Conference turris::cooks

    Here is a kielbasi (sp?) recipe that will be the first to go every
    time you serve it.
    
    Quantities are not important in this recipe at all.
    
    
    2 rings of kielbasi
    1 jar of grape jelly
    1 jar of chili sauce
    1 jar of hot picalilly (sp?)
    
    
    slice the kielbasi into 1/4-1/2" slices and partially fry them until
    they are browned on both sides.
    
    drain the kielbasi combine in a pan with all other ingredients and
    simmer for 15-20 minutes.....WHAT A FLAVOR...
    
    
    
    
    

    I'm assuming the kielbasa should be the smoked variety rather than
    the raw.  (The raw just looks like a plain old sausage.)  True?
    
    LZP
    
    (The Z is for Zaborowski - hence, the interest in kielbasa)
    

    I HAVE NEVER TRIED IT WITH THE RAW KIELBASA ONLY WITH THE SMOKED,
    BUT THE RECIPE SHOULD TASTE AS GOOD WITH EITHER
    

    Another easy kielbasa recipe is a boiled dinner!
    
    Put a ring of kielbasa on the bottom of a large (stew, spaghetti
    or lobster) pot.  Put in your usual boiled dinner veggies. i.e.
    potatoes, cabbage, carrots (optional veggies would be turnips and
    one large onion).  Bring to rapid boil covered, reduce heat and
    boil for 1/2 hour.  Quick, easy and delicious.  
    

    Oops!!!! It DOES help if you add water.  Otherwise, this mess will
    never come to a boil!  Put enough water in the pot so the veggies
    are covered and the pot doesn't boil over.
    
    

    Here's another kielbasi appetizer that's even easier! No need to
    fry the kielbasi!
    
    Just melt down equal amounts of apple jelly and mustard on low.
    Either on the stove or in a crock pot. Slice a couple rings of
    kielbasi, put them in the melted mixture, and simmer until ho

    I know this is a little late but I just got started on Notes! I
    have a really good recipe for kielbasa also: 
    1 ring of keilbasa
    1 can lg chunk pinapple save the juice too
    1 lg jar of marachino cherries no juice , no stems
    3/4 cup brown sugar
    white rice or noodles
    
    In a pan dutch oven preferably put thee pineapple with juice
    to that add the cherries, brown sugar and bring to a slow boil.
    Cut the keilbasa into 1" slices and add, cook for about 15 minutes
    and serve over rice or noodles. Also great as an appetizer.

    Re: .0
    
    What is a jar of "Picalilly"?  Is it regional?  I've never heard
    of it and couldn't find anything named that in stores in California.
    
    Re: .5
    
    I'm assuming the mustard is the American variety rather than a Dijon
    type.  Is that right?  Equal parts, huh?  It would seem that the
    mustard would overpower the apple jelly.
    
    
    
    

>    What is a jar of "Picalilly"?  

Sweet relish.

>	Is it regional?  

I think it's a regional name for a fairly common product.  We always had
picalilly on our food when I was growing up in the Boston area.  When I
moved to central New Hampshire, nobody knew what I was talking about. 
My first guess would be that it was a corruption of an Itallian word,
but I don't know for sure. 

					>>>==>PStJTT

	>>    What is a jar of "Picalilly"?  

	>Sweet relish.
 
    Around here, picallily (sp?) is a sweet green tomato relish (in
    contrast to sweet pickle relish).  They're not the same thing.  Green
    tomato relish is fairly common in New England, less common in other
    regions where I've shopped.
        
    					andrew

    PICALILLY, in my lingo, can be either sweet or HOT, but it is generally
    a red relish made with green and red tomatoes and all sorts of other
    goodies.  The national brand pickle makers usually make it, and
    you should find it in the pickle or gourmet section.  It's not the
    same as sweet hamburger relish, which is based on cucumbers.
    
    --Louise

    (from an Ex-Brit)
    
    It is YELLOW ( mustard !)
    It contains small pearl onions, pieces of gerkins (pickles),
    cauliflower bits. IT is spicey.
    
    One brand name is "HP" ( the steak sauce people).

    
    
    
    
    so there !

