Kielbasa

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emsmom
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2004/10/08 10:25:43 (permalink)

Kielbasa

What is the best way to cook Kielbasa (sp?) Our grocery store deli had the Dietz & Watsons Kielbasas, beef franks and Bratwurst all on sale for .99 per pkg-usually 5.99 last night. I want to cook the Kielbasa tonight. Just need some suggestions.
#1

20 Replies Related Threads

    Michael Hoffman
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    RE: Kielbasa 2004/10/08 10:39:16 (permalink)
    I like to boil them till they split, with potatoes, and serve the kielbasa with the potatoes and sauerkraut, with lots of good mustard.
    #2
    1bbqboy
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    RE: Kielbasa 2004/10/08 10:58:47 (permalink)
    Simmer them with red potatoes , an onion, as many cloves of Garlic as you like, and green beans(fresh or canned). Sauerkraut is wonderful too, but my kids instituted a ban on that dish.
    They work well in a grilll pan also, since they 're already cooked.

    #3
    chezkatie
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    RE: Kielbasa 2004/10/08 11:06:54 (permalink)
    I like them prepared this way. Saute large chopped onion and a couple of garlic cloves in baking pan. Remove from heat and over the onion and garlic, put 1/4 cup ketchup, a bag of saukerkraut, and tuck in the sausage and bake at 350 for one hour.( or even longer if you have time). Serve with mashed potatoes or perogies.
    #4
    Grampy
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    RE: Kielbasa 2004/10/08 11:10:37 (permalink)
    Among the number of ways to cook kielbasa, I like to grill them. Over indirect heat in a Weber, place the Kielbasa atop a bed of lightly oiled onions and peppers of your choice (vidalia mix in nicely here) on a cookie sheet. Turn veggies to cook through, and turn over kielbasa. When the veggies are done, remove the cookie sheet and place kielbasa on grill, turning once to get nice grill marks on each side. Let sit about 5 minutes before slicing. Serve with crusty bread. And NEVER poke kielbasa or any other good sausage when grilling!
    #5
    santacruz
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    RE: Kielbasa 2004/10/08 11:12:32 (permalink)
    Boil them in water until a lot of the grease comes out, drain,cut them up and put between two pieces of good dark German or Polish rye bread with a little horseradish and good mustard, and sometimes fresh red onion. This is one excellent way.

    Also as mentioned before boil them with little red potato's, serve with cabbage that you have boiled with the sausage, or serve with pickled red cabbage.
    #6
    emsmom
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    RE: Kielbasa 2004/10/08 11:54:01 (permalink)
    Thanks, All of these sound good. Now I've got to decide which one of the suggestions that I want to use.
    #7
    1bbqboy
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    RE: Kielbasa 2004/10/08 13:53:21 (permalink)
    you only bought one sausage?
    #8
    alesrus
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    RE: Kielbasa 2004/10/08 14:07:35 (permalink)
    My Mom would do it this way:

    Brown Kielbasa on both sides in a frying pan. In a separate pan, put a jar
    or bag of sauerkraut, chop up a small apple and
    a small onion and add some caraway seeds. Saute that all together till the
    kraut gets a little color and add the Kielbasa. Cover and cook for another 30
    minutes.

