Suppers.

Steps:

• In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.

Steps:

• Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
• This brings out the sweetness of the onions.
• Simmer for about 10 minutes.
• Add minced garlic and simmer 2 more minutes.
• Add next 3 ingredients.
• Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
• Bring to a simmer on the stove top.
• Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

Steps:

• Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

Steps:

• Grind pork coarsely, once.
• Bone and chill beef.
• With a very sharp knife, dice 2 pounds beef into 1/4 inch cubes.
• Dice 1/2 pound fat similarly and grind the other 1/2 pound of fat.
• Mix meats and fat in a large bowl.
• Mash peeled garlic with salt in a mortar,and add pepper and allspice.
• Mix all ingredients.
• Add 1 cup water for each 2 pounds of meat, then add whiskey.
• Cook a small sample in a little boiling water.
• Taste and adjust seasoning (be conservative with the salt).
• Wash casing in cold water, rinsing several times.
• Carefully thread 1 yard of casing over a sausage funnel and stuff, taking care not to leave air pockets.
• Do not pack or sausages will burst while cooking.
• Tie ends with string.
• Repeat until all meat is used.
• Refrigerate, loosely covered with towel, for 48 hours.
• Sausage may be smoked (following smoker directions) or cooked fresh.
• TO COOK FRESH, simmer gently in a wide pot one-third full of water until cooked through, about 30-40 minutes.
• Drain, cool, and refrigerate loosely covered.
• TO SERVE, saute in a little fat for color.
• Or serve cold in thin diagonal slices.
• NOTE: Peperivka, cayenne-flavored whiskey, is made by soaking 10 whole red cayenne peppers in a pint of blended whiskey or bourbon for at least 48 hours.