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kielbasa dishes

post #1 of 26
Thread Starter 

I made kielbasa today.  Cut up a pork shoulder, cured, smoked, shocked, bloomed, etc.  Wiejska kielbasa.

 

 

 

I'm bringing something to a potluck bbq tomorrow.  My idea is a cabbage and kielbasa dish.  Basically saute the cabbage in some type of animal fat, throw in some spices, and sliced kielbasa on top.  Maybe with some homemade mustard.

 

And another link just for slicing and eating.

 

Any other ideas?  I have 5 lbs to use after all.  Something that can be made ahead of time and will travel well.

post #2 of 26

Anywhere a garlicky sausages desired. Great in many soups, with beans, with cabbage.  I used it to season up some potatoes, tomatoes and zucchini that were overrunning me. Don't know what I'd call the result, but it was good with sage and thyme from the garden too. 

 

It's a reasonable stand-in for Louisiana style andouille. I make a red beans and rice soup and was going to use some more of my kielbasa supply in that to show in the Challenge thread. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 26
Quote:
Originally Posted by MillionsKnives View Post
  Basically saute the cabbage in some type of animal fat

 

I'll suggest rendering down some salt pork for the fat. Usually doesn't have the extra sugars and additives of bacon. Or go with lard, and lots of onions.

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post #4 of 26
Thread Starter 

Of course, @teamfat knows about fats!

 

So I have rendered bacon fat from my homemade bacon,  pork skin from a picnic shoulder that I could render down the subcutaneous fat, or I have duck fat from when I bought a whole duck and cooked a bunch of dishes.

 

I rendered the duck fat out in my skillet and a side product was the most amazing duck chicharons

 

 

I also have butter, ghee, coconut oil, grapeseed, avocado oil, olive oil.  Those are my options without going to the store.

 

My main question: any totally different dishes to make with kielbasa?  Maybe some pierogi ? 

post #5 of 26

Oh, home made bacon. That's different.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 26
Thread Starter 

@phatch  I was leaning to cabbage because I have some in my garden.  I happen to know the hosts are going to have hot dogs and coleslaw.  More tube meats and cabbage (albeit very different execution).

post #7 of 26
Thread Starter 
Quote:
Originally Posted by teamfat View Post
 

Oh, home made bacon. That's different.

 

mjb.

 

I'm quite fond of it because it's from a whole hog I butchered.  I only have 3 packs left.  Buckboard bacon next round.  Trying to not have a heart attack :)

post #8 of 26


Kielbasa, potatoes and beans

post #9 of 26
Thread Starter 

! A baked beans dish could work.  It would round out the hot dogs and coleslaw for sure.

post #10 of 26

I know I've mentioned this before, but back in the days of "Utahslavia" which was a Slavic festival here in SLC, there was this family that showed up. Three generations, and I think the last couple of years it was four, as there was a great grandchild getting fussed over by the matriarchs.  THE best kielbasa, THE best perogies - would love a plate of that now.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #11 of 26

Ahhh.....kielbasa! One of the eight great wonders of the world. Growing up in Chicago (Daaaaa Bulls) and spending a great amount of time north of the border......Illinois/Wisconsin border that is....I can only think of one better sausage....Italian!

 

The cabbage sounds great, maybe I'd choose a sweet and sour red cabbage. Sauteed with redskin potatoes, sliced onion or green onions and maybe, just maybe a couple Jalps then smothered in shredded extra sharp cheddar cheese (Wisconsin on that too) what else is there.

 

Personally, on a nice Gonnella French bread roll with some Plochmann's or Mister Mustard, some sauerkraut and a sprinkle of toasted caraway seed.

 

How about......grilled rye, Swiss, Sauerkraut, thousand or remoulad or even a good spicy mustard..........

 

If you continue to have troubles finding options, the last option is to send some to me! Hehehe

 

:edited for spelling.

 

second edit: Go ahead and render some of that bacon fat, using the meat too, in the idea with the potatoes.....I forgot about that since I can't make it that way these days....or any days in the future...doohhh!!!!


