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French Onion Soup

French Onion Soup with Croutons and Cheese

You may think this soup is not popular in the real France, I did. But I was wrong! It is a classic hearty meal served all over France with pride and love! It will always be popular and on the menu!

I have made many versions of French Onion Soup including recipes from Julià Child, Everyday Parisian, This French Life, La Cuisine Paris, and The Original Dish. This recipe is a combination of techniques with Julia Child’s being the main classic source.

Here are some differences between the recipes I’ve tried.

Some recipes don’t add flour as Julia does. I think the browned flour adds depth to the flavor and a tiny bit of thickening to the broth.

Others use more onion or a variety of onions. I prefer using only yellow onions in this soup. Sweet onions end up being condensed in a not good sweet flavor.

Bay leaf and sage are often omitted and sometimes thyme is added. I like the sage and bay flavors. They’re richer.

Red or white wine? I’ve seen both in recipes. I prefer the earthy flavor and fragrance of sherry.

Chicken or beef broth? Homemade or store bought? Many new chefs like the lighter flavor of chicken broth. Classic French onion soup is made with homemade beef broth. I don’t have time for that. The Better Than Bouillon Roasted Beef Base is what I use. It’s a great beef concentrate paste you mix with hot water. The professional kitchens use it and it can be found in most grocery stores in the soup section. Their Organic Chicken Base is also very good

After spending several weeks in France I’ve learned that torn croutons are easier to eat than a large slice of toasted bread floating on top of the soup. The croutons don’t need to be brushed with oil before roasting either. Just tear the baguette into 1-2 inch pieces and bake at 425F 5 minutes or less, until lightly toasted on 1 side. They crisp up further when cooling.

The grated cheese can be any hard strong flavor cheese like Swiss, Emmental, or Parmesan. Emmental is Swiss Alpine cheese and is the classic. Mozzarella is too stringy when melted.

Ingredients

  • 3 tablespoons butter
  • 2 pounds yellow onions, not sweet onions, peeled, halved and sliced thin
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 tablespoons flour
  • 8 cups hot beef broth, Better Than Bouillon Beef Base mixed with water
  • 1 cup dry sherry
  • 1 bay leaf
  • 1/2 teaspoon rubbed sage
  • Salt and Pepper
  • 1 French baguette
  • Grated Swiss cheese, Emmental, Comté or Parmesan. Not a real stringy cheese

Directions

  1. In a heavy 4 quart saucepan or casserole melt butter. Add onion and mix well.
  2. Cover saucepan and cook over medium low 15-20 minutes, stirring at times, until soft and translucent.
  3. Raise heat to medium high and remove cover. Add salt and sugar. Stir on and off. You will caramelize the onions to a deep golden brown, about 30 minutes.
  4. Lower heat to medium, stir in flour and cook about 2 minutes until flour is lightly browned. Remove from heat.
  5. Whisk in 1 cup broth and blend well. Add remaining broth, sherry, bay and sage. Heat to simmering for 40 minutes. Season to taste.
  6. This makes 8 big servings. It freezes well!
  7. To make individual gratinéed style, tear some bread pieces from a baguette. Enough to cover the surface of each bowl. Place bread on a baking sheet in a 425 degree oven and bake 2-5 minutes. Watch closely. Crisp and very slightly brown the top side. They will crisp up further as they cool.
  8. Place oven proof bowls on a baking sheet. Fill each with the soup. Cover the soup surface with croutons. Sprinkle with grated cheese.
  9. Place under broiler 2 minutes or just until melted or slightly browned.
  10. Serve each soup bowl on a dinner plate.
  11. Voila! There you have it!
Browned Sautéed Onion
Browned Flour and Onion
French Onion Soup
Toasted Croutons
Onion Soup Gratinéed with Cheese, Broiler Ready
Voila! Bon Appetit!

