1. In a large skillet, heat kielbasa until warm. Add tortellini, 3 cups water, onions, paprika and garlic powder.
2. Cover and cook on high, stirring occasionally, until tortellini is almost done. Stir in peas.
3. Reduce heat to medium-low, and stir in Dijon mustard, heavy cream and cheddar cheese, until cheese is melted. Top with chopped parsley.
· 1 lb kielbasa, cook and thinly sliced
· 1 (20-oz) pkg cheese tortellini
· 1 tsp dried minced onions
· ½ tsp paprika
· 1 tsp garlic powder
· ¼ tsp frozen peas
· 1 tsp Dijon mustard
· 1½ cups heavy cream
· 2 cups shredded sharp cheddar cheese
· Chopped parsley, optional
1. Preheat oven to 350F
2. Brush the brats lightly with olive oil.
3. Brown them in a hot pan for a few minutes on each side, until they take on some nice color. Note: I do this right in the same pan I'm going to bake in, so make sure it can accommodate everything, and is oven safe. A 9- or 10-inch cast iron skillet or grill pan works perfectly.
4. Remove the brats to a plate and set aside. Add the onions and apples to the same pan and sauté over medium heat for a couple of minutes. Stir in the brown sugar.
5. Add the spices and continue to cook, stirring often, for 2 more minutes.
6. Add the sauerkraut and cider to the pan and mix well. Make sure to get all the browned bits from the bottom of the pan, that's great flavor!
7. Bring the pan up to a boil, then add the brats to the pan and nestle them deep down into the kraut so they will braise in the oven.
8. Bake, uncovered, for about 40-45 minutes, just until the brats are cooked through (internal temperature should be 160F) and the sauerkraut is nice and caramelized. Note: Give the sauerkrat a stir once or twice during cooking to redistribute the juices.
9. Serve immediately, with plenty of grainy Dijon mustard.
· I did use a mild sauerkraut, which I think is a good choice.
· Double or triple the recipe to feed a crowd.
· 9-10 inch oven safe skillet or grill pan
· 1 pkg brats
· olive oil
· 1/2 yellow onion, chopped
· 1/2 green apple, peeled and chopped
· 2 Tbsp brown sugar
· 1/2 tsp caraway seeds
· 1/2 tsp mustard seeds
· 3 cups lightly drained sauerkraut
· 1 cup apple cider
1. Heat grill to medium-high. Brush the cut sides of the zucchini squash, tomatoes, and eggplant with the oil and season with 1/4 teaspoon each salt and pepper.
2. Grill the sausages, covered, turning occasionally and brushing with 1 tablespoon vinegar, until cooked through, 12 to 14 minutes. Grill the vegetables until just tender, 3 to 4 minutes per side (1 minute for the tomatoes); transfer to a cutting board.
3. Cut the grilled vegetables into 1 1/2 inch pieces and place in a large bowl. Toss with the remaining tablespoon vinegar and 1/4 teaspoon each salt and pepper. Fold in the basil, if desired. Serve with the sausages.
Slice any extra sausage and cut vegetables smaller; toss together with cooked pasta, 2 Tbsp olive oil and shredded Parmesan.
2 med. zucchini halved lengthwise
2 med. yellow squash halved lengthwise
4 plum tomatoes, halved
1 med. eggplant quartered lengthwise
2 tbsp. olive oil
1 ½ lb sausage/brats
2 tbsp. balsamic vinegar
Small fresh basil leaves, for serving
1. OVEN/GRILL PREP: If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat (450 degrees F). Prepare 4-6 large (2 feet long) sheets of HEAVY-DUTY foil; lightly spritz with cooking spray. Alternatively, line a large sheet pan with parchment paper. (Cleanup is just as easy!)
2. INGREDIENT PREP: Precook any fresh kielbasa or brats, then coin the kielbasa. Slice the baby red potatoes in half and then half again, if the baby potatoes are large cut them down more -- we're looking for 1/2-inch cubed potatoes. Trim the green beans. Shuck the corn and slice into thick rounds. See Note 1.
3. SEASON: Add the prepped sausage, corn, green beans, potatoes, and garlic to a large bowl. Toss with all of the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, and salt/pepper to taste; I add 3/4 teaspoon fine sea salt and 1/2 teaspoon pepper). Toss until ingredients are well combined.
4. PREPARE PACKETS: Divide the mixture evenly among the prepared sheets of foil. (We typically do 5 sheets of foil which comes out to about 2 cups of the mixture.) Place 1 tablespoon of butter in each packet or on top of the prepared baking pan. (Divide the pats of butter evenly over the top.) Seal the foil packs tightly so no air escapes, but there is still room for steam to circulate. Do not double up foil (only one sheet of foil per pack).
5. GRILL: Grill for 25-30 minutes or until veggies have reached desired tenderness. (Flip the foil packs at the halfway point and check for doneness.) BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. BAKE ON SHEET PAN: Bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point. **See additional cooking methods in the last paragraph of the post)**
6. ENJOY: Carefully open the foil pack, expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and lots of freshly grated Parmesan cheese on the beans, potatoes, and sausage. Enjoy immediately!
Note 1: Cutting corn into rounds: This is a little tricky! I recommend using a very sharp chef's knife. Place the knife where you'd like to cut and then place a thick kitchen towel on top of the knife. Use the palm of your hand to firmly press down on the towel-covered knife; you'll need to use some muscle here!
Make ahead of time: If you'd like to prepare these packets ahead of time, I'd recommend assembling everything except for the potatoes; potatoes will brown if stored and prepared much in advance. Cut and toss the potatoes in right before grilling or cooking the foil pack meals.
· 1 package Smoked Kielbasa, Fresh Kielbasa, Flavored Brat (precooked to cut)
· 2 cups unpeeled baby red potatoes, quartered
· 2 cups green beans, trimmed
· 3 sweet corns (on the cob), sliced into thick rounds
· 4 large cloves (about 2 tbsp) minced garlic
· 4-6 tablespoons unsalted butter
· 1 cup Mushrooms (optional)
· 1 zucchini or squash cut up (optional)
· 1 teaspoon paprika
· 1 and 1/2 teaspoon dried parsley
· 2 teaspoons Italian Seasoning
· 1/2 teaspoon EACH: garlic powder, onion powder
· Fine sea salt and pepper
· Optional, but recommended: freshly grated Parmesan cheese, fresh parsley
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