Kielbasa Help

Just bought some fresh kielbasa from Sussex Meat packing in NJ.
Thirty years ago I used to get some fabulous kielbasa in Springfield,
Mass., but I forgot how we cooked the fresh stuff.
Do we parboil and then grill or what.
Any help appreciated.

That will work!!! although i usually steam rather them boil,or even put it in a pot with lots of saurkraut and steam that slowly and serve it with boiled potatos and horseradish and good mustard.-Man--now im hungry!!!good thing ive got some smothered pork chops on the stove!!

I always boil kilebasa, add some peeled potatoes, and serve it with good mustard, sauerkraut, and dark bread.

The word here is not boil but simmer....................... Slow simmer and hold the water it is now broth and used for your favorite Borscht recipe .... Cut up the kielbasa in small pieces and return to your borscht ............. or just simmer your fresh kielbasda for a half hour and fry it up ... Rye bread is a must
Thanks for spelling KIELBASA correctly and consider your self lucky Fresh KIELBASA is hard to come by................ Frank

quote:

Originally posted by fpczyz

The word here is not boil but simmer....................... Slow simmer and hold the water it is now broth and used for your favorite Borscht recipe .... Cut up the kielbasa in small pieces and return to your borscht ............. or just simmer your fresh kielbasda for a half hour and fry it up ... Rye bread is a must
Thanks for spelling KIELBASA correctly and consider your self lucky Fresh KIELBASA is hard to come by................ Frank Czyz

Ah, you're right. I bring the water to a boil, then I simmer the kielbasa. Oh, and I'm sorry I put the l before the e.

no problem Michael.......................... I understand your typo........ it's just so many folks butcher the word KIELBASA ............... pun intended

Hmmmm.....depends on the final dish. You gonna serve it with sauerkraut? Making sandwiches out of it?

lleechef, et.al.

I think I will simmer and grill on stove top. Its about a pound and
a half of fresh kielbasa.
We have leftover brats and I will add the kielbasa to the mix for
sandwiches, and yes with saurkraut.

Since I am sure there will be leftover brats and saurkraut, I will make a third dish with the remaining stuff.

A couple of cans of canneloni beans, sauteed escarole with chopped
garlic, red pepper flakes and the leftover kielbasa and brats sliced
in rounds thrown into the mix. I will serve with some good French or
Italian bread.

I'l' be over for dinner!!!

Sounds good, but try to smoke it sometime. Makes for super smoked sausage BBQ.

I always use a recipe from a cookbook I got years ago that bills itself as "Poland's Most Famous Cookbook (Adapted for American Use)". It's called Kielbasa w Polskim Sosie (Sausage in Polish Sauce):

Simmer the sausage (1 1/2 lbs) in a mixture of 2 cups water, 2 cups beer and 2 onions (sliced) for 20 minutes.

In another pan, make a medium roux with 1 tbsp butter and 1 tbsp flour. Add 1 cup of cooking liquid from the sausage. Stir until blended and moderately thickened (if it gets too thick, add more liquid). Add 1/2 tsp Maggi extract, 2 tbsp vinegar and 1-3 tsp brown sugar according to taste.

Slice the sausage, pour the sauce over it and serve with boiled potatoes.

Yum!

All of the above ways to fix it sound good, and yep it's good smoked. I use it in Gumbo and stews sometimes, good there also.

I have trouble sayin it though, is it pronounced polskiabolska, or is that just my Texas drawl?
Joe