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Kielbasa ... what to do ??

I have about 3lbs of kielbasa in my deep freezer, time to use it for something, looking for something maybe out of the normal use, any ideas. I recently made sweet and sour keilbasa, looking for something a little different.

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  1. Check out some recipes for glazed kielbasa. I hesitate to post any particular one because they vary so much. Some are only honey and coke and some have several ingredients, none of which are honey or coke!

    1. Try a chicken and kielbasa gumbo, or using it in soups. I've used it in Caldo Verde, or Portuguese Kale Soup and love the results. Recipe here: http://houndstoothgourmet.com/caldo-v...
      And of course my favorite is frying a bit up with eggs in the morning!

      2 Replies
      1. re: monavano

        That is so funny -- I found this thread just after posting on the soup thread where I mentioned that I use kielbasa in my version of Caldo Verde too!

        1. re: monavano

          Monavano - Thank you! I made your kale soup this morning, left some for Dad in his freezer - brought some home for dinner! Thank you, tasted awesome. Used a homemade garlic smoked kielbasa.

          1. AnnieG beat me to the sauerkraut soup :-), so let me recommend Jambalaya - one of the Paul Prudhomme recipes is here: http://www.recipezaar.com/72415 , another adaptation is here: http://neworleanscuisine.blogspot.com...

            1. Good heavens, kielbasa needs to be paired with cabbage! This is so basic and delicious...I did try beer in place of the water and it really rocks...have made this a few times...it just doesn't get any better, Kielbasa with Smothered Cabbage and Mashed Potatoes:


              1. jimbosox04, with all these great ideas, you may need more kielbasa. they all sound good.

                1. If it's precooked, pickling sausage is an easy and quick way to keep it longer. This recipe says to let it sit two days. I would make it two weeks.

                  1. I made an awesome cabbage, kielbasa and apple pie that was excellent. Melt butter in a frying pan ver med. heat, add cabbage (sliced), onions (sliced), apples (sliced, tart cooking type), 1/2 tsp salt and 1/4 tsp pepper, cook stiring freq. abut 10 min. Sprinkle TBLS flour over cabbage mixture, toss to combine and remove from heat - stir in kielbasa (sliced). Butter a 9" sq baking pan, put the cabb/kielb mix in this - top with a pie crust. Flute the edges, vent the top. Brush with beaten egg yoke, bake 10 min @ 450, then reduce heat to 350 degrees and cook additional 40 min. (or until crust os golden brown) The recipe actually calls to make your own pastry top, I'm not into that when it's on the shelf - but been wanting to do this with puff pastry on top!!!

                    1. Make bigos. My alltime favourite polish comfort food.

                      Just google a recipe. It should have sauerkraut, cabbage, kielbassa, and maybe some bacon, chicken stock, bay leaves.

                      Enjoy with a fresh loaf of Rye bread. YUM

                      1. I had some kielbasa around last week and made a choucroute of sorts. I sauteed a large onion, sliced, and mixed it with a pkg. of sauerkraut (Hebrew National, I think), a couple of peeled and sliced apples, some fresh thyme, a bay leaf, a tbs. or so of horse radish, and 2 tbs. mustard, a little white wine and threw in some caraway seeds. I braised that in the oven for an hour or so, then browned the kielbasa, cut it up in chunks and mixed it together. Good cold weather eating - even better the following day. As you might imagine, proportions are very flexible.

                        1. Another thing you can do with at least a couple of pieces is bury them length-wise in a meat loaf. Run them the whole length so that each slice of meat loaf has two rounds of kielbasa in the middle.

                          You could really dress this up into a terrine. Use a couple of different meats. Process them into a finer grind than standard. Go a little heavier on the seasoning and add some seasonings or extra garlic to support the kielbassa. Put bacon strips in the loaf pan from side to side before putting the loaf in. Then fold the bacon strips over the top. When it's done, you'll have a loaf or terrine wrapped in bacon. It may not be politically correct, but then, you started with kielbasa.

