I found some that looked like it was made by people who know
their kielbasi ... meaning they had a last name I couldn't pronounce.
Found it in a supermarket where I don't normally shop. Usually all
I can find is Hillshire Farms.

It was very good. Heated through and served with sauerkraut.

For dessert, a surprise:

http://i9.tinypic.com/2rykhu8.jpg

I guess I can wait for dinner to hit my stomach before grabbing
a slice of that cheesecake. Anyone want my kiwi?

nancy

Nancy Young wrote on 29 Sep 2006 in rec.food.cooking

> I found some that looked like it was made by people who know
> their kielbasi ... meaning they had a last name I couldn't pronounce.
> Found it in a supermarket where I don't normally shop. Usually all
> I can find is Hillshire Farms.
>
> It was very good. Heated through and served with sauerkraut.
>
> For dessert, a surprise:
>
> http://i9.tinypic.com/2rykhu8.jpg
>
> I guess I can wait for dinner to hit my stomach before grabbing
> a slice of that cheesecake. Anyone want my kiwi?
>
> nancy
>
>
>

Cut the keibasa into say 1/4 inch coins. Put a flat plate grill on your
webber and grill the sausage coins. Brush lightly with a decent commercial
just after they brown slightly...serve. very nice appetizer type thing

"Mr Libido Incognito" > wrote

> Nancy Young wrote on 29 Sep 2006 in rec.food.cooking
>
>> I found some that looked like it was made by people who know
>> their kielbasi ... meaning they had a last name I couldn't pronounce.

> Cut the keibasa into say 1/4 inch coins. Put a flat plate grill on your
> webber and grill the sausage coins. Brush lightly with a decent commercial
> just after they brown slightly...serve. very nice appetizer type thing

mm MMM! That sounds great, thanks for the idea. I'll save
my kiwi for you. (smile)

nancy

One time on Usenet, "Nancy Young" > said:

> I found some that looked like it was made by people who know
> their kielbasi ... meaning they had a last name I couldn't pronounce.
> Found it in a supermarket where I don't normally shop. Usually all
> I can find is Hillshire Farms.
>
> It was very good. Heated through and served with sauerkraut.

I'll tell DH, he'll be over for dinner. ;-)

> For dessert, a surprise:
>
> http://i9.tinypic.com/2rykhu8.jpg
>
> I guess I can wait for dinner to hit my stomach before grabbing
> a slice of that cheesecake. Anyone want my kiwi?

Beautiful cheesecake! And yeah, I'll take the kiwi (yum)...


--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Mr Libido Incognito > wrote in
:

>>
>
> Cut the keibasa into say 1/4 inch coins. Put a flat plate grill on
> your webber and grill the sausage coins. Brush lightly with a decent
> commercial just after they brown slightly...serve. very nice appetizer
> type thing

A decent commercial?? some sort of sauce I'm assuming. I'd be interested to
know.

--
Rhonda Anderson
Cranebrook, NSW, Australia

One time on Usenet, Rhonda Anderson > said:
> Mr Libido Incognito > wrote in
> :

> > Cut the keibasa into say 1/4 inch coins. Put a flat plate grill on
> > your webber and grill the sausage coins. Brush lightly with a decent
> > commercial just after they brown slightly...serve. very nice appetizer
> > type thing
>
> A decent commercial?? some sort of sauce I'm assuming. I'd be interested to
> know.

I'm thinking he left out a word or two, like "decent commercial BBQ
sauce" or something...


--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

unge (Little Malice) wrote in
:

> One time on Usenet, Rhonda Anderson > said:
>> Mr Libido Incognito > wrote in
>> :
>
>> > Cut the keibasa into say 1/4 inch coins. Put a flat plate grill on
>> > your webber and grill the sausage coins. Brush lightly with a
>> > decent commercial just after they brown slightly...serve. very nice
>> > appetizer type thing
>>
>> A decent commercial?? some sort of sauce I'm assuming. I'd be
>> interested to know.
>
> I'm thinking he left out a word or two, like "decent commercial BBQ
> sauce" or something...
>

Yes, that's what I figured too. I'm just wondering if it is BBQ sauce or
some other sort of sauce or condiment. When I look at my response now,
though, I can see that _I_ left out the word "what" <g>

--
Rhonda Anderson
Cranebrook, NSW, Australia

One time on Usenet, Rhonda Anderson > said:
> unge (Little Malice) wrote in
> :
> > One time on Usenet, Rhonda Anderson > said:
> >> Mr Libido Incognito > wrote in
> >> :

> >> > Cut the keibasa into say 1/4 inch coins. Put a flat plate grill on
> >> > your webber and grill the sausage coins. Brush lightly with a
> >> > decent commercial just after they brown slightly...serve. very nice
> >> > appetizer type thing

> >> A decent commercial?? some sort of sauce I'm assuming. I'd be
> >> interested to know.

