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"Hot spot" kielbasa recipe?

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My grandma used to make a dish she called "hot spot" when we were kids. It was basically slices of kielbasa in some sort of orange puree-- mashed carrots and potatoes? Squash? I'm not sure, it's been at least a decade since I ate it.

Is anyone else familiar with a dish like this? I'll probably just try and improvise it because I couldn't find any recipes after searching google and browsing various kielbasa-based concoctions.

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  1. Anywhere close?

    http://www.cooks.com/rec/doc/0,196,15...

    1 Reply
    1. re: todao

      Hmmm nope. When I say "orange puree" I mean the puree was orange-colored. I doubt oranges were involved. Or cabbages either.

    2. Wish I could help you but I have a feeling it was your grandma's personal family recipe, made with love, of course.
      Oh, all thoses dishes grandma's made and never wrote down a thing...

      1. I found it! I don't know why I didn't remember about her recipe binder till this morning. She used to write a cooking column for the local paper in the '80s and I've got a binder with all the clippings. Turns out it's called hutspot, not hot spot, and I was right about it being mainly mashed carrots and potatoes, with the addition of onions and mustard. Apparently it's a Dutch dish made traditionally with beef instead of kielbasa.

        Grandma Ivy's Hutspot:

        "Potatoes, one per person
        Carrots, one per person
        Onions, one per person
        Salt, to taste
        Pepper, to taste
        Mustard, to taste
        One kielbasa sausage, (or any other cooked meat), cut into pieces

        "Peel, cut up, and cook the vegetables together in a little water, either in a saucepan or in the microwave.

        "All of these root vegetables come in many sizes, so you must be the best judge of the number and size of each that will suit your family. The Dutch go heavy on the potatoes. We like it better with fewer potatoes and more carrots.

        "When soft, mash the vegetables or put them through the food processor, retaining enough water to give the mixture a consistency a little softer than mashed potatoes. Mix in salt, pepper and mustard to taste. Add the meat.

        "If using sausage, you can render out some of the fat first in a frying pan. Spoon the whole mix into a casserole, and heat well, covered, in the oven or microwave before serving."

        1 Reply
        1. re: sonia darrow

          http://en.wikipedia.org/wiki/Hutspot