Kielbasa With Spaetzle And Swiss Chard Recipes

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PASTA WITH KIELBASA AND SWISS CHARD



Pasta with Kielbasa and Swiss Chard image

Provided by Alexis Touchet

Categories     Cheese     Garlic     Pasta     Pork     Vegetable     Parmesan     Sausage     Summer     Chard     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

3/4 pound Swiss chard (preferably red; from 1 bunch)
1/2 pound kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red-pepper flakes
3/4 pound penne
1 pound finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Steps:

  • Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
  • Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
  • Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

SPAETZLE WITH KIELBASA AND CARAMELIZED ONIONS



Spaetzle With Kielbasa and Caramelized Onions image

Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound smoked kielbasa, cut into 3/4-inch chunks
1 1/2 tablespoons unsalted butter
1 large red onion, halved and thinly sliced
1 large thyme sprig
kosher salt
2 1/4 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
3/4 cup whole milk
1/2 pound Emmentaler cheese, grated (2 cups)
1/2 teaspoon black pepper

Steps:

  • In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes. Transfer to a plate. Melt the butter in the skillet. Stir in the onion and thyme, and stir briefly to coat the onion with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes. Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer onion to a bowl.
  • Bring a large pot of salted water to a boil. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg. In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the flour mixture and stir well. The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
  • Spread a clean dish towel flat on a work surface adjacent to the stove. Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into the water. When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
  • Heat the oven to 375 degrees. Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle the top of the casserole with the remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 37 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 569 milligrams, Sugar 4 grams, TransFat 0 grams

SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE



Spaetzle, Sauerkraut and Sausage Casserole image

This wonderful dish combines all things Oktoberfest! It has spaetzle and sausage, and the sauerkraut is flavored with bacon, brown sugar, apples, and sauteed onions. Yum! This dish reheats well the next day and is very filling!

Provided by Experimenter

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
1 teaspoon salt
3 eggs
⅓ cup water
1 teaspoon vegetable oil
2 slices bacon, diced
½ large onion, chopped
2 tablespoons butter
1 small Gala apple, cored and chopped
2 tablespoons brown sugar
1 (16 ounce) package sauerkraut
1 (16 ounce) package kielbasa sausage, cut into 2-inch pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
  • Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
  • Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
  • Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
  • In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
  • Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
  • Bake in the preheated oven until bubbling, about 15 minutes.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 34.1 g, Cholesterol 160.5 mg, Fat 31.7 g, Fiber 3.4 g, Protein 17.5 g, SaturatedFat 14.6 g, Sodium 1643.7 mg, Sugar 9.6 g

CHEESY KIELBASA AND SPAETZLE CASSEROLE



Cheesy Kielbasa and Spaetzle Casserole image

Spaetzle, Polish Kielbasa, onions, and cheese baked up until crispy and golden.

Provided by Stefanie

Categories     Entree

Time 50m

Number Of Ingredients 13

1 tbsp unsalted butter, plus more for greasing
1 tbsp extra-virgin olive oil
1 yellow onion, thinly sliced
1 lb Polish Kielbasa, sliced
salt and pepper, to taste
2 sprigs fresh thyme
1 tbsp Apple Cider Vinegar
1/2 tsp Worcestershire Sauce
1 tsp Dijon Mustard
1/2 Cup reserved pasta water
1 lb Dried Spaetzle
1/2 cup shredded Gouda cheese
1 1/2 cups shredded Swiss and Gruyere Cheese

Steps:

  • preheat the oven to 375 degrees F. Butter a medium rectangular baking dish and set off to the side for later.
  • Add butter and olive oil to a medium skillet over medium heat. Once the butter is melted add the kielbasa and onion. Cook until the kielbasa is starting to caramelize. Season with salt and pepper.
  • Bring a large pot of salted water to a boil. Once boiling, add dried spaetzle to the water. Cook for about 10-12 minutes until just about cooked through. Be sure to reserve a half cup of the cooking liquid for the sauce.
  • Drain the spaetzle. Set off to the side.
  • Add the thyme leaves, vinegar, Worcestershire, Dijon, and pasta water to the pan with the kielbasa. Mix while scraping up any burnt bits off the bottom of the pan. Remove from heat.
  • Add the kielbasa mixture along with the spaetzle to a large mixing bowl. Toss to combine and coat. Mix in 3/4 of all the cheese, reserving some for the topping. Transfer to the prepared dish and top with remaining cheese.
  • Bake the dish uncovered in the oven for 20-25 minutes until golden and melted.
  • Let the dish cool and set up for 5-10 minutes before dishing out.

