Tis the season to be jolly and entertain! NOT! Normally at this time of year we host a “charcuterie” for our snowbird friends. Alas, in these times of COVID, many were not returning to Yucatan. Secondly, we are limited to 4 “guests”in our home at one time. The answer – Host 4 mini charcuteries with our close friends over each weekend with two other couples.
The unfortunate/fortunate part was that with the variety of cold meats and cheeses, etc. I had leftover sliced kielbasa! Pinterest (much better than that Amazon person) – What do I do with the leftover kielbasa which could not be refrozen? The prompt answer – Creamy Kielbasa Pasta IN ONE PAN!
13 Ounces Kielbasa Sausage, (one large link, sliced into bite-sized pieces)
1/2 Cup White Onion, (about 1 medium sized, thinly sliced)
½ red pepper, diced
8 Ounces Penne Pasta, (or any short pasta, dry)
1 1/2 Cups Chicken Broth, (low-sodium)
1 1/2 Cups Water
8 Ounces Cream Cheese, (cut into cubes)
Shredded Asiago cheese
Heat a large pot over medium heat. Add the oil, sausage, red pepper and onion. Cookfor 5 to 7 minutes until the sausage begins to brown and the onions soften.
Add the noodles, broth, and water. Stir to combine.
Bring the ingredients to a boil, then reduce heat to a simmer. Cover andcontinue to cook for 12 to 14 minutes. Stir occasionally to ensure the noodles don’t stick together. Don’t let all the liquid cook away. There needsto be a little residual liquid in the bottom of the pan to mix with the creamcheese. After the noodles are cooked to al dente or to your liking, add the creamcheese. Stir until the cream cheese is melted and thoroughly combined. Sprinkle on some of the Asiago cheese.
Serve hot. Store any leftovers in the refrigerator for up to 3 days.
Thawed a whole package of kielbasa from Costco so that I could slice some up for a little get together with two friends. Needless to say, I di not use the whole package. What to do, Pinterest? Voila…luckily I had some wonderful Granny Smith apples in the crisper. Alas, no apple butter, but I did have some mango chutney to use in its place. The dish was awesome and easy. Oh yeah…this was not turkey kielbasa…LOL
Kielbasa Apple Skillet
14-16 ounces low-fat turkey kielbasa sausage OR pork
1 large sweet onion, peeled and sliced
2 large Fuji apples, sliced into thin wedges
1-2 sprigs fresh rosemary
1 tablespoon butter or coconut oil, optional
1/2 cup Musselman’s Apple Butter OR chutney
2 tablespoons Musselman’s Apple Cider Vinegar
Salt and pepper
Preheat a large skillet to medium heat. Add the butter or oil. (If using a good nonstick skillet, no butter is needed.) Slice the onion and apples. Then cut the kielbasa into 1/2 inch rounds. Remove the rosemary leaves from the stems and roughly chop.
Once the skillet is hot, sear the kielbasa pieces for 2-4 minutes, until brown on both sides. Remove from the skillet and set aside.
Next add the onions to the skillet. Sear for 2 minutes to soften, then add the apples and rosemary. Allow the apples and onions the cook until soft and brown, but not mushy. Stir gently as to not smash the apples, about 5-7 minutes. Salt and pepper liberally.
Add the sausage back to the skillet, along with the Musselman’s Apple Butter, apple cider vinegar, and 1/2 cup water. Simmer and stir to thicken the sauce for 2-3 minutes. Taste, then salt and pepper as needed. Serve warm.
This fast approaching traditional Oktoberfest in many German communities, I searched Pinterest for a great Oktoberfest recipe to go with great German beer. Usually I just fry up some kielbasa, throw in the sauerkraut and red wine vinegar and serve. I needed to up my game. This recipe fits the bill! Sorry, no pics as we ate it all up! Indeed, it turned out perfect. (Too bad we dont usually drink beer…LOL)
German Style Kielbasa and Sauerkraut
1-pound Kielbasa, Sliced
1 Tablespoon Oil
1 whole Large Onion, Chopped
1 whole Large Apple, Cored and Diced
1-quart Sauerkraut, Rinsed and Drained
1 cup Apple Juice
½ cups Brown SugarOPTIONAL (as the juice adds enough sweetness for us)
Brown kielbasa in oil in Dutch oven over medium heat.
Add chopped onion and sauté until onion is translucent.
Add apples and sauté for a minute until they start to soften.
Add rinsed and drained sauerkraut, apple juice and brown sugar, stir to combine.
Reduce heat to low, cover and simmer for 20 minutes.
Took this recipe off of Pinterest – Mom on Timeout, since I had all of the ingredients at hand and felt like a lazy dinner. I am not a fan of BBQ sauce so I omitted it entirely at first. I also changed the amount of beans as you can see by the red… My slow cooker often seems to cook in less time, so I checked it after 3 hours and it was done as well as I like it.
Slow Cooker Kielbasa and Barbecue Beans (Author: Trish – Mom On Timeout)
2 large can black beans, drained and rinsed (originally 2 – 15 oz. cans)
1 15.8 oz. Great Norther beans, drained and rinsed (instead of two)
1 15.25 oz. can kidney beans, drained and rinsed
1 onion, diced
½ cup barbecue sauce (omitted and it made no appreciable difference)
¾ cup ketchup
1 tbsp Worcestershire sauce
1 tbsp mustard
1 tsp chili powder
1 tbsp apple cider vinegar
½ cup maple syrup
¼ cup molasses
1 14.5 oz. can chicken broth
½ lb. bacon, cooked, cut into bite size pieces
2 lbs. Kielbasa, cut into bite size pieces (or less)
In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
Place the kielbasa on top and cover with the lid.
Cook on low for 6 to 8 hours or high for 4 to 5 hours. (I found it was done on low after 3 hours and kept it on warm for 2 more).
I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.