Recipe: Kielbasa and Salisbury Steak Recipes

Hi Michie:
Here are some more recipes, and a suggestion --
You can use Kielbasa with almost anything you can use
smoked sausage or ham with including hot dogs and knockwurst. SALISBURY STEAKS

INGREDIENTS:
1 Med Onion (chopped fine)
1/2 Tsp Garlic Powder.
1/2 Tsp Celery Seeds (ground)
3/4 Cup French Bread Crumbs.
1 1/2 Lb Ground Beef (Very, Very Lean)
Salt and Pepper to Taste.
1/2 Cup Flour (for dredging)
Oil as needed.INSTRUCTIONS:
In a medium size bowl combine all of the ingredients - except the meat, flour and oil.
Add the meat and mix well.
Form the meat mixture into patties about 4 1/2 inches by 3 inches and about 1 inch thick.
Dredge or dust the formed patties on all sides with flour, shaking off any excess.
Heat oil in a large skillet over high heat until almost smoking.
Sear the beef patties on both top and bottom.
Reduce heat and cook until the meat is still a red/pink on the inside - about 3 minutes per side.
Remove the meat from the pan and set aside.
Drain and discard the grease saving the juices and dredgings for the sauce.

Serve with Belmont Sauce.

ENJOY jsSALISBURY STEAK #2

INGREDIENTS:
2 slices white bread, crusts removed
1/4 cup milk
1-3/4 lbs. 85% lean ground beef
salt and pepper to taste
1 tsp. Worcestershire sauce
4 strips bacon, cooked crisp, then crumbled
1/3 cup bread crumbsINSTRUCTIONS:
Soak bread in milk until soft.
Squeeze out excess milk
Mix bread with the beef, salt, pepper to taste and Worcestershire.
Shape into a large round about 1" thick.
Place on an oiled broiler rack and cook 4" from heat on 1 side for 5 minutes.
Turn and sprinkle with bacon and bread crumbs and cook another 5 minutes.

Serve with: Belmont Sauce

ENJOY! jBELMONT SAUCE
(for Salisbury Steaks)

INGREDIENTS:
3 Tbs Butter/Margarine.
10oz Can Sliced Mushrooms (or 8oz fresh sliced mushrooms).
1/2 Cup Catsup.
1 Tbs Lemon Juice.
1 Tsp Worchestershire Sauce.
1 Tsp Dijon Type Mustard.
1/4 Tsp Hot Sauce (Tabasco).
2 Tbs Sherry or Brandy.INSTRUCTIONS:
In medium saucepan over medium heat, melt butter/margarine, saute mushrooms.
Stir in catsup, lemon juice, Worchestershire sauce, Dijon mustard, and hot sauce.
Bring just to boiling point -- stirring constantly.
Stir in sherry/brandy, remove from heat set aside for serving.

THIS IS THE ORIGINAL SAUCE FOR SALISBURY STEAK.ENJOY: j

SMOKED SAUSAGE AND BEAN CASSOULETINGREDIENTS:
6 Slices Bacon (cut into 2 inch lengths)
1 Med Onion (sliced).
1 Lb. Smoked Sausage (or Ham) cut into 1 1/2 inch pieces.
3 16oz Cans Great Northern Beans (undrained).
1 Clove Garlic (crushed).
Dash each Nutmeg and Cloves.
1/2 Tsp Fines Herbs.
3/4 Tsp Dry Mustard.
1 Med Bay Leaf (whole).
1/4 Cup Dry White Wine or Sherry.
Salt and Pepper to taste.INSTRUCTIONS:
Pre-Heat Oven to 350
Pan fry the bacon until done (not crisp) drain, set aside.
Brown the onions and sausage (ham) in the remaining bacon grease.
Remove and set aside with the bacon, discard grease.
In a large saucepan combine: beans, garlic, nutmeg, cloves, fines-herbs, mustard and bay leaf.
Heat to simmering, stir in bacon, sausage (ham) and onions.
Remove from heat, stir in wine or sherry, spoon or ladle into 3 Qt casserole or bean pot.
BAKE: Covered for 45 minutes.
Remove from oven stir lightly, remove and discard bay leaf.
Return to oven for additional 45 minutes (uncover for the last 15 minutes)ENJOY jsSAUSAGE and BEANS

INGREDIENTS:
4 - 5 links *smoked sausage
4 Tbs. oil
1 - 1/2 cups chopped onions
1/2 lb. ground chuck
8oz can tomato sauce
1/2 tsp. sugar
1 cup dry white wine
1/2 tsp. salt
1/2 tsp. cumin
1 tsp. oregano, crushed
28oz can red, pinto or beans of your choice, drained
1 cup chicken broth

*NOTE: May be substituted with Kielbasa or any other (preferably) smoked sausage links. INSTRUCTIONS:
Prick the sausage links two or three times with a fork.
Cook sausages in simmering water for 5 to 6 minutes.
Drain, peel off skin and crumble meat.
Heat the oil then add onions, ground beef and sausage meat.
Cook and stir until no trace of pink is left in the meat.
Stir in tomato sauce, sugar, wine, and seasonings.
Simmer for 10 minutes.
Combine beans, broth and tomato-meat mixture in a large sauce pan bring to a boil.
Reduce heat, stir in the meat, partially cover and simmer for 35 minutes.

ENJOY! jBOILED DINNER

INGREDIENTS:
2+ Qts Water (or as needed).
1 Cube Bouillon (beef or chicken)
2 Med Carrots (pared and cut into 1 1/2 inch chunks)
1 Med Onion (peeled and quartered)
5-6 Med Potatoes (pared and quartered)
1 Med Cabbage (cut into wedge quarters)
1 Tsp Thyme (dried - crushed)
1/4 Tsp Celery Seeds (ground).
1/4 Tsp Nutmeg.
1 1/2 Lbs Smoked sausage, Kielbaska or Knockwurst.
Pinch Sugar (to blend the flavors)
Salt and Pepper to taste.INSTRUCTIONS:
In a 6-8 Qt stock pot, combine water, bouillon cube, carrots, celery, onion and all herbs and spices
Bring to a soft - just bubbling boil for 10 - 12 minutes.
Increase heat to a medium boil, add the potatoes, after 10 minutes add the cabbage and the meat.
Continue boiling until the potatoes and cabbage are done and tender about 10 -15 minutes.ENJOY: jCABBAGE & KIELBASA SOUP

INGREDIENTS:
1 Lb Kielbasa (cut into 1 1/2 inch pieces)
1 Med Head Cabbage (coarsely shredded or chopped)
1 Med Onion (coarsely chopped)
1 Med Carrot (sliced thin)
2 10oz Cans Concentrated Chicken Broth.
1 Qt Water (or 3 soup cans full)
2 Cubes Chicken Bouillon.
2 Cubes Beef Bouillon.
1/4 Tsp ea Nutmeg, Paprika and Whole Carroway Seeds.
Salt and Pepper to taste.INSTRUCTIONS:
In your favorite large soup pot, brown the Kielbasa sausage.
Drain and aside until later.
Discard the grease, reserving 2 Tbs of the drippings.
Add the cabbage and onion to the drippings.
Stir and cook over medium heat until slightly browned and wilted, about 7 minutes.
Stir in all remaining ingredients except the sausage.
Cover and simmer for 1/2 hour stirring occasionally.
Stir in the sausage and continue simmering for another 1/2 hour or until vegetables are tender.
Adjust seasonings and add water, as and if needed.ENJOY: jHope you can find somethng in all of this including what Ann sent.

JimS So Calif ]