Kielbasa and Sauerkraut

When Kai added this to the menu, I wasn’t so sure about it. I’ve eaten sauerkraut before, but only with hot dogs…and that’s been a while. I wasn’t so sure it was for me. I saw such good reviews on the recipe, that I thought it would be worth a shot. I tried it, it was alright, but it wasn’t really my thing. The turkey sausage I used tasted too much like pork to me. It tasted a lot like the kielbasa I used to eat when I was younger, when I actually ate pork.

My mistake was making a double batch of this. There was barely a dent in the first batch. I thought one wouldn’t be enough, but I guess I was wrong.

I think some people enjoyed this though. If you like the sweet and sour combo, you’d probably like it.

The original recipe called for cooking in the crockpot for 5 hours on high, but I cooked this in the oven instead.

Kielbasa and Sauerkraut
adapted from: recipezaar.com
printable recipe

ingredients:

3 (1 lb) packages kielbasa (2 large sausages in each) (I used turkey kielbasa)
32 ounces sauerkraut
3 cups apple cider
1/4 onion, cut into slivers
4 tablespoons brown sugar

Directions:
Preheat oven to 350°F.

Slice the kielbasa about 1 inch slices on an angle. Combine all ingredients in a baking pan. Cover pan with foil.

Bake in oven for 45 minutes or until cooked through.

Turkey Chili

One of the favorite dishes of the night during the party was this chili. When we were coming up with the menu, my friend Kai insisted he didn’t like chili. He doesn’t like spicy stuff…well neither do I, but I love me some chili. Although we added plenty of spices, it still even seemed mild to me. I don’t think Kai tried it at all though.

I made a double batch (which made about 4-5 quarts) of this and all that was left at the end of the day was one lonely bowlful. It was that good!

I took the leftovers to work for lunch and it tasted even better after the flavors melded together.

Turkey and Turkey Sausage Chili  
inspired from: nubella.com
printable recipe

ingredients:
olive oil
1 1/2 cup chopped cooked onions
1 lb ground turkey
1 lb sweet Italian turkey sausages, casings removed and crumbled (about 5)
2 cans red kidney beans, undrained 
1 28oz can stewed tomatoes, undrained
2 8oz cans tomato sauce
4 chicken bouillon cubes
1 jalapeño pepper, seeded and diced
2 TBSP chili powder (more or less to taste)
2 tsp chili flakes
1 tsp paprika

directions:
In a heavy pot or dutch oven, add a little olive oil and cook onions until clear. Set aside.

In the same pot over medium-high heat cook ground turkey and sausages until turkey is browned. Discard drippings. Add jalapeño and onions back in stirring frequently to combine.

Stir in remaining ingredients. Bring to a boil. Use a potato masher (or something similar) to break up the tomatoes if desired.

Reduce heat to medium low and simmer 15-20 minutes, stirring occasionally.

Jambalaya

I’ve never had jambalaya before…at least I don’t think I have. I’m not normally a sausage person, since I don’t eat pork. Even some turkey sausages gross me out, but since we were having a “sausage fest” party, I had to come up with ingredients I would eat as well. One of the recipes on the menu was a jambalaya. I was originally going to make a crockpot version, however the recipe I wanted to double did not fit in my 4qt crock. I had to find another recipe, and I think this was a winner.

My challenge was finding good food without MSG or nitrates in them. Luckily, we went to Trader Joe’s and there was a full array of different types of sausages for me to try, all without any MSG or nitrates! I saw they had a chicken andouille sausage that was perfect for this recipe.

I pretty much followed the recipe except I used a 28 oz can of tomatoes, used chicken andouille, and accidently forgot to add the shrimp, parsley and green onions at the end. Otherwise, this was great!

Chicken, Shrimp and Andouille Jambalaya
adapted from: recipezaar.com
printable recipe

ingredients:

2 tablespoons extra-virgin olive oil
1 1/2 lbs boneless skinless chicken thighs cut into pieces
1 lb andouille sausage, cut into 1/4 inch slices (I used a 12 oz package of smoked chicken andouille)
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice  (I used jasmine)
1 (14 ounce) can tomatoes, chopped,with juice (I used a 28 oz can of diced tomatoes)
2 cups chicken broth or stock (I used bouillon cubes and water)
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

directions:
Preheat oven to 350 degrees F.

In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.

Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.

Add rice, tomatoes with juice, and broth; bring to a boil.

Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.

Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Oven Roasted Potatoes

Mmmm…carbs. I love potatoes in any form, shape, or size. Fried, baked, mashed, you name it! This recipe was actually found by Gary. He wanted potatoes one weekend morning (while I was sleeping in), he googled roasted potatoes and he found this. He asked me if we had the ingredients, and it just so happened I do! He ended up trying it and it was awesome.

Since he found it, we’ve had it twice, not including the 10 lbs we made for the birthday party over the weekend. It has also found a permanent spot in the recipe box I’m starting to build. This was the first recipe I added!

Oven Roasted Potatoes
adapted from: allrecipes.com
printable recipe

ingredients:
1/8 cup olive oil 
2 garlic cloves minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes (optional, more or less to taste)
1/2 teaspoon salt
4 large potatoes, peeled and cubed

directions:
Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.

Roast for 20 to 30 minutes in the preheated oven until potatoes are cooked through.

Sausage Fest Birthday Party

Over the weekend, my friends came over to celebrate a few birthday parties. We celebrated a trio of birthdays, Henry, Anna, and myself!

The theme of the party was a sausages, so I made recipes that included sausage, or was “sausage shaped”. Some of the recipes didn’t include sausage, but everything was delicious, so it didn’t matter.

Here are most of the things I made.

Appetizers:

Pigs in a blanket
Using a store bought tube of croissants, cut each triangle of dough in half and wrap each mini dog from the wide side in. Bake at 350° for 15 minutes or until golden brown on top. (the ones pictured are raw)

 

Hoisin five spice chicken wings
I used this recipe, baked at 425° for 30 minutes.

Sides:

Oven roasted potatoes
recipe here

 

Chinese sausage fried rice with shrimp
Using this basic recipe, cook the Chinese sausage before adding rice. Set aside, cook rice and remaining ingredients. Add shrimp and peas at the end.

 

Entrees:

Jambalaya
recipe here

Turkey Chili
recipe here

Kielbasa and sauerkraut
recipe here

Italian sausages on a roll
recipe here

 

Beer brats with onions on a hero
Place dozen brats, a sliced onion, and a little butter in a single layer in a pot. Add enough beer to cover. Bring to a boil, then simmer until cooked. Transfer to grill or skillet and cook until brown. Place back in the beer to serve. I served these like the Italian sausages on heroes. (the Italian sausage heroes is what is really pictured, but you get the idea)

Dessert:

 
Boston cream pie, 2 ways
recipe here