So I've got a few pounds of the stuff in the frezzer, courtesy of a well times sale. My usual stnadby for the stuff is to sear it, then add it to a "Spanish rice" type dish, or prepare w/ veggies and mix w/ pasta.
This shit it getting old. What else can I do with the pseudosausage?
Quote from: Richter on October 14, 2009, 06:46:33 PM
So I've got a few pounds of the stuff in the frezzer, courtesy of a well times sale. My usual stnadby for the stuff is to sear it, then add it to a "Spanish rice" type dish, or prepare w/ veggies and mix w/ pasta.
This shit it getting old. What else can I do with the pseudosausage?
Soak it in cheap beer and use it like a brat. Hey, it might be okay.
Include it in red beans and rice.
Quote from: LMNO on October 14, 2009, 06:48:47 PM
Include it in red beans and rice.
Quote from: Richter on October 14, 2009, 06:46:33 PM
My usual stnadby for the stuff is to sear it, then add it to a "Spanish rice" type dish,
:crankey: :hashishim: :walken: :mccain: :cramstipated: :facepalm:
Fine. Add it to gumbo.
:pokewithstick:
Gumbo's good. Right season for it too.
Set it free. If you were meant to eat it again, it will wander on to your stoop.
Mom has the recipe for a black bean soup made with kielbasa. It's kinda oily and can be a bit salty, but it's reasonably good (though ham might work better in terms of flavor). If nothing else it involves an awful lot of chopped spinach, so if you need fiber fast it will deliver. And the next day you'll probably be posting about all the coworkers you scared out of the bathroom.
But he does that anyway, kielbasa aside. :lulz:
Something off the cuff:
slice it. Sear it. Remove.
Garlic, onion, hot peppers. Sautee with pork fat. Or fat. Oil, butter, whatever. Sautee untill soft and possibly caramalized.
Throw in: kale, rabe, mustard greens, spinach... Any bitter green or combination of. Add salt.
Deglaze with wine. Let greens start to wilt.
Return keilbasa. Add a splash of cider vinegar.
When just about warmed through, add a pat of butter and toss to coat.
CABBAGE!!
nobody knows about this??
cabbage, onion, a little potato and some bacon?
cabbage and keilbasa?????
i grew up with this shit.. and i MEAN shit
The perils of overcooking cabbage outweigh any sort of congenitally German connection you may have regarding cabbage.
I've got it. Pan fried with potato, onion, etc.
Top with a couple fried eggs.
I'm coming to your house for dinner. That's going to beat the hell out of Turkey Burgers.
My children love this stuff and I really don't but....
kabobs - sausage, onion, pineapple, peppers...
white bean soup with sausage, kale, onion..
I have also made this recipe before and it was really good!
http://southernfood.about.com/od/chilirecipes/r/bl90924j.htm (http://southernfood.about.com/od/chilirecipes/r/bl90924j.htm)
Quote from: LMNO on October 15, 2009, 03:48:44 AM
Something off the cuff:
slice it. Sear it. Remove.
Garlic, onion, hot peppers. Sautee with pork fat. Or fat. Oil, butter, whatever. Sautee untill soft and possibly caramalized.
Throw in: kale, rabe, mustard greens, spinach... Any bitter green or combination of. Add salt.
Deglaze with wine. Let greens start to wilt.
Return keilbasa. Add a splash of cider vinegar.
When just about warmed through, add a pat of butter and toss to coat.
:mittens:
Quote from: Khara on October 15, 2009, 02:39:49 PM
My children love this stuff and I really don't but....
kabobs - sausage, onion, pineapple, peppers...
white bean soup with sausage, kale, onion..
I have also made this recipe before and it was really good!
http://southernfood.about.com/od/chilirecipes/r/bl90924j.htm (http://southernfood.about.com/od/chilirecipes/r/bl90924j.htm)
oooh....
I could prepare the kabobs in the broiler, then hit them with the torch.
