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Kielbasa Sausage With Apples, Braised In Beer
You can make these in the slow cooker the day before and then just reheat them on the BBQ in a foil dish or in saucepan on the side. They taste even better for being made a day in advance.Ingredients
- 1½ lbs fresh or smoked Kielbasa (I buy Kielbasa at Bartlett Street market in Manchester, NH), or fresh, boneless pork steaks or ham steaks. Either leave sausages in large pieces or cut into small chunks for side dish or appetizer.
- 2 tablespoons unsalted butter
- 1 can of light colored beer (not lite beer) to approximate the lager beers of Eastern Europe. Sam Adams summer beer is good or similar.
- 1 tsp white sugar
- 1 medium sized onion, peeled, sliced and separated into rings
- 1 small granny smith apple, peeled, cored and thinly sliced
- salt and pepper to taste
Method
1. Put fresh raw sausages in a skillet, cover with water, bring to the boil, turn down to a simmer and cook for 10 minutes. Drain. If you use smoked kielbasa, pork, or ham steaks, just put them in the skillet with apples and onions as used in step #2.2. In same skillet, melt butter, add onions and apple and fry for 5 minutes until softening.
3. Add sausages and turn in pan.
4. Add beer, salt, pepper, and sugar. Bring to nearly a boil, turn down to a simmer and cook covered for about 30 minutes until cooked through. Length of cooking time will depend on size of pan, quantity being cooked and how gentle a simmer you can reach.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.