Kielbasa

Yikes. Burned it. Cooking is hard.

• sherpa_charlie

• Minnesota

• 1/3/2018

I went out on a limb and tried this with the America's favorite tube-meat, a hot dog... it went GREAT! I shook things up by using relish and mustard. I'll try onions next time.

• sp4301

• OR

• 9/22/2009

This should NOT be made with smoked "Polish sausage," it should be made the right way, with fresh kielbasa (NOT the same thing). Seek out fresh Polish/kielbasa, add some caraway to the water, simmer it on low heat for about 1 hour and serve with grainy mustard and horseradish.

• harryman

• 3/16/2008

this is a recipe?

• adm

• Leominster, MA

• 2/25/2008

I finally was able to gather all the ingredients together, but after I cooked it I forgot the final step and I accidentally cut the pieces horizontally. I will try this again and use the traditional method of diagonal slicing.

• Anonymous

• Oregon

• 8/17/2007

Good recipe! I simmered the kielbasa in beer, I think it adds a little. And it smells good. The reviews for this recipe are amazing--so bizarre and hilarious. I particularly like the strange Russian woman ("kedicik" from Ukraine) who has convinced herself that the recipe creator doesn't recognize any slavik nations other than Russia. I didn't pick up on that. Maybe it's because I'm not Russian and I just don't understand.

• Anonymous

• Eugene, OR

• 8/17/2007

This is one of the occasions when a recipe makes me giggle non-stop... I am part Russian, part Polish, part Ukrainian, living in Ukraine, and I know no one who BOILS -mind it - SMOKED - sausage in Ukraine or Russia. The traditional dish calls for a home-made sausage that is then fried....Easter bread recipe is a complete nonsense, and it does not look like that either, but the best part of it is asparagus.. I love asparagus.... but believe me, it is NOT Russian tradition, not to mention Easter food:-)))) P.S. - it's actually KOLBASA....kielbasa is rather Polish... I wish some authors actually realised that there are many Slavic nations over her, not just Russians:-)))))

• kedicik

• Ukraine

• 4/12/2006

So there we were in the middle of nowhere with nothing but 4 bottles of Dasani, 1 kielbasa and a hot pot...thanks epicurious!

• justkat10040

• Frummunda, NY

• 1/20/2006

Being of Polish extraction myself I felt motivated to try this new method of cooking our favored tube-meat; the French inspired, though costly, was by far the best preparation. My dear departed Babcia, however, would not have agreed with the "prick" part, she preferred to prick her kielbasa a'table so that the boiling juice squirted all over. MMMGood!

• moe12866

• Little Krakow, NY

• 1/20/2006

我添加了一个法式发髻boilin这道菜g in Evian. it really adds a certain je ne sais quoi. for a german flair i drink several weiss beers and prepare only half of the kielbasa stuffing the other half into my lederhosen.

• smelvinm

• 10/17/2005

well, ok, it's a good project for an experienced female cook. but what about us single guys? It it appealing, but just too complicated. tending to it for that much time really interferes with trips to the fridge for that great canadian beer. I got so involved with the beer that i forgot to keep the skillet half full of water! How about some good microwave pizza recipes?

• renngf1

• 6/12/2005

Histarical. That is why this recipe gets four forks. I stumble onto this recipe once in a while and end up laughing reading all the reviews. To defend Gourmet, it does make sense as part of the overall theme.

• Burghman

• Pittsburgh

• 5/12/2005

the technique is tricky, the ingredients obscure, but the result is sublime. I substituted organic niman ranch kielbasa and evian - what a difference!!!

• coltonb

• NYC

• 2/15/2005

I didn't have any kielbasa so I used hot dogs:)

• tom

• Califon, NJ

• 7/24/2004

Great flavor! But I used 1 1/2 lb kielbasa, only 1/3 cup water, pierced it 2 1/2 times, and simmered in a 14 inch light skillet. I covered it all the way, over high heat until still just a little bit cool, about 4 1/2 minutes (check after 2 minutes to make sure it is still cold). I transferred kielbasa with a fork (never tongs) onto a plastic plate and cut vertically into 1 inch pieces. I served immmediately! Wonderful!!

• Anonymous

• 4/23/2004