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October, 2015 RECIPE OF THE MONTH

• INGREDIENTS •

1 lb. Bacon, cut into 1-inch pieces
2 lb. Kielbasa, bias cut into 2-inch pieces
1 lg. Onion, coarsely chopped
4 lg. Garlic cloves, coarsely chopped
24 oz. Beer
1 lb. Sauerkraut, drained
Parsley, finely chopped
Sourdough toast points
Tarragon mustard
Sea Salt

• BUTTER BOILED RED POTATOES •

2 lb. Red Potatoes, washed, skin-on
1 lb. Butter, unsalted
2 lg. Garlic cloves, smashed
Sea Salt
Thyme, finely chopped
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BEER BRAISED KIELBASA

Turn your house into a fancy biergarten! Our beer braised kielbasa is a super easy way to make a hearty meal. Mix it up by serving it with an assortment of breads and mustards and, of course, be sure to enjoy it with your favorite beer(s)! Buttered red potatoes optional but arguably necessary.

Recipe Images by Bruce Plotkin Photography.

method

1

BROWNING THE BACON & SAUSAGE

  • Place the bacon in a large, cold saucepan or shallow dutch oven. Turn heat on to medium and render until crispy.
  • Once crispy, remove the bacon from the pan and reserve. Add sausage to the pan and turn heat to medium-high.
  • Sear sausage in the fat until all sides are golden brown, seasoning with sea salt as you go. Once seared, remove the sausage from the pan and reserve. Return heat to medium.
2

BRAISING THE SAUSAGE

  • In the same pan, add onions and cook to translucent. Once translucent, add garlic and cook to aromatic, about 1 minute. Season the vegetables as you go.
  • De-glaze the plan with the beer, gently scraping the bottom of the pan with a wooden spoon as it reduces.
  • Turn heat to low and add the sauerkraut to incorporate. Return the sausage to the pan and cover.
  • Boil over low heat for 25 minutes.
3

MAKING THE POTATOES

  • Gently melt butter in a saucepan. Add garlic, thyme and salt.
  • Place potatoes in the saucepan and toss to coat.
  • Cover and cook potatoes over a low heat for 25 minutes, occasionally tossing to re-coat. Cook until tender when pierced.
4

FINISHING THE DISH

  • Once braised, build your entree by placing the sauerkraut at the base of your dish. Top with sausage and finish with chopped parsley and crispy bacon.
  • Serve the buttered red potatoes, toasted sourdough and tarragon mustard alongside the sausage.