> > I'm thinking he left out a word or two, like "decent commercial BBQ
> > sauce" or something...

> Yes, that's what I figured too. I'm just wondering if it is BBQ sauce or
> some other sort of sauce or condiment.

True -- although my first thought was BBQ, there are tons of
commercial sauces and things. C'mon, Alan, bail us out here. ;-)

> When I look at my response now,
> though, I can see that _I_ left out the word "what" <g>

Heh! Isn't that usually how it goes? The irony of Usenet...


--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Rhonda Anderson wrote on 29 Sep 2006 in rec.food.cooking

> Mr Libido Incognito > wrote in
> :
>
> >>
> >
> > Cut the keibasa into say 1/4 inch coins. Put a flat plate grill on
> > your webber and grill the sausage coins. Brush lightly with a decent
> > commercial just after they brown slightly...serve. very nice
> > appetizer type thing
>
> A decent commercial?? some sort of sauce I'm assuming. I'd be
> interested to know.
>

Left out the words BBQ saucwe. Should read "decent commercial BBQ sauce".

Mr Libido Incognito > wrote in
:

> Rhonda Anderson wrote on 29 Sep 2006 in rec.food.cooking
>
>> Mr Libido Incognito > wrote in
>> :
>>
>> >>
>> >
>> > Cut the keibasa into say 1/4 inch coins. Put a flat plate grill on
>> > your webber and grill the sausage coins. Brush lightly with a
>> > decent commercial just after they brown slightly...serve. very nice
>> > appetizer type thing
>>
>> A decent commercial?? some sort of sauce I'm assuming. I'd be
>> interested to know.
>>
>
> Left out the words BBQ saucwe. Should read "decent commercial BBQ
> sauce".
>

Thanks. Looks like something I might try.

--
Rhonda Anderson
Cranebrook, NSW, Australia

<Sigh> Sometimes I long to be back in Pittsburgh, where good kielbasa
is readily available. Here in the DC area, we're stuck with the
pre-cooked, commercial brands, too. The best, IMO, is Louis Rick
Turkey Sausage.

I like to cut the kielbasa/smoked sausage into quarters, then
crosswise, and toss it into just-cooked basmati rice. Let it sit there
for a few minutes and you're ready to go. Makes a nice light dinner.

Kielbasa/smoked sausage is great in omelets, too.

Leo

"Little Malice" > wrote

> One time on Usenet, Rhonda Anderson > said:

>> >> Mr Libido Incognito > wrote

>> >> > Cut the keibasa into say 1/4 inch coins. Put a flat plate grill on
>> >> > your webber and grill the sausage coins. Brush lightly with a
>> >> > decent commercial just after they brown slightly...serve. very nice
>> >> > appetizer type thing
>
>> >> A decent commercial?? some sort of sauce I'm assuming. I'd be
>> >> interested to know.
>
>> > I'm thinking he left out a word or two, like "decent commercial BBQ
>> > sauce" or something...
>
>> Yes, that's what I figured too. I'm just wondering if it is BBQ sauce or
>> some other sort of sauce or condiment.

(bad snipping) My mind filled in the missing word, I didn't even
notice it. My mind said mustard. BBQ sauce sounds great, too.

nancy

Leo Scanlon wrote:
>
> I like to cut the kielbasa/smoked sausage into quarters, then
> crosswise, and toss it into just-cooked basmati rice. Let it sit there
> for a few minutes and you're ready to go. Makes a nice light dinner

I like to cut up kielbasa, carrots, potatoes and cabbage and simmer it
in my cast iron pot until it's all done. Maybe stir in a little
mustard. So easy and very good.

