SANDRA’S KNOCKWURST, POTATO N’ CABBAGE DINNER with a MUSTARD DIPPING SAUCE

I used my brother in law Larry’s homemade ‘Venison Hot Smoky Knockwurst’ 
that absolutely made this an utmost-terrific dinner...

Flattering: Found on 3.15.14 my recipe featured at:
http://allyummyrecipes.com/15-cabbage-dishes/

Servings: (6)

Prep: 10 Mins.

Steam: 20 Mins.

INGREDIENTS

Knockwurst, Potato N’ Cabbage:

1.5 lb. ring of knockwurst, sliced into ½” thick slices

4 medium russet potatoes, peeled and cut into 1” cubes

½ head green cabbage, cut into 1-1/2” cubes

½ red onion, cut into ¾” cubes

2 tablespoons red wine vinegar

1-3/4 cups hot water

Mustard Dipping Sauce:

1 tablespoon grainy dijon mustard

2 teaspoons French’s mustard

3 tablespoons mayonnaise

--Serve dinner with prepared warm crusty bread slices rubbed with a fresh garlic clove

METHOD

In a 4-qt. heavy-bottom pot, layer half the potatoes, cabbage, onions, and knockwurst, and then repeat.  Drizzle pot contents with the red wine vinegar, and hot water. 

Cover pot, and place over high heat, and let steam for 20 minutes.

Meanwhile, prepare the grainy mustard sauce by whisking all the ingredients in a small bowl.

Drain liquid from the pot, and serve the steamed knockwurst, potato and cabbage with the mustard dipping sauce alongside, including prepared warm crusty bread slices if you so choose. ~ Enjoy!

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Tip:  Feel free to substitute less spicy smoky kielbasa or bratwurst in this recipe, or red or Yukon potatoes as well.  It is important to maintain the cut-sizes of the pot ingredients so all are steamed to perfection when done.

SANDRA’S RUSTIC ONE-POT SMOKY KIELBASA VEGGIE DINNER

A rustic dinner
that you'll end up often
craving and making as we do...

Servings: (6)
Prep: 15 Mins. |
Saute: 30 Mins. |
Roast: 15 Mins.

Posted by Sandra

INGREDIENTS

1 ring of smoked kielbasa, cut into ½” slices
4 potatoes, (2 medium russet, 2 large red) scrubbed, and cut into ¾” inch cubes
1 onion, roughly chopped
¼ head of green cabbage, roughly chopped
16 baby carrots, cut in half
3 large garlic cloves, minced
1 cup low-sodium chicken broth
1 tablespoon wasabi paste (or freshly grated horseradish)
Sea salt and freshly ground pepper, to taste
1/8 teaspoon dried marjoram, rubbed in palm to release herb oils before adding
1 bay leave
1 tablespoon worcestershire

-- Sides of grainy dijon mustard, and savory herb artisan bread for serving

METHOD

Heat a dutch oven over medium-high heat, and saute the kielbasa, just until lightly caramelized. Add the potatoes, carrots, onions, and garlic, and saute while occasionally stirring for 10 minutes. Add the chicken broth, wasabi paste or horseradish, sea salt and ground pepper to taste, bay leaf, marjoram, and worcestershire. Bring mixture to a boil, and reduce to low, cover, and cook for 15 minutes, while occasionally stirring, just until the potatoes are fork tender.

Meanwhile, preheat the oven to 425 degrees.

Roast, uncovered, in oven for 15 to 20 minutes, until top becomes slightly roasted and carrots are crisp-tender.

Serve with slices of your favorite artisan bread, and a side of grainy dijon mustard for dipping – Enjoy!


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Tip: My husband and I like to serve this with Fennel and Raisin Bread that we purchase freshly-baked and warm from the local Breeze In!

SANDRA'S PETITE SALMON SLIDERS

A very special tiny salmon slider that you
will love and won't feel guilty eating ~ they're moist
and carry a punch of flavor...

Servings: (4 = 2 sliders each)
Prep: 15 mins. |
Cook: 8 mins.

Posted by Sandra

INGREDIENTS

---Sliders
· 1-1/2 lb. fresh skinless-boneless salmon fillet, cut into small chunks (My fav. is King Salmon)
· 2 tablespoons italian seasoned breadcrumbs
· 2 tablespoons mayonnaise
· 1 tablespoon dijon mustard
· 1 green onion, finely chopped
· ½ teaspoon garlic powder
· ½ teaspoon old bay seasoning
· ground pepper to taste
· 1 tablespoon water
· 2 eggs, beaten

---Honey/Mustard Spread
· 1/4 cup honey
· 1/4 cup mayonnaise
· 2 tablespoons dijon mustard
· 1-1/2 Tbsp. dried sweet basil
· ½ teaspoon Johnny’s salad elegance (or McCormick’s salad supreme)
· Fine-grain kosher salt and freshly ground pepper, to taste

· 8 sourdough rolls, cut in half and lightly toasted

METHOD

In a small bowl, whisk the honey/mustard ingredients to combine; then chill.

Place salmon chunks into a food processor, along with remaining burger ingredients and gently pulse to blend. Form burger mixture into 8 equally sized burgers and place on plate.

Heat cast iron skillet to medium-high, then spray with cooking spray and cook salmon patties for about 4 minutes per side without disturbing (do not overcook).

Place on lightly toasted sourdough buns, topped with sauce--(optional: add shredded lettuce and/or thin tomato slices). ~ Enjoy!

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---Tip: For the cucumber salad shown in photograph, I grate one peeled cucumber, and toss in a finely chopped green onion; add a tablespoon of the honey/mustard, and then toss to combine.