Best Haluski And Sausage Recipes

POLISH SAUSAGE AND PIEROGY HALUSKI

Polish Sausage and Pierogy Haluski image

Comfort food for those cold winter nights. Easy to make and is a savory and filling meal. Substitute beer for beef broth if you wish.

Provided by Kari Shifflett

Categories Main Dish Recipes Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

20 ounces frozen pierogies
¼ cup butter
½ head cabbage, sliced
1 onion, halved and thinly sliced
salt and ground black pepper to taste
12 ounces kielbasa sausage, cut into 1/4-inch slices
1 cup beef broth

Steps:

Bring a large shallow pot of water to a boil and drop in frozen pierogies. Boil over medium heat until pierogies float to the top, about 5 minutes; drain and set aside.
Melt butter in a large skillet over medium-high heat; cook and stir cabbage and onion until cabbage is wilted, 8 to 10 minutes. Sprinkle with salt and black pepper and stir in kielbasa pieces; cook until sausage is heated through, another 5 minutes.
Gently lay pierogies into the skillet and move sausage mixture aside to allow pierogies to cook on the surface of the hot skillet until they puff up and brown slightly on the bottom, about 20 minutes. Pour in broth and reduce heat to medium-low; cover and simmer until cabbage is tender, 10 to 15 minutes.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 27.8 g, Cholesterol 48.6 mg, Fat 20 g, Fiber 3.5 g, Protein 10.5 g, SaturatedFat 9.8 g, Sodium 704 mg, Sugar 5.5 g

HALUSKI AND SAUSAGE

Haluski and Sausage image

Haluski.....my friend's grandmother was Polish and she made a cabbage noodle dish like this. I loved it. It is rich, buttery, bacony and totally pasta-ey. I found this sausage and thought, "Why can't I put this all together?" Brilliant...the combination of flavors suits us perfectly. I used Chicken Hatch Green Chile Smoked...

Provided by Sherry Blizzard

Categories Pasta

Time 1h50m

Number Of Ingredients 6

Ingredients

3 smoked sausages ( i used chicken hatch green chile smoked sausage)
1/2 head, green cabbage, chopped
4 slice bacon
8 oz wide egg noodles
salt and pepper to taste
4 Tbsp butter

Steps:

1. Dice bacon. Fry until tender-crisp...not crunchy. Add 1/2 head of chopped cabbage. Season with salt and pepper. Cook on medium low......meanwhile
2. Fire up the grill. Cook your sausage. I used Chicken Hatch Green Chile with Mozzarella Cheese Smoked Sausage I scored at Sam's Club.....I used 3....
3. Boil the egg noodles and drain. Do not rinse. Add the noodles to the cabbage. Add in the 4 tablespoons of butter and mix until melted and buttery. Bury your sausages in the cabbage noodle mix and keep in a warm oven if not serving immediately.