kielbasa

Kielbasa Bacon Bombs

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Kielbasa Bacon Bombs! Food doesn’t have to take all day to be fabulous. After all, shortcuts can make a terribly long day end much better with time-saving features. Whether you’re looking for a tasty appetizer to share with others or relax with maximum flavor while putting forth little effort, here’s an idea when nothing else sounds good. Meat-lovers thrive on simplicity. Get inspired and try something different. You’ll thank me. My husband did. 

KIELBASA BACON BOMBS

Ingredients:

16 ounces candied bacon, precooked***

16 ounces kielbasa sausage, cut into chunks 

2 tablespoons whole grain mustard

Instructions: 

Preheat oven to 350°. Warm candied bacon for 30 seconds in the microwave. Cut bacon to wrap around a chunk of kielbasa sausage. Secure with a wooden pick. Place on a nonstick baking sheet. Repeat until all sausage chunks are used. Bake for 10-15 minutes to heat through. The bacon with turn crisp. Remove from oven. Arrange on a platter and serve with whole grain mustard for dipping. 

***To make your own candied bacon, follow the link provided. 

https://snapshotsincursive.com/2019/04/11

Kielbasa Hot Dogs

What’s Cooking in Gail’s Kitchen? Bright Ideas: Kielbasa Hot Dogs! If you like to try something a little different than ordinary hot dogs, choose a beef sausage link that focuses more on natural flavorings like garlic, woodsmoke, cloves, or pimento. Personally, I lean more toward nitrate-free labeling, which means the preservatives are natural rather than chemically added. Every little bit helps, because sometimes eating a grilled hot dog just makes the world a happier place.

KIELBASA HOT DOGS

Ingredients:

13-ounce package of 4 kielbasa smoked sausage links, fully cooked

4 brioche split-top brioche hot dog buns

1/2 sweet onion, coarsely chopped

1/3 cup sweet pickle relish

1/4 cup yellow mustard

Instructions:

Preheat gas grill to 400°. Arrange smoked sausage links directly on the grill grates. Close lid. The total cooking time should be approximately 12 minutes. After 3 minutes, using tongs rotate each sausage link a quarter turn. Close lid. After 3 more minutes, rotate another quarter turn. Repeat until all sides have been slightly charred. It helps to keep the sausage links from touching as they cook; this allows the heat to sear the skins evenly. When finished transfer to a platter and serve with chopped onion, sweet pickle relish, and yellow mustard.

Kielbasa Grilled Romaine

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Kielbasa Grilled Romaine! When the sun comes out and the wind dies down, it’s not unusual to see Northerners uncover the gas grill for a momentary glimpse of Summer. Everyone needs a reprieve from the winter doldrums, right? Nothing works better than a protein-rich complex carbohydrate meal, in my opinion. And grilled foods definitely lift the mood like a breath of fresh air. Sound painless? It pretty much is. Even the birds are chirping louder than usual.

KIELBASA GRILLED ROMAINE

Ingredients:

1 pound kielbasa sausage link

2 romaine hearts

3 tablespoons olive oil

1/4 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning

1/8 teaspoon red pepper flakes

1/2 pint cherry tomatoes, halved

4 ounces parmesan cheese, crumbled

Instructions:

Remove kielbasa sausage link from package. Rinse and pat dry. Transfer to a platter. Rinse romaine lettuce hearts. Pat dry. Trim the end stalks, leaving enough to keep the bunches intact. Transfer to a platter. In a small dish, combine olive oil, seasoned salt, garlic and herb seasoning, and red pepper flakes. Using a silicone brush, coat the leaves of the romaine hearts, inside and out with the olive mixture. Halve the cherry tomatoes; place in a serving bowl. Preheat the outdoor grill on High setting. Using tongs, transfer the seasoned romaine lettuce hearts directly to the grill. Repeat with kielbasa sausage link. Grill for 3 minutes. Flip the romaine lettuce and grill 2 minutes longer. Rotate the kielbasa sausage for even browning. Remove all to clean platters. To serve, place charred romaine lettuce hearts on a dinner plate. Divide the kielbasa sausage between plates. Add cherry tomato halves. Top with crumbled parmesan cheese. Drizzle with remaining olive oil mixture. Serve immediately.

Kielbasa Hot Dogs

What’s Cooking in Gail’s Kitchen? Bright Ideas: Kielbasa Hot Dogs! If you like to try something a little different than ordinary hot dogs, choose a beef sausage link that focuses more on natural flavorings like garlic, woodsmoke, cloves, or pimento. Personally, I lean more toward nitrate-free labeling, which means the preservatives are natural rather than chemically added. Every little bit helps, because sometimes eating a grilled hot dog just makes the world a happier place.

KIELBASA HOT DOGS

Ingredients:

13-ounce package of 4 kielbasa smoked sausage links, fully cooked

4 brioche split-top brioche hot dog buns

1/2 sweet onion, coarsely chopped

1/3 cup sweet pickle relish

1/4 cup yellow mustard

Instructions:

Preheat gas grill to 400°. Arrange smoked sausage links directly on the grill grates. Close lid. The total cooking time should be approximately 12 minutes. After 3 minutes, using tongs rotate each sausage link a quarter turn. Close lid. After 3 more minutes, rotate another quarter turn. Repeat until all sides have been slightly charred. It helps to keep the sausage links from touching as they cook; this allows the heat to sear the skins evenly. When finished transfer to a platter and serve with chopped onion, sweet pickle relish, and yellow mustard.

