Do you know what’s best from kaboski sausage? That goes well with any dishes! Hence you should not worry to add that in any of your menu. Since it is made from meat with some spices to boost its umami, combining this processed meat will benefit you, not only to make the meal more nutritious with components brought by the meat, but also to satiate your taste buds!
Searching for kaboski sausage on the internet may lead you to Kielbasa – the Polish term of sausage. This article will show you an easy dinner made from slow-cooking process: the truly Polish sausage and cabbage soup. It is a perfect winter meal to warm your nights.
- 1 to 1.5-pound potatoes (round white or red-skinned)
- 1.5pound Polish sausage (kielbasa)
- Half part of medium-sized cabbage, either chopped or shredded
- 1 onion (large)
- Around 1 liter of chicken stock (you may use unsalted one or low-sodium stock)
- 1 can diced tomatoes
- Fresh ground black pepper and kosher salt to taste
- As an additional: diced strips of bacon and ½ tsp caraway seeds
- Collect all the ingredients, and start by prepping the potatoes. You may use it peeled or not – dice them into 0.5-inch cubes. Put the diced potatoes inside the slow cooker.
- Following that, make the kielbasa sausage into the same-sized dices as well.
- Have a skillet medium-heated. Add the diced bacon strips first, wait until the oil ooze and cook until the diced bacon looks crisp. Put inside the slow cooker after draining the excess oil with a paper towel.
- Add the diced sausage and onion onto the skillet with the same hears: medium heat. Cook and stir frequently until both ingredients become browned. Drain them well with the paper towel then move the ingredients into the slow cooker.
- Again on your skillet, add around 2 tbsp butter to sauté the cabbage. Stir as needed, and once your cabbage starts to brown, stop the heat and transfer the cabbage to the slow cooker.
- Pour chicken stock to the slow cooker. Put tomatoes and caraway seeds if you are using it.
- Don’t forget to cover the cooker, and begin the cooking process. Set it into low for around 7-9 hours. For the time being, you may do anything you want. An hour of meditation or reading your unfinished fiction book, maybe?
- Once finished, rectify the taste with ground black pepper and kosher salt as needed.
- Serve it with some crusty bread.
So that is how to get your sausage into something tasty, warming, and satiating your palate. It is a worth-to-try kaboski sausage recipe, isn’t it?