Smoked sausage with thyme and marjoram echoing Poland's Wijeska style kielbasa. I thought kielbasa, a sausage of such revered lineage had become the mystery lunch meat of the sausage world and was in need of an update. Real kielbasa should have lots of garlic and ours is no exception.
Details and Preparation
Broil, BBQ, pan fry or bake 10-12 minutes over medium heat, turning occasionally. After opening package, use within 3 days or freeze.
Beef Kielbasa Stew
Beef Kielbasa Stew - Serves 4
The perfect complement to my smokey garlic herb kielbasa is, guess what? Smokey bacon! This is great for entertaining on game day or for a party Enjoy this on its own or over buttered egg noodles or boiled potatoes.
In a medium sauce pan over medium heat, cook chopped bacon until dark brown and crisp. Use a slotted spoon to remove bacon to a paper towel to drain.
Brown kielbasa in bacon fat until skin is lightly browned and crisp on all sides. Remove kielbasa from the pan and set aside to cool slightly.
Add onions to pan and raise heat to high. Stir onions after 1 minute and continue to cook onions for 2 minutes stirring occasionally.
Lower heat to medium-high and sprinkle flour over onions and stir to dissolve flour.
Add stock and beer, slowly at first and stirring constantly to avoid lumps. Add mustard and sauerkraut. Bring to a simmer. Mixture will thicken.
Slice kielbasa on the bias into thick slices (about 5 slices per link) Simmer mixture for 1 hour. Adjust seasoning with salt and pepper if desired.
Serve and top with chopped fresh parsley.