Keilbasa recipes?

Kielbasa Stew:

Ingredients

1 pound kielbasa sausage, cut into 1 inch pieces

1 tablespoon butter

1 (14 ounce) can beef broth

1 (10.75 ounce) can tomato soup

1 1/2 cups water

3 cups shredded cabbage

1 onion, chopped

1/2 cup diced green bell pepper

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 cup sour cream

Directions

In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup and water into pan with sausage. Stir in cabbage, onion and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until flavors are well blended. Stir in sour cream and heat through before serving.

There are two main types of Kielbasa, one that is raw and need to be cooked and one that is smoked and can be eaten as is or you can heat it up. For the one that has to be cooked, use a fork to make some holes in it so it does not explode. Rinse off some sauerkraut with cold water and put the sauerkraut in an ovenproof casserole dish. Place the Kielbasa on top and bake in a preheated 350F (180C) oven for about 45 minutes or until the Kielbasa is cooked through. If you wish you can add par boiled potatoes to the casserole also.

Slice the smoked kielbasa and about the same amount of carrots on a bias and fry until brown and the carrots are a little soft. Add some canned canneloni or great northern beans, and cook until the carrots are soft. Makes a great stew. Use a little thyme or basil to give it a bit of character. Some chicken stock is good to thin it out. A chopped tomato is nice. Maybe a little green pepper.

POLISH KIELBASA

6 Ft 2-1/2" diameter hog

-casings

3 lb Lean pork butt, cubed

1 lb Lean beef chuck, cubed

1/2 lb Veal, cubed

1/2 lb Pork fat, cubed

2 1/2 ts Salt, or to taste

3 ts Finely ground black pepper

2 ts Ground marjoram

2 ts Ground summer savory

1/2 ts Ground allspice

3 Cloves garlic, finely minced

2 tb Sweet paprika

This version uses

pork, beef, and veal and makes five lb

1. Prepare the casings. 2. Grind the meats and fat

together through the coarse disk. 3. Mix the remaining

ingredients with the meat. 4. Stuff the casings and

leave the sausage in long links. Lengths of eighteen

inches to two feet are traditional. 5. Allow the

sausage to dry in a cool place for three or four hours

or refrigerate for twenty-four hours uncovered. 6.

Cook by roasting in a 425~ F. oven for forty-five

minutes. These sausages are also excellent grilled

over a charcoal fire and eaten in a Kaiser roll,

lathered with a spicy brown mustard.