Got some Kielbasa?

Kielbasa Melts

Yup, I did it...this was my first home-cooked meal as married woman! Haha!

That's probably not something I should be bragging about...but the picture looked so darn good I just had to post this (plus the laughs we'll get when we look back at this post will be priceless). 

Ingredients

1 hunk of Polish Kielbasa

1 onion, thinly sliced

4 slices of bread

Butter

Secret sauce (mayo and spicy brown mustard)

Cheese (provolone, muenster, havarti, mozzarella, white cheddar, white American- you're two favorites)

Steps

1. Pan fry thinly sliced kielbasa until browned (I obviously like mine well done) and set aside.

2. Caramelize onion in the same pan, then add to the kielbasa. 

3. Prepare the bread by buttering the outsides and spreading the secret sauce on the insides.

4. Pile cheese, kielbasa, and onion on one side of the bread and top with the other (buttered sides facing out).

5. Grill just like any ol' grilled cheese!

This was interesting and good at the same time.

Got leftover kielbasa that didn't get used at the beach cook-out? Here's your chance...

Enjoy!

Bigos

“Hunter’s Stew” aka “Poor man’s feast”, a Polish national dish!

Serves: 10-12, with leftovers
Prep time: 30 minutes
Cook time: 3-4 hours

Ingredients:

1 head of cabbage, shredded
2 bags of sauerkraut
3-4 carrots (sliced)
3 packages of Polish kielbasa (sliced)
Bacon (cut into small pieces or cubed) - optional
2-3 pound piece of bone-in pork
Peppercorns (roughly 15, just eye ball it)
3 bay leaves
1 tablespoon cumin
2 small cans of tomato paste
1 large onion, diced
1 large pack of sliced mushrooms

 Steps

1. Drain the sauerkraut and reserve the juice.
2. Place sauerkraut into a LARGE pot, cover with enough water to come half way up the sauerkraut (not covering it!).
3. Bring to boil, and simmer for 30 minutes until the sauerkraut is on the softer side.
4. Place rinsed piece of pork into the pot.
4. Toss in carrots, shredded cabbage, bay leaves, peppercorns, tomato paste and add more water (4-5 cups), again, not covering the cabbage, just enough to see it underneath, just over half way. Make sure the pork is covered.
5. Bring to boil, then simmer covered for about an hour. Mix and flip the pork occasionally. 
6. Meanwhile, heat up a tablespoon of olive oil/butter and fry the bacon, kielbasa, and any until browned (and crispy). Add the onion and mushroom until onion is translucent.
7. After about an hour, remove the pork from the pot and clean the meat off of the bone.
8. Return the diced/shredded pork, along with the kielbasa, bacon, onion, mushroom mixture, back into the pot.
9. Cover and cook for an additional hour or 2 on medium low.
*Optional: you may add some of the reserved sauerkraut juice during the final steps if you like your dish tangy.

Better picture coming soon.