In a large kettle, place kielbasa and cover with water.
Bring to a boil, lower heat and simmer for about 2 1/2 hours.
While kielbasa is cooking, in a large skillet, saute onions until clear; add sauerkraut, applesauce*, salt, pepper and tomato sauce.
Simmer for about 20 minutes.
When kielbasa is done, cut into 2-inch pieces and add to sauerkraut.
Also, add about 1 cup of water that kielbasa was cooked in.
Continue for another 15 minutes.
Serve with boiled potatoes (quartered) and bakery fresh pumpernickel bread.
thaw it a little. Place fresh kielbasa in pot with 1 quartered
Brown kielbasa and pork,set aside.
Drain all but 2 tablespoons fat.
Add apple juice, onions, carrots, apple, parsley, bay leaves,garlic salt,caraway seeds, and chicken broth; simmer cover for 20 minutes.
Stir in saurerkrat,wine,sugar,pork ribs and kielbasa that you cut into 1/4 slices.
Bake, covered,1 hour at 350 degrees.
Serve with mashed potatoes and good rye bread& butter.
tock pot:
\tBrown the kielbasa, remove and cut into bite
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.
If fresh kielbasa is used, brown first whole.
Fry bacon until crisp and crumble.
Cook onions and garlic in bacon fat until soft. Put all ingredients in casserole or Dutch oven; kielbasa on bottom, then kraut, bacon, onions, tomatoes and beer.
Cover.
Bake at 300\u00b0 for 2 to 2 1/2 hours in the oven.
Low simmer on the stove-top.
Brown kielbasa for 2 to 3 minutes on each side, then boil for 20 minutes.
Drain sauerkraut.
In a large pot, add 2 to 3 cups of water, whole potatoes, diced onions, 2 to 3 tablespoons of sugar, grated apples, salt and pepper.
Bring to boil, then simmer for 45 minutes.
Drain.
Cut potatoes into chunks.
Slice kielbasa into bite size pieces.
Assemble into a large casserole dish and bake at 350\u00b0 for 45 minutes.
et in a bowl. Add kielbasa to the pot; lightly brown
nch baking dish.
Saute kielbasa in remaining tablespoon of butter
hile Biscuits Bake:
Brown kielbasa in a large heavy skillet
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.
il and start cooking the Kielbasa till almost done.
Add
not enough fat, the kielbasa will be dry and hard
Saute kielbasa in a large frying pan or dutch oven until slightly browned (you can also grill the kielbasa for about 4 minutes on each side then add them to the pan and proceed with directions for even better flavor).
Add beer, cover and simmer for about 30 minutes. Remove lid and place kraut over kielbasa. Sprinkle pepper over the kraut and just give the kraut a toss leaving it on top of the kielbasa. Cover and simmer for about 15 minutes. Remove lid and stir the kraut and kielbasa together well. Cover and simmer for another 15 minutes.
ver the potatoes.
Place Kielbasa over the veggies and refoil
Heat olive oil in large skillet over medium high heat. Add the onions and peppers and stir fry until tender.
Add kielbasa and continue to stir fry until everything is golden and heated thoroughly, about 10-15 minutes.
Serve over prepared long grain wild rice or couscous. (The garlic and/or Parmesan couscous varieties go especially well with it. My kids also like to add ketchup to theirs.).
Melt butter in large skillet over medium heat; add cabbage and onion and saute until tender, stirring often and being careful not to burn.
Add kielbasa and cover with lid, cooking for about 10 minutes.
Add pierogies and stir gently to mix.
Season to taste.
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.
The day before brunch: Simmer kielbasa until cooked through; cool. Peel