PASTA WITH KIELBASA AND SWISS CHARD



Pasta With Kielbasa and Swiss Chard image

Make and share this Pasta With Kielbasa and Swiss Chard recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Penne

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb swiss chard (preferably red, from 1 bunch)
1/2 lb kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red pepper flakes
3/4 lb penne
1/2 cup finely grated parmigiano-reggiano cheese, plus additional for serving

Steps:

  • Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
  • Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
  • Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

Nutrition Facts : Calories 598.8, Fat 26.9, SaturatedFat 8.2, Cholesterol 44.6, Sodium 1157.4, Carbohydrate 73.2, Fiber 10.8, Sugar 2, Protein 18.7

KIELBASA WITH SPAETZLE



Kielbasa with Spaetzle image

Make and share this Kielbasa with Spaetzle recipe from Food.com.

Provided by _Pixie_

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

5 cloves garlic
1 1/2 lbs chard leaves, cleaned and trimmed
1 chicken bouillon cube
3 cups flour
1 teaspoon dried thyme
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
3 eggs
3/4 cup milk
3/4 cup water
1 tablespoon chopped fresh parsley
1 lb kielbasa, cut into 1/2 inch slices on the diagonal
3 carrots, peeled and cut into very thin diagonal slices
water, for boiling

Steps:

  • Fill a large pot with water and add the garlic.
  • Bring to a rolling boil.
  • Add the chard and cook for 2 minutes.
  • Drain, set the garlic and chard to one side.
  • Combine, flour, thyme, baking powder, salt and pepper.
  • Mince the garlic extremely finely or press through a press.
  • Whisk the eggs and add garlic, milk and 3/4 c water.
  • Add the flour stiring until just mixed.
  • In a large pot, boil 4 qts water and add bouillon cube.
  • Bring to a rolling boil.
  • In batches, spoon some of the dough into a collander over the pot of boiling liquid.
  • Press the dough with a wooden spoon or a spatula to make to go through the holes in the collander and into the boiling liquid.
  • Cook until they float (approx 1 minute) then remove with a slotted spoon to a serving dish or casserole (keep warm).
  • Make sure to allow extra liquid to drain.
  • Make batches until all the dough is used.
  • Mix the parsley with the spaetzle and keep warm.
  • In a large nonstick pan, cook the kielbasa on a medium high heat.
  • Cook for approx 4 minutes until browned on both sides.
  • Remove.
  • Add the carrots to the pan and cook until tender 2-4 minutes.
  • Put the chard and the kielbasa back in the pan and heat while stirring until hot.
  • Put the spaetzle on a serving dish and top with the hot kielbasa mixture.
  • Serve with beer (if desired).

Nutrition Facts : Calories 557.9, Fat 25.1, SaturatedFat 8.6, Cholesterol 147.2, Sodium 1606.2, Carbohydrate 60.1, Fiber 4.6, Sugar 4.3, Protein 22.5

SWISS SPAETZLE (VERY EASY HOMEMADE NOODLE)



Swiss Spaetzle (Very Easy Homemade Noodle) image

Homemade spaetzle are quick to prepare and really very good. Serve topped with cheese and/or fried onions...or plain with butter...or baked again until roasted in the oven...or with a meal with sauce; for example, Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich) (Recipe #175785)...or.....

Provided by Artandkitchen

Categories     Macaroni And Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 cups flour
3 eggs
1/2 cup milk
3/4 cup water
1 teaspoon salt

Steps:

  • Heat water in a big pot for cooking.
  • Meanwhile mix flour, eggs, milk, water and salt together with a blender.
  • Let rest 5 to 10 minutes and mix briefly.
  • Add salt to the boiling water.
  • Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
  • When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
  • You can prepare colorful spaetzle if you add to the dough:.
  • for red some tomato concentrate;.
  • for yellow 1 teaspoon turmeric powder;.
  • for green 1/2 cup mashed spinach;.
  • for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
  • And so on....