    If you really like sauerkraut do all of the above but add a can
    of beer and some pork neck bones and put in a casserole dish and bake on
    low heat for an hour or two.
    #9
    Grampy
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    RE: Kielbasa 2004/10/08 14:10:33 (permalink)
    When I cook indoors, I do mostly the same as alesrus's mom, except I brown the kielbasa with onion and use potatoes in lieu of apples.
    #10
    wilewil
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    RE: Kielbasa 2004/10/08 15:07:38 (permalink)
    When I can I like to charcoal on the old Weber. On weeknights when time is shorter; I put my colander in the pot it fits in, put a couple of inches of water in the pot, cut wedges of cabbage and throw in the colander, the KB goes on top. Put the lid on and steam until the cabbage is how you like it. The KB dripings do wonders for the cabbage!
    #11
    Rusty246
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    RE: Kielbasa 2004/10/08 15:58:08 (permalink)
    Coarse chop a head of cabbage, place in a large pot. Add a layer of THINLY slice poatoes(I prefer red), then add a layer of diced, sliced or coarse chopped onion, split kiebasa in half lengthwise and lay on top, cut side down. Add a small amount of water, maybe 1 cup or 1 1/2, then your favorite seasonings keeping in mind the "steaming" of the meal will add the flavor of the kiebasa to all. Bring to a boil, the reduce to a simmer until veggies are done to your liking. So good and ONE pot!
    #12
    downtown
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    RE: Kielbasa 2004/10/08 16:00:19 (permalink)
    grill 'em in a skillet. put them in a warm flour tortilla, slather on lots of your favorite mustard and pop a top on a really cold beer.
    #13
    long dog
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    RE: Kielbasa 2004/10/08 23:20:49 (permalink)
    split and grilled over fire is the best in my opinion.
    #14
    redtressed
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    RE: Kielbasa 2004/10/09 00:12:11 (permalink)
    I also do as Grampy and Alesrus do with the sauerkraut, but my addition to this is to add pierogies sauteed in butter and carmelized onion, and spoon the sauerkraut mix over the pierogies.
    #15
    Grampy
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    RE: Kielbasa 2004/10/09 00:28:27 (permalink)
    Nothing better than caramelized onions here!
    #16
    jellybear
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    RE: Kielbasa 2004/10/09 09:34:16 (permalink)
    See Rustys post,thats the way!
    #17
    michaelgemmell
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    RE: Kielbasa 2004/10/09 16:34:29 (permalink)
    FIRST OF ALL, MAKE SURE THAT KIELBASA IS FULLY COOKED!

    In Polish community delis you'll find heavenly fresh kielbasa, which needs to be poached and then grilled or sautéed. Assuming you have fully cooked, try this: Buy some frozen pierogi, the Polish dumplings. Put some butter (hey this is Polish food--no yukky margarine here!) in a skillet, and add coarsely chopped onion. Meanwhile, bring a large pot of water to boil, and in that boiling water poach your pierogi. Cut the fully cooked kielbasa in pieces and add to the skillet. Add the pierogi also to the skillet. Sauteé long enough to cook the onions fully and heat the sausage through. Don't overbrown the pierogi as that tends to make them tough. Serve with sauerkraut, and maybe an acidic beverage, such as orange juice, to cut all that butter. Easy and delish!
    #18
    hermitt4d
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    RE: Kielbasa 2004/10/09 18:51:53 (permalink)
    Some very tasty recipes in this thread. I had forgotten about apfelkraut, the kraut, apple, onion dish; I'll have to go get some sauerkraut and make that.

    I don't have much experience with kielbasa; Texas sausage makers tend to be of German and Czech ancestry, not Polish. But a friend recently gave me more than 10 lbs of sausages to try, most of it kielbasa, in name anyway, and a brand that's new to me. I found it rather bland and uninteresting and have been having trouble using it up. After trying several preps I saw the write up on Rutt's Hut recently and tried deep-frying them. I never got them to 'rip,' but it sure improved them .

    Then I added some of the fried, sliced sausage to rice and a can of Blue Runner Creole creamy red beans and had red beans and rice with sausage. Not as good as a good Andouille or Chaurice but very tasty.

    Can anyone suggest a good brand to try? Mail-order source? I know one specialty store here carries some Usinger's and probably has kielbasa if they make it, plus some other regional brands. I don't know that I've ever had fresh kielbasa.
    #19
    johnnymolson
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    RE: Kielbasa 2004/10/09 19:08:18 (permalink)
    michaelgemmell,

    When you said frozen pierogis, I hope you meant ones that would have been made and frozen at the same Polish Deli / grocery where you got the authentic kielbassa, NOT the commercial crap you get at a supermarket!!! Serving quality kielbassa with the sorry excuse for pierogies that you get in the frozen food section would be a crime against nature!

    By the way, make sure that after boiliing the pierogies, you toss them in a pan with some coarsely chopped smoked bacon (again, good stuff from the polish deli) and carmelized onions. Don't skimp on the sour cream either when serving.

    I'm spoiled when it comes to these foods...my mother's side of the family is Polish, and I always get fantastic pierogies that my grandmother makes. Canadian Thanksgiving is monday, and while some family members are loading up on the traditional turkey (too bland for my tastes), my first two plates will be entirely made up of pierogies, kielbassa, and bigos!
    #20
    carlton pierre
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    RE: Kielbasa 2004/10/10 09:21:20 (permalink)
    I had always fried, grilled, or broiled, but some of the boiled suggestions make me want to try that technique. Also, the suggestions for sauerkraut, and pierogis. Impossible to find pierogis in the south unless it's frozen food section of the grocery. They only make me long for the real things.

    carl reitz
    #21
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