Ingredients
-
2
-
3
-
2
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Easter Kielbasa, The local Polish Sausage we have in the South just isn’t anything like what we’re used to from a good Polish Butcher In New Jersey, every butcher makes, and smokes their own sausage, and every one’s just a little bit different It took me a while, but I’ve been able to find a place that will vacuum bag it, then ship it to South Carolina If you’ll be making the Kielbasa Soup, use the chicken and beef broth If you’re not making the soup, you can just boil it in water For additional pictures, please visit: capnrons com/R_M_Easter_Kielbasy html?id=RZ, The local Polish Sausage we have in the South just isn’t anything like what we’re used to from a good Polish Butcher In New Jersey, every butcher makes, and smokes their own sausage, and every one’s just a little bit different It took me a while, but I’ve been able to find a place that will vacuum bag it, then ship it to South Carolina If you’ll be making the Kielbasa Soup, use the chicken and beef broth If you’re not making the soup, you can just boil it in water For additional pictures, please visit: capnrons com/R_M_Easter_Kielbasy html?id=RZ
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Boil the Kielbasa For 45-60 Minutes With One Can of Chicken Broth, One Can Beef Broth, and Just Enough Water to Cover. Pierce With a Fork During Cooking to Let Some of the Fat Out. Be Careful not to Pierce Too Much Because Then the Kielbasa Will Be Dry. |
|
2
Done
|
Set It on a Plate and Cover With Aluminum Foil to Keep Warm Until You're Ready to Eat. |
