Kielbasa Cheese Bread Recipes

Steps:

• Whisk the sugar and vinegar in a large bowl until the sugar dissolves, then whisk in 2 tablespoons vegetable oil. Add the coleslaw mix and herbs, season with salt and pepper and toss.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the kielbasa and cook until browned on both sides, 2 minutes; transfer to a paper towel-lined plate.
• Spread the mustard on the bread, then sandwich with half of the cheese, the kielbasa, jalapeno and the remaining cheese.
• Wipe out the skillet; add 1/2 tablespoon butter and melt over medium heat. Add 2 sandwiches and press another large skillet on top. Cook, pressing gently, until the bread is golden brown and the cheese melts, 4 to 5 minutes per side, adding another 1/2 tablespoon butter to the skillet when you flip. Transfer to a plate. Repeat with the remaining sandwiches. Serve with the coleslaw.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
• Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.

Steps:

• Combine the apples and sauerkraut in a deep skillet over medium heat. Bring to a simmer then cook for about 10 minutes, until apples are starting to soften. Stir in the brown sugar and kielbasa. Cook for another 5 minutes, or until heated through.

Steps:

• Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.

Steps:

• Preheat oven to 400°F.
• Grease an 11x7x1 1/2 inch baking pan.
• Combine muffin mix, cheese and onion.
• Stir in, but do not over mix, egg, then milk, then kielbasa.
• Spoon into the prepared pan and bake for 30 minutes or until an inserted toothpick comes out clean.

Steps:

• Cook macaroni according to package directions, drain and set aside.
• Brown sausage in oil in a large skillet. Add onions, zucchini, carrots and garlic. Cook and stir 5 minutes or until crisp tender.
• Stir in spaghetti sauce and tomatoes, bring to a boil, simmer uncovered 15 minutes.
• In each of 2 greased 13x9x2 baking dishes, layer a fourth of the macaroni and meat sauce.
• Combine the egg and ricotta cheese; spoon a fourth over the sauce and sprinkle with a fourth of the cheddar and mozzarella cheeses.
• Repeat the layers and top with the green onions.
• Cover and bake at 350 degrees for 15 minutes.
• Uncover and bake 15 minutes longer or until cheese is melted.
• Serve one casserole.
• Cool the second casserole; cover and freeze for up to 2 months.
• Thaw frozen casserole in the refrigerator 24 hours and remove 30 minutes before baking.
• Cover and bake at 350 degrees for 35-40 minutes.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots and garlic; cook and stir for 5 minutes or until crisp-tender.
• Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni.
• In each of two greased 13 x 9 x 2 baking dishes, layer a fourth of the macaroni and meat sauce. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.
• Cool one casserole; cover and freeze for up to 2 months. Cover and bake the remaining casserole at 350 for 15 minutes. Uncover; bake 15 minutes longer or until the cheese is melted to your liking.
• To use frozen casserole, thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 35 to 40 minutes or until heated through.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
• Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
• Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
• Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

Steps:

• 1. Brown sausage in 12" non-stick skillet over medium-high heat, 6-8 minutes Transfer to paper towel lined plate.
• 2. Add bread crumbs and 1/4 teaspoon each of salt & pepper to skillet and cook until golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
• 3. Bring water, 1-1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer over medium-high heat. Add pasta and cook, stirring often, until al dente, 8-10 minutes.
• 4. Whisk remaining evaporated milk, hot saucer and cornstarch together in a bowl, then stir into pasta. Bring to simmer and good until begins to thicken, about 1 minute.
• 5. Remove from heat and add cheeses and sausage. Sprinkle with bread crumbs & enjoy!

Steps:

• Remove skin from the kielbasa and slice into bite-sized pieces.
• Heat oil in a large frying pan over medium heat. Add kielbasa, bell pepper, onion, and garlic. Fry until veggies have softened, 5 to 7 minutes. Season with salt and pepper.
• Stir in apple, then cover with Cheddar cheese. Cover the pan and cook until cheese has melted, about 3 minutes.