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Monday, July 2, 2012

Red Wine Braised Kielbasa over Creamy Potatoes & Peppers

Dinner last week was a hearty one, mostly because I had heavier ingredients to use up. My mother gave me some fantastic kielbasa, a Polish smoked sausage. I wanted to change the flavor profile slightly of the kielbasa by simmering the sausage in red wine and butter. Underneath the kielbasa, I cut baby potatoes into fours and crisped them up in a hot pan, adding my roasted peppers and plenty of seasoning. To create a play on traditional mashed potatoes, I added a heavy dose of sour cream to cool down the heat of my sausage while creating a creamier consistency. The kielbasa turned a deeper red due to the red wine and changed the flavor only slightly, which is what I wanted to achieve. This dish would be the perfect match for a fried egg, similar to a hash. If you are looking to fill your tummy and eat like a king, this is your recipe :)

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