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DODI Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:27 PM
Original message
How do you prepare kielbasa?
For some reason I was put in charge of kielbasa for Easter dinner. I am Italian -- I know nothing of kielbasa. Do you have a favorite recipe or preparation method?
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neuvocat Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:28 PM
Response to Original message
1. Barbeque slowly.
They take very little time to cook actually.
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Darth_Kitten Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:31 PM
Response to Original message
2. I can get you into touch with some Ukrainian babas who live here.
in Winnipeg. They can make kielbasa like it's noone's business. ;)
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solinvictus Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:31 PM
Response to Original message
3. Crock pot/slow cooker...
Slice the kielbasa into links or slices, add two or three cans of sauerkraut, add a couple of tablespoons of brown sugar and a sprinkling of carraway seeds. Cook on low in a crockpot for 2 hours or so. MMmmmmmm-mmmmm!!
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LynzM Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:32 PM
Response to Reply #3
6. That or....
Cut it in half through the middle so it has a flat surface (why am I having so much trouble describing this?) and pan-fry it on both sides. Yummer. But probably easier to boil or crock-pot if you're making enough for more than about 4 people!
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DODI Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:35 PM
Response to Reply #6
9. I have to have enough for 30 people! That's what I get for
marrying a polish guy -- they believe we have instant kielbasa knowledge.

You going to Boston LynzM?
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LynzM Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:41 PM
Response to Reply #9
11. LOL
That's a LOT of kielbalsa!!

As long as we can get a baby-sitter, yeah, we're going! :bounce:
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DODI Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:48 PM
Response to Reply #11
15. When my girl turns 13 she is going to take the
Red Cross babysitting class -- we can use her services for protests, DU meet ups, etc.! Only 2 1/2 years away. Oh my God, ONLY 2 1/2 YEARS AWAY!!!!!
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LynzM Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:54 PM
Original message
Cool
I took it when I was... 12, maybe? 13? It's a pretty good class. We have my mom and grandparents around to babysit; I just haven't confirmed the dates with them yet.
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LynzM Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:54 PM
Response to Reply #15
18. Silly double-post!
Edited on Fri Mar-25-05 08:21 PM by LynzM
Meh!
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Book Lover Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:31 PM
Response to Original message
4. Mom used to just boil it
Think of it as a huge German-esque sweet sausage, with mortadella-sized globs of fat thrown in for good measure.
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MrScorpio Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:32 PM
Response to Original message
5. Broil
I got a little toaster oven that rules my kitchen
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PhuLoi Donating Member (748 posts) Send PM | Profile | Ignore Fri Mar-25-05 07:33 PM
Response to Original message
7. Offer it a drink, engage it in a topic of its interest.
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Demit Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:35 PM
Response to Original message
8. If it's smoked you don't even have to cook it, tho it's nice pan-fried.
Edited on Fri Mar-25-05 07:36 PM by DemItAllAnyway
If it's fresh, just treat it like any sausage--cook in a little water till it's cooked through, then brown in the pan.

Oh--and serve with beet horseradish on the side. Mmmm!
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Left Is Write Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:40 PM
Response to Original message
10. I usually slice, panfry, and serve with crispy diced hash browns
and baked beans.
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jonnyblitz Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:41 PM
Response to Original message
12. i dont dare to eat it. ewww. nt
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DODI Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:45 PM
Response to Reply #12
14. I have been with my hubby 20 years -- he just now found out
I have never tried kielbasa! I know where you are coming from!
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fluffernutter Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:43 PM
Response to Original message
13. slice and pan fry w/sliced onions & peppers
:9
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necso Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:50 PM
Response to Original message
16. Last time that I cooked
a ham, I threw a bunch of kielbasa in the pan with the fruit and juices (tropical fruit).

Best kielbasa I ever made. Bursting open, just starting to burn, slightly sweet and fruity but not overpowering so -- good stuff. (I have also done honey-baked which is also good.)

Not to everyone's taste I imagine, though. But I liked it a lot better than the sauerkraut cooked variety (or plain baked/broiled) -- which I had just the other day.

And sauerkraut (sometimes with potatoes) is more traditional. You could do some one way and some another too. (If I cook large amounts of anything, I often make different batches -- a lot of people like having options.) But you don't want to offend the traditionalists.
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Historic NY Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:53 PM
Response to Reply #16
17. Boiled in beer with kraut.........I belong to a Polish dominated
VF firehouse and thats the way those guys made it. A must have is spicy horseradish mustard.
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necso Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 08:07 PM
Response to Reply #17
20. Even my neighbor,
Edited on Fri Mar-25-05 08:11 PM by necso
who is old-country German, "waters" down the sauerkraut some when she cooks with it.

And beer is one of the things that I have seen used (I go for chicken broth or water myself -- if I use anything) with sausages and kraut.

But baking or broiling (or grilling or frying) to the point where it is starting to burn adds richness and complexity to the flavor, in my opinion.

A good mustard or mustards are also normal accompaniments.

Maybe the thread-originator ought to call somebody -- one wouldn't want to spend Easter Sunday hearing complaints about the kielbasa.
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DODI Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 08:10 PM
Response to Reply #20
22. It's an Italian Easter, I don't think they will complain. If it was with
my husband's family, I would worry. They have the kielbasa and the Kupusta(sp)(Polish sauerkraut)
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necso Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 08:17 PM
Response to Reply #22
25. Often,
if I am cooking for many, I cook way too much and in different styles (so there is enough of each). You can tell what people like by how much they eat, and whether they ask for recipes or for some to take home.

Throwing a couple of different pans in the oven and having a pot/pan or two on the stovetop is not a big deal.

Doing a little extra can make a good impression.
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YankeyMCC Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 07:56 PM
Response to Original message
19. mmmm....kielbasa
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JVS Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 08:10 PM
Response to Original message
21. Pour about 1 cm of beer or water into a pan
Put on high heat with Kielbasa. Bring liquid to boil. Put pan cover over kielbasa for a few minutes, flip sausage over, cover again. The Kielbasa's casing should be taut and snappy. Add to sauerkraut
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rox63 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 08:10 PM
Response to Original message
23. Do they still make Ah-So Sauce?
When I was a kid, we always had kielbasa smothered in that bright-red, sticky-sweet Ah-So Sauce.

Anyone else remember that stuff?
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Historic NY Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 08:13 PM
Response to Reply #23
24. Sounds like stuff called Saucy Susan.
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Blue Diadem Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 08:19 PM
Response to Original message
26. I boil it part way, then bake to brown
the casing. We just had some last night with Bavarian Saurkraut and garlic mashed potatoes.

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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-25-05 08:32 PM
Response to Original message
27. I like to prepare them both ways
either splitting and frying or in the crockpot with kraut except I only put in pepper and garlic powder. Since you have so much to prepare, I'd go the crockpot route or fire up the BBQ if it's warm enough.
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