    Lordy, lordy, there's a variety of opinion on what this stuff is.
    Too bad the original noter isn't around to set us straight.
    
    Re -.2
    
    Ah, someone knowledgeable about my home ground.  Would you happen
    to remember which supermarkets?  English mustards or gourmet items
    I can find but obviously either I don't know what I'm looking for
    or I've got the wrong markets.
    
    To All:
    
    Thanks again for the advice.
    					Donna

    I have a recipe for picillili, or however it's spelled.  I'll
    try to remember to put it in here some time this year...;-)
    
    --Louise

    Regarding .15>
    
    The original noter is still around.  Its been a long time since
    I have been into this file.  I'm glad to see the interest in the
    recipe.  The piccilli should be found in most supermarkets.  Its
    a condiment for hotdogs.  That is just what the original recipe
    called for.  I'm sure relish or some other similar item would work
    well also.
    

    You can cut it up toss into spag. sauce.
    Broil it
    Slice lengthwise and grill (then put mustard on it and eat in a
    hot dog roll)
    Fry it with peppers and onions (watch those arteries!)
    boil and eat either in a sandwich or as a meal (plain)
    cube and serve with different mustard sauces
    
    Turkey Kielbasa is very good.....
    
    beth

    Here's my recipe for what I make and use as a pasta sauce. You can make 
    it more or less as hot as you like by varying the amount of sliced
    jalapeno's and hot pepperflakes. This dish is not good for you but it
    certainly tastes great.

    � a Kielbasa
    2 onions chopped
    3-7 cloves of garlic chopped fine
    1 red bell pepper chopped not to fine
    1 green bell pepper chopped not to fine
    4-10 finely chopped slices of jalapeno pepper. 
    I use the bottled presliced "Nacho jalapeno". Four gives just a 
    little bite to the sauce.
    � small can of tomato paste
    � big can of crushed tomatoes
    Hot red pepperflakes to taste (1 tsp?)
    salt
    oregano and basilic and whatever you feel like.
    1-1� cup of heavy cream
    Olive oil

    Slice � a Kielbasa in thin slices. Quarter those.
    Heat a big frying pan. Pour in olive oil. Put in Kielbasa slices and
    hot pepper flakes and fry for a while until slightly browned. 
    Then add onions and garlic and jalapeno peppers. Fry until onions are
    starting to get translucent then add tomato paste. Then add both the
    chopped peppers and the crushed tomatoes. Bring to a simmer and add
    cream and spices. Let this simmer for a while and add salt to taste.
    Now let this simmer for a while and it will get thicker. If you want
    the sauce to be thinner and either water or stock. Add sauce to
    spaghetti cooked aldente and let it sit for about 5 min. The pasta will
    soak up a bit of the sauce. Server with freshly grated Parmesan cheese.

    As you can see from the above, nothing is set and you can do pretty
    much as you like. It can never have to much garlic in it..

    One warning, this this is addictive! I usually make a batch like this
    and eat it for the next 3-4 days and then freeze whats left over.

    Now, if anyone has any improvements for the above I will be happy to
    hear them since this recipe has evolved over the last year or so and I
    expect it to keep getting better.

    Peter


                      

    One of my favorite ways to prepare this excellent sausage product (I
    prefer the Turkey variety due to the lower fat content) is simple:
    
    Steam the unpierced sausage in 12 ounces of beer (any brand) until it
    plumps up (maybe 10-15 minutes on medium-high heat), then either slice
    it into bite-sized pieces and brown it in the pan, or place the whole
    thing intact on a cookie sheet and bake it in a 350-degree oven for
    10-15 minutes.
    
    Serve with honey mustard - great stuff!
    
    	/Harry

I like it sliced thin then sauteed with sliced green peppers and onions and a
few dashed of garlic powder. You can then eat it on a thick slab of bread or 
make little 'Keilbasa pockets' with crescent rolls. No need to add oil...these
things put out a lot of oil.

I also love it in soups. I usually add it to almost any kind of soup but my
favorites are adding them to a tomatoey vegetable soup or cabbage and leek
soup. I make my cabbage and leek soup like this....

