The Wursts and Wieners

We're so glad to be back! Sorry for the hiatus but we have a really good excuse or at least, explanation. We've got SO much going on!!

From social media to photos to online videos...we've got it all so STAY TUNED.

In fact, this season (Season 8, btw) is going to be a big tease for what's to come in January. In the meantime, since we're heading into the holidays and we've pretty much overdone talking to Turkey Hotlines and telling you what we like to do for the season, we thought you might like to hear some specific recipes and actually break them down for you.

Not everyone, in fact, probably no one, even a really good home cook, approaches a recipe the way a "professional" does. So we're here to help you out. We're hoping it helps you out!

Starting with October and all the fun fall foods that go with that month of harvest and beer and oh yeah, brats. Really any and all sausages. We're going to give you a recipe here and then the other recipe, well, it's going on our Patreon. So if you're really dying to get that second recipe...click below and you can check it out. If you don't want to do that, we still love you, just not as much. Just kidding!! We LOVE ALL you guys!!

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I'm not giving away everything on this episode. You've got to listen and don't you want to because you've missed us so much!?

Here are some highlight times and then after that, the recipe for Kielbasa (or any sausage) with Warm Potato Salad.

01:30 - Shoutouts to our Marketing Team

04:15 - What are we talking about?

07:30 - My "particular" way

10:55 - The recipes begin

11:46 - Kielbasa

18:30 - Let me tell you what I would do...

22:20 - It's all about the water bath

26:05 - I'm creative!

The Recipe - Adding my comments below (if you're interested)

Kielbasa (Sausages) with Warm Potato Salad

Serves 4

2 tablespoons extra-virgin olive oil

1 1/2 pounds sweet Italian pork sausages

1 medium yellow onion, halved and thinly sliced

12 ounces pale ale beer

1 1/2 pounds small red potatoes, halved

Coarse salt and ground pepper

1 tablespoon red-wine vinegar

2 tablespoons chopped fresh parsley

In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.

Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.

Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

Candace's Comments (for what they're worth)

So, the original recipe was called "Beer Braised Sausages with Warm Potato Salad". I apparently was fixated on kielbasa but I think kielbasa would be much better in this recipe than Italian sausage. I, of course, love Italian sausage so it definitely has its place, just not in this recipe. I would prep my kielbasa as I mention in the podcast episode (hot tub method) and then proceed with the recipe.

I would par-cook the potatoes so you don't have to worry about how long you cook them. That way, you're finishing the potatoes in with the olive oil, onions, and kielbasa. Beer becomes a bonus flavor. So my order would be: start sauteeing onions in olive oil. Cut par-cooked potatoes lengthwise and add them to onions (cut side down so they get golden and crispy) then add kielbasa and then bee...