Posts Tagged ‘kielbasa’

by Caitlin Saniga

Slow cooker kielbasa and sauerkraut with skin-on mashed potatoes

I love when I’m home and Mom puts on a CrockPot of kielbasa and kraut for dinner — it’s a Saniga family favorite. The longer it cooks, the better the taste, with both components swapping some of their signature flavors. And no plate of kielbasa and kraut is complete without a small mountain of mashed potatoes. No frills here, just a simple, beloved meal.


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by Sarah Steimer

Caitlin and I sort of turned this into an international wonton guide. Considering we already did something a bit Asian (mushroom and kale), one that was clearly French (French onion) and a Greek wonton (beef, onion and feta), I figured I’d wander into German/Eastern European territory with this last savory wonton.

  • 15 wonton wrapper
  • 3-inch piece of kielbasa, cut into very small cubes
  • 1 cup sauerkraut (or more)
  • 1/3 of an apple, cut into very small cubes (comes to a little less than 1/4 cup)
  • olive oil
  • paprika

Toss together the kielbasa, sauerkraut and apple in a bowl.

Wet the edges of the wonton that are facing up, working one sheet at a time. Place a heaping tablespoon of the sauerkraut mixture into the center of the wonton. Fold in half, making a triangle, pressing tightly to seal the edges well. Arrange the wontons on a piece of parchment paper on a baking sheet.

These would be an awesome appetizer for an Oktoberfest party. What’s that? You need beer suggestions? Got ’em here.

Brush both sides of the wontons with olive oil and dust just one side with paprika.

Bake the wontons at 400 degrees for about 15-20 minutes, flipping the wontons over about half way through. The wontons should be crispy and golden-brown when they are ready.

For the spicy mustard dipping sauce:

  • 3 tablespoons Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon paprika

Whisk together all ingredients and serve with the warm wontons.

Makes 15 wontons.

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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by Caitlin Saniga

Eddie has surprised me on numerous occasions by making these cute little lasagnas when I come home for my dinner break. Because he makes them in a mini cupcake pan, he calls them “lasagna cupcakes.” You can also make these in the larger cupcake pans, resulting in more substantial lasagnas with less of the crispy noodle part around the edges.

  • 14 ounces kielbasa, sliced into 1/2-inch rounds and then quartered
  • olive oil, for brushing the pan
  • 1 48-count pack of wonton wrappers
  • 1 cup marinara sauce
  • 1 cup freshly grated Parmesan cheese
  • basil for garnish

Preheat the oven to 425 degrees.

Crisp up the kielbasa in a lightly oiled medium pan over medium heat, about 3 minutes. Set aside.

Use a bit of oil to lightly grease 2 mini muffin pans. Place two wonton wrappers in each cup, turning the second wrapper so that it’s offset from the first one. Place a kielbasa slice in each wonton cup, then top with a bit of marinara sauce and cheese. Repeat these layers once more, topping generously with cheese on the top layer.

Bake the lasagnas for about 20 minutes, or until the cheese and wonton wrapper begin to turn golden-brown.

Remove the trays from the oven and allow to cool on racks for about 10 minutes. Garnish with basil, and serve immediately or store in an airtight container in the fridge for up to 4 days.

Makes 24.

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by Sarah Steimer

This was THE perfect dish on one of the first days it really felt like fall. Now I'm pumped for harvest food.

  • about 8 inches of kielbasa – is that a link? it doesn’t mat
  • 1/2 apple, diced – preferably a Granny Smith
  • 1 corn cob
  • 1/2 red onion, diced
  • 1/4 cup onion, diced
  • 2 cups couscous, cooked
  • olive oil
  • 1 tablespoon maple syrup – fake, real or otherwise
  • salt and pepper, to taste

In a medium pot, boil the corn and the kielbasa. Remove from the water and let cool. Cut the kielbasa into bite-sized pieces and cut the corn off the cob.

The best part was definitely the kielbasa - I've kept it frozen from my favorite butcher in Pittsburgh: Cheplic in Finleyville, Pa. It's stuffed with hot peppers and cheese, can't beat it.

Saute the onion and corn with olive oil until the onions are translucent. Add the kielbasa, corn and maple syrup. Season with salt and pepper. Serve over warm couscous.

Serves two.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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