Tag Archives: Kielbasa

Shiner, Kielbasa and Potato Cheese Soup

This recipe just screams Texas hill country…Shiner, sausage and a hearty dish?  Our German ancestors would be proud!  This hearty, creamy soup sings Fall in our home and I’ll gladly take the lead!  This dish is fantastic around the table with warm bread and is even better come winter around the fire.

I will say this though, please do not use a light “sissy” beer her.  Please, please go out of your way, if needed, and by the famous Spoetzl Brewery concoction!  So worth that deep, yet tangy, flavor!

 

The Starting Lineup

  • 4 large russet potatoes (about 3 lbs), baked
  • 8 strips bacon, chopped
  • 1 package Kielbasa sausage, halved and sliced
  • 1 yellow onion, diced
  • 1/4 cup flour
  • 12 oz bottle Shiner Bock beer
  • 2 cups chicken broth, low-sodium
  • 2 cups whole milk
  • 2 1/2 cups Sharp cheddar cheese, shredded

Garnish

  • Crumbled bacon
  • Sharp cheddar cheese, shredded
  • Sour cream
  • Jalapeno slices, fresh

 

Begin by baking your potatoes (oven or steamed in the microwave), once cool to the touch, chop up.  The skin is optional.

In a large pot or Dutch oven, cook the chopped bacon until crisp.  With a slotted spoon, transfer the bacon to a bowl, reserving the bacon grease in pot.  Add the onions and kielbasa to the hot grease and allow to sauté for 5-7 minutes.  Transfer to the bowl of cooked bacon.

Back to the same pot, add in the flour to form a paste/rue, followed by the Shiner Bock and chicken broth.  Whisk until smooth.  Next, add in the chopped, baked potatoes and slightly mash up with a hand-held potato masher.  Stir in the cheese, milk and reserved cooked bacon, onions, and kielbasa.  Bring to a low boil and then simmer for 10-15 minutes until thickened.  Serve with your garnish of choice and warm, crusty bread for dipping.  Enjoy!

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Pierogi Pea Salad w/ Grilled Kielbasa

Here you have it… A simple, hearty meal that you can prep, cook, enjoy and clean up within an hour!  Hey, what’s not to enjoy about that??  Perfect for a weeknight family dinner!

It’s honestly a very nice pairing and balance of flavors too.  The rich sausage and onions are offset by the bright freshness with the dill, chives and bit of sour cream.  Plus the warm potatoey-cheddar filling against the cool dressing is an added bonus!  Again, what’s not to love about that?!

The Starting Lineup

  • 16oz pckg pierogis (I used frozen potato-cheddar filled)
  • 1 cup frozen peas
  • 2 Tbsp mayonaisse
  • 2 Tbsp sour cream
  • 2 Tbsp chives, fresh and chopped
  • 1 Tbsp dill, fresh and chopped
  • 1 tsp dijon mustard
  • kielbasa sausage, quartered (I used two packages)
  • 1 yellow onion, thick sliced
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter    

In a large bowl, whisk together the mayo, sour cream, chopped chives and dill and the dijon mustard.  Salt and pepper to taste.  Cover with plastic wrap and place in the fridge. 

 Next bring a large stockpot of water to a boil, while you sauté the sliced onion in the extra virgin olive oil and butter over medium heat for 4-5 minutes.  Add in the quartered kielbasa sausage and sear to warm through.  Turn down to low to keep warm while you finish up the pierogi salad. 

   Cook the pierogi’s to the package directions (boil for 4-5 minutes) and then add the cup of frozen peas to that same boiling pot for the last minute.

Drain the peas and pierogis, rinse and pat dry.  Add both to the dressing you made earlier and gently toss to coat. 

   Serve with the kielbasa, onions and a side of spicy mustard, enjoy! 

 

Buttery Fried Cabbage & Sausage

This meal is REALLY easy, REALLY inexpensive AND pretty darn healthy!  Yes, do not let the words “buttery” and “fried” scare you…Surprisingly enough, this recipe comes in at under 400 calories per person and if you’re allergic to gluten, you’re good there too!

Here in the south sometimes the word fried also can mean sauté, not everything we eat here is deep fried in lard!  Well most…but not all 😉  Anyway, when you combine the butter & cabbage, it’s slowly sautéed aka fried!  Alright, enough on the verbiage lesson…

To sum it up, I was able to make this dinner for my family in under 30 minutes…which is great, because it was inhaled in about 5!  Plus the entire dish cost less than $10?!!  Beat that!

