tock add split pea and kielbasa and optional ingredients, cooked until
Simmer all ingredients, except kielbasa, for several hours. Approximately 1/2 hour before eating, add Polish kielbasa and cook.
Serve with mashed potatoes and applesauce.
slice the kielbasa into 1/2 inch pieces.
fry in a pan over medium heat until brown on both sides.
add rice and olive oil and stir for 1 minute.
add chicken broth, salt and pepper.
turn heat to high and bring to a boil.
boil for 1 minute then reduce heat to simmer.
cover with a lid and simmer for 20 minutes (NO PEEKING FOR PERFECT RICE!).
Enjoy!
Cook penne pasta as directed in separate pot.
In a large skillet add olive oil, onion, garlic, and sliced kielbasa over cook over medium heat until onions are tender.
Stir in diced tomatoes (undrained), tomato sauce, oregano, parsley, vinegar, and cooked pasta.
Cover and simmer for 15 minutes.
Serve topped with parmesan cheese, if desired.
Boil kielbasa approximately 45 minutes.
Remove and let cool. Slice into approximately 1/4 inch slices.
Arrange on plate and refrigerate 2 hours.
Serve right off plate.
Great with ketchup, mustard or your choice of topping.
Also great for sandwiches on Polish bread.
Slice up the Polish Kielbasa into about 1/2 - 1\" picecs. Spread over bottom of microwave safe casserole dish. Cover and microwave for 5 minutes.
Drain the juice from cooking. Layer all the ingredients in the following order: polish kielbasa, sauerkraut, mashed potatoes, cheese.
Leave uncovered and microwave for 15 minutes Let cool for 5 mins and enjoy.
otatoes with the thinly sliced polish sausage. Place uncooked asparagus over
br>Cut both sticks of kielbasa into 4 to 5 equal
our veggies, slide/dice your kielbasa. squeeze a little bit of
Shred cabbage and place 1/2 in a large roasting pan.
Add sauerkraut, sliced kielbasa and remaining cabbage.
Pour tomato sauce on top.
Cover and bake at 350\u00b0 for 1 hour.
Serve with rye bread.
Open and squeeze juice from sauerkraut.
In a large roaster, layer sauerkraut, cabbage and tomatoes.
Sprinkle with peppercorn, bay leaves, caraway seed (and gin).
Break kielbasa (do not cut) into 2-inch pieces and arrange over top.
Cover and bake in slow oven (250\u00b0 to 275\u00b0) for 4 to 6 hours.
This dish can be prepared ahead and is even better the second day.
Using heavy-duty foil, tear off a large piece.
Take cleaned potatoes and make slices almost through them.
Stick a slice of onion in each cut.
In foil, put several pieces of kielbasa with potatoes and onion.
Wrap tightly and grill on barbecue for 1 hour or until potatoes are done.
Juices from kielbasa will flavor potatoes.
Combine all ingredients in a 2-quart saucepan.
Simmer on low heat for approximately 30 to 40 minutes for best flavor.
Serve on 6-inch long rolls (not hot dog buns) with Polish or any other mustard and chopped onions, if desired.
cut polska kielbasa into 1/2 inches to 1 inches slices. set aside.
combine rest of ingredients in large pan and bring to a boil, stirring occasionally.
turn down to a simmer, add kielbasa.
simmer for 1 hour until tender.
serve and enjoy!
Cook potatoes, onion, pepper in a small amount of oil until potatoes are almost done.
Cut the Polish Kielbasa in 1/2 inch slices and add to potatoes.
Cook until done.
Brown beef with onion.
Add cut up Polish kielbasa.
Fry bacon and break up.
Mix with other ingredients.
Bake one hour at 350\u00b0. Serves 8.
On a cutting board, cut sausage links into 1-inch pieces; set aside.
In a Dutch oven, cook pierogies according to package directions.
Drain and keep warm.
In a large skillet, melt butter and saute onion until tender, about 5 minutes.
Add sausage, continue to cook and stir until sausage is heated through and brown.
Stir in prepared pierogies.
Sprinkle with parsley, if desired.
Serve.
Put the onions into the saucepan with the little bit of oil and cook over low heat until lightly yellowed do not brown.
Add water and potatoes with salt and caraway seed. Let it cook for few minutes then add sauerkraut and polish kielbasa.
Let it cook for at least 20 minutes or until potatoes are soft. Then add some sour cream, pepper and vinegar if needed.
Cook kielbasa in boiling water for 10 to 15 minutes, or brown it in a skillet.
Combine honey, mustard, jelly and pineapple in a large saucepan.
Add kielbasa; simmer over low heat for 15 minutes, stirring occasionally.
(It could be done ahead and reheated.)
Serve hot with toothpicks.
Makes a lot, about 6 cups. Leftover sauce could be used to glaze a ham.
Fry bacon until crisp.
Remove and set aside.
Add onion to drippings and saute until golden brown.
Add potato cubes and stir over low heat until lightly browned (about 5 minutes).
Cook kielbasa in boiling salted water for 15 minutes; drain and cut into 1/2-inch slices.
Add kielbasa to potatoes.
Add red peppers and stir over low heat for another 10 minutes.
Season to taste with salt and pepper.
Pile on a serving platter and sprinkle with reserved crisp bacon.
Serve with dark bread.