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For the past year, Meagan and I have been slowly switching our pots and pans to all stainless steel and cast iron. While it may take a few extra steps to ensure these types of pans stay looking good, the health benefits and flavor of your food will be well worth it. This recipe is one that can be modified in a seemingly endless ways as you can change up the type of sausage, vegggies, or even sauce that you add and create unique, amazingly tasty concoctions. This recipe is also extremely easy and great for the family that's looking for something simple yet satisfying.
We love to buy our kielbasa and sausage in bulk so sometimes we cook it frozen which is absolutely ok just be sure to adjust your cook time accordingly.
Additionally, we wanted to add a tip about cleaning your cast iron. We suggest scrubbing it down with cold water and steel wool immediately following using the pan. Then, pop it back in your already hot oven to let the water dry off and to avoid the dreaded rust spots.
16 oz. Can Tomato Sauce
16 oz. Can Diced Tomatoes
1 Whole Polska Kielbasa
1 Bulb Garlic, Minced
4 Stalks Celery, Diced
1/2 Cup IPA or Other Rich Beer (Pilsner, Lager, or Stout)
1./2 Cup Fresh Cilantro, Diced
4 Stalks Green Onion, Diced
2 Servings Jasmine Rice, Cooked
Our Favorite Herb & Spice Seasoning Mix:
Himalayan Pink Sea Salt
Preheat oven to 415 degrees fahrenheit. Layer the onion, celery, and garlic into the bottom of your cast iron pan and season lightly.
Place the kielbasa on top of the vegetables. Pour the beer over the kielbasa.
Top with diced tomatoes and tomato sauce. Cover with aluminum foil and bake for 35-50 minutes depending on whether or not the kielbasa is frozen.
When you remove the pan from the oven use a fork to remove the kielbsa and place it on a cutting board. Cut the kielbasa into bite size pieces and return to the pan.
Serve over jasmine rice and if you really want to make this meal well rounded add a can of green beans to a pan with oil and butter for a melt in your mouth side that is perfect with this dish.