null
A Southern Pick!

A Southern Pick!

Posted by Teresa (& Ric) Eichner on Jan 14th 2018

HOLY SOUTHERN SAUSAGE

Every now and then, I have a deep desire to get in the kitchen and conquer a recipe or two. It typically begins with some music because the music calms my nerves and the cooking keeps my mind off the other thousand things that I should be doing.

My mother was never much of a cook, in fact, I am probably better at naming all the local restaurants than I am creating a meal from scratch. Both my parents worked full-time and had zero energy to come home to prepare meals and clean up after four kids. I say that to say that my kitchen skills were learned from friends, my wonderful husband and his loving family and with three kids of my own, I prefer simple yet delicious recipes.

This time, I think I have finally perfected what it took a long weekend at Jackson Lake to name, Holy Southern Sausage. No name really gives this delicious sausage justice though. It’s a great pairing of kielbasa sausage, fresh veggies and some of my favorite Emily G’s offerings. I have made different variations of this recipe before but this by far is my favorite and I hope you like it as much as my family does.

Ingredients:

2 links of polish kielbasa

1 medium sweet onion

1 bell pepper

1 jar of Emily G’s Tipsy Onion and Garlic Jam

4 tablespoons of Emily G’s Pepper Vinegar Sauce

1 gallon size Ziploc bag

Aluminum foil

Steps:

  • 1)Preheat oven to 350 degrees
  • 2)Chop bell pepper and onion in large pieces (think the size of a quarter).
  • 3)Remove polish kielbasa from packaging and slice
  • 4)Put veggies and sausage in large gallon size Ziploc bag
  • 5)Add jar and pepper vinegar sauce
  • 6)Close bag and coat all the pieces well
  • 7)Place on aluminum foil and fold long sides and then fold the ends so that none of the juices escape during the cooking process
  • 8)Place on cookie sheet in the preheated oven for 15-20 minutes *
  • *This recipe can also be cooked on the grill using the same process

I mentioned Jackson Lake earlier. This sausage was made as an appetizer while soaking up the beautiful views of the lake without spending hours in the kitchen. This can also be poured over white or brown rice as a meal. The jam and pepper sauce really pull the flavors of the veggies and sausage together. The jam has a sweet and tangy flavor while the pepper vinegar sauce gives it just a touch of heat. It’s so yummy and in less than 30 minutes, dinner is served.