Originally Posted by Latestarter
I have to agree with Deb:
How many folks were you cooking for? 10 links of kielbasa is quite a bit! I'm primarily a carnivore, but I have to say, whole leaf spinach (with some butter and salt) and some steamed squash (also with butter, salt & pepper) sounds delectable!
(snicker) I get that reaction a lot to my cooking. I forgot to add that those were short links......and I was cooking for five. Right now I'm thinking about my next master piece meal. Ooooh I know! Fried catfish, oysters, butterfly shrimp( regular and coconut breaded) and hush puppies!
Originally Posted by Alaskan
Butter makes most things better!!!!
Too true Al, tooo true!
Originally Posted by Beer can
I love kielbasa, mom always made her scalloped potatoes with chunked up kielbasa on top, everything crispy on top in a oven. DW makes it with ham chunks... :-(
Don't ever buy turkey kielbasa, it's NOT. I bought a case through work cheap, big disappointment, just long fat hotdogs....Made good pickled sausage though...
Originally Posted by perchie.girl
I slice kilbasa diagonally to expose more of the sausage and carmelize it in a bit of Olive oil. We like it crispy but the carmelization gives the cabbage Wonderful flavor. I use two Kilbasa links that are like a loop.
Then once its carmelized I start chopping and dropping a whole head of cabbage. and put a lid on. As soon as I see the cabbage is wilting I tip the lid and make sure all the water goes into the pan. Then I scrape the bottom and lift the meat up out of the cabbage. Till all the cabbage has the juice from the Kilbasa.
By the time its done cooking there is about a cup of water in there....
if I get bored with cabbage I do brussle sprouts.... They get a sprinkle of vinegar.
Oh and Salt pepper Garlic and Smoked paprika on all of it.
I'm gonna have to try those combos now. Thanks for the tips......and warning! I can't stomach turkey franks to begin with.....but pickled sausage, that's a possibility.