Toasted Sausage And Horseradish Sandwiches Grzanki Z Kielbasa Recipes

Steps:

• Preheat grill. Preheat oven to 400 degrees F.
• Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes.
• In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.
• Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
• In a small bowl, mix all ingredients until well combined.

Steps:

• Preheat oven to 400°. Divide sweet potatoes, onion and carrots between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Roast 25 minutes, stirring occasionally., Add kielbasa, squash and zucchini to pans; sprinkle with salt and pepper. Roast until vegetables are tender, 15-20 minutes longer. Transfer to a serving bowl; toss to combine. If desired, serve with mustard.

Steps:

• In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with foil; top with parchment. Poke holes all over kielbasa. Transfer to sheet, pulling sides of foil up to create a well. Add 1/2 cup water.
• Roast until skin is crackling and beginning to brown, about 20 minutes. Flip; continue to roast until dark golden brown, about 20 minutes more.
• Slice and serve, with horseradish and mustard.

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Cut kielbasa crosswise into 4 long sections, then halve each section lengthwise. If using kosher salami, cut lengthwise into 8 (1/4-inch-thick) slices. Trim off skin if desired.
• Whisk together oil, mustard, horseradish, vinegar, honey, salt, and pepper in a small bowl until emulsified. Toss lettuce with half of vinaigrette and reserve remainder.
• Grill tops and bottoms of rolls on lightly oiled grill rack, covered only if using a gas grill, turning over once, about 2 minutes total, then transfer, cut sides up, to a platter. Brush cut sides of top halves with remaining vinaigrette and mound salad on bottom halves.
• Grill sausage on lightly oiled grill rack, covered only if using a gas grill, turning over once, 3 to 4 minutes total, then arrange on top of lettuce (2 pieces per sandwich) and cover with top halves of rolls. Cut sandwiches in half crosswise.

Steps:

• Note: Beginners may want to marinate the tofu in their favorite sauce such as Ken's Sundried tomato dressing overnight or use a flavored tofu cutlet in place of the silken. The one I use tastes just like fried chicken.
• Also note I omit the sprouts and use lettuce.
• In bowl mix the first three ingedients. Spread on bread.
• Now on the bread layer the tofu, tomato and sprouts.
• Top with bread.
• For vegan use the vegan mayo.

Steps:

• Place kielbasa in a 3-qt. slow cooker. Combine the chili sauce, pineapple and brown sugar; pour over kielbasa. Cover and cook on low until heated through, 3-4 hours. Serve on buns. If desired, top with green onions.

Steps:

• Mix together your mustard and jelly until well combine. Your condiment is now ready. In a cast iron skillet, brown up the kielbasa. Once slightly darkened around edges, remove from the pan and set aside. Preheat broiler. In the same pan, add your sweet onions and grill up until just beginning to brown and soften. Add sauerkraut to the pan with the onions and cook together about 8 minutes, until most juices evaporate. Slice your rolls and scoop out a bit of the inside bread if desired. Next, assemble the sandwiches (in a pan preferably with sides if making many). First, spread some of the mustard/jelly condiment on the bottom. Next, pile on some kielbasa rounds (about 8 Don't Skimp!) then the onion/sauerkraut mixture and then top with a good slice of Gruyere Cheese. Place the pan under the broiler - along with the top of the rolls (facing inside up) to slightly crisp its edges Once cheese has melted, remove from the oven. PAY ATTENTION WHEN IN BROILER. Spread some more mustard/jelly condiment on the inside top of the roll and close the sandwich.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine sausage, bell peppers, onion, and jalapeno in a large bowl. Pour sweet and sour sauce on top and mix until vegetables are evenly coated.
• Layer 2 to 3 sheets of aluminum foil; transfer sausage and vegetables to the foil and wrap up tightly so that no liquid is able to leak out.
• Cook on the preheated grill until sausage is browned and no longer pink in the center and peppers and onions are tender, 20 to 30 minutes. An instant-read thermometer inserted into the center of a sausage should read 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 450 degrees farenheit.
• Spread each slice of bread on both sides with butter.
• Cut each one in half.
• Mix the sausage with sour cream, spread the sandwiches.
• Mix the horseradish with flour and sour cream.
• Spread over the sausage.
• Put into a hot 450°F oven for 10 minutes.