 | Kiolbassa Kabob - (August 7, 2009)
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) |
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 | Kiolbassa's Chorizo Con Queso - (June 1, 2009)
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. | |
 | Kiolbassa's Beef Sausage Fusilli - (June 1, 2009)
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, plus some to pass at table
1 pound rigatoni
salt | 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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