Get a nice big ham bone with just a little meat left on it and broil it till
it's nice and brown all over then drop it into your stock pot and simmer with
3-5 qts of water(depends on the size of your bone) for the broth. Add 2 cloves
of garlic, sliced cabbage, sliced leeks and sliced keilbasa(or your favorite
sausage). Let it simmer . Sometimes for a thicker broth I toss in a couple of
handfuls of split peas when I'm making the broth part.

-joanne

    One of my favorite ways of preparing Keibasa is as an hors d'oeuvre.
    
    Ingredients:
    
    1 cup of your favorite BBQ sauce
    1 10oz Jar of Apricot or Peach perserves
    1 Large bell pepper (cut up bite size)
    1 8oz can water chestnuts (drained & sliced)
    1 8oz can pineapple chuncks (drained)
    1 12oz package fresh mushrooms (sliced)
    1-1 1/2lb Keilbasa (your favorite kind sliced)

    In your skillet place the BBQ sauce and the perserves.  Heat until
    melted together on medium heat. Add all of the other ingredients
    and leave on medium heat until it statrts to bubble.  Cover and
    simmer for 1/2 hour.
    
    So simple so good............
    
    Stu

    
    
    Re: .0
    
    All of the preceding are excellent. You can freeze it if you wish.
    
    One way I like it is:
    
    Mix some applesauce with drained sauerkraut or slice up a peeled
    Granny Smith apple.
    
    Place the sausage in a casserole
    
    Cover with sauerkraut mixture.
    
    Pour in about half a bottle of decent European or hoppy beer
    cover and bake at 350 until thoroughly heated through.
    
    Note:  If you use fresh kielbasa, no smoked, you might want
    	   to cook it separately for a while before adding the sauerkraut
    	   mixture.
    
    Bob
    

Get some Pillsbury cresent roll dough and wrap the kielbasa in 
strips of the dough, blending the edges together till the whole 
kielbasa is covered. Pop it in the oven till the dough is golden 
brown.  Slice it and serve with mustard as an appetizer.

Slice it into 1/4" slices, and quarter these.  Brown them in a non-stick 
skillet, then add diced green/red pepper, onion, and chopped mushrooms.  When 
the veggies soften, top the whole thing with slices of your favorite cheese
(american, havarti, cheddar...).  Scoop a bunch of it into a lightly mustarded
pita pocket, and serve with a beer.

Kielbasa also makes a good substitute for andouille sausage in Cajun and Creole
recipes, if you can't get the real thing.

--PSW

Cook your basic black beans in a saucepan. Slice the Kielbasa and cook plain
in a frying pan. Place the Kielbasa over the beans on your plate. Cover with
chopped  onion  and grated cheese (monterey jack or sharp cheddar work well)
to  taste.  Uncooked onions add a nice texture and a bit of bite. The cheese
should  melt  a  bit  from  the  beans,  but  you can always microwave it if
necessary.

Some people serve this dish with sour cream.

- Brad

    
    		polish mix to Kielbasa
    
    1 or 2 smoked kielbasa's		1 onion	
    1 pepper				Fresh mushrooms
    Kluski noodles (think & homemade taste to them)
    
    Using a Tbl. of vegtable oil cook the onion and the pepper in a frying
    pan.  While this is cooking, boil the noodles and the kielbasa in the 
    SAME pot...flavor remains with noodles...
    
    when noodles and keilbasa are cooked: drain noodles and slice the
    kielbasa into the frying pan with the onion and pepper...add pepper,
    salt, white pepper, oregano, rosemary, and basil to the mix.  Then 
    add a 1/4 cup of white wine.  Let cook until wine is almost gone then
    add in the sliced mushrooms...once this is all cooked place
    the noodles back into the pot and place EVERYTHING from the frying 
    pan into the pot and mix.  Serve as is...it's a meal in itself, except
    perhaps with rye bread and a salad.
    

    
    			another...with Bailey
    
    1/4 cup of bailey		1 smoked kielbasa
    1/3 cup of lentils		beef broth seasoning
    mushrooms
    
    cook the bailey and the lentils until done....drain and rinse
    thoroughly....before putting back into pot..add 1 cup of water
    to the beef broth and season with black pepper and salt and 
    to taste [celery salt, parsley, basil] have kielbasa pre-prepared
    and add [cooked] to the broth along with the mushrooms...when 
    mushrooms are cooked add in the bailey and the lentil and season.
    [carrots to mix if want]  
    
    Serve as a soup: add more water and broth
    Serve as meal: dice up a tomato and make a ring around the mix
    after it is set on the plate.
    