One time on Usenet, Mr Libido Incognito > said:
> Rhonda Anderson wrote on 29 Sep 2006 in rec.food.cooking
>
> > Mr Libido Incognito > wrote in
> > :
> >
> > >>
> > >
> > > Cut the keibasa into say 1/4 inch coins. Put a flat plate grill on
> > > your webber and grill the sausage coins. Brush lightly with a decent
> > > commercial just after they brown slightly...serve. very nice
> > > appetizer type thing
> >
> > A decent commercial?? some sort of sauce I'm assuming. I'd be
> > interested to know.
> >
>
> Left out the words BBQ saucwe. Should read "decent commercial BBQ sauce".

I was right! Heh, I love a good validation in the morning... ;-)


--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Leo Scanlon wrote:
> <Sigh> Sometimes I long to be back in Pittsburgh, where good kielbasa
> is readily available. Here in the DC area, we're stuck with the
> pre-cooked, commercial brands, too. The best, IMO, is Louis Rick
> Turkey Sausage.
>

There are places that will ship real kielbasa to you. On is Czerws in
Philly and Kurowycky's in Manhattan. There is this one in Jersey but I
have never purchased anything from them:
http://janeksfinefoods.com/products.htm






> I like to cut the kielbasa/smoked sausage into quarters, then
> crosswise, and toss it into just-cooked basmati rice. Let it sit there
> for a few minutes and you're ready to go. Makes a nice light dinner.
>
> Kielbasa/smoked sausage is great in omelets, too.
>
> Leo
>

"George" > wrote in message
...
> Leo Scanlon wrote:
>> <Sigh> Sometimes I long to be back in Pittsburgh, where good kielbasa
>> is readily available. Here in the DC area, we're stuck with the
>> pre-cooked, commercial brands, too. The best, IMO, is Louis Rick
>> Turkey Sausage.

Leo, are you saying that's like kielbasa?

> There are places that will ship real kielbasa to you. On is Czerws in
> Philly and Kurowycky's in Manhattan. There is this one in Jersey but I
> have never purchased anything from them:

North Jersey has a lot of ethnic foods available, especially the Newark
area. Not all the immigrants went to NYC.

nancy

Nancy Young wrote:
> "George" > wrote in message
> ...
>> Leo Scanlon wrote:
>>> <Sigh> Sometimes I long to be back in Pittsburgh, where good kielbasa
>>> is readily available. Here in the DC area, we're stuck with the
>>> pre-cooked, commercial brands, too. The best, IMO, is Louis Rick
>>> Turkey Sausage.
>
> Leo, are you saying that's like kielbasa?
>
>> There are places that will ship real kielbasa to you. On is Czerws in
>> Philly and Kurowycky's in Manhattan. There is this one in Jersey but I
>> have never purchased anything from them:
>
> North Jersey has a lot of ethnic foods available, especially the Newark
> area. Not all the immigrants went to NYC.
>
> nancy
>
>

For sure, I wasn't disparaging the Jersey place just noting I never
purchased from them. It is difficult to find places that make quality
products that will ship. If they make a good product they don't need to.
There is a shop that only makes kielbasa in a nearby town. The smoked
is smoked on site with real fruitwood. The quality is superb and to get
it for Christmas you have to put your order in by mid November. Some
people actually buy 50 pounds in order to send it to friends.

"George" > wrote

> Nancy Young wrote:

>> North Jersey has a lot of ethnic foods available, especially the Newark
>> area. Not all the immigrants went to NYC.

> For sure, I wasn't disparaging the Jersey place just noting I never
> purchased from them.

Oh, no, I didn't mean anything by it. I learned late about all the
diverse foods from that area of the state. Who would think, for
instance, that Newark is where to go if you want Portuguese
food.

> It is difficult to find places that make quality products that will ship.
> If they make a good product they don't need to. There is a shop that only
> makes kielbasa in a nearby town. The smoked is smoked on site with real
> fruitwood. The quality is superb and to get it for Christmas you have to
> put your order in by mid November. Some people actually buy 50 pounds in
> order to send it to friends.

That sounds great, I hope they keep it going.

nancy

Wow, that pic looks so nice, I have downloaded it to keep. Was it
good? What is your recipe for it? I don't want to miss anything.