It’s a crock .. (pot that is)
Life is so funny. I was lamenting to Madam Badwolf about the poor quality of sausage available to us. It so happened that she pointed out a locally produced farmhouse sausage, specifically a smoked sausage and a definite Polish name, on one of our last farm market trips of the season. It was immediately placed into the shopping basket with a cabbage and some beautiful potatoes.
Growing up in Central Texas, it was pretty easy to get natural Polish Sausage. One of the producers had a route through my hometown and would always stop by my parent’s business to see if there was any interest in sausage, hams, or bacon.
My mother would place potatoes in the bottom of a large pressure cooker, add cabbage and onions, drape the sausage over everything, and pressure cook with a long-neck beer until the sausage burst and the juices mixed with the beer to form a gravy used to coat the split the potatoes and cabbage. For this specific cook, I’ll use my slow cooker, and have added a goodly amount of peeled garlic cloves.
From Wikipedia:
Kielbasa; from Polish kiełbasa [a] is any type of meat sausage from Poland and a staple of Polish cuisine. It is also known in other world cuisines; in American English, the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage (typically pork only).
Types of Kielbasa:
- kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork
- kiełbasa odesska, made with beef.
- kiełbasa wędzona, Polish smoked sausage, used often in soups.
- krakowska, a thick, straight sausage hot-smoked with pepper and garlic;
- wiejska ([ˈvʲejska]), farmhouse sausage, often in a large U. Pork and veal sausage
- weselna, “wedding” sausage, medium thick, u-shaped smoked sausage; often eaten during parties.
- myśliwska is a smoked, dried pork sausage, similar to kabanos but much thicker.
- kiełbasa biała, a white sausage sold uncooked and often used in soups such as barszcz biały’,
Crockpot Kielbasa
Ingredients
- 1 ea Cabbage Medium, washed, quartered, cored
- 3-5 ea Potatoes Medium, scrubbed
- 2 ea Onion Medium, peeled, halved
- 1 lb Kielbasa Beef, good stuff
- 1 ea Beer 1 Bottle, Your choice
- Salt-Pepper To taste (1/4 tsp each)
- 1 head Garlic Peeled, and seperated
Instructions
- Place Potatoes in bottom of slow cooker
- Add cabbage, onion, garlic
- Lay kielbassa ring on top, add salt and pepper
- Pour beer over, lid up
- Cook for 6 hours on low.
Notes
Nutrition
Filed
under: American, Autumn, European, German, Global, InstaPot, Slow Cook, Slow Cooker, Winter
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