Cut kielbasa into 1/2-inch pieces. Cook in microwave for 5 minutes or until fully cooked. Mix all other ingredients together. Pour mixture over cooked kielbasa and mix together. Heat in microwave 5 more minutes.
Place kielbasa in boiling water.
Cover kielbasa. Turn off heat, cover and let stand for 30 minutes. Drain.
Cool kielbasa. Cut in 1/4-inch slices.
Combine sugar, mustard, cloves and juice. Pour over slices in casserole dish.
Bake at 350\u00b0 for 15 minutes.
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Candied orange zest:
Remove the
rock pot, combine hash browns, kielbasa, broth and onions. Stir well
killet heats, prepare onion and kielbasa sausage. A few minutes before
ooking start the rest of recipe.
In a large non
Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
Cover and cook on low for 5-6 hours or until vegetables are tender.
**High Altitude -- cook 6-8 hours.
Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
Can double recipe and freeze extra in a Zip-Loc for a quick future meal.
bowl.
Slice Polska Kielbasa lengthwise, turn sideways, and slice
Cut kielbasa in 2 inch pieces.
First cook your kielbasa until it is golden brown.
he pork shoulder cubes and kielbasa slices and brown (about 10
Cut up vegetables and kielbasa and put into crock pot.
Add water to cover.
Add seasonings and soup mix.
Cook on High 4-5 hours or until vegetables are done to desired tenderness.
May need additional water throughout cooking process.
This recipe may be altered in any way needed.
Vegetables can be substituted as to availability.
Can be prepared without kielbasa to make a vegetarian stew.
Serve with good crusty bread.
.\tIn large pot cook Kielbasa in Olive oil on medium
Fry bacon until crisp.
Drain on paper towel.
Drain off excess bacon fat.
Chop onion until fine.
Saute onion until very brown (almost burnt).
Add sauerkraut.
Add salt and pepper to taste.
Add crumbled bacon and mix.
Add kielbasa and simmer for 45 minutes.
You can add a little more bacon fat for taste.
This recipe can be made in a large frying pan.
tock add split pea and kielbasa and optional ingredients, cooked until
In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
Just before serving, stir in the spinach.
Serve with the bread.
Combine all ingredients in a large pan and simmer for 1 hour or longer, depending on how candied you want it.
Serve as an hor d'oeuvre with toothpicks.
Can be served in a chafing dish.
In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.
In a slow cooker, combine the brown sugar, ketchup, and horseradish; add the sausage and mix well.
Cook on High until the sauce starts to boil; reduce heat to low and cook until the sauce thickens, about 45-60 minutes.