What is "bailey"?

--PSW

    it's barley with th 'i' turned around.

    
    
    		ooops....it is BARLEY...I'm soo used to my grandmother
    calling it Bailey that I did it too!  Sorry.   

Re .10:

I forgot to mention that you should serve the dish with rice... It's kind of
hard  to  have balck beans and rice without the rice. Put the beans over the
rice.  This  dish is really a lot better than you'd think, and you can't get
much cheaper...

- Brad

    See note 285.....
    

    I make picalilli from my garden, and it consists of:
    
    	Tomatoes -red and green
    	Bell peppers - red and green
    	onions
    	vinegar
    
    You can buy it in the supermarket here (new england) under
    the name picalilli, or just relish...

Grilling, frying, braising, steaming.

Try browning 1" slices in a skillet, then adding them to a pot with sauerkraut
and braising for an hour.

Or, split almost in half, then toss on the grill basted with honey mustard (or
hot mustard!).

I was looking thru one of the home, garden, cooking mags -- can't remember 
which and there was a 2 page add for kielbasi with different ideas, stir 
fried, in with macaroni and cheese, shish-ka-bob, almost anything you can 
do with a sausage or a hot dog.

I like to slice it on top of red cabbage in a casserole and top with hunks 
of cheese and bake for about 25 minutes, serve with mashed potatoes and enjoy
the calories and cholesterol!

    I like to boil it in water with a can of beer.  Then make a mustard
    sandwich.. The beer seems to take out some "bite" and sweeten it up.
    mike
    

    As an appetizer, I cut it into thin slices, cover it with brown sugar
    and put it in a hot oven for 3-4 minutes.   It is really delicious. 
    Another way I do it too is to cut it into "very" thin slices, put
    cheddar cheese on it and put it into a hot oven until the cheese is melted. 
    That's really good.
    
    Enjoy.

    
    You can also cook it and add it to spaghetti sauce, a different taste
    sensation.
    
    Dianne

    	The way we cook kilbasa is to use one or two LARGE yellow onions,
    	cut the kilbasa into 3 - 4 inch lengths and place in a large pot.
    	Cover this w/one can of chicken broth and one can of beer...a good
    	beer with a full taste.  Simmer this for 1-1/2 hours.  Serve with
    	home-made baked beans and maybe put the kilbasa in large buns and 
    	eat like hot dogs.
    
    	Vern

    Grill it with a spicy BBQ sauce. MMMMM.
    
    mike
    

    
               We like to cut it thin, broil just till it gets crisp. In 
         a saucepan we combine a bottle of BBQ sauce and a jar of grape
         (sounds odd, tastes great!) jelly and simmer till they combine.
         Put the whole lot into a shallow dish and hand out toothpicks!
    
                                                   Randy

    I presume everybody here is talking about SMOKED kielbasa... so I'll
    continue with the ideas for the smoked.  
    
    Combine in a fry pan:  chopped or sliced onion, green pepper, sliced
    gloves of garlic, fresh sliced mushrooms, and sliced kielbasa.  Add a
    bit of olive oil and sautee.  Then add some of your favorite grated
    cheese.  Serve on top of pasta.
    
    I also buy Rogoff's sauerkraut from the dairy section at the
    supermarket.  I will boil my kielbasa - either fresh or smoked - right
    in the sauerkraut.  Serve with red (or white) horseradish and fresh rye
    bread!  (Hmmmmmmm.)
    
    I have a Polish cookbook at home.  Will take a look to see if there are
    any other interesting things to do with kielbasa.
    
    Rgds,
    marcia

    I second the spagetti sauce with kielbasa, it's really good!
    
    I also make a casserole by slicing the kielbasa into 1 inch chunks
    and browning them in a fry pan.  Then I slice an onion, 1 green or
    red pepper, about 1/2 a pound of mushrooms and layers everything in
    a large casserole dish.   Then cover with a large can of tomatos that
    have been cut up - or use puree, throw in the spices you like (Italian
    herbs, garlic, salt, pepper) and bake in a 350 oven covered till it's
    bubbly and you are sure the veggies are tender.  Serve over rice.
    
