Sorry for the long absence, but I have a good excuse or three. I was in Galveston for a few days attending a wedding (congratulations Travis and Keri!). I’ve also been having some medical issues that led to some minor surgery this past week. Nothing too serious, but it’s kept me out of the kitchen for a while. Lastly, we’re about 8 weeks away from launching our product at work, so I’ve been pressed to find time to cook, much less post about it.
I do have a backlog of stuff to post though, so I’m going to try getting them up, there just might not be as much witty banal commentary as usual. But enough of my lame excuses and on with the food.
This was something I made a few weeks ago with some Kielbasa from Flying Pigs Farm, which is the best Kielbasa I’ve had in ages. They’re at the Union Square Green Market every week and while pricey, their pork products are phenomenal. I also found some fresh unshelled lima beans which look a bit like small portly romano beans.
The Kielbasa just gets scored and tossed under a broiler (or bbq if you are so lucky), and the accompanying vegetables get a quick saute with some whole grain mustard and honey. Served with a slice of crusty toasted caraway rye bread and a frosty glass of Zywiec, it doesn’t take a stretch of the imagination to picture yourself sitting at a wooden bar in Kraków.
1 large Kielbasa sausage scored every 1/2″
1 Tbs oil
1 large onion sliced
3/4 C shelled fresh lima beans (fresh fava beans would work too, but don’t use canned ones)
1/3 C Zywiec or other pale lager
1 Tbs whole grain mustard
1 Tbs honey
salt and pepper to taste
Preheat a broiler pan in the oven with the rack in the top position (closest to the heating element). You’ll want to put the sausage in the oven about midway through the onions as it should only take a few minutes to brown. Place the Kielbasa on the preheated broiler pan and broil until golden brown, then flip and brown the other side.
Heat a saute pan over medium heat and add the oil. Put the onions in and saute until they are turning brown at the edges and soft. Add the lima beans, Zywiec, mustard and honey. Salt and pepper to taste.
Serve together with some crusty toasted bread. I used a whole wheat caraway rye bread.
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Looks delish. Nice to see you back, and hope you’re feeling majorly better after your minor surgery. Not only did the keilbasa remind me of Idina Menzel’s “wedding days” routine, you also reminded me of my amazing time in Krakow - so thanks for the double smiles I got reading this
:D
Glad to see you’re feeling better Marc. Love the kielbasa and the great sides. Looks better than Krakow!
marc hope u’re well after the surgery and tht it wasn’t too taxing on yourself. this looks like a real tasty and light lunch..great looking toast too!
x
Welcome back Marc!
The onions sound great with it!
The sausage looks really good. I hope you don’t sneer at me for preferring a hotdog bun, hee hee
Hope everyting is allright now, the kielbasa ans beans look really yummy!
Wishing you a restful & speedy recovery! Glad to see you back.
As always, gorgeous photo & delicious looking food.
Thanks Laura, I’ve never been to Poland, but you make me want to go.
Thanks Peter!
Thanks Diva, I’m not sure I’d call it light, but it was tasty:-)
Manggy, hot dog buns, like Cheese Whiz are nothing to sneer about;-)
Tartelette, much better thank you:-)
Thanks Sharon:-)
Welcome back, Marc! Glad to see you’re still kicking. Nothing beats a good sausage and beer.
sorry this is late but welcome back and feel better! this dish would do just that for me! the plating is gorgeous.
Despite having been to Poland, I’ve only ever tried kielbasa in NY - shocking!! This looks delicious!
Keep well!