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Day By Day© by Chris Muir.


Wednesday, February 02, 2005

who needs a superbowl for these munchies?

years ago, i had a roomie who's culinary skills left a lot to be desired. i mean, a lot. he could screw up making top ramen soup. but there was one thing he did well. very, very well. that was making world class munchies with kielbasa and other similar types of sausages. his dad worked at one of the biggest meat packing firms turning out kielbasa, and boy, did his son learn at daddy's feet. much of my appreciation for the versatility and excellent flavor of kielbasa came from sharing a $90.00 a month crappy apartment with this wizard of the links. oh, and i have never really gotten to like top ramen, not after his experiments. gack. it's been said that submariners get to eat some of the best food prepared in the military, but it has nothing to do with what a couple of single sailors fix in their own apartment.
so i've been looking for good kielbasa recipes to round out my kitchen skills, and found the following recipe in today's Sacramento Bee. i'll type it in as found, and at the end, i'll offer a couple of suggestions based on my many many many kielbasa experiences.

this recipe won a national tailgater cooking contest. i can see why

Sweet Onion Kielbasa
prep time: 5 minutes. Cook time: 25 minutes. Makes 4 to 6 appetizers

  • 1 pound kielbasa sausage
  • 1 small onion, chopped
  • 1 to 2 tablespoons butter
  • 12 ounces beer (dark has more flavor)
  • 1/3 cup honey
  • 2 or 3 tablespoons spicy, brown, or Dijon mustard
  • Pepper and/or chili powder (or favorite spices), to taste


slice kielbasa into 1/2 inch medallions

Saute onion in butter until onions are transparent (use low to low-medium heat. takes a little longer, but the onions turn out sweeter). in a large skillet, bring half of the beer to a slow boil and add kielbasa. cook until beer is reduced by half, then add the other half of beer. add honey and mustard, and spices to taste. simmer 5 minutes or until sauce has a thick, honeylike consistency.

onions may be mixed into the finished sauce or added to top as garnish.

MY TURN: i'd add a clove or two of finely minced or crushed garlic to the onions. and while cooking down the beer, i'd add a little vietnamese (Red Rooster) chili paste, to get the flavor into the sausage, not just flavor the coating. another variation would be to use either a really good smoked beef sausage, garlic links, or my favorite, hot cajun links. quite frankly, Miller's Brand of sausages are the best non-deli, commercially available sausages i've found. these will all give great results, because i've personally tried these variations with a similar recipe, and they all work well.
as far as beer is concerned, my favorite sausage beer is Sierra Nevada Pale Ale. i know the recipe says use a dark, but that's just my opinion. if you can find a good Gordon Biersch Winter Bock, that would be a killer dish. that would satisfy the dark beer, and Biersch's winter bock is well worth having to hunt for it.

pile on a plate, and hand out the forks.

for a complete list of my online recipes, follow the link here


Anonymous Anonymous said...

I thought you were on a diet. Kielbasa? I hope it's Atkins.

The Nice Mike

2/2/05, 8:45 PM  
Blogger bothenook said...

i can dream, can't i? and i don't do adkins. just did away with all wheat products, and minimized the starches. since i have an orange tree in my yard producing wonderful, juicy fruit, that has become one of the mainstays of my diet. that and apples, 'nanners, and lots of raw veggies. i've even added hamburger and foster's farms chicken hotdogs (only non beef dogs i can stand) to the mix. still dropping.

2/2/05, 8:51 PM  
Blogger owlish said...

Sounds tasty. I usually make the same kind of thing with off the shelf b-b-q sauce and ranch or pinto beans. I'll let you know how it turns out [they'll make a decent snack for mardi gras].

2/4/05, 8:15 AM  

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