Citrus Baked Fish Fillet

Halibut Filets Nestled in Citrus

I love this quick and bright flavored method of cooking fish. It’s a recipe from “Salt Fat Acid Heat” by Samin Nosrat, a most informative cooking instruction and creative foolproof cookbook! This is a slow-roasted process that insures even perfect cooking. Just don’t bake it too long

I used clementines I had on hand. Samin recommends blood oranges or Meyer lemons. I did use the lemon zest for the oil rub as she directed. Her recipe was for salmon while I used halibut or whitefish. In her cookbook it’s called Slow-Roasted Salmon

Halibut Ready for Baking

Ingredients

  • 2 – 4 oz halibut fillets
  • Salt for seasoning
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons olive oil
  • 1 thinly sliced orange, any variety

Directions

  1. Preheat oven to 225 Degrees F
  2. Line baking sheet with parchment
  3. Arrange orange slices in 2 areas about the size of each fillet
  4. Lightly salt the fish on both sides
  5. Nestle the fish on the orange slices
  6. In a tiny bowl combine oil and lemon zest
  7. Rub the oil mixture over the fillets
  8. Place in oven. Slow roast at 225 F about 15 minutes or just until fish begins to flake when you poke it with a knife

Use any quantity of fish you want. Samin Nosrat used a 2 pound fillet of salmon with 1 tablespoon lemon zest and 2 tablespoons olive oil in her recipe. She also used blood oranges or Meyer lemons as her bed of citrus.

Samin Nosrat also recommends pulling any salmon fish bones out with a tweezers before preparing it. Great idea, right?!

If you’re roasting a 2 pound salmon fillet, plan to slow-roast for about 40 minutes or just until thick part begins to flake when poked with a knife.

I hope you give this recipe a try. Let me know what you think!

Voila!

Italian Tomato Sauce

Tomato Sauce After Simmering 4 Hours
Tomato Sauce at the Beginning of Cooking

The Antoinette Pope School predates Julia Childs cooking school and was popular in Chicago mid century. My mother took lessons there in the 1940s and 1950s. These classes were taught by a couple who were French and Italian.

Here is my adaption of the recipe from their cookbook, The New Antoinette Pope School Cook Book by Antoinette and Francois Pope

Ingredients

  • 6 tablespoons olive oil
  • 1 cup finely chopped onion
  • 3 large cloves garlic, finely minced
  • 1 cup finely diced celery
  • 4-28 oz. cans crushed tomatoes
  • 2-3 teaspoons salt
  • 3 dried bay leaves
  • 1 tablespoon sugar
  • 3/4 teaspoon nutmeg, freshly grated
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon black pepper
  • 1 cup chopped flat leaf parsley
  • 3/4 cup red dry wine, like Cabernet, optional

Directions

  1. In a large tall cooking pot heat oil over medium heat
  2. Sauté onion and celery over low heat until softened. Add garlic and sauté until fragrant, less than a minute
  3. Add seasonings and sauté less than a minute
  4. Add tomatoes and stir well. Bring to a boil. Simmer covered 4 hours
  5. Be careful not to scorch bottom of pot. Tomatoes burn easily! Stir often
  6. Add wine during last 30 minutes of cooking

This freezes well and can be used with many Italian style foods

Italian Meatballs with Tomato Sauce

Voila!

Skillet Speedy Ravioli Lasagna

This recipe is super quick, especially if you use a prepared tomato sauce. My sauce is from a combination of a red pepper sauce I made and a store bought Italian tomato sauce. This recipe here is from Food 52 and includes their sauce.

Everything is made in one skillet. The ravioli is frozen cheese ravioli. It is cooked in the sauce. Then part of the pasta is removed from the pan. Cheeses are layered and the ravioli is returned to the skillet, topped with more cheese and baked in the oven. Easy!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 large garlic cloves, sliced
  • 2 tablespoons tomato paste
  • Pinch or so dried red pepper flakes
  • 1 28 ounce can tomatoes
  • 2 large fresh basil leaves plus more for garnish
  • 1 teaspoon sugar
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon fresh black pepper
  • 1 1/2 pounds frozen cheese ravioli
  • 8 ounces or 2 cups mozzarella, preferably fresh
  • 2 tablespoons or so shaved or grated Parmesan cheese