                          1. I make either a kielbasa and cream cheese quiche or red beans and rice.

                            1. I love it on the grill, but in case it's too cold for that where you are...
                              - dice it up, throw it in a skillet, add some potatoes (I use sweet, but anything will do) and make hash
                              - dice, fry it up a bit, mix with some spanish-style rice and salsa
                              - make a sandwich on rye bread with good mustard

                              1 Reply
                              1. re: CeeBee

                                Good ol kielbasi. (From Pittsburgh-thats how I say it.) Every Sunday my dad would cut it lengthwise in sections and grill it cut side down on the grill pan or outdoor depending on the weather. Then he would make sandwiches on sourdough rolls adding saurkraut and swiss cheese slices. A little brown mustard and they were packed up to take to the home Steeler game. Such a nostalgic memory for me. We ate them while tailgaiting then of course indulged in the various food vendors in the park.

                              2. If you are talking about the real thing, not the orange stuff you get in the case at the local grocery store.... I boil it and put it on a great roll with ketchup and horseradish.

                                3 Replies
                                1. re: nosey

                                  Isn't that hillshure stuff terrible? A gang of us get together at different houses and a standard is grilled kielbasa on kaiser rolls with course brown mustard and/or horseradish. We get it from a local family owned butcher shop. Some extra people were coming and the local place was sold out so my friend picked up the hillshure stuff. I warned him that it was bad but he wanted to try it. No one could eat more than the slightest little sliver..

                                  1. re: Hank1

                                    I'm surprised they can even call it kielbasa!

                                    1. re: nosey

                                      Thats my pet peeve with Sara Lee (they own hillsure). I think its an insult to Polish folks and those of Polish ancestry to call that sausage like product "Kielbasa". I doubt the Poles had anything that bad even when they were part of the USSR.

                                2. I like this simple lentil, kale, and sausage soup from Gourmet:


                                  The vinegar really pulls it together and gives it a nice depth.

                                  1. Assuming you have the real thing it goes great fried with eggs in the morning.

                                    1. Not sure what you consider "normal use" for it. :) I use it in huge vats of red beans and rice. :)

                                      1. Grill until almost charred and then brush with a mixture of equal parts bbq sauce and honey. Addictive and evil appetizer, or a great main dish with mac & cheese.

                                        1. drink a few shots of good polish vodka and you can eat it raw!

                                          1. An old standby for our family is a dish dubbed "Mimi's Delight." I used to work in the archaeology field, and in the 70's we had a crew of 3 women and 2 men who lived together in a very small town in Virginia. We took turns cooking dinner for each other and Bob's addition to the communal table was Mimi's Delight. He never really revealed who Mimi was, but he was obviously fond of her Delight, and now that I'm in my 50's I like to recreate it for my family. It's a version of an Americanized goulash.

                                            Saute sliced kielbasa in a little bit of oil. (I'm partial to Baltimore's Ostrowski's Gypsy sausage which is, in essence, kielbasa with peppercorns.) Remove from pan, then saute sliced onion and bell peppers--either green or red. Add sausage back to pan, add a can of crushed tomatoes or Roma tomatoes that you've crushed. Add some oregano and pepper. Simmer for a little bit, then add sour cream to the consistency that you like. Simmer a little bit more, then serve over egg noodles.

                                            I've done many variations--adding smoked or hot paprika, fennel seeds instead of oregano, and even sauerkraut.

                                            A good dish for cold weather and it's easily doubled or tripled for a crowd. (It's in my college-age son's repertoire.)

                                            1. Years ago when DH & I were first married (and broke), much younger and thinner, I used to make a killer homemade mac & cheese casserole rich with fresh butter, cheddar cheese and cream. Put cornflake crumb topping on and topped it with kielbasa (we lived in Chicago - had access to really good stuff!). Baked in oven for 30-45 min. The drippings from the sausage melted into the mac & cheese, OMG! I am drooling just thinking about it. Unfortunately, age, cholesterol level & waist line have caught up and we can't do that any more, but it was a great meal.