**Bacon/Bacon grease can also be used..calories MAY go up though 😉

The Starting Lineup

  • 6 Tbsp butter, divided
  • 5 cloves garlic, minced
  • 1/2 onion, diced
  • 2 Tbsp red wine vinegar
  • 14oz kielbasa (polish) sausage, sliced
  • 1 head of green cabbage, sliced
  • 1 tsp crushed red pepper flakes
  • 1 tsp paprika
  • Kosher salt & pepper, to taste
  • Italian flat leaf parsely, rough chop

Serve with:

 
 In a large skillet over medium heat, melt half of the butter (3 tbsp).  Add the diced onion to the skillet and sauté for a few minutes and then add the garlic.  Sauté for 1 minute more.

 Next, add in the red wine vinegar and give a good mix with the onions & garlic. Follow this with the sliced sausage and cook till the slices are slightly browned. Smells sooooo good, huh?!

 Now add in the remaining butter, cabbage, crushed red pepper, paprika and salt & pepper.  Carefully toss all together and watch as the cabbage begins to slightly wilt and take on a more golden color.

 Top the dish with the fresh parsley and serve!  Enjoy with a side of potatoes and a cold beer, enjoy!!

Loaded Beer, Kielbasa & Potato Soup

It’s a beautiful October weekend…and by beautiful I mean it will not stop raining, the windows are open in my home with temps being in the 60’s and my Fall candles are burning.   Yes, these are the things that bring me pure happiness.   Well…that and a big pot of comforting soup of course.   I decided to make this dish so it can last us a couple of days..more time to enjoy doing nothing.  Bliss.

There are all sorts of potato soup recipes out there, and they are all delicious.  However, my husband will not eat a ‘meal’ without some sort of meat in it.  Now while I found some yummy soups with loads of cheese, broccoli, asparagus, pumpkin, etc in them, I just knew that wouldn’t cut it in my carnivore household.  Soooo…what does my man like more than meat, beer and potatoes??  Not much.  Hopefully me…but even that could be pushing it 😉

Well after trial with no error, I can assure you that this is a winner!  Please enjoy with your family on a chilly day with a few slices of crusty bread for dipping!

The Starting Lineup

  • 3 lbs russet potatoes, baked
  • 1/2 lb bacon (plus more for garnish)
  • 1 pckg kielbasa sausage, sliced
  • 1 onion, yellow or sweet, chopped
  • 3Tbsp flour
  • 1 12oz beer, I prefer Texas’ own Shiner Bock
  • 2 1/2 cups chicken broth
  • 2 cups whole milk
  • Salt & pepper, to taste

Garnish

  • Green onions, sliced
  • Bacon, cooked & crumbled
  • Cheddar Cheese, shredded
  • Jalapeno, thinly sliced
  • Sour Cream 

Well start with getting a few of the ingredients prepped!  Now you can absolutely bake your potatoes in the oven as you normally may, but if you’re in more of a time crunch, then just “bake” them in your microwave till soft.  While the potatoes are becoming fork tender, you can slice up the kielbasa sausage and chop up the onion.

 In a large pot/dutch oven, lay in the bacon and cook till crisp (medium heat).  Transfer to a plate and set aside.  Now in that glorious bacon grease (do not drain), add in the cut up sausage and the chopped onion.  Cook till the onion becomes translucent, stirring occasionally.  After about 5 minutes the onions and sausage will be good to go.  With a slotted spoon transfer them to a bowl and set aside, while keeping the grease in the dutch oven.

     *While these above ingredients have been cooking, your potatoes should be ready.  IF you do not like potato “skin”, youre more than welcome to remove.  In our home and in this recipe we actually prefer it.  It adds great color, flavor and texture to the meal.  So, anyway, just roughly cut up the baked potato, skin or no skin.

 Back to the dutch oven!  Sprinkle the flour into the bacon and sausage renderings and whisk till a rue is formed (thick and clumpy basically).  Next pour in the entire beer while continuously whisking followed by the chicken broth till smooth.

   Now add in those cut up baked potatoes and mash up in the liquid.  I like to leave a bit of chunks in my soup, so I just use a good, old-fashioned, hand-held potato masher till I like what I see.

   Next, stir in the cups of shredded cheddar cheese until melted, followed by the milk.  Bring up to a boil and then down to a simmer and stir back in the bacon (crumbled) and the sausage and onions.  Let sit and thicken up for about 10-15 minutes.

Ladle into bowls and top with the garnishes of your choice and a hunk of fresh, warm bread….this tastes best with a cold brew on a cold day with the ones you love..

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