Directions

  1. Preheat oven to 450 F and place a rack in center of oven.
  2. Pour your sauce into a large oven proof skillet or make it as follows in the same size skillet. Add 1 cup water to your sauce.
  3. To make this sauce: Heat the oil over medium heat. Add garlic and stir 1-2 minutes until softened but not browned. Add tomato paste stirring until darkens slightly, about 1-2 minutes.
  4. Add red pepper flakes, tomatoes, basil, sugar, salt, pepper and 1 cup water. Increase heat and bring to a boil.
  5. Add frozen ravioli to sauce and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli just tender, about 15 minutes.
  6. Spoon half the ravioli and sauce into a bowl.
  7. Arrange the remaining ravioli in an even layer. Sprinkle with half the mozzarella. Arrange remaining ravioli and sauce on top and sprinkle with remaining mozzarella and Parmesan.
  8. Bake the lasagna until bubbly and cheese is lightly browned, 10-12 minutes. Use your broiler if it doesn’t brown in that time frame. Scatter extra basil leaves on top and let rest 10 minutes before serving.

Voila!

Thank you again Food52!

Gumbo

Cajun Gumbo sprinkled with Tony Chachere’s Creole Seasoning

This recipe is from Chef Paul Prudhomme’s Louisiana Kitchen cookbook. We’ve added shrimp this time, but this original recipe is without shrimp

For a big crowd we double the recipe. One recipe makes about 3- 4 quarts. We enjoy it either with the traditional rice or a crusty bread

The most unusual part of this recipe is making the roux. You can purchase roux at some grocery stores or specialty shops. Making it is not difficult, but it is surprising. The first time I made it I was certain I made a mistake and threw it out! The real flavor of gumbo comes from the roux. It is a pungent flavor on its own, but combined with the seasonings and other ingredients it’s divine!

This gumbo has a lot of broth that is not thick. It is full of flavor and is a dark color. You can make your own homemade chicken stock or broth. Or you can use store bought chicken stock. Or you can make a stock using a concentrate like Better Than Bouillon Organic Chicken Stock base. These store versions can be salty, so limit your added salt if you use these types.

If you have the shrimp shells, simmer them in about 2-3 cups of water or so for 30 minutes. Strain the shells through a fine mesh strainer. Use this as part of your 7 cups of stock if you use shrimp

Ingredients

  • 1 pound large shrimp with shells reserved, optional
  • 6 chicken thighs, skinless and boneless
  • Salt
  • Garlic powder
  • Cayenne pepper
  • 1 cup finely chopped onions
  • 1 cup finely chopped green pepper
  • 3/4 cup finely chopped celery
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 – 1 1/2 teaspoons garlic powder, plus another 1-2 teaspoons
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil
  • 7 cups chicken stock ( including 2 cups of shrimp shell stock)
  • 1/2 pound andouille smoked sausage, cut into 1/4- 1/2 inch pieces
  • 1 teaspoon minced garlic
  • Hot rice, optional
  • Sliced green onion
  • Tony Chachere’s Original Cajun Seasoning, optional

Directions

  1. Remove excess fat from chicken. Rub a generous amount of salt, garlic powder, and cayenne on both sides of each piece, making sure each piece is evenly covered. Let stand at room temperature 30 minutes.
  2. In a medium bowl combine onion, green pepper and celery. Set aside.
  3. In a paper or plastic bag combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne pepper. Add the chicken pieces and shake until the chicken is well coated. Reserve 1/2 cup of the seasoned flour.
  4. In a large heavy skillet heat 1 1/2 inches vegetable oil until very hot (375-400F). Fry the chicken until the crust is browned and the meat is cooked, about 5-8 minutes per side. Drain on paper towels.
  5. Carefully pour the hot oil into a glass measuring cup, leaving as many browned particles in the skillet as possible. Scrape the pan with a metal whisk to loosen any stuck particles. Return 1/2 cup of the hot oil to the skillet.
  6. Making the roux: Place the pan over high heat. BE VERY CAREFUL! This burns if it splashes on your skin! Using a long handled metal whisk gradually stir in the reserved 1/2 cup seasoned flour. Whisk constantly until the roux turns a dark red-brown to black color. This is where I thought I made a mistake! It isn’t though. Do this cooking with a fan in a well ventilated area. It takes about 10 minutes to reach the brown color.
  7. Remove from heat when you’ve reached the right dark chocolate brown color. Immediately add the vegetables, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until the vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. You may even use a metal spatula to do this scraping.
  8. Meanwhile place the stock in an 8 quart stock pot and bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping the pan bottom often.
  9. Reduce heat to a simmer and stir in the garlic and andouille. Simmer uncovered about 45 minutes, stirring often toward the end of cooking. Add as an option 1-2 teaspoons garlic powder and cook another 30 minutes to mellow the flavor.
  10. While the gumbo is simmering, cut the chicken into larger bite size pieces. When the gumbo is cooked add the chicken. Adjust the seasoning with salt, pepper, cayenne and garlic powder. Add the shrimp if desired
  11. To serve ladle 1 1/4 cups gumbo into a large soup bowl. Then using a scoop or mold place a rounded 1/3 cup of cooked rice in the center of the gumbo. Garnish with sliced green onion and a sprinkling of a cayenne pepper seasoning mix like Tony Chachere’s Creole Seasoning.
Seasoned Chicken Thighs
The Cajun Trilogy: Celery, Green Pepper & Onion
Diced Vegetables
Coat seasoned chicken in seasoned flour
Fry Chicken in Oil
Drain Fried Chicken on Paper Towels
Scrape and Keep Bits of Breading in Skillet as You Add 1/2 Cup Oil
Add 1/2 cup Seasoned Flour, Scrape and Stir Carefully Till Dark Brown
Light Rouxs
Dark Roux is Best for Gumbo
Andouille, Chicken and Vegetables Ready to Add to Gumbo
Adding Vegetables to Roux (I Used Red Pepper too)
Veggies Cooking in Roux
Add Roux to Simmering Broth
Add Andouille and Garlic to Simmering Gumbo
Add Chicken to Gumbo
Add Shrimp to Simmering Gumbo
Gumbo! Voila