Quote from: Richter on October 15, 2009, 02:43:13 PM
Quote from: Khara on October 15, 2009, 02:39:49 PM
My children love this stuff and I really don't but....
kabobs - sausage, onion, pineapple, peppers...
white bean soup with sausage, kale, onion..
I have also made this recipe before and it was really good!
http://southernfood.about.com/od/chilirecipes/r/bl90924j.htm (http://southernfood.about.com/od/chilirecipes/r/bl90924j.htm)
oooh....
I could prepare the kabobs in the broiler, then hit them with the torch.
That would work. I texted my son, he says his favorite is sweet and sour kielbasa with the peppers and pineapple, onion, carrots, I add water chestnuts all in your favorite sweet and sour sauce over white rice!
Quote from: Richter on October 15, 2009, 02:42:01 PM
Quote from: LMNO on October 15, 2009, 03:48:44 AM
Something off the cuff:
slice it. Sear it. Remove.
Garlic, onion, hot peppers. Sautee with pork fat. Or fat. Oil, butter, whatever. Sautee untill soft and possibly caramalized.
Throw in: kale, rabe, mustard greens, spinach... Any bitter green or combination of. Add salt.
Deglaze with wine. Let greens start to wilt.
Return keilbasa. Add a splash of cider vinegar.
When just about warmed through, add a pat of butter and toss to coat.
:mittens:
I just realized I posted that while completely drunk. I should write recipes on autopilot more.
Quote from: LMNO on October 15, 2009, 02:58:44 PM
Quote from: Richter on October 15, 2009, 02:42:01 PM
Quote from: LMNO on October 15, 2009, 03:48:44 AM
Something off the cuff:
slice it. Sear it. Remove.
Garlic, onion, hot peppers. Sautee with pork fat. Or fat. Oil, butter, whatever. Sautee untill soft and possibly caramalized.
Throw in: kale, rabe, mustard greens, spinach... Any bitter green or combination of. Add salt.
Deglaze with wine. Let greens start to wilt.
Return keilbasa. Add a splash of cider vinegar.
When just about warmed through, add a pat of butter and toss to coat.
:mittens:
I just realized I posted that while completely drunk. I should DRINK MOAR.
Fixt.
My next recipe:
1) Drink gin.
2) Play with knives and fire.
3) ???
4) Profit!
That's a usual weekend for me. You'll be happy with the results.
Compeltely unrelated, I'm buying stock in the companies that make band - aids and bactine.
If I ever write a cookbook, it's going to be called, "Knives, Fire, and Whiskey: The Most Dangerous Art."
Leln!
We usually get bushels of apples right around Kielbasa season here, so I often chop up a couple of different kinds and fry them up with the kielbasa in a pan and serve that with fried potatoes and onions or saurkraut. I like chopping them up in a potato-rosemary-sage soup, too.
You have apples?
Damn, I need to post my next recipe....
It's in my camera and everything.
i was 23 (gasp) years old before i had turkey on thanksgiving (dad didn't like turkey). instead, my mom would put a bunch of sauerkraut, keilbasa, potatoes, and onions in a slow cooker. throw it on a plate, douse it in mustard, eat and repeat. later on you will fart yourself into a thanksgiving coma that cannot be beat.
I want that. It will make me a plauge to myself and everyone around me.
It appeals to my taste for old world food too, but I insist on a lump of soda bread with raisins to go with it.
Brown mustard, hopefully, at that. Brown mustard and sausage...mmmm...
Quote from: LMNO on October 15, 2009, 07:32:50 PM
You have apples?
Damn, I need to post my next recipe....
It's in my camera and everything.
We decided to go next month. The fires near that area, the weather and the crowds make it such that November's a better month to go and pick. And we DO pick. We actually end up with roughly 20# of apples all told...so I cook with them a lot during the fall and winter.
I have a pie recipe that tastes like the Gods are fucking your mouth.
Well well well. DO share the god-fucking bonanza, then, as you said you will!
Quote from: LMNO on October 15, 2009, 08:10:48 PM
I have a pie recipe that tastes like the Gods are fucking your mouth.
