Prepare beans and potatoes for cooking; cook until almost done.
Add the kielbasi the last 30 minutes of cooking time, season to taste.
Canned beans and potatoes can be used as effectively when preparing this recipe.
In large Dutch oven, place cabbage, sauerkraut and pork chops. Sprinkle with salt and pepper.
Add bay leaf, mushrooms and water; cook, covered, for 1 hour and 30 minutes, or until chops are tender.
Cool mixture, then remove bones from chops.
Cut chops into bite size pieces.
Refrigerate all until 1 hour before serving, then peel and slice kielbasi about 1/2-inch thick and add to cabbage with pork and tomato sauce.
Cook, covered, about 1 hour, or until pork is tender and stew is piping hot.
Serve with boiled potatoes.
Cut kielbasi in pieces to fit across cooked lasagna noodles. Make a slit lengthwise in kielbasi pieces.
Put kielbasi on cooked noodle and fill slit with shredded cheese.
Wrap up in noodle. Lay in casserole dish.
Pour spaghetti sauce over roll-ups.
Bake at 350\u00b0 for 30 minutes or until heated.
Cut kielbasi lengthwise and into bite-size pieces.
Cook kielbasi in frying pan with a little water and some of the pineapple juice.
Add pork and beans to a 2-quart baking dish along with drained pineapple and kielbasi; drain off fat.
Bake in oven at 350\u00b0 until bubbly.
Slice smoked kielbasi in 1-inch slices.
Place in microwave dish.
Top kielbasi with 1 teaspoon of brown sugar.
With toothpicks, place a pineapple chunk on top.
Microwave for 2 to 3 minutes until hot.
Bring kielbasi to boil for 10 to 12 minutes.
Drain.
Mix remaining ingredients together in large baking dish (press down). Put kielbasi in sauce.
Cover and bake at 350\u00b0 to 375\u00b0 for 45 minutes.
Remove cover the last 10 minutes.
Put all ingredients, except kielbasi, in saucepan.
Bring to a boil.
Add sliced kielbasi; simmer for 20 minutes.
Serve hot.
Slice kielbasi and fry slightly to get the grease out.
Mix preserves, ginger, lemon juice and mustard.
Add kielbasi; microwave or put in crock-pot and heat.
Serve warm.
Cut up the kielbasi into pieces.
Mix the remaining ingredients.
Add the mixture to the kielbasi and simmer 1/2 hour. Thicken if desired.
Serve.
Cut Kielbasi into desired bite size.
Mix the above ingredients and pour over kielbasi and bake covered 25 minutes. Then bake 25 minutes uncovered.
Poke kielbasi and microwave to drain grease, 1 to 2 minutes. Mix sauces, then put in crock-pot with kielbasi and other ingredients.
Cook on low 8 to 10 hours.
Brown kielbasi in large pan with peppers and onions.
Mix chili sauce with water.
Pour over kielbasi; saute 5 to 10 minutes.
In large skillet, mix together first 4 ingredients with small amount of liquid if needed.
Place kielbasi on top.
Simmer 40 minutes.
Remove kielbasi and place in oven loosely covered for 25 minutes at 325\u00b0 (optional).
Makes 4 servings.
Mix ketchup, brown sugar and bourbon together and let simmer over medium heat together until it comes to a boil.
Turn heat down and simmer on low for 5 minutes.
Toss kielbasi into mixture and let simmer for an additional 15 minutes.
Serve with toothpicks.
Mix cranberry sauce and catsup in blender.
Cut kielbasi into 1/2-inch slices and put in crock-pot.
Pour catsup mixture over and stir.
Simmer several hours.
Combine sugar, vinegar, water, pimento and salt over low-medium heat, stirring for 15 minutes.
Blend cold water and cornstarch into hot mixture, stirring over heat until mixture thickens.
Stir in paprika.
Meanwhile cut kielbasi or smoked sausage into 2-inch pieces and bring to boil in water for approximately 10 minutes, drain.
Add to mixture in crockpot. Best served second day after prepared.
Enjoy!
Cook kielbasi and slice thin.
Place in 9 x 13-inch pan.
Add pineapple and chili sauce.
Mix and level in pan.
Bake at 350\u00b0 for 45 minutes.
Serve with assorted crackers.
Cook and drain noodles according to package.
Meanwhile, melt butter in large skillet.
Add cabbage and onions; cook until soft. Add chopped onions and kielbasi. Cook an additional 10 to 15 minutes.
Stir cabbage mixture into cooked noodles.
Cut up kielbasi into 1 to 1 1/2-inch pieces.
Mix rest of ingredients together and heat a few minutes.
Put meat into clean glass jar and cover with warm liquid.
Cool, cover jar and place into refrigerator.
Blend jelly, mustard and cornstarch.
Bake kielbasi with water for 45 minutes at 350\u00b0.
Cut into little pieces.
Pour sauce on top or keep warm in small crock-pot.
Retrieve with toothpicks.