what are some good recipes for kielbasa?

Question

i found a bunch of it in my deep freeze and need some good recipes to make for it thanks =)

Answer 1

Mmmm, kielbasa, I forgot about it! My mom would always saute it with thinly sliced potatoes, onions, and carrots, so yummy. Here's some other yummy recipes that might work too :)

Potatoe, Kale, and Kielbasa Casserole

3 pounds russet (baking) potatoes (about 6)
1/2 stick (1/4 cup) unsalted butter
3/4 cup chicken broth
2 tablespoons cider vinegar
Salt and pepper
2 1/2 pounds kale, coarse stems discarded and the leaves washed well
1/2 pound Muenster cheese, coarsely grated (about 2 cups)
1 pound smoked kielbasa, cut crosswise into 1/4-inch thick pieces
2 large onions, thinly sliced
Arrange a rack in the middle of the oven and preheat to 450 degrees F.
In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender.

Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper, to taste, and combine the mixture well.

Bring the reserved cooking liquid to a boil, add the kale, and boil it for 10 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Muenster into the potato mixture and spread the mixture in a buttered 9 by 13-inch baking dish.

In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Muenster, and pour the remaining 1/4 cup broth on top. (The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.)

Bake the casserole until heated through, about 20 minutes.

Cheese & Beer Soup w/Kielbasa

8 pieces kielbasa sausage
3 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
3 tablespoons minced garlic
6 tablespoons flour
6 cups chicken stock
2 cups lager beer
4 sprigs thyme
2 cups cubed Gruyere cheese, plus finely grated Gruyere cheese, for garnish
2 tablespoons minced fresh flat-leaf parsley, garnish
8 hot dog buns

Saute the kielbasa until golden brown on all sides in a large, hot soup pot, about 4 minutes per side. The sausage will not be cooked through, It will finish cooking in the soup. Remove from the pan and set aside.
In a large pot, heat the oil over medium-high heat. Add the onions, salt, pepper and bay leaves, and cook, stirring, until the onions are slightly caramelized, 12 to 15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and beer. Add the thyme and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
During the last 15 minutes of cooking, add the kielbasa and cook until sausages are cooked through. Remove the cooked sausages from the soup. Add the cheese 1/3 cup at a time, stirring until nearly all melted and smooth after each addition. Remove from the heat and adjust the seasoning, to taste. Ladle into 1 or more thermoses.
Place sausages in each thermos. The hot soup will keep the sausage warm until you are ready to eat it. Pack a roll for the sausage as well. When it's time to eat the soup, remove the kielbasa and place it on the roll - soup and a sandwich on the go! Garnish with parsley, garlic croutons, and finely grated cheese.

Philly Style Kielbasa

For the kraut:
1 head white cabbage, finely shredded
1 cup cider vinegar
3 cups water
1 tablespoon salt
1 tablespoon whole fennel seeds
For the kielbasa:
2 quarts water
2 (12-ounce) bottles lager (recommended: Yuengling)
3 (1-pound) Polish-style sausage kielbasa, each cut into 4 pieces (recommended: Hillshire Farms)

For the peppers:
1/4 cup vegetable oil
1 red pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
1 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
Salt

Kraut:
Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.
Kielbasa:
Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.

Peppers:
Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, ab

Chicken Chorizo & Tortilla Soup *Kielbasa works just fine in here too*

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.

Answer 2

4 pounds smoked kielbasa

Serving suggestions: mustards, sauerkraut, and horseradish

Add kielbasa to a large skillet of simmering water. Cook for 15 minutes and drain completely.

Place kielbasa on a hot grill pan and cook until grill marks are achieved, turning often, about 10 minutes.

Slice the kielbasa into bite-size pieces and serve with a variety of mustards, sauerkraut, and horseradish.

Wine Suggestions: Kendall Jackson Chardonnay Hahn Estates or Glass Mountain Merlot Rosemount Shiraz

Answer 3

My neighbor made a great dish just last night with apple sauce and kielbasa's it was YUMMY...
She cut them up the Kielbasas and poured apple sauce and onions and some brown sugar...
I am not really sure what else nut it was better than I thought. sort of sweet but an interesting flavor combo.
SORT OF LIKE THIS WITHOUT POTATOES:
KIELBASA BAKE

Sort of a Polish version of a New England Boiled Dinner (but it's baked!).

2 lbs. Kielbasa (Polish sausage)
8-10 sm. potatoes (as big as lg. egg)
6 carrots
1 lg. can sauerkraut
1 sm. onion
2 tsp. granulated brown sugar
1 c. apple juice

Spray a large baking dish with non-stick spray. Drain and rinse the sauerkraut; spread evenly over the bottom of the pan. Slice the sausage into 2 inch chunks then halve lengthwise. Arrange the sausage skin side up on the sauerkraut.
Scrub (do not peel) the potatoes, halve them lengthwise and place them skin side up over the sauerkraut. Slice the carrots; add them to the dish. Sprinkle the onion very thinly sliced over all.

Dissolve the sugar in the apple juice; pour over the entire dish. Cover tightly; bake in a 325 degree oven for one hour.

It's done when the potatoes and carrots are tender. Serve with fresh rye bread. A great rainy day dinner! Easily serves four hungry people.

Answer 4

This is how I usually make Kielbasa...the recipe came from and 80 year old Polish woman...

KIELBASA WITH SAUERKRAUT:
2 lbs. kielbasa
1 lb. medium shell pasta
2 Tablespoons oil
2 onions, chopped
2 large cans sauerkraut
1 Tablespoon caraway seeds
salt and pepper to taste
In large saucepan; boil kielbasa for 10 minutes and cool. Reserving the same water; boil pasta as package directions, drain. In large skillet, saute onions in oil until transparent. Drain and rinse sauerkraut; add to onions. Add caraway seeds, salt and pepper. Slice kielbasa and add to mixture. Lightly brown sauerkraut; adding more oil if needed. Stir in pasta. Heat 5 minutes and serve.

Kielbasa Recipes
http://www.hillshirefarm.com/mealideas/search.aspx?product=38&search=Polska%20Kielbasa
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=kielbasa

Answer 5

Instead of putting hamburger in your speghetti sauce use Kielbasa. Gives the sauce a terrific flavor.

Answer 6

Smoke it on a grill!!!

Answer 7

try

Answer 8

idk