Sausage and Potato Dinner - Polish Sausage Dinner Dish | FoodiBase

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Sausage and Potato Dinner - Polish Sausage Dinner Dish

Nutrition Info Per Serving


Energy 982.17 Cal Protein 32.90 g
Lipid 59.94 g Carbohydrate 94.26 g
Fiber 26.25 g Sugar 40.96 g


Ingredients List of Sausage and Potato Dinner – Polish Sausage Dinner Dish

Grocery List
Quantity Units Ingredients Notes
1.00 lb POTATOES baby potatoes
5.00 tbsp BUTTER WITHOUT SALT
5.00 gm ONIONS thinly sliced
8.00 cup CABBAGE thinly sliced
2.00 tsp PAPRIKA
1.00 lb TOMATOES chopped
1.00 cup SOUR CREAM
10.00 gm SCALLIONS chopped
1.00 lb KIELBASA smoked, 1/2 inch slices
1.00 cup Water
0.00 Salt To Taste
0.00 BLACK PEPPER Freshly ground, to taste

Sausage and Potato Dinner – Polish Sausage Dinner Dish Tags: Regional Traditional

chefgabagiba Date: December 31, 2016
Region: EASTERN EUROPE
Cuisine: Poland
Type: White Meat
Course: Main Course

Prep Time

10 Mins

Cooking Time

60 Mins

Servings

4 servings


Introduction of Sausage and Potato Dinner – Polish Sausage Dinner Dish


A simple, easy to make sausage and potato dish.
This is both filling and full of energy.

Preparation Steps of Sausage and Potato Dinner – Polish Sausage Dinner Dish


Preparation of Sausage and Potato Dinner - Polish Sausage Dinner Dish


1.In a large saucepan, cover the potatoes with water and bring to a boil. Cook over moderately high heat until just tender when pierced with a knife, about 15 minutes. Drain and let cool. Cut each potato into 4 slices.

2.Meanwhile, in a large skillet, melt the butter. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the cabbage and cook over low heat, stirring occasionally, until tender and starting to brown, about 15 minutes. Add the paprika and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook until heated through, about 2 minutes. Season with salt and pepper.

3.Light a grill. In a bowl, mix the sour cream with the scallions and season with salt and pepper.

4.Prepare four 12-by-17-inch sheets of heavy-duty foil. On a work surface, fold up the sides up of each sheet to form a 7-inch square box, with 2 sides higher than the others. Arrange the kielbasa slices in a circle in the center of each box. Arrange the potato slices over and around the kielbasa. Season the potatoes with salt. Mound the cabbage mixture over the kielbasa, then pour cup of the water into each package. Bring the 2 higher sides of each package together and fold them over, then fold in the sides to seal.

5.Grill the packets over high heat until bubbling inside, about 5 minutes. Carefully open the packages and serve, passing the scallion sour cream at the table.


NOTE

The cooked potatoes, cabbage mixture and scallion sour cream can be refrigerated, separately, overnight. Bring the cabbage to room temperature before proceeding.


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