3901. BACON WRAPPED KIELBASA BITES with BROWN SUGAR GLAZE

Yields 8


1 lb. kielbasa
10 slices bacon
1 1/2 C brown sugar, packed
3 Tbsp stone-ground mustard
3 Tbsp white wine vinegar
1 Tbsp black pepper

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and top with a baking/cooling rack. Lightly spray the rack with non-stick spray.

Cut kielbasa done the middle, lengthwise. Slice each half into 1 inch pieces, you should have about 30 pieces of kielbasa. Cut each piece of bacon into thirds. Wrap one bacon strip around each piece of kielbasa and secure with a toothpick. Set aside.

In a small saucepan, combine brown sugar, vinegar, mustard and pepper. Heat over medium, stirring occasionally, until the sugar is dissolved. Keep warm on low.

Brush the kielbasa with glaze and place on the baking sheet/rack. Bake for 40 minutes and baste every 15 minutes. Serve immediately.


bacon recipe source: Sharon Lachendro, What The Fork Food Blog (@WhatTheForkBlog), December 18, 2014

3143. KIELBASA SAUSAGE with SAUERKRAUT and BACON

serves four 


3 tablespoons olive oil 
1 onion, sliced 
1 carrot, finely diced 
1 stick celery 
3 clove garlic, sliced 
3 bay leaves 
6 black peppercorns, crushed 
1kg jar of ready cooked sauerkraut, drained 
1 bottle of Polish or German beer 
250 ml chicken stock 
500 grams piece smoked belly pork/bacon
500 grams Kielbasa sausages

Heat the oil in a large ovenproof casserole dish over a moderate heat and fry the onions, carrots, celery, garlic, bay leaves, and peppercorns. Add the drained sauerkraut and stir well. Allow the mixture to heat though and then add the beer and stock. Don't allow the mixture to become too wet. Add the pork and the sausage. Set the oven to 180°C/gas 4. Cover and cook for 90 minutes. Spoon the sauerkraut into a bowl and slice the sausage and pork belly on top. Add a dollop of sour cream and serve immediately.


bacon recipe courtesy of: Mike Robinson, Good Food Live, Good Food Channel, UKTV

2577. KIELBASA and BACON BRAISED CABBAGE MACARONI AND CHEESE

1/2 head green cabbage

1 pound elbow macaroni
6 strips bacon, chopped
1/2 large Spanish onion, diced
1/4 cup white wine vinegar
1 1/2 teaspoons sugar
1 pound kielbasa, sliced into 1/4 inch slices
1 cup heavy cream
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar, shredded
1/8 cup Tabasco
1 1/2 teaspoon honey
salt and pepper

Garnish
1/2 cup panko breadcrumbs
1/4 cup Italian flat leaf parsley, snipped
3 green onions, sliced
                                

Dice cabbage and soak in cold water for 3 hours. Preheat oven to 350 degrees. Cook elbow macaroni until al dente, drain. Spray a large skillet with Pam and saute sliced kielbasa until the edges are blistered. Remove kielbasa. Cook bacon in the large skillet til done, remove bacon but leave the fat in the skillet. Saute onions in the bacon fat until they are translucent. Drain the cabbage and add it to the skillet. Stir. Mix together the vinegar and sugar. Add the mixture to the skillet, stir,  and reduce the heat. Cover the skillet and cook on low until the cabbage is tender. In a large bowl, combine the pasta, kielbasa, bacon, braised cabbage, cream, cheeses, Tabasco and honey. Stir until thoroughly mixed.  Season with salt and pepper and mix again. Spray a large casserole dish with Pam and transfer the mixture into it. Cover the dish with foil and bake at 350 degrees for 30 minutes. Mix panko breadcrumbs, chopped parsley, and green onions together in a small bowl. Remove foil from pan after 30 minutes and sprinkle panko mixture over top of casserole. Bake uncovered until golden brown, about 10-15 minutes.


bacon recipe courtesy of: Elizabeth, Recipe Journey, February 3, 2011 | adapted from Chef/Owner Chris Bonfili, Avenue B, 5501 Centre Avenue, Pittsburgh, Pennsylvania 15232

1793. SAUTEED CABBAGE with SAUSAGE, BACON and POTATOES

serves four


1 tablespoon canola or vegetable oil
1 pound Knockwurst or Kielbasa, cut into 1/2-inch slices
4 slices bacon, cut into 2-inch pieces
3 large potatoes, cut into 1/4-inch thick slices
1 small to medium head cabbage, cut into thin wedges
2 tablespoons all-purpose flour
salt and pepper to taste
1 teaspoon caraway seed
1 tablespoon cider vinegar or red wine vinegar
1 cup sour cream (garnish, can use reduced fat)

Heat a large skillet over medium-high heat. Add the oil, then the bacon and sausage. Sauté until lightly browned, about 3 minutes. Add the sliced potatoes and just enough water to make some steam. Reduce heat to medium; cook about 15 minutes, adding a little water if the potatoes get too brown. Add the cabbage wedges. Sprinkle with the flour, salt, pepper, caraway and vinegar; stir well to combine, scraping up the browned bits in the bottom of the pan. Cook until cabbage is tender, about 45 minutes, again adding a little water if needed to prevent burning. Just before serving, check the bottom of the pan. If there are browned bits, add just a little more water, scrape them up, and stir into the cabbage until the moisture has evaporated. Serve immediately, passing sour cream and, if desired, extra vinegar.


bacon recipe courtesy of: Teri's Kitchen.com, teri@teriskitchen.com