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One-skillet meal collection: Kielbasa with apple & potatoes
July 23rd, 2012 @ 03:41 PM EST by admin

What you will need:

12 oz kielbasa sausage (cut bite-sized) 2 Tbsp water
1 medium yellow onion (chopped) 2 Ida Red apples (cored and wedged; skin on)
2 Tbsp butter 4 red potatoes (wedged & par boiled; skin on)
¼ C. cider vinegar ½ tsp caraway seed
3 Tbsp sugar 2 Tsp chopped fresh parsley

These easy steps:

In a heavy-bottomed skillet place sausage and water, cover and cook on medium heat for 8 minutes stirring occasionally… add a touch more water if necessary. Remove and set aside.

Using 1 Tbsp of butter, add onion and apples to the hot skillet. Cook and stir on medium for 4 minutes. Remove and add to sausage that has been set aside.

Raise heat to medium high, place remaining butter to the skillet, add par boiled potatoes, and cook covered for 5 minutes or until tender and golden; gently stirring occasionally. While potatoes are cooking, combine sugar, vinegar, and caraway seed in a bowl.

Reduce heat to medium low adding reserved sausage, apple & onions, and sugar/caraway mixture to skillet; stirring gently. Continue to cook covered for a few more minutes to heat thoroughly. Serve.

About the main ingredient:

Kielbasa is literally the Polish word for sausage, although native Poles consider it a generic term, much like asking for a soda in a restaurant. There are dozens of varieties of kielbasa available in Europe, so shoppers need to know the specific name of the sausage they desire. Here the term “Polish sausage” has almost become synonymous with kielbasa when describing a precooked smoked sausage made with pork, garlic, marjoram, salt and pepper. The smoking process separates Polish kielbasa from other uncooked pork sausages. Kielbasa is traditionally served with hearty vegetables such as onions, cabbage and red potatoes. Kielbasa can also be used in conjunction with, or in place of, smoked andouille sausage often featured in Cajun cooking.

Pairing:

Vineland Reserve Brut 2008 VQA, at $19.95, is produced by the Charmat method, favoured when you want to emphasize freshness and aromatics. The Charmat method, created by a French vine grower and used extensively in Italian Prosecco, is a process in which the wine undergoes secondary fermentation in bulk tanks rather than individual bottles. It is then bottled under pressure producing smaller, longer-lasting bubbles. It is used to great effect for this Riesling-centric blend.

Hints and tips:

If you are like many home cooks, me included more times than I want to admit, you jump right into a recipe with little or no prep, figuring you can chop the garlic while the onions are sautéing. You get 4 steps into the recipe and find you needed to reduce some balsamic vinegar before adding it to the dish and now you are scurrying around trying to get it done before the onions and garlic overcook and your timing is completely thrown off. I’m not sure why it is so difficult to get novice cooks to accept this idea but it’s similar to asking someone to preheat their grill or sauté pan before starting to cook. How many of us just go out to the gas grill, turn it on for a couple of minutes, throw a chunk of meat on it and start grilling? It’s the same with searing or sautéing on your stovetop. Let those pans heat up some before you start cooking. If you are cooking with oil, it should just about be smoking before you add your main ingredients.

Damon G. Beggs
sparrow_nyc@sympatico.ca

Damon is owner of CATERWAITER Event Catering & Service Staff located in downtown Toronto.