I'm having absolutely NASTY thoughts about Athena, and Eris right now. Thanks :fap:
Quote from: LMNO on October 15, 2009, 08:10:48 PM
I have a pie recipe that tastes like the Gods are fucking your mouth.
POST IT
Quote from: LMNO on October 15, 2009, 01:08:49 PM
The perils of overcooking cabbage outweigh any sort of congenitally German connection you may have regarding cabbage.
I like cabbage.
The problem wasn't overcooked cabbage, it was just my parents trying to cook.
Fail.
cabbage is good with kielbasa... just as long as my parents don't touch it.
Quote from: Richter on October 15, 2009, 07:50:50 PM
I want that. It will make me a plauge to myself and everyone around me.
It appeals to my taste for old world food too, but I insist on a lump of soda bread with raisins to go with it.
it amuses me that you consider sauerkraut "old world food", from which I gather that it's not readily available in a plastic packet in the cooler section of your local supermarket? :) you don't have to ferment it yourself, do you? :) [would be fun to try some time, btw]
Quote from: Nigel on October 16, 2009, 04:53:53 AM
Quote from: LMNO on October 15, 2009, 08:10:48 PM
I have a pie recipe that tastes like the Gods are fucking your mouth.
POST IT
I DID
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg765473#msg765473
Quote from: Triple Zero on October 16, 2009, 07:59:52 AM
Quote from: Richter on October 15, 2009, 07:50:50 PM
I want that. It will make me a plauge to myself and everyone around me.
It appeals to my taste for old world food too, but I insist on a lump of soda bread with raisins to go with it.
it amuses me that you consider sauerkraut "old world food", from which I gather that it's not readily available in a plastic packet in the cooler section of your local supermarket? :) you don't have to ferment it yourself, do you? :) [would be fun to try some time, btw]
Sauerkraut itself isn't really "old world food" to me, so much as preparing a whole pot full of the stuff as a primary part of the meal is. I love the it, but we use it as more of a condiment.
I usually just serve kielbasa with either cabbage or potato & cheese pierogis. Or just with rice and a vegetable since the pierogis themselves are usually enough food cooked in delicious buttery death. My mom usually did it with pierogis or as some big kielbasa/potato/onion casserole/pan fry. But almost always with sauerkraut no matter how she served it. Unfortunately, I'm the only one in my house that likes it so I usually won't buy it.
I have seen a lot of recipes combining kielbasa & apples, but I've never tried it. Next time I'll have to mix it up a bit.
Quote from: LMNO on October 16, 2009, 12:46:13 PM
Quote from: Nigel on October 16, 2009, 04:53:53 AM
Quote from: LMNO on October 15, 2009, 08:10:48 PM
I have a pie recipe that tastes like the Gods are fucking your mouth.
POST IT
I DID
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg765473#msg765473
:fap: :fap: :fap:
Quote from: Triple Zero on October 16, 2009, 07:59:52 AM
Quote from: Richter on October 15, 2009, 07:50:50 PM
I want that. It will make me a plauge to myself and everyone around me.
It appeals to my taste for old world food too, but I insist on a lump of soda bread with raisins to go with it.
it amuses me that you consider sauerkraut "old world food", from which I gather that it's not readily available in a plastic packet in the cooler section of your local supermarket? :) you don't have to ferment it yourself, do you? :) [would be fun to try some time, btw]
Classical "old world" is a Eurocentric term referring to things having origins in Asia, Europe or Africa, rather than the more "recently discovered" Americas or South Seas.
I actually do have about six crocks of it fermenting in my basement right now...
I need to do that too. 2 chopped head of cabbage and a fucktn of kosher salt is the basic recipe I've been told.
How do yuo do yours, Nigel?
Sweet-n-sour red cabbage is also a good accompaniment to the sausage as well. Forgot about that one.
Quote from: Richter on October 16, 2009, 06:23:52 PM
I need to do that too. 2 chopped head of cabbage and a fucktn of kosher salt is the basic recipe I've been told.
How do yuo do yours, Nigel?
Just exactly like that, packed into crocks.