Preheat oven to 350 degrees.
Line casserole with foil.
Cut a few slits into potato sausage.
Put into casserole and add 1/4 cup water.
Bake, uncovered, for 1 hour and 15 minutes.
rizzle the mixture over the potato salad and stir in lightly
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
over high heat, and saute sausage for 3 minutes.
Remove
Fry sausage and pour off grease.
Boil onions, potatoes and carrots in with salt and pepper until tender (20 minutes).
Add cabbage and sausage and boil 10 minutes.
Add butter and cream, simmer about 10 minutes.
arge skillet.
Remove the sausage with a slotted spoon and
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.
bowl. Place the potato skins flesh-side up on
ot on medium high, cook sausage, onion and bell pepper together
o 350 degrees.
Cook cabbage, celery and onion in oil
In a large skillet, heat the butter and bacon.
Add the onion, potato and cabbage and cook until cabbage is wilted.
Add the caraway, vinegar and stock.
Bring to a boil; cover, reduce heat, and simmer for 12 minutes.
While simmering, lightly brown the sausage in another small skillet.
Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes.
Stir in the mustard and season with salt and pepper.
Remove casing from sausage and brown in skillet. Drain fat.
Stir in cabbage, cover, and cook over medium heat for 10 minutes or until cabbage is tender-crisp. Drain any extra liquid.
Stir in remaining ingredients and put in a lightly greased 9x9 baking dish.
Bake, uncovered, at 375 F for 20 minutes.
Cook sausage and onion in pan til brown, do not drain.
Meanwhile, cover w/water and boil cabbage leaves til soft, 4-5 minutes.
Cut up and add cabbage to sausage/onion mix and saute to let cabbage soak up everything.
Stir frequently. Add Lawry's, salt and pepper to taste.
Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough), and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.
edium high heat, brown the sausage adding a small amount of
nd wash outer leaves from cabbage; line a 13x9-inch baking
edium/high heat, saute sliced sausage in a bit of olive
Grease a 9 x 13-inch casserole dish.
Layer sliced potatoes and chopped onion.
Shred cabbage and put on top.
Mix cream of celery soup with 1 can of water and pour on top of cabbage.
Cut sausage in chunks and arrange on top.
Cover and bake at 350\u00b0 for 1 1/2 to 2 hours.
Start by cleaning your vegetables. Cut the cabbage and onion into six lengthwise slices. Cut potatoes crosswise into two pieces.
In a large pot layer your ingredients in this order: cabbage, potato and onion.
Pour chicken broth over the top of ingredients. Add salt and pepper to taste.
The final step is to add the polish sausage on top of the ingredients. Cover and cook over med. heat until desire tenderness.
Stir the ingredients so that you do not break the cabbage apart too much. So just be careful in stirring.
In a 4 - 6 quart slow cooker combine the sausage, onion, cabbage, potato, carrot, garlic, broth, thyme, bay leaf, vinegar and salt and pepper.
Cover and cook on high for 4 to 6 hours or on low for 5 to 7 hours, until vegetables are tender.
Discard the bay leave.
Taste and adjust seasonings, adding more salt, pepper and/or vinegar as necessary.