kielbasa and kraut for dinner

Virginia Tadrzynski said:

kielbasa and kraut accompanied by pasta w/dill for dinner, what's in your
crockpot?

Hmm, I don't think kielbasa goes particularly well accompanied by
anything containing dill... I think parsley is a better choice... but I
would choose caraway. With kielbasa and kraut I would choose potatoes
over pasta. And even if I did choose noodles they'd be egg noodles,
not pissghetto type. Perhaps you're thinking dill dough. hehe

Sheldon Lech

Virginia Tadrzynski wrote on 12 Jun 2006 in rec.food.cooking

Quoted message said:

kielbasa and kraut accompanied by pasta w/dill for dinner, what's in your
crockpot?
-ginny the one armed cook
(right hand bandaged due to surgery 6/5/06)

Kielbasa coins ...grilled and finished with a tiny bit of smokey BBQ sauce.
Eaten right from the grill.

--
-Alan

Mr Libido Incognito said:

Virginia Tadrzynski said:

kielbasa and kraut accompanied by pasta w/dill for dinner, what's in your
crockpot?

Kielbasa coins ...grilled and finished with a tiny bit of smokey BBQ sauce.
Eaten right from the grill.

Musta developed that coozine at boy scout camp half way through a case
of brewskis.

Sheldon

Virginia Tadrzynski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kielbasa and kraut accompanied by pasta w/dill for dinner, what's in your
crockpot?
-ginny the one armed cook
(right hand bandaged due to surgery 6/5/06)

Did you just put the kielbasa in the crock pot and let cook on low for 8
hours. I'm having a party in July. Since half the guests are Polish, I
thought that Polish sausgage might work. I'm not Polish - but I do try.
Should this be served with mustard?

I've never made sour crout. Is this a cabbage kind of thing? I would
appreciate a recipe.

Elaine (planning ahead)

Virginia Tadrzynski said:

kielbasa and kraut accompanied by pasta w/dill for dinner, what's in your
crockpot?
-ginny the one armed cook
(right hand bandaged due to surgery 6/5/06)

We did keilbasa and smoked sausage with cabbage and potatoes last week.
It was a nice change from out usual low-fat meals.

(What kind of hand surgery did you have?)

-L.

"-L." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Virginia Tadrzynski said:

kielbasa and kraut accompanied by pasta w/dill for dinner, what's in

your

Quoted message said:

Quoted message said:

crockpot?
-ginny the one armed cook
(right hand bandaged due to surgery 6/5/06)

We did keilbasa and smoked sausage with cabbage and potatoes last week.
It was a nice change from out usual low-fat meals.

(What kind of hand surgery did you have?)

-L.

carpal tunnel on the right last Monday, after two weeks, and stitches out,
the left will be done. 13 year old son turning into a decent cook, he takes
instructions from mom over the shoulder. 22 year old won't cook what I put
out and changes what I start (too many cooks spoil the broth is a true
statement). 15 year old daughter burnt the water (VBG).
-ginny

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Virginia Tadrzynski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kielbasa and kraut accompanied by pasta w/dill for dinner, what's in

your

Quoted message said:

Quoted message said:

crockpot?
-ginny the one armed cook
(right hand bandaged due to surgery 6/5/06)

Did you just put the kielbasa in the crock pot and let cook on low for 8
hours. I'm having a party in July. Since half the guests are Polish, I
thought that Polish sausgage might work. I'm not Polish - but I do try.
Should this be served with mustard?

I've never made sour crout. Is this a cabbage kind of thing? I would
appreciate a recipe.

Elaine (planning ahead)

oh yes do, and if you have two crock pots and access to Polish meats, get
two different orders, one of fresh and one of smoked kielbasa. I use
premade sauerkraut, I hate canned kraut, so I use the packaged kind (sorta
looks like veggie packs and found in the meat department. If you are new to
doing this, use the smoked kielbasa and just drain the kraut (I usually
rinse it off as well) and plop in on the kielbasa, put the crock on low and
forget it for about five hours. Do yourself a big favor tho, do not use the
pre-packaged kielbasa such as Hillshire Farms or Thornapple Farms. Do your
reseach and get it right from the people who make it. Your Polish guests
will appreciate it.