Kielbasa Sausage Stew

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Kielbasa Sausage Stew! As the outside temperatures continue to rise and fall, there’s comfort in bringing a hearty meal to the dinner table. This is what I call Food for the Soul. Warm up a side of artisan bread from the local bakery, smear on a dab of sweet, creamy butter, and sink your teeth into a heart-warming meal that is sure to please. Rainy days and chilly nights make this an extra-satisfying dish, especially when the sun refuses to shine.

KIELBASA SAUSAGE STEW

Ingredients:

1 tablespoon olive oil

8 ounces smoked Kielbasa sausage, sliced into circles

1/2 onion, diced

1 teaspoon Italian seasoning

1/8 teaspoon paprika

1/8 teaspoon black pepper

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder

2 cups chicken broth

1 carrot, pealed and diced

2 ribs celery, diced

1 small potato, peeled and cubed

1 sweet potato, peeled and cubes

1 cup kale, chopped

1 tablespoon parsley, chopped

Instructions:

In a large skillet over medium heat, add olive oil and sliced Kielbasa sausage rounds. Brown on both sides. Do not burn. Reduce heat and add diced onion. Sauté together 3 minutes until golden. Add Italian seasoning, paprika, black pepper, seasoned salt, and garlic powder. Stir to combine. Set aside. In a 2-quart pan, combine chicken broth, diced carrots, diced celery potato cubes, and sweet potato cubes. Bring to a boil. Reduce heat to medium-low. Cook 20 minutes until potatoes are tender. Add contents of skillet. Allow to simmer, uncovered, 20 minutes longer to enhance flavors. Remove from heat. Add kale and chopped parsley. Stir a couple minutes to wilt. Serve immediately.

Kielbasa Grilled Romaine

What’s Cooking in Gail’s Kitchen? After the Holidays: Kielbasa Grilled Romaine! When the sun comes out and the wind dies down, it’s not unusual to see Northerners uncover the gas grill for a momentary glimpse of Summer. Everyone needs a reprieve from the winter doldrums, right? Nothing works better than a protein-rich complex carbohydrate meal, in my opinion. And grilled foods definitely lift the mood like a breath of fresh air. Sound painless? It pretty much is. Even the birds are chirping louder than usual.

KIELBASA GRILLED ROMAINE

Ingredients:

1 pound kielbasa sausage link

2 romaine hearts

3 tablespoons olive oil

1/4 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning

1/8 teaspoon red pepper flakes

1/2 pint cherry tomatoes, halved

4 ounces parmesan cheese, crumbled

Instructions:

Remove kielbasa sausage link from package. Rinse and pat dry. Transfer to a platter. Rinse romaine lettuce hearts. Pat dry. Trim the end stalks, leaving enough to keep the bunches intact. Transfer to a platter. In a small dish, combine olive oil, seasoned salt, garlic and herb seasoning, and red pepper flakes. Using a silicone brush, coat the leaves of the romaine hearts, inside and out with the olive mixture. Halve the cherry tomatoes; place in a serving bowl. Preheat the outdoor grill on High setting. Using tongs, transfer the seasoned romaine lettuce hearts directly to the grill. Repeat with kielbasa sausage link. Grill for 3 minutes. Flip the romaine lettuce and grill 2 minutes longer. Rotate the kielbasa sausage for even browning. Remove all to clean platters. To serve, place charred romaine lettuce hearts on a dinner plate. Divide the kielbasa sausage between plates. Add cherry tomato halves. Top with crumbled parmesan cheese. Drizzle with remaining olive oil mixture. Serve immediately.

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Kielbasa Sausage Stew! As the outside temperatures continue to rise and fall, there’s comfort in bringing a hearty meal to the dinner table. This is what I call Food for the Soul. Warm up a side of artisan bread from the local bakery, smear on a dab of sweet, creamy butter, and sink your teeth into a heart-warming meal that is sure to please. Rainy days and chilly nights make this an extra-satisfying dish, especially when the sun refuses to shine. 
KIELBASA SAUSAGE STEW
Ingredients:

1 tablespoon olive oil

8 ounces smoked Kielbasa sausage, sliced into circles

1/2 onion, diced

1 teaspoon Italian seasoning

1/8 teaspoon paprika 

1/8 teaspoon black pepper 

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder 

2 cups chicken broth

1 carrot, pealed and diced

2 ribs celery, diced

1 small potato, peeled and cubed

1 sweet potato, peeled and cubes

1 cup kale, chopped

1 tablespoon parsley, chopped
Instructions:

In a large skillet over medium heat, add olive oil and sliced Kielbasa sausage rounds. Brown on both sides. Do not burn. Reduce heat and add diced onion. Sauté together 3 minutes until golden. Add Italian seasoning, paprika, black pepper, seasoned salt, and garlic powder. Stir to combine. Set aside. In a 2-quart pan, combine chicken broth, diced carrots, diced celery potato cubes, and sweet potato cubes. Bring to a boil. Reduce heat to medium-low. Cook 20 minutes until potatoes are tender. Add contents of skillet. Allow to simmer, uncovered, 20 minutes longer to enhance flavors. Remove from heat. Add kale and chopped parsley. Stir a couple minutes to wilt. Serve immediately.