#3528 - Skillet Cabbage and Kielbasa

(by Shirley McNevich)

2lbs. cooked kielbasa (cut into coin shaped pieces, then cut each coin shaped piece in half)
1 TBSP canola oil
1 head of cabbage (torn into bite sized pieces)
1 large onion (chopped)
3 garlic cloves (minced)
2 tsp. white sugar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 tsp. cider vinegar
1 1/2 tsp. Dijon mustard
mashed potatoes (optional)

In a skillet over medium heat add canola oil and kielbasa pieces--cook/stir until browned. Place browned kielbasa pieces on a plate but leave the fat in the skillet. To the fat in the skillet add the chopped onions, minced garlic, white sugar, salt and pepper--stir well. Add the cabbage pieces--cook/stir until desired tenderness. In a bowl add the cider vinegar and Dijon mustard--stir to mix. Spread the mustard mixture over the cabbage. Add the kielbasa pieces--cook/stir until mixture it hot and cabbage is cooked to your liking. Serve by itself OR over mashed potatoes.

#3182 - Grilled Kielbasa

(by Shirley McNevich)

1 small can Dole pineapple chunks (drained)
2 onions (cut into chunks)
1 green bell pepper (cut into chunks)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 orange bell pepper (cut into chunks)
2 lbs. kielbasa--more if you wish (cut into chunks)
1/2 cup cider vinegar
1 1/2 cups apple juice
2 TBSP cornstarch
1/2 cup Domino's dark brown sugar

Thread wooden or metal skewers, alternating between pineapple, onions, all four colors of bell peppers and kielbasa. Place the skewers on cookie sheets. In a saucepan over medium heat add cider vinegar, apple juice, cornstarch and brown sugar--cook/stir until boiling, then turn heat back to medium low and continue cooking/stirring until mixture thickens. Use a pastry brush to brush the cider mixture over the top side of all the skewers. Light grill to medium heat. When ready to grill, place the glazed side of each skewer down on the top grill rack and brush the cider mixture over the tops of all the skewers. Turn/re-glaze often until meat is hot and bubbling and peppers are tender.

#2803 - BBQ Sausage

(by Shirley McNevich)

1 lb. mini smoked sausages
3/4 lb. brats
3/4 lb. smoked kielbasa
1 - 18oz. bottle BBQ sauce
1 tsp. French's yellow mustard (more if you wish)

Separately cook the smoked sausages, kilbasa and brats in a skillet. Once they are all cooked, slice them into coin shaped pieces. In a large pot add all of the meat pieces, BBQ sauce and mustard--cook/stir until hot. Pour mixture into a serving bowl. Serve using toothpicks.

#2752 - BBQ Kielbasa

(by Shirley McNevich)

1 onion (chopped)
1 TBSP butter
1lb. kielbasa (sliced into coin shaped pieces)
1 cup Heinz ketchup
1/2 cup Domino's dark brown sugar (packed)
2 TBSP Worcestershire sauce

In a saucepan add the kielbasa pieces--cover them with water, turn heat to medium and bring to a boil. Once water is boiling, cook the kielbasa pieces for 10 minutes. Remove from heat and drain. In a skillet add the butter and chopped onions--cook/stir over medium low heat until onions are tender. Add the ketchup, brown sugar, Worcestershire sauce and kielbasa pieces--cook/stir and bring to a boil over medium heat. Once boiling, turn heat back to simmer and simmer for 5 minutes or until mixture is hot.

#1284 - Kielbasa and Potatoes

(by Shirley McNevich)

1lb. kielbasa (cut into coin shapes pieces)
1 chopped onion
1 tsp. canola oil
1 box Betty Crocker Au Gratin potatoes
2 1/2 cups water
1/2 tsp. pepper
shredded cheese (your choice of flavor)

In a skillet over medium heat add canola oil and chopped onions--stir and cook onions. Add the au gratin potato mix, the au gratin mix sauce, water, pepper and kielbasa--stir and bring to a boil. Once boiling, turn heat to simmer--simmer and stir until potatoes are tender. Sprinkle shredded cheese on top when ready to serve.

#960 - Hot Sausage Sandwiches

(by Shirley McNevich)

long sandwich rolls
hot sausage OR kilelbasa OR bratwurst
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
1 large onion
olive oil

Wash, slice and remove seeds from all of the bell peppers--cut all peppers into slices, then cut each slice in half. Wash and slice onions, then slice into pieces the same size as the sliced peppers. Place sliced peppers and sliced onions in a large bowl--pour some olive oil over them (your choice of amount) and toss until they are mixed and coated. Tear off a large piece of aluminum foil and spray it with Pam. Dump the coated peppers in the center of the foil and fold up the sides of the foil and close the top (if you're making alot of peppers and onions, you may have to use an extra sheet of foil on the top). Place the entire pack on the grill near the flame and cook until the peppers are tender. As peppers and onions are cooking, start cooking hot sausage (or kielbasa, bratwurst) on the top shelf of your grill according to package directions. When hot sausage is well heated, place one hot sausage on each long sandwich roll and top with heaping amounts of grilled peppers and onions. You can adapt this recipe for indoors by placing the foil pack of peppers and onions in a large baking dish--bake at 350 degrees until peppers and onions are tender. Prepare hot sausage (or kielbasa, bratwurst) according to package directions.

#956 - Sausage Salad

(by Shirley McNevich)

1lb. cooked kielbasa OR cooked polish sausage OR cooked turkey sausage (cut into coin shaped pieces)
1 chopped onion
1 TBSP water
1 1/2 tsp. minced garlic
1/2 cup balsamic vinegar
5 cups cooked pasta (any shape--your choice)
cherry tomatoes (halved)
1 cup feta cheese (crumbled)

Cook pasta according to box directions--drain and set aside. In a skillet add cooked kielbasa (or sausage), chopped onion, water and 3/4 tsp. garlic--cook and stir over medium heat for 10 minutes. Add vinegar--stir. Turn heat to simmer, cover and cook for 5 minutes. Remove from heat, remove lid, add cooked pasta and stir until pasta is coated. Add 3/4 tsp. garlic--stir. Cool completely, then cover and refrigerate. Sprinkle cheese on top and add halved cherry tomatoes before serving.