SWEET AND SPICY GARLIC KIELBASA WITH SAUTEED HERB SPAETZLE



Sweet and Spicy Garlic Kielbasa with Sauteed Herb Spaetzle image

This sweet and spicy garlic kielbasa is rich and smooth with a spicy pop for the tongue! The sauteed herb spaetzle balances the spice just perfectly!

Provided by Kimberly Kace Leetch

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 10

Number Of Ingredients 13

3 cups all-purpose flour
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 ½ tablespoons garlic salt
1 tablespoon ground black pepper
4 eggs
5 cups water, divided
1 teaspoon salt
½ cup butter
¾ cup brown sugar
2 cloves garlic, minced, or more to taste
1 tablespoon cayenne pepper
2 (13 ounce) packages kielbasa sausage, sliced into bite-size pieces

Steps:

  • Mix flour, basil, parsley, garlic salt, and pepper together in a large bowl, and make a well in the center of the mixture.
  • Whisk eggs and 1 cup water together in a medium bowl. Pour into the well in the flour. Stir until well combined; spaetzle dough will be thick and sticky.
  • Bring remaining 4 cups water to a boil in a pot over high heat; add salt.
  • Meanwhile, place spaetzle dough onto a cutting board. Slice off tiny dollops of dough, about the size of a pretzel stick, using a sharp knife. Drop into boiling water and cook until they float to the top of the pot, 1 to 2 minutes. Transfer dollops to a bowl using a slotted spoon. Set aside.
  • Melt butter in a large frying pan over medium-high heat. Add brown sugar, garlic, and cayenne and stir until sugar is melted, about 1 minute. Add kielbasa and cooked spaetzle to butter mixture; stir over medium-high heat until kielbasa is warmed, 4 to 5 minutes.

Nutrition Facts : Calories 522.6 calories, Carbohydrate 42.8 g, Cholesterol 147.7 mg, Fat 31.9 g, Fiber 1.4 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 1819.6 mg, Sugar 12.1 g

KIELBASA WITH SPAETZLE AND SWISS CHARD



KIELBASA WITH SPAETZLE AND SWISS CHARD image

Categories     Apple

Yield 4

Number Of Ingredients 11

1 box dry spaetzle (10.5 ounces)
1 bunch Swiss chard
2 Tbsp. Olive Oil
2 lb. Kielbasa, sliced into 1" pieces
1 cup diced onions
1 Tbsp. minced garlic
1/4 cup dry white wine
3/4 cup low sodium chicken broth
Red pepper flakes to taste
1 cup grated Parmesan
More shaves Parmesan (opt.)

Steps:

  • Cook spaetzle according to package directions. Reserve one cup of cooking water and drain. Separate Swiss chard ribs from leaves. Slice ribs into 1/2" pieces (about 1 cup). Slice leaves into ribbons (about 8 cups). Heat oil in large sauté pan over medium heat. Add kielbasa and cook until browned on both sides. Transfer to a paper towel to drain. Add onions and chard ribs to same pan. Cook until softened - 3-4 minutes. Add garlic and cook 1 minute. Deglaze with white wine and reduce until evaporated. Add broth and chard leaves and season with pepper flakes. Bring mixture to a simmer. Cook uncovered until the chard wilts and broth is reduced -- 3-4 minutes. Stir in kielbasa, spaetzle and grated Parmesan. Add as much reserved cooking water as desired. Serve garnished with more shaved Parmesan.

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  • Chop the Swiss chard stems finely and set aside. Then, chop the leaves roughly and set aside separately. Additionally, gather all of your ingredients and have them ready to go. This whole dish cooks up really fast.
  • Set a large pot over high heat on the stove and preheat. Once it's good and hot, toss in the kielbasa and cook until golden brown, stirring occasionally (about 2 minutes). Remove the kielbasa from the pan with a slotted spoon.
  • Next, reduce the heat of the burner to medium. Add the olive oil, salt and Swiss chard stems to the pot and cook for 3-4 minutes, until they begin to soften. Add the garlic and stir well. Cook for 1 minute.
  • Stir in the Swiss chard leaves, water and red pepper flakes. Cover, reduce heat to low and simmer for 5-8 minutes, until the stems are tender. Stir in the kielbasa and toss well. Remove from heat.


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