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Monday, May 25, 2009

Kielbasa Sausage with Carmalized Onions and Skillet Potatoes

1 Kielbasa Sausage, thinly sliced
3 large onions, thinly sliced
3 large bell peppers, thinly sliced
2 cups beef broth
2 tsp. garlic
2 Tablespoons honey
1 cup dry sherry, or cooking sherry
Salt and Pepper
Olive Oil
4 potatoes, washed and cut into 1 inch pieces

Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions and peppers, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add beef stock and cook until almost all liquid is evaporated. Remove from heat.
Place potatoes in a microwave safe container, drizzle with olive oil and salt and pepper, cover the container tightly with either the lid or plastic wrap. Microwave for 3 minutes, take out and shake around, then microwave again for 3 minutes. Careful the container will be very hot.
Heat 3 tablespoons of the butter and olive oil over medium heat in a large, heavy pan (cast iron works best). Put potatoes in skillet and press down to make an even layer. Let them cook, and don’t move them, for 10-15 minutes, check to see if getting a crust on the bottom, if not keep cooking.

1 comment:

Pokeyann said...

This is super freaking yummy! And I highly suggest cooking it in cast iron, it really will make a difference.