    I got the casserole idea from my mother, but I have experimented
    with the sauce more by cooking it first on the stove and maybe 
    adding a little tomato paste, so the herbs blend better.  I also
    always use fresh garlic.  
    
    It's a nice way to eat kielbasa!
    
      Tracey

    
         I boil or grill it and put a french fry on the side..hmmmmmm!

    We roll the keilbasa in Pillsbury cresent roll dough and hot mustard,
    and bake.  Slice and you have a great snack or appetizer.
    
    Karen

    I like to cut the keilbasa into 5" peices,get a bag of saurkraut,a
    clove of garlic minced, and a 16oz Bud. Put it all in a crock pot,on
    the low setting and let it go all day. Get some more Bud's,spicy brown
    mustard and crusty rolls and eat til my hearts content.
    Enjoy.

    This is great to  7 oz. of apple jelly and 7 oz. of mustard bring to a
    boil, then add your already boiled keilbasa this is great opener for
    any party.

    I went to a bridal shower and they had Kielbasa cut up bite size and in
    a sauce that I think the 'cook' said was made with a jar of grape
    jelly, a bottle of cocktail sauce and I think picalli or something like
    that.  
    
    Is anyone familiar with this recipe...it was out of this world.
    
    Thanks
    

    I finally have to reply with a vey popular recipe (per comments of
    EVERYONE who has tasted it).
    
    In a large skillet warm 1 cup of barbeque sauce with 8 oz of either
    peach or apricot preserves mix until preserves are melted.  Now add the
    following ingredients:
    1/2 cup chop bell peppers
    8 oz can of water chestnuts chopped and drained
    small can of pinapple chunks cut in half and drained
    12 oz fresh mushrooms sliced
    1 ring of Kielbasa cut into 1/4 to 3/8 inch slices
    cover and simmer for 15-20 minutes
    
    ENJOY

    Keilbas Treat
    
    1 pkg. Hienz 57 Chili Sauce
    1 lrg. can WHOLE cranberry sause
    heat and blend
    
    cut up in chunks:
    red, yellow and green peppers
    
    drain one can of chunk pineapple
    
    cut in chunks, 2 kielbasa
    
    put all of the above in a casserole dish and bake
    for 30-40 min. at 375 deg. oven
                                      
    
    You can vary this recipe by using one jar of 
    grape jelly in place of the cranberry sauce.

    
      I really enjoy Kielbasa on pizza; by itself on in a combo. My
    favorite combo is Kielbasa, garlic, onions, peppers, mushrooms
    and broccoli. It sounds crazy but it's great.
                                                    Robin

    
    Our favorite is sliced up and grilled, then dip into a sauce made of
    brown sugar and yellow mustard... I zap it a little so it gets nice
    and mixed in.  Yum!!

    One of my husband's favs is slice it up, put it in a microwave
    dish, and add one 6 oz can of pineapple chunks + 1/4 of
    the juice, 1/2 a small jar of marachino cherries, a jar of
    sweet & sour sauce, mix and nuke until hot.  Serve as an
    appetizer at a party, or over a bed of white rice. 
    
    

                        Kielbasa Hors D'oeuvres


       1 lb kielbasa
       1 16oz can whole cranberry sauce
       2 small chopped onion
       1/2 cup ketchup
       1/4 cup mustard
       6 tbsp brown sugar
       dash lemon juice

       Slice kielbasa into bite size pieces. Simmer 15-20 minutes. Mix
       all other ingredients together and add to kielbasa. Simmer slowly
       for 1-1 1/2 hour. This recipe can also be cooked in a crockpot.
       If using a crockpot cook on high for 4-5 hours.

       The sauce is awful looking, but when everything is cooked
       together it taste great.

    I just tried it with Fettucini Alfredo...
    
    Cut up cooked kilbasa into very small cubes (a little larger than pea size)
    and set aside.
    
