The ‘experiment’ category here on the blog is a place where I keep the records of recipes that I’ve thrown together on the fly. Sometimes these are things that I make up when digging through the pantry, or they are an idea I have in the middle of the night when I can’t sleep. I’ve labeled them this way as a caution to others who may venture into the dish, and also as a reminder to myself to come back and try them again!
We made this dish on a weekend up in Vermont – after a day of fall foliage leaf peeping and meandering through a craft festival. Dad was craving kielbasa and peppers so we thought we’d add some potatoes and throw it all onto a sub roll. The result was a stovetop one pan dish that was surprisingly delicious (particularly after topped with spicy mustard).
We enjoyed them so much that we made them again the next evening and added a jalapeno to the mixture. Also, I can’t underestimate the importance of using a high quality kielbasa and a good roll. If you can find a local kielbasa it will likely be packed with garlic and delicious spices. As for the roll you want one that is crunchy on the outside and soft and porous on the inside to absorb the ‘broth’ that appeared in the pan. Ok, now I’m getting hungry again.
Happy Friday! What are you cooking this weekend?
The Polish Hoagie Experiment
Kielbasa, peppers, and onions on a bulky roll with stone ground mustard - a filling weeknight dish!
- 1 pound of kielbasa
- 2 medium onions
- 3 peppers (ideally a variety of colors)
- 1 pound of fingerling potatoes
- Hoagie rolls
- White wine
- Stone ground mustard
Steps & Notes
- Add 1/2 inch of water to a large sauce pot and bring the water to a boil. Add the kielbasa and boil/steam it uncovered. Flip once.
- Cut the potatoes and peppers into matchsticks – set aside
- Saute the onions in some olive oil until soft
- Add 3/4 a cup of water then add the peppers and potatoes
- Season with salt and pepper, and continue to saute on low heat for about 10 minutes. (covered or uncovered?)
- Cut the kielbasa into matchsticks and add to the pan with a bit of white wine and cook for 5 more minutes
- Spread some stone ground mustard onto the hoagie roll and enjoy!
Recipe from The Pantry Portfolio @ http://www.pantryportfolio.com