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.
Chop the kielbasa into small pieces. I like to cut slices about 1/2 inch thick then cut each slice into 4 pieces.
Fry the kielbasa in the cooking oil for at least 5 minutes.
Add the cream of mushroom soup and the spices. Bring to a boil then simmer on low heat for 30 minutes.
Serve over noodles or rice prepared per package instructions.
Drain and rinse kraut.
Mix all ingredients together.
Place in slow cooker, medium temperature.
Cook 3 to 4 hours.
May need to drain off juice, depends on kielbasa brand (Eckrich is the best!).
In 12-inch skillet heat oil over medium heat and cook onion; stirring occasionally, 5 minutes.
Add cabbage and apple.
Cook, stirring occasionally, 10 minutes or until tender.
Stir in apple juice, creamy mustard blend, brown sugar and vinegar.
Add kielbasa and simmer covered 5 minutes or until heated through.
In a medium bowl pour in the grape jelly and mustard. Stir together. Spray a deep baking dish with cooking spray. Cut the kielbasa into 1/4-1/2 inch slices. Put kielbasa into baking dish, pour jelly mixture over the kielbasa. Bake at 375 degrees until the sauce has caramelized the kielbasa on the top. Make sure you stir the dish a couple times during cooking. Cooking time could be between 45 minutes and an hour.
Slice kielbasa into bite-size pieces. Using a griddle or frying pan, brown both sides of the kielbasa slices.
While the kielbasa is grilling: In a large saucepan, combine mustard and honey. Bring to a boil over medium heat. Stir in hot sauce.
Next, add the kielbasa to the honey-mustard sauce, stirring to coat.
Transfer everything to a small crock pot or serving bowl and serve with toothpicks. I recommend using a crock pot -- then you don't have to worry about keeping them hot during the party.
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.
nch baking dish.
Saute kielbasa in remaining tablespoon of butter
Slice kielbasa and place in crock pot.
Mix remaining ingredients and add to kielbasa.
Stir till kielbasa is coated well.
Cook on low until heated thoroughly, about 2-3 hours.
melt butter in a roaster, sautee onions until soft. add the pork steak and brown on each side. Add the remaining ingredients to the roaster. Stir to incorporate all ingredients, Bake, covered, in a 300 degree oven for at least 3 hours. Stir occasionally.
If using a crockpot, after browning onions and pork steak, place all ingredients in crockpot and cook for 8-10 hours on low heat.
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.
Boil kielbasa in beer for 10 minutes.
Combine ketchup, mustard, vinegar and sugar in crock-pot.
Cut kielbasa in small bite size pieces and place in crock-pot.
Cook on high for 2 to 3 hours or low for 3 to 5 hours.
Enjoy.
In a large stock pot, simmer kielbasa and potatoes (or hash browns) in water enough to cover for 15 minutes. Drain.
For sauce:.
Melt butter in a medium sauce pan. Remove from heat and stir in flour. Return to heat and add milk. Cook until thick.
Add shredded cheese and spices. Stir until cheese is melted.
Transfer kielbasa, potatoes, broccoli and sauce to a large, greased casserole dish. Stir gently. Sprinkle with breadcrumbs.
Bake at 350 degrees for 45-50 minutes.
Combine frozen potatoes and sliced kielbasa in a large skillet, and cook on medium heat until potatoes are done.
After potatoes are done and kielbasa is beginning to brown, stir in the corn, and cook until heated through.
Combine the beans, peppers, onion, vinegar, 1 tbsp oil, salt, pepper, and cilantro in a large bowl.
Heat the remaining 1 tbsp oil in a large skillet over medium high heat. Add the kielbasa and cook until slightly browned, 2 to 3 minutes per side.
Toss kielbasa with the bean salad and serve.
Heat olive oil and add red pepper flakes in a large skillet
Brown kielbasa on both sides in olive oil, and pepper flakes
Add peppers and onion to skillet. Sautee until peppers sbegin to soften
Add reserved pineapple juice and brown sugar and black beans to skillet. Reduce heat to simmer, and simmer for about 20 minutes.
Add pineapple chunks. Cook down until you have desired sauce consistency
Prepare egg noodles according to package directions. Drain
Serve kielbasa mixture over egg noodles.
Cut the kielbasa into chunks.
Put pineapple, not drained into crock pot, along with kielbasa and both bottles of sauce and maraschino cherries.
Put crock-pot on low, leave for four hours, or more, and it will be ready!
About ten minutes before you serve, cook the bags of rice, following the directions on the box.
Serve on rice, or with.
Place kielbasa in bottom of skillet and brush with BBQ.
Place 1/2 c water in bottom of skillet and cover.
Cook on med low for 15 min or until skin splits.
Also great to throw a ring of kielbasa on the grill with or without BBQ sauce and cook until skin splits.
Serve with potatoes and corn.
hile Biscuits Bake:
Brown kielbasa in a large heavy skillet
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.