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\u00b0F oven for 3 hours.
ite size pieces. I prefer Beef Kielbasa, but other flavors will also
arge pot brown the ground beef with onion, garlic, bell pepper
et it melt. Mix in beef stock, thyme, and hot sauce
il. Next, add slices of kielbasa and fry until just golden
Slice Kielbasa into 1/2 inch slices and place in crock pot.
Add the bell pepper, onion and pineapple chunks.
In a separate bowl mix ketchup, brown sugar and pineapple juice.
stir until thoroughly blended.
Mix all ingredients into crock pot and Cook on low for approximately 4 1/2-5 hours.
Spray a 13x9 inch baking pan with non stick cooking spray.
Pour carrots into bottom of pan.
Peel and quarter potatoes and add to carrots.
Cut cabbage into wedges about 2 inches thick.
Lay in pan with carrots and potatoes.
Add water, seasonings, and butter.
Cover and bake at 375 for 45 minutes or until vegetables are almost tender.
Lay kielbasa on top of vegetables.
Cover and bake 15 more minutes or till sausage is heated through.
Serve with french bread or garlic bread.
Drain 1 can of the pork & beans; throughly mix together with the undrained can of pork & beans.
Add the teriyaki baste & glaze, brown sugar, onion, and mustard in a 2-quart casserole.
Arrange Kielbasa on top of beans in a spoke like fashion.
Cover and bake in a 400 degree oven 30 minutes, or until hot and bubbly.
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
In large skillet or dutch oven, brown beef and onions, and drain fat. If you choose the Smoked Sausage or Kielbasa, slice into 1/3-1/2 thick slices and brown.
Sort lentils and wash.
Add lentils and ALL remaining ingredients to meat mixture.
Bring to boil, cover, and turn down to simmer. Simmer 45 mins, stirring every 15 mins or so and adding water if necessary. Most all water should be absorbed with only a little \"sauce\" left when ready to serve. Remove bay leaves, serve with bread and salad for complete meal.
owel lined plate.
Brown kielbasa in same skillet, 3 minutes
In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
Soak casings in 6 cups warm water.
Using about one foot of casing for one pound of meat mixture, stuff the casings.
Keep unused casings wet while working, if they start to dry out, they will tear.
Use in your favorite kielbasa recipes.
Kielbasa can be frozen for later use.
onstick cooking spray.
Combine kielbasa, potatoes, bell pepper, onion, cabbage
Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
Slice kielbasa into bite sized pieces and
br>Pour Onion soup mix, beef, and chicken broths over roast
Boil the kielbasa for 45-60 minutes with one can of chicken broth, one can beef broth, and just enough water to cover. Pierce with a fork during cooking to let some of the fat out. Be careful not to pierce too much because then the kielbasa will be dry.
Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.
ver high heat.
Pat beef dry.
Add to skillet