Shrimp Arrabbiata

Spicy Saucy Shrimp Arrabbiata

Sip and Feast posted this fantastic recipe which was perfect for our love of spicy foods! I didn’t have the hot pickled peppers, so I substituted jarred roasted red peppers. Also I didn’t have fresh basil so I used dry. I didn’t have canned plum tomatoes so I used smaller cans of diced tomatoes and hot fire roasted tomatoes. All worked well!

Arrabbiata is an Italian word meaning angry and refers to the spiciness of the chili peppers. This sauce is usually made of garlic, tomatoes, and dried red chili peppers cooked in olive oil. It’s served with pasta or in this case shrimp and crusty Italian bread. Dave and I are limiting our carbs, so we ate the shrimp and sauce with a green salad! Perfecto!

Here’s his recipe. It’s heavenly!

Ingredients

  • 1 pound extra large shrimp
  • 1 28 ounce can plum tomatoes or a 14.5 can of fire roasted tomatoes and a 14.5 can of crushed tomatoes
  • 1 6 ounce can tomato paste
  • 10 cloves garlic
  • 2 medium pickled hot cherry peppers or 1/2 cup roasted red pepper pieces
  • 1 tablespoon cherry pepper vinegar from pepper jar
  • 6 tablespoons olive oil
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper or more
  • 1/2 teaspoon dried oregano or more
  • 10 fresh basil leaves
  • Crusty Italian bread if desired or pasta!

Directions

  1. Pat dry with toweling thawed shrimp and place in bowl with 1/2 teaspoon baking soda, 1/4 teaspoon crushed red pepper and 1/2 teaspoon kosher salt. Place in fridge.
  2. Chop garlic cloves in half. Chop cherry peppers in bite size pieces. Julienne the basil. Break plum tomatoes apart with hands.
  3. In a saucepan heat 4 tablespoons olive oil on medium heat and sauté the garlic 2-3 minutes or just until beginning to turn golden. Add the cherry peppers and sauté for 1 minute more. Add the tomato paste and break up with a wooden spoon.
  4. After about 5 minutes the paste will start to break down, add the plum tomatoes, 1/4 teaspoon salt and 1/2 teaspoon oregano. Mix throughly and let the sauce cook covered or partially covered for 10-15 minutes, stirring occasionally. Don’t burn or overcook!
  5. In a clean sauté pan heat 1-2 tablespoons olive oil on medium high heat and sauté shrimp 3-4 minutes until pink and cooked through. Add 1 cup of sauce to the shrimp and cook for 1 minute mixing well.
  6. Taste the sauce and the shrimp. Add extra spices as you like.
  7. Remove the Shrimp Arrabbiata from the heat and add the basil. Serve the extra sauce with the shrimp and with crusty Italian bread or pasta.
Thank you to Sip and Feast!

