RECIPES |
Fresh Sausage With Sauerkraut Fill a pot with water and bring to a boil. Add Ostrowski's Fresh Kielbasa. Bring to a boil again, then reduce heat and allow to simmer for 40 minutes. Remove the sausage - use the essence for the sauerkraut. Simmer kraut in the essence for 45 -60 minutes, adding bay leaf, a chopped onion, salt, pepper and sugar to taste. Crisp 1/4 lb. bacon in a pan. Add a tablespoon of flour to brown with the bacon in the grease. Stir this mixture into the pot of sauerkraut and bring to a boil again. Simmer for 10 minutes. Cut the sausage into serving pieces and re-heat in the sauerkraut. |
SMOKED SAUSAGE |
On small slices of rye bread, place a slice of smoked sausage, a "dollop" of sauerkraut, a slice of tomato, and top with a slice of cheese. Place under broiler until cheese is melted and slightly brown on top. WATCH IT!!! These are messy!! |
Cut smoked sausage diagonally into small pieces. Place under oven grill until well heated and crispy on top. Remove and place on small bread slices or crackers. Add a little horseradish to the top of each and serve as "nibbles" before a meal. P.S. Ostrowski's also makes horseradish! Both regular and redbeet. |
Slice smoked sausage diagonally into 1/4 inch pieces. Put into chafing dish or crock pot with a jar of your favorite spaghetti sauce. Add chopped onion and green pepper, sprinkles of oregano and Parmesan cheese. Heat and serve with Party Rye slices. |
524 S. Washington Street |
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