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We love being creative with our products. If you enjoy our sausage, then here are some recipes that you will love.
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 | | Ingredients | 1 pound Kiolbassa Polish Style Sausage, cut into 1/4-inch slices | | 1/2 bottle of your favorite BBQ Sauce | | 1 pound pinto beans | | 1 (14-ounce) can whole peeled plum tomatoes | | 1 (14-ounce) can diced tomatoes (with chilies , optional) | | 1.5 quarts chicken stock or broth | | 2 teaspoons ground cumin | | 1/4 teaspoon cayenne pepper | | 1 teaspoon salt | | 2 tablespoons vegetable or peanut oil | | 1 large onion, finely chopped | | 1 tablespoon chili powder | | 4 large garlic cloves, minced | | scallions and sour cream for garnish |
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Directions Place the beans in a large crock-pot with the stock, the can of diced tomatoes and 2 minced garlic cloves. Turn on low for 6-8 hours. When the beans are tender, heat the oil in an extra large skillet or pot over medium-high heat until hot. Add the onion and rest of the garlic (use a spoon to place the onion and garlic in the oil, so it does not spatter) and stir for 1-2 minutes. Add the sausage and cook until it starts to brown. Stir in the can of peeled tomatoes and add the cumin, cayenne pepper, and chili powder. Add the barbeque sauce. Bring to a simmer then carefully add to the beans in the crock pot. Stir in salt and pepper. Place crock-pot cover on and let stand for 10-12 minutes. Garnish with scallions and sour cream. |
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 | | Papas Relleno - Stuffed potato appetizer -Courtesy of Ed Tijerina The classic combination of chorizo con papas comes together in a new form that makes an impressive appetizer for any gathering. You may want to double this recipe --- they go quickly!
Ingredients 6 medium red potatoes (about 1 ½ inches in diameter) 2 links Kiolbassa chorizo (6 oz total) 1/2 medium white onion, finely diced Grated parmesan or romano for topping
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Directions Start potatoes: In medium saucepan, fill about three-quarters to the top, add 1 tb salt. While water is heating, prepare potatoes for boiling. Using a small knife, make a shallow cut around the middle of each potato. If water isn’t yet boiling, start cooking chorizo. Once it starts boiling, add potatoes to water and cook until tender, about 15-20 minutes. When a knife slides easily in potatoes, they’re done. To make chorizo:Remove meat from casings and place in a nonstick pan. Turn on medium heat. Using wooden spoon, press on chorizo frequently to break up into small pieces. Remove chorizo, but save grease in the pan. Add chopped onions. Stir frequently, so onions can absorb and cook in chorizo grease. Cook until onions are almost melted, about 15 minutes. Add chorizo back in pan and cook together for a few minutes. Set aside. Finish potatoes:Take potatoes out of boiling water and plunge into cool water so that you can handle them. Cut in half along the groove already started. Using a melon baller, scoop half of the meat out of potato,be carefull not to cut through the skin. Using a sharp paring knife, cut a flat surface for the base so they wont tip over. Fill potato skin with chorizo, using about a teaspoon in each skin. Top with cheese. Makes 12 skins. Potatoes may be served immediately or made in advance. If made in advance, place filled potatos on a sheet pan and cover tightly with plastic wrap. Just before serving, remove wrap and place sheet pan with potatoes in a 350o oven for about 20 minutes, or until hot. |
 | | Ever tried a sausage kabob before? Have you ever tried the best sausage kabob ever? Well here it is and it is so simple to make! Ingredients 7 links of your favorite Kiolbassa Sausage flavor 4 Yucatan Gold Potatoes 1 Zucchini4 Bell Peppers 4 Corn on the Cob Extra Virgin Olive Oil Rosemary 2 Lemons Salt Pepper 12 Metal Skewers |
Directions Turn stove on medium high and start the barbeque pit. Place 4 cups of water and a dash of salt in a pot and place it on the heating stove. While the water is heating, cut the potatoes into 1 inch cubes. Place the potatoes in the heated water and let cook for 15 minutes. While potatoes are cooking, cut the sausage links and bell peppers into bite sized portions, thinly slice the zucchini, and cut the corn into 1.5 inch pieces. When the potatoes are soft, but still firm, remove them from the water and place them on a paper towel. You can now start to slide all of the ingredients into even portions on the skewers. After each skewer is complete, rub some olive oil all over the kabob, season with salt and pepper, and lightly spread rosemary. Once the barbeque pit is at a good heat to grill (white and black coals and sporadic flames), place the kabob over the center of the grill. Give each side (4 sides) 3 minutes. After 6 minutes of cooking, squirt lemon juice on the kabobs. After twelve minutes total of cooking on the grill, the kabobs should be hot and ready to enjoy. This recipe goes great with fresh lemonade. Serves 6 (2 skewers per person) |
 | | Ingredients
1 lb. Kiolbassa’s Chorizo, browned and drained
1 (10 oz) can of tomatoes with chilies
2 lbs. processed cheese |
Directions
Remove Kiolbassa chorizo from casing and sauté over medium heat until cooked through (about five minutes). Drain and set aside. Melt cheese. Add chorizo and can of tomatoes with chilies. Keep warm in a chafing dish. Serve with tortilla chips. |
 | | Ingredients 1 pound (6 links) Kiolbassa’s beef sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 serrano pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine
1 (28 ounce) can crushed tomatoes
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano
1 pound rigatoni
salt
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Directions
Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente.
Prick sausages with a fork. Place Kiolbassa’s beed sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes.
Preheat broiler.
While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.
Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.
To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta. |
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