Cooking from Scratch is now on facebook! Click here to check it out!

Friday, August 28, 2009

Stolz Kielbasa


The idea of this dish originally came from some close friends of ours. Often when we would go to their place for get togethers, they served a dish very similar to this one. One time, I asked what was in it and got a brief listing of the main ingredients. From there, I started to experiment, trying to duplicate/modify the recipe. One of the changes I was shooting for was to make the dish less sweet. While the sweetness was tasty as "football food," for a dinner main dish, I wanted something a little more savory. A fair bit of experimentation brought this end result. It is one of our favorite meals.

The first step is to slice the kielbasa into 1/3 inch coins and boil them to remove some of the fat. While you can skip this step in a pinch, there really is a difference in the end result. Let the kielbasa boil for a few minutes. Scum will form on the surface. Cut off the heat and spoon off the scum. Then drain the sausage.

Preheat the oven to 400 degrees F. In a 13 x 9 inch glass baking dish, mix together all the remaining ingredients. If you can't find ground bay leaves, you can throw in 2 bay leaves instead. Just remember to pull them out of the sauce before serving.

Throw in the drained sausage and stir to coat. Smooth out and place in a 400 degree F oven.

Bake for 35-40 minutes, until the sauce is nice and thick. Let cool slightly before serving.


Stolz Kielbasa
Yield: serves 4

2 lb kielbasa, cut into 1/3" coins
1 large onion, diced
8 oz tomato sauce
1/2 cup dry red wine
3/4 cup catsup
1/4 cup brown sugar
1/4 tsp ground allspice
1/4 tsp ground bay leaves (or two whole bay leaves)
1 TBS chili powder
1/4 tsp salt
1/4 tsp ground black pepper

Boil the kielbasa in water for 3-5 minutes. Skim off the scum and then drain.

Preheat the oven to 400 degrees F. In a 9 x 13 inch glass baking dish, mix the remaining ingredients. Add the drained sausage and stir to coat thoroughly. Bake for 35-40 minutes, until the sauce is thick and bubbly and the edges of the sausages are browned. Let cool slightly before serving.

2 comments:

  1. Have to laugh about a recipe with instructions that include "spoon off the scum," but it looks like something we would enjoy. I'll have to try it soon.

    ReplyDelete
  2. Now that you mention it, that is kind of funny! I guess I could've said "foam;" it probably would've sounded a lot better! ;)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...