Edited by oldschool1982 - 9/5/14 at 8:15pm
post #12 of 26

I like it in a sausage, white bean and kale soup when it's cold out. Garlic, onions, sweet potato or carrot to season it.

post #13 of 26
Thread Starter 
Good suggestions everyone! I'm bringing 2 links to the party and I have 2 for myself so I'll try out many of these over the next few weeks. Keep em coming smile.gif
Quote:
Originally Posted by oldschool1982 View Post


Personally, on a nice Gonnella French bread roll with some Plochmann's or Mister Mustard, some sauerkraut and a sprinkle of toasted caraway seed.

How about......grilled rye, Swiss, Sauerkraut, thousand or remoulad or even a good spicy mustard..........

It's funny you mentioned caraway seed. Great minds! There are dozens of varieties of kielbasa, including some smoked and dried ones called hunter's sausage. Out of those, one spicing is juniper and another uses caraway for some zip. Here in the New World, wiejska kielbasa is king. It's what I make the most just because I like smoking. Anyway I added a little bit of toasted caraway seed in this one. You might say it's like a hybrid. Doesn't fit any of the traditional kielbasa I know of, but I hope it keeps their integrity.
post #14 of 26

My favorite way of doing cabbage is to slice half-inch, rinse and shake out, throw in pot with sprinkle of whole caraway (as I hear any good Pole will tell you), S+P, olive oil over the top, and simmer for half-hour, no added liquid.  Beautiful light sweetness on its own usually but often I add just a bit of sugar which some cabbage needs to begin with.

 

 

Rick


Edited by Rick Alan - 9/6/14 at 7:36am
post #15 of 26

I like it in stir fries.  

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #16 of 26

Red cabbage sauteed in bacon drippins' with sliced tart apples and pierogies.

post #17 of 26

I like chopped up kielbasa in my sauerkraut.  

post #18 of 26

You should also try a kielbasa salad. Very easy, just sliced with onions and a vinaigrette. And add some sliced Swiss cheese if you like:peace:

Every smoker quits smoking sooner or later!

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Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #19 of 26

Do you have any left? This is a favorite of mine.  Red beans and rice. (Not my picture)

 

 

Louisiana Red Beans and Rice

post #20 of 26

I like to serve my kielbasa with sauerkraut and peaches, it's a mixed crowd pleaser and fast and simple. Slice your sausage longwise and heavily brown in a skillet and reserve. Add a little caraway, red pepper and cinnamon to the pan and toast briefly before adding a package/jar of sauerkraut and heating till hot. When ready to serve, fold (carefully) in a jar of Del Monte sliced peaches, juice and all. Adjust seasoning to taste and serve with your crispy kielbasa. Da women loves it...

post #21 of 26

Makes a fine hash.

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #22 of 26
Thread Starter 

So I did make some cabbage and kielbasa and caraway seed after all!  It was awesome.  I'm very happy with the texture and color.

 

I thought you guys might want to see inside.

 

 

@phatch  I did make a hash just now.  Nothing beats a one skillet dish!  Browned the potatoes in some duck fat,  threw in the sausage 10 min after that, and scallions at the very end.  Brunoise is much more enjoyable when your knives are sharp :D

post #23 of 26

@MillionsKnives I just finished my dinner of chicken and noodle leftovers and seeing that, wish I had some of that dish instead.

post #24 of 26

I made this the other night - local farm had okra so I made a gumbo with some really nice kielbasi from Detroit.  That's a pot of shrimp stock behind it.  I served it with shrimp one night and lobster another. 

 

post #25 of 26
Thread Starter 
Mm I do love gumbo. I make mine with homemade andouille for the spice kick. I could see a substitution for the more mild inclined diners. Cajun andouille is the only truly American style sausage that wasn't directly lifted off an old world recipe IMO. I'll save that for a different thread.

I have two links left. I'm looking forward to trying out some of these suggestions but I need to go shopping for sure.
post #26 of 26

@MillionsKnives  That sausage looks really good.  Good job.

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