PITTSBURGH KIELBASA
Make and share this Pittsburgh Kielbasa recipe from Food.com.
Provided by Cristin
Categories For Large Groups
Time 2h5m
Yield 15-20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees.
- Place kielbasa in a 9 x 13-inch baking dish. Bake for 45 minutes. Remove from oven; pierce with fork and drain grease.
- Cut kielbasa into bite-size pieces; return to baking dish. Spread onion over kielbasa; set aside.
- Increase oven temperature to 350 degrees. In a large bowl, mix applesauce with brown sugar. Pour evenly over kielbasa and onion. Bake for 1 1/2 hours.
- Serve with decorative toothpicks for a festive look.
Nutrition Facts : Calories 328.8, Fat 16.6, SaturatedFat 5.6, Cholesterol 39.9, Sodium 563.4, Carbohydrate 38.4, Fiber 0.5, Sugar 30.8, Protein 7.6
PITTSBURGH STEELERS GAME DAY SAMPLER
A delicious combination of all your tailgating favorites: buttery haluski, mini pierogis and kielbasa all in one. A must-have at any Steelers Game Day party.
Provided by susiets
Categories Meat and Poultry Recipes Pork Sausage
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 54.4 g, Cholesterol 66.5 mg, Fat 21 g, Fiber 6.5 g, Protein 16.8 g, SaturatedFat 7.4 g, Sodium 843.1 mg, Sugar 9.1 g
KIELBASA SPLIT PEA SOUP
World traveler Andrew Zimmern calls this thick and hearty split pea soup "Grandma Zimmern's Pot of Love," reminding us that no matter where our journeys take us, there's nothing quite like home cooking. Chef Zimmern likes to use a combo of three smoked sausages, but feel free to go full-on kielbasa to make this soul-satisfying meal in a bowl.
Provided by Andrew Zimmern
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a small skillet, toast the caraway seeds over medium heat, stirring until fragrant, about 2 minutes. Finely grind the seeds in a spice grinder. Set aside. Cut the Ukrainian sausage, kielbasa, and Krakowska into 4-inch pieces; remove and discard the casing of the Krakowska. In a Dutch oven or large pot, melt the butter. Add the sausage and cook over medium heat until browned all over, 10-15 minutes. While the sausages are browning, thinly slice the celery. Trim escarole, then thinly slice into ribbons. Cut off fennel fronds and reserve for garnish; remove outer layer of the fennel, then thinly slice the inner bulb. Peel and trim onion, then roughly chop into small chunks. Trim carrots, cut in half lengthwise, then slice into ⅛-inch half-moon shapes.
- Remove browned sausages from pot and transfer to a plate to cool slightly, reserving the drippings. (Note: Refrigerate sausages if not using within 1 hour.) Meanwhile, over medium heat, sauté onions and fennel with a pinch of salt in the sausage drippings. Add ground caraway seeds and another pinch of salt while the onion/fennel mixture browns, 3-4 minutes. Bundle thyme sprigs with kitchen twine to make a bouquet garni, and add it to the pot. Add carrots and celery; stir, then sweat, 60-90 seconds. Add ham hock, escarole, yellow and green split peas. Stir to combine, then add chicken stock. Bring to a boil, then reduce heat to low and simmer until peas are tender, about 60-80 minutes.
- Remove ham hock and set aside. Thinly slice the sausages; add them to the soup and simmer until the sausages are heated through, 8-10 minutes. Meanwhile, pull the meat off the ham hock, slice, add to the soup and simmer, 4-5 more minutes.
- Remove bouquet garni and discard. Season the stew with salt, vinegar, and hot sauce. Garnish with reserved fennel fronds and freshly ground white peppercorns, and serve with baguette slices.
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