tock add split pea and kielbasa and optional ingredients, cooked until
slice the kielbasa into 1/2 inch pieces.
fry in a pan over medium heat until brown on both sides.
add rice and olive oil and stir for 1 minute.
add chicken broth, salt and pepper.
turn heat to high and bring to a boil.
boil for 1 minute then reduce heat to simmer.
cover with a lid and simmer for 20 minutes (NO PEEKING FOR PERFECT RICE!).
Enjoy!
Simmer all ingredients, except kielbasa, for several hours. Approximately 1/2 hour before eating, add Polish kielbasa and cook.
Serve with mashed potatoes and applesauce.
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.
Slice up the Polish Kielbasa into about 1/2 - 1\" picecs. Spread over bottom of microwave safe casserole dish. Cover and microwave for 5 minutes.
Drain the juice from cooking. Layer all the ingredients in the following order: polish kielbasa, sauerkraut, mashed potatoes, cheese.
Leave uncovered and microwave for 15 minutes Let cool for 5 mins and enjoy.
Boil kielbasa approximately 45 minutes.
Remove and let cool. Slice into approximately 1/4 inch slices.
Arrange on plate and refrigerate 2 hours.
Serve right off plate.
Great with ketchup, mustard or your choice of topping.
Also great for sandwiches on Polish bread.
irst layer in the oven for 20 minutes, to crisp it
our veggies, slide/dice your kielbasa. squeeze a little bit of
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.
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.
Open and squeeze juice from sauerkraut.
In a large roaster, layer sauerkraut, cabbage and tomatoes.
Sprinkle with peppercorn, bay leaves, caraway seed (and gin).
Break kielbasa (do not cut) into 2-inch pieces and arrange over top.
Cover and bake in slow oven (250\u00b0 to 275\u00b0) for 4 to 6 hours.
This dish can be prepared ahead and is even better the second day.
Using heavy-duty foil, tear off a large piece.
Take cleaned potatoes and make slices almost through them.
Stick a slice of onion in each cut.
In foil, put several pieces of kielbasa with potatoes and onion.
Wrap tightly and grill on barbecue for 1 hour or until potatoes are done.
Juices from kielbasa will flavor potatoes.
cut polska kielbasa into 1/2 inches to 1 inches slices. set aside.
combine rest of ingredients in large pan and bring to a boil, stirring occasionally.
turn down to a simmer, add kielbasa.
simmer for 1 hour until tender.
serve and enjoy!
Put the onions into the saucepan with the little bit of oil and cook over low heat until lightly yellowed do not brown.
Add water and potatoes with salt and caraway seed. Let it cook for few minutes then add sauerkraut and polish kielbasa.
Let it cook for at least 20 minutes or until potatoes are soft. Then add some sour cream, pepper and vinegar if needed.
Cook kielbasa in boiling water for 10 to 15 minutes, or brown it in a skillet.
Combine honey, mustard, jelly and pineapple in a large saucepan.
Add kielbasa; simmer over low heat for 15 minutes, stirring occasionally.
(It could be done ahead and reheated.)
Serve hot with toothpicks.
Makes a lot, about 6 cups. Leftover sauce could be used to glaze a ham.
Fry bacon until crisp.
Remove and set aside.
Add onion to drippings and saute until golden brown.
Add potato cubes and stir over low heat until lightly browned (about 5 minutes).
Cook kielbasa in boiling salted water for 15 minutes; drain and cut into 1/2-inch slices.
Add kielbasa to potatoes.
Add red peppers and stir over low heat for another 10 minutes.
Season to taste with salt and pepper.
Pile on a serving platter and sprinkle with reserved crisp bacon.
Serve with dark bread.
br>Cut both sticks of kielbasa into 4 to 5 equal
Fork prick the kielbasa and boil for about 4 minutes.
Cool and cut into 1/4 inch diagonal slices.
Mix catsup and grape jelly in a saucepan and stir until smooth.
Add lemon juice and kielbasa slices.
Serve with tooth picks.
Slice kielbasa into bite-size and place in roasting pan. Sprinkle Jell-O over the kielbasa.
Cover with jelly.
Bake at 350\u00b0 for 40 minutes.
Drain juice and serve with toothpicks.
In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.