Browsed by
Tag: Kielbasa

Saucy Ratatouille

Saucy Ratatouille

2 T. olive oil
2 eggplants, 1-pound each, cut into 1″ cubes
2 medium onions, chopped
2 T. chopped garlic
14 oz. turkey Polska Kielbasa, such as Hillshire Farms, cut into 3/4″ pieces
2 cups canned crushed tomatoes in tomato puree
1/2 cup dry red wine
1 large bay leaf
2 tsp. lemon peel
10 oz. yolk-free noodles, such as No-Yolk, cooked according to directions

In large skillet, over medium-high heat, heat oil. Add eggplant, onion, and garlic; saut� until brown, about 12 minutes. Add sausage, tomatoes, wine, bay leaf, and lemon peel. Cover; reduce heat to medium-low; simmer until eggplant is tender, about 25 minutes. Uncover and simmer until sauce thickens, about 2 minutes. Remove bay leaf and ladle sauce over hot noodles. Makes 6 servings.

Yield: 6 servings
Calories: 412
Fat : 12g
Fiber: 6g

Sauerkraut Dinner

Sauerkraut Dinner

2 medium russet potatoes, scrubbed and sliced 1/4-inch thick
2 medium onions, sliced and separated into rings
2 medium carrots, peeled and sliced 1/2-inch thick
2 medium ribs celery, sliced 1/4-inch thick
2 large garlic cloves, minced
1 14 1/2-ounce can no-salt-added canned tomatoes with juice
1 32-ounce jar sauerkraut, drained
1/2 cup unsweetened apple juice
1/2 tsp. caraway seeds
1/2 tsp. freshly ground pepper
1 1/2 pounds fully-cooked smoked turkey kielbasa, cut into 6 pieces

Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter) or larger crockery slow cooker. Drain juice and reserve juice from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with sauerkraut. In a glass measuring cup, combine apple juice, reserved tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top with pieces of turkey kielbasa. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot.

Yield: 6 servings
Calories: 282
Fat: 10g
Fiber: 7g

Potatoes & Sausage Creole

Potatoes & Sausage Creole

4 Med. Potatoes, cut into long, thin slices 1/4 inch thick
1/2 lb. Lowfat Kielbasa, sliced 1/4 inch thick
1 Medium Green Bell pepper, cut into 1-inch squares
3/4 C. Tomato Juice
1/2 to 1 T. Creole or Cajun seasoning

Microwave potatoes 8 to 10 minutes until tender. While potatoes cook, in large nonstick skillet toss and brown sausage and pepper over high heat 5 minutes. Add potatoes; saut�� and toss until potatoes are lightly browned. Add juice and seasoning; toss 2 minutes.

Yield: 4 servings
Calories: 273
Fat: 4.2g
Fiber: 5g

Polenta and Sausage

Polenta and Sausage

4 cups water

1 tsp. salt

1 cup cornmeal

2 T. oil

1/2 cup chopped onion (optional)

1 Italian sausages or Kielbasa, cut in small pieces

1/4 pound sliced mushrooms or 1 small can of mushrooms

1-2 cups marinara sauce

1/4 pound Cheddar or Jack cheese, cut in small pieces

Bring the water to a boil with the salt and slowly stir in the cornmeal, using a wire whisk to mix while pouring it in. Simmer for 7-10 minutes, stirring every now and then. If you want to do this ahead, pour it into a 9×9 pan and refrigerate till dinner. Otherwise, keep it warm until the sauce is ready. Heat the oil in a saucepan and add the onion, cooking a few minutes till soft. Add the sausage and cook a few more minutes. Add the mushrooms and cook another couple of minutes. Pour in the marinara sauce, stir, cover, and simmer for 30 minutes, adding more water if the sauce gets too thick. When the sauce is almost ready, heat the oven to 350 and put the cornmeal in until warm and the cheese is melted. Cut the polenta into squares and spoon the sausage and sauce over the top.

Turkey Sausage and Vegetables with Polenta

Turkey Sausage and Vegetables with Polenta

 

1 T. olive oil

1 1-pound tube refrigerated cooked polenta, cut into 12 slices and quartered

8 ounces light smoked turkey sausage (or Keilbasa), halved lengthwise and cut into 1/2-inch slices

2 medium red, green, and/or yellow sweet peppers, cut into bite-size pieces

1 medium onion, cut into bite-size pieces

1 C. sliced fresh mushrooms

1/2 C. purchased pasta sauce

 

In a 12-inch nonstick skillet heat the oil over medium heat. Add polenta in a single layer; cook for 10 to 12 minutes or until lightly browned, stirring occasionally. Remove from skillet; keep warm. Add sausage, sweet peppers, onion, and mushrooms to skillet. Cook and stir until sausage is brown and vegetables are crisp-tender. Stir in pasta sauce. Add polenta; gently toss to combine ingredients. Heat through.

Smoked Sausage Jambalaya

Smoked Sausage Jambalaya

2 T. Butter
1 C. Frozen Diced Bell Peppers and Onions
2 Cloves Garlic, minced
1 lb. Smoked Sausage, cut into ½ inch diagonal slices
2 C. Converted Rice
3 C. Water
1 16 oz. Can Stewed Tomatoes
1 ½ tsp. Cajun Seasoning
Sliced Green Onion Tops, garnish

Melt butter in a large skillet over medium heat. Carefully add frozen onions and peppers and sauté for 2 – 3 minutes. Add garlic and sausage and cook until sausage is just browned and warmed through, about 5 minutes. Add rice, and stir to coat the grains in the drippings of the pan. Increase heat to high, add water, tomatoes, and seasoning; bring to a boil. When mixture reaches a steady boil, reduce heat to low, cover and simmer for 20 – 25 minutes. Serve, garnish with sliced green onions.

Campfire Sausage & Sauerkraut

Campfire Sausage & Sauerkraut

Campfire Sausage and Sauerkraut

 

1 lb. Smoked sausage, cut in 2” chunks

2 cans sauerkraut, drained and rinsed

2 T. brown sugar

2 T. maple syrup

 

Combine all ingredients in 10” Dutch oven. Arrange 6 hot coals in a circle and place Dutch oven on top. Cover with a flat lid and place 6 more hot coals on lid. Cook for 60 minutes, adding more hot coals as needed. Serve hot.

Sausage Jambalaya (Children) with Shrimp (Adults)

Sausage Jambalaya (Children) with Shrimp (Adults)

Sausage Jambalaya (Children) with Shrimp (Adults)

1 T. olive oil
1/2 pound Cajun sausage (or kielbasa), sliced into coins
1 onion, chopped
1 small green pepper, seeded and chopped
1 rib celery, chopped
1 tsp. Cajun or Creole seasoning
1 bay leaf
1 14 1/2 – ounce can stewed tomatoes, Cajun style, or diced tomatoes with mild green chiles
2 cups low-sodium chicken broth
1 1/2 cups long-grain rice

For each Adult Portion: 1 tsp. EVOO, ¼ lb. raw, cleaned shrimp, 1/8 tsp. Cajun Seasoning, pinch cayenne

Heat large nonstick skillet over medium heat. Add olive oil, then sausage, onion, pepper and celery. Cook, stirring, for 5 minutes or until onion is soft. Stir in seasoning and bay leaf; cook 1 more minute. Add tomatoes, broth, 1-1/2 cups water and rice; bring to a boil, then cover, reduce heat to medium-low and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove bay leaf.

For adult portion, heat oil in nonstick skillet. Add shrimp and seasonings. Cook 2 minutes, or until shrimp is pink; stir into jambalaya.