Sorry for the long absence, but I have a good excuse or three. I was in Galveston for a few days attending a wedding (congratulations Travis and Keri!). I’ve also been having some medical issues that led to some minor surgery this past week. Nothing too serious, but it’s kept me out of the kitchen for a while. Lastly, we’re about 8 weeks away from launching our product at work, so I’ve been pressed to find time to cook, much less post about it.
I do have a backlog of stuff to post though, so I’m going to try getting them up, there just might not be as much witty banal commentary as usual. But enough of my lame excuses and on with the food.
This was something I made a few weeks ago with some Kielbasa from Flying Pigs Farm, which is the best Kielbasa I’ve had in ages. They’re at the Union Square Green Market every week and while pricey, their pork products are phenomenal. I also found some fresh unshelled lima beans which look a bit like small portly romano beans.
The Kielbasa just gets scored and tossed under a broiler (or bbq if you are so lucky), and the accompanying vegetables get a quick saute with some whole grain mustard and honey. Served with a slice of crusty toasted caraway rye bread and a frosty glass of Zywiec, it doesn’t take a stretch of the imagination to picture yourself sitting at a wooden bar in Kraków.
Ingredients
-
1
Kielbasa sausage large (scored every 1/2")
-
1
onion large sliced
-
3/4
cups
lima beans shelled fresh (fresh fava beans would work too, but don't use canned ones)
-
1
tablespoon
mustard whole grain
-
1
tablespoon
honey
-
to taste
salt pepper and
Steps
-
Preheat a broiler pan in the oven with the rack in the top position (closest to the heating element). You'll want to put the sausage in the oven about midway through the onions as it should only take a few minutes to brown. Place the Kielbasa on the preheated broiler pan and broil until golden brown, then flip and brown the other side.
-
Heat a saute pan over medium heat and add the oil. Put the onions in and saute until they are turning brown at the edges and soft. Add the lima beans, Zywiec, mustard and honey. Salt and pepper to taste.
-
Serve together with some crusty toasted bread. I used a whole wheat caraway rye bread.
Heather says
Welcome back, Marc! Glad to see you’re still kicking. Nothing beats a good sausage and beer.
We Are Never Full says
sorry this is late but welcome back and feel better! this dish would do just that for me! the plating is gorgeous.
We Are Never Full says
sorry this is late but welcome back and feel better! this dish would do just that for me! the plating is gorgeous.
kittie says
Despite having been to Poland, I’ve only ever tried kielbasa in NY – shocking!! This looks delicious!
Keep well!
kittie says
Despite having been to Poland, I’ve only ever tried kielbasa in NY – shocking!! This looks delicious!
Keep well!
Pasi says
I can’t belive it.
Sitting in front of my laptop in my apartment in Kraków at the moment, I’m reading your post about kiełbasa and polish żywiec beer.
What a coincidence! 🙂
Great blog btw 🙂
JoLa says
This kielbasa recipe was posted long ago but my advise is timeless: if you want to find really good kielbasa in the US, the only place to do it is…any Polish store. If it is really Polish store they should have several types of “homemade” kielbasa, inexpensive and the best in the world. Being from Poland I always say that the product sold in the US stores as “Polish Kielbasa” wouldn’t be eaten in Poland even by the dogs.