Polish sausage fail

[JC in GB]

Kielbasa with Cabbage/ Potatoes
My Mom would pull out her biggest pressure cooker and fill it with a couple pounds of cut up Kielbasa, a head or two of cored/quartered green cabbage, Russet potatoes peeled/halved, a chopped onion or two, a whole stick of butter, a palmful each of Kosher salt, coarse black pepper and crushed red pepper.
Then add about a quart of chicken or vegetable stock, and enough water to cover.

Was one of my favorite dinners... Haven't had it in way too long, need to fix that.

I think I have a winner. That sounds great. I am going to give that a shot. Lots of other good ideas as well that I may try.

 

[JC in GB]

JC in GB... I have been making both fresh and smoke sausages for over 20 years. I have had my share of mistakes. I've burnt them, scorched them, forgot to add cure #1, had casings bust in the smokehouse, forgot to add salt, ran out of casing in the middle of stuffing 200# of smoke sausage, and had plenty of bad recipe experiments-some of which I just had to throw away. It was all a learning experience...

Here's a new one that happened just today.. I had stuff everywhere while making salami today. So I turned and set the food lug of the meat that I had just weighed out on the stove top range...the only free spot in the kitchen. Well the lug slid just right and turned the burner on. No idea how that happened. I freaked out when I started smelling plastic! Reached over real quick, turned the burner off, and shoved the meat to the side. Only had one piece of beef with a little cooked part, so I trimmed it real good (meat was 31* in the food lug) and discarded the cooked part. I went to the ice chest where I had the beef on ice and cut a small replacement piece. Sometimes, crap happens...just got to roll with the punches, adapt and overcome...and learn from it!
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Mistakes happen for sure but I really hate being the one making them.

I am kind of kicking myself in the butt as I should have known something was wrong far sooner. Oh well, lesson learned and that is a mistake that I won't make again.

Thanks for the comment...

JC

 

[gmc2003]

I don't think all is lost. I often use leftover steak, kielbasa, and other meats either deemed scraps or unusable by themselves in other dishes like Rice-a-Roni, or Zatarains . I just slice it into bite sized pieces and mix it in when the water is in it's final simmer. They would also work well in a quiche, or some type of a pot pie. A food shelf may also appreciate some if you have to much.

Point for sure
Chris

 

[jimmyinsd]

I think I have a winner. That sounds great. I am going to give that a shot. Lots of other good ideas as well that I may try.

definitely go with that, that is part of what we use polish for every year, and not by accident. in fact we just had this last night and even though I am not a big soup guy, I usually eat a bowl full the size of my head... it is that good.

 

[Polka]

Maybe I scrolled too fast, but I've put almost ruined sausage in the bean pot, and it did better than I expected. R

 

[SecondHandSmoker]

Nice thing about using a pressure cooker is that it will force some liquid back into the kielbasa. Just don't over do it. About 8 to 10 minutes in an electric pressure cooker
(Instant Pot...hint, hint).