Salsa Verde and Citrus with Walleye

Salsa Verde and Blood Oranges with Walleye

This isn’t a salsa I’d like with chips, but I love it with fish! It’s fresh, flavorful, spicy and colorful!

My husband doesn’t like fish and he loves lots of spice and flavor. This salsa has made eating fish enjoyable for him!

The Original Dish developed this recipe using grapefruit and parsley. She’s one of my favorite sources for recipes and food ideas.

My husband can’t eat grapefruit so I used blood oranges and lime juice instead. Also we both love cilantro which I used instead of parsley.

Ingredients

  • 1 large whitefish, walleye or halibut fillet (4 servings)
  • Olive oil
  • 1-2 cups fresh cilantro or parsley leaves, finely chopped
  • 2 tablespoons minced chives
  • 2 tablespoons minced jalapeño or more
  • 1/4 cup fresh lime juice
  • 1/2 cup olive oil
  • Kosher salt
  • 1 cup fresh peeled and segmented grapefruit, blood oranges, or oranges

Directions

1. In a small bowl place the peeled and segmented fruit and any juice that follows.

2. In another small bowl combine the cilantro, chives, jalapeño, lime juice and olive oil. Season with some salt. Add 2 tablespoons of the citrus juice if you like.

Here is a quick an easy way to prepare your fish. You can follow my recipe for Flash Baked Salmon. Here is the link

https://ninainthekitchen.com/2016/02/12/flash-baked-salmon/

After you flash bake the fish, divide into 4 pieces. Place each piece on a dinner plate. Spoon the Salsa Verde over and around each fillet. Gently spoon the citrus fruit over the fish and around the plate too.

Voila!

Creamy Baked Chicken

Creamy Baked Chicken, Yummy Sauce, Smashed Potatoes & Asparagus

Comfort food from the 1960s! My mom made this recipe for decades and so have I! Everyone loves it! My kids continue to make it! It’s simple, requires very few ingredients and has some flexibility too!

Basic steps to get this in your tummy!

Melt butter in a glass baking pan. Glass looks better for serving, but not essential
Coat the chicken on both sides with melted butter
Bake chicken for 30-45 minutes
In a bowl combine Campbell’s Cream of Chicken Soup, milk and sherry. Use the empty can as your measuring tool. 1/2 can milk and 1/2 can sherry is my proportion. The original is 1/4 can sherry and 3/4 can milk. Or use a full can milk and no sherry. Or use another white wine variety!
Pour the soup sauce over the baked chicken. I use 5-6 skinless chicken thighs with the bone. The bone helps keep the shape of the chicken so it doesn’t fall apart. If you want less sauce, add more chicken
Bake another 30 minutes until it starts browning, and even longer to get a really dark brown crust! The sauce evaporates more the longer you cook it.

Ingredients

  • 5- 6 chicken thighs, with bone, skinless
  • 1-10.5 ounce can Campbell’s Cream of Chicken Soup
  • About 5 oz milk, measure 1/2 can
  • About 5 oz sherry, measure 1/2 can
  • 1 small can sliced mushrooms, drained OPTIONAL
  • 3 tablespoons butter Or 2-3 tablespoons olive oil

Instructions

1. Preheat oven to 350 F. Melt butter in glass baking pan in the oven. I used an 8×12 baking pan.

2. Place chicken in butter and turn pieces over so all sides are coated

3. Bake 30-45 minutes

4. In a medium bowl whisk together Campbell’s Cream of Chicken Soup, milk and sherry. Add canned mushrooms too if you like which were part of the original recipe.

5. Pour the sauce over the baked chicken. Bake another 30-45 minutes, depending how brown you like it.

6. Mashed potatoes of some sort is essential. I like smashed yellow potatoes with their skins! Wide egg noodles also work.

7. Unless you really brown the chicken and sauce it’s a pretty bland color, so add a colorful vegetable and or sprinkle with paprika, another mid century culinary trick!

Voila!

Curried Chicken Salad

This salad can be presented in many forms. Add things like grapes, walnuts, pecans, dried cherries or celery slices. Add pasta or cooked rice, spread it on bread as a sandwich or on crackers or Naan. Or just make the dressing and dip in fresh veggies!