You can also grill links of smoked kielbasa and serve it on buns. Either
way, you can have brown mustard, or horseradish sauce with it.

Good luck and enjoy.
-Ginny

Virginia Tadrzynski wrote on 13 Jun 2006 in rec.food.cooking

Quoted message said:

You can also grill links of smoked kielbasa and serve it on buns.
Either way, you can have brown mustard, or horseradish sauce with it.

Grill the buns too. Lightly butter or oil them and toast them on the grill

--
-Alan

Virginia Tadrzynski said:

oh yes do, and if you have two crock pots and access to Polish meats, get
two different orders, one of fresh and one of smoked kielbasa. I use
premade sauerkraut, I hate canned kraut, so I use the packaged kind (sorta
looks like veggie packs and found in the meat department. If you are new to
doing this, use the smoked kielbasa and just drain the kraut (I usually
rinse it off as well) and plop in on the kielbasa, put the crock on low and
forget it for about five hours. Do yourself a big favor tho, do not use the
pre-packaged kielbasa such as Hillshire Farms or Thornapple Farms. Do your
reseach and get it right from the people who make it. Your Polish guests
will appreciate it.

Yes, good advice. The "kielbasa type products" made by Hillshire,
Hatfield and Thornapple are totally disgusting.

And agree that the bagged kraut is much better than the canned stuff.

But you don't need to be Polish to understand the difference between
real meat and space meat.

My buddy has a log home in a very rural area and often has the gang over
for a cookout for no special occasion. One of the features is always
grilled kielbasa from one of our local mom & pop markets. Last time he
called and said Tom and his new wife and Mike and his girlfriend are
coming in from out of state so he needed to get more kielbasa but they
were sold out at both places. I mentioned that the "kielbasa type
products" were disgusting and my friend asked "how bad could they be".
He bought some Hillshire "kielbasa type product".

No one could eat more than the smallest piece. My friend had the best
observation and described it as ground road kill mixed with 25% salt.

Quoted message said:

You can also grill links of smoked kielbasa and serve it on buns. Either
way, you can have brown mustard, or horseradish sauce with it.

Good luck and enjoy.
-Ginny

"Virginia Tadrzynski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Virginia Tadrzynski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kielbasa and kraut accompanied by pasta w/dill for dinner, what's in

your

Quoted message said:

Quoted message said:

crockpot?
-ginny the one armed cook
(right hand bandaged due to surgery 6/5/06)

Did you just put the kielbasa in the crock pot and let cook on low for 8
hours. I'm having a party in July. Since half the guests are Polish, I
thought that Polish sausgage might work. I'm not Polish - but I do try.
Should this be served with mustard?

I've never made sour crout. Is this a cabbage kind of thing? I would
appreciate a recipe.

Elaine (planning ahead)

oh yes do, and if you have two crock pots and access to Polish meats, get
two different orders, one of fresh and one of smoked kielbasa. I use
premade sauerkraut, I hate canned kraut, so I use the packaged kind (sorta
looks like veggie packs and found in the meat department. If you are new
to
doing this, use the smoked kielbasa and just drain the kraut (I usually
rinse it off as well) and plop in on the kielbasa, put the crock on low
and
forget it for about five hours. Do yourself a big favor tho, do not use
the
pre-packaged kielbasa such as Hillshire Farms or Thornapple Farms. Do
your
reseach and get it right from the people who make it. Your Polish guests
will appreciate it.

Thanks Ginny. I'm really fortunate in that there are at least a couple of
great Polish deli's here, and the sausage is always fresh. I'll take your
advice and get one smoked; I also like one they have with lots of garlic.
I've always wanted to do it in the crock pot, but for some reason have never
been quite organized enough. But now, I have more than enough time to plan
ahead.

And perhaps I'll ask one of the Polish guests to bring the kraut. That way
I don't have to worry about making it incorrectly.

Hope your arm/wrist heals quickly.

Elaine

snip-

Quoted message said:

And perhaps I'll ask one of the Polish guests to bring the kraut. That

way

Quoted message said:

I don't have to worry about making it incorrectly.

Hope your arm/wrist heals quickly.

Elaine

Thanks, it will take some time, but hopefully will be okay soon. The kraut
takes no prep, merely dropping it in with kielbasa, let them simmer together
all day and oooooh baby.
-ginny