WEEKDAYS 1e|12c|p

Kielbasa with Beer and Onions

Michael Symon
Servings: 4
0 to 15 min

Another delicious 5 in 5 from Michael Symon!

  • Ingredients
  • step-by-step directions
Kielbasa with Beer and Onions
  • 3 tablespoons olive oil (divided)
  • 1 pound smoked beef Kielbasa (cut into 4 equal portions)
  • 1 large onion (peeled, thinly sliced)
  • 2 Granny Smith apples (cored, sliced into 1/8-inch thick slices, divided)
  • 1 teaspoon ground coriander (divided)
  • 1 bottle IPA-style beer
  • 2 tablespoons whole grain mustard (plus more to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • Slice each Kielbasa portion lengthwise down the middle, stopping just before cutting through to the other side.
  • In a large saute pan over high heat, add 2 tablespoons of olive oil and warm through. Add the Kielbasa, cut side down, and cook until it begins to brown, about 1-2 minutes. Flip the meat and move the pieces to one side of the pan. To the open space, add the onions and half of the apples and season with 1/2 teaspoon of coriander and a pinch of salt. Cook, stirring occasionally, until the onions and apples begin to soften and caramelize, about 1 minute.
  • Deglaze the pan with the beer and allow to reduce slightly, about 1 minute. Stir in the mustard and season with pepper.
  • In a medium bowl, add the remaining apple slices, season with remaining tablespoon of olive oil, salt and pepper, and the remaining 1/2 teaspoon of coriander. Toss to combine and set aside until ready to assemble.
  • Remove the Kielbasa pieces to a large platter, top with sauteed apples and onions, dollop with more whole grain mustard, and finish with the raw apple salad. Serve!
  • Tip: If your local butcher doesn't carry Kielbasa, Italian sweet sausage makes an excellent substitute.
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