Poaching the chicken is the first step

  • Place 4 boneless skinless chicken breasts, in a large cooking pot of boiling water with 1 quartered onion, 1 bay leaf and several black peppercorns.
  • Once it’s boiling again turn the heat off and cover. Or place on an extremely low flame. The remaining heat of an electric cooktop works well
  • Using an instant read thermometer check the temperature in the thickest part of the breast after 10 minutes. Once each piece reaches 155 F remove it from the water and cool. It’s temperature will rise to 165 F as it rests on a platter or in a colander.
  • When cool either shred the chicken or cut into bite size cubes. Your choice. I prefer shredded!!

Dressing

In a large bowl mix together

1 cup light Hellman’s mayonnaise

1/2 cup plain yogurt

1/2 cup sour cream

1/4 teaspoon turmeric

1 tablespoon Madras style curry powder

2 teaspoons sugar

1/2 teaspoon garlic powder

2 teaspoons lemon juice

Add chicken to dressing. Serve cold

This curry dressing is the same recipe as the curry dip we made at Strongbow’s Turkey Inn which is located in Valparaiso Indiana. Serve as a dressing or dip for fresh veggies like we did at Strongbow’s!

Voila! I hope you enjoy this as we have!

Russian Sausage

This is the sausage my Russian grandparents would make several times a year. It was served at every family gathering. They were from a small village outside of Minsk in Byelorussia. Preparing today for our family and friends is a wonderful way to carry on traditions through the generations.

This sausage is not made with the typical ground pork used in most sausages, it is made with hand cut 1 inch pieces of pork butt or pork shoulder. The leaner cuts do not work. We tried. The meat needs to be fatty.

The pieces of pork is mixed with a special combination of spices and garlic. Then it is marinated a day or so

The marinated pork mixture is stuffed into casings and then simmered in lots of water. The final step is roasting and browning the sausage in the oven

Ingredients

10 pounds boneless pork butt or shoulder

Hog casings, soaked in water and then rinsed inside and out

Spice and seasoning mixture:

1 tablespoon sugar

10 teaspoons salt

1 1/2 teaspoons ground black pepper

4 large cloves garlic, minced

2 teaspoons dill seed, ground

1 teaspoon ground allspice or 20 seeds ground

1/4 teaspoon ground cloves or 2 whole cloves, ground

1 teaspoon ground coriander or 20 seeds, ground

1/2 bay leaf, crumbled fine

1 teaspoon ground mustard seed or 1 teaspoon mustard seeds, ground

1 teaspoon hot red pepper flakes or 1 dried hot red cayenne pepper, chopped fine

Directions

  • Combine the dry seasonings in a small bowl.
  • Mince the garlic and add 1 teaspoon of the salt to it and mash it with the knife side.
  • Cut the pork shoulder or butt into 1 inches pieces. Place in a very large ceramic or glass bowl.
  • Add garlic and seasonings to pork and mix well with your hands
  • Cover and refrigerate 1 day.
  • Using an automatic sausage stuffer, slip the casings over the stuffing tube. I have an attachment to my Kitchen Aid stand mixer.
  • Twist the links every 12 inches or so and break off from the tube. Set the sausage link aside. Continue until all the meat is in the casings.
  • Bring 1 or 2 large pots of water to a boil. Allow enough space for the sausage
  • Add the sausage, return to a boil and then simmer 15 minutes.
  • Remove sausage from the pot and place on 2 shallow baking sheets. Poke holes in the sausage with a fork to prevent it from exploding!
  • Place 1/2 cup water in each pan with sausage and cover with foil.
  • Bake at 350 degrees covered with foil for 30 minutes. Remove foil and roast until browned, about 10-15 minutes. Turn over once to brown on other side another 10-15 minutes. Don’t over cook! It needs to be tender.
  • Cut the roast sausage in 3 inch serving pieces for serving.
  • Serve with horseradish! To fill out the meal add rye bread with caraway seeds and butter. Russian Style Cabbage is a great addition too! https://ninainthekitchen.com/2011/01/31/grandma-korzins-russian-cabbage/

Boil the sausage in a large pot of water

Roast the sausage on shallow baking pans in a 350 F oven

Voila!