    In medium sauce pan, **SLOWLY** heat heavy cream and two tablespoons
    butter or margerine.  Add a few handfulls of Romano or Parmesean cheese
    (which ever you prefer).  Once all is melted, add kilbasa pieces and
    toss over your favorite pasta.
    
    **Do not boil cream too fast or it will curdle...
    
    It was great!!
    
                                                     

    Does anyone know of a place where I can buy "fresh" kielbasa? I live in
    southern NH.  It used to be easy to find around Easter time, but not
    any more!  Alexanders in Nashua sometimes has a very limited amount of
    it which is gone in no time.
    
    Fresh kielbasa isn't smoked, and is less spicy than its smoked
    counterpart.  Delicious on rye bread with hot mustard and horse radish!
    
    Thanks-
    
    Lisa
    

I've seen it now and then at the big Purity Supreme at the corner of Spit 
Brook Road and DW Highway in Nashua, NH.

--PSW

    The best source I know of is the Blue Seal factory in Springfield,
    Mass. I don't know where in New Hampshire you are, but it's almost
    certainly worth the drive to Springfield.
    
    	/Harry

    Thanks for the info.  I did find some DeCosta fresh kielbasa at
    Purity.  I've never tried that brand before, but I've had their hot
    italian sausage, which I thought was very good.
    
    I think I'll give Blue Seal a call- maybe there's a local store that
    carries it, or maybe they'll ship it directly to me.  That drive is
    definitely too long, even for fresh kielbasa!
    
    Lisa

    Are you sure Blue Seal is in Springfield?  I thought it was in
    Chicopee, the Kielbasa capital of the world.

    If you're going to drive all the way to Springfield (Massachusetts) for
    kielbasa, you might as well go to Chicopee Falls and buy it at the
    Falls Provision Co. (ask directions when you get there).  Great stuff
    and, while you're there, pick up a jar of Domin's horseradish to go
    with it.

    There's also a place in Worcester called Golemo's, on either MIllbury
    St. or Water st.  

    Being Eastertime and whatnot, I just did a review of this note..
    interesting stuff..
    
    My family has pretty much always boiled the stuff to get the excess fat
    out before doing anything with it; my favorite is to boil a Kielbasa
    for about an hour, let it cool, cut it into ~5-inch segments, halve
    these lengthwise (but don't cut through the casing on the other side,
    kinda like butterflying), and toss 'em on the grill cooking each side
    until just crispy. Standard fare at fmaily picnics..
    
    
    Having been a Kielbasa eater just about since birth (my father's side of
    the family is decidely Polish, and he grew up within walking distance
    of Falls Provision), I can say that the subject of the "best" kielbasa
    can get pretty religious.. I would have to say that Falls Provision is
    worth the trip for Kielbasa from just about anywhere, IMHO.. I *think*
    tuesday is Kielbasa making day, but I'd have to check with Dad on
    that.. (heck, while you're in the area, grab some Babci's Pierogi at
    the factory in granby or, if you're lazy, from Falls Provision.. Much
    better than Millie's, as difficult as that is for me to say.. Millie's
    having started a block from Grandpa's house..)
    
    FYI, The Partykas who ran Falls Provision for many years were both
    Hams, in the amateur-radio sense; Max died a while ago, but Stanley
    (K1AGL) still works the store on occasion..
    
    ...tom (NE1G, now 45 minutes from Falls Provision..)

	We also like sliced (Turkey) kielbasa in an omelette for brunch, topped
with some melted sharp cheddar cheese.

	There are so many hundreds of ways you can make kielbasa, I'm always
sure to keep some in the freezer.

	Laura

    just a handy statistic.. in the two weeks leading up to Easter this
    year, Falls Provision (which is a tiny store, maybe 10,000ft^2) made
    and sold 11 TONS of kielbasa.
    
    Yow!
    
    ...tom

re: .65

>    just a handy statistic.. in the two weeks leading up to Easter this
>    year, Falls Provision (which is a tiny store, maybe 10,000ft^2) made
>    and sold 11 TONS of kielbasa.
    
Doesn't surprise me.   The best kielbasa place in Baltimore (Ostrowski's
on Washington St), which also is a tiny place, had lines going out the
door as early as 8:00 AM the entire week before Easter.

-Hal