Julie Bove wrote:
> Angela found some and wanted it. I don't normally fix it at home
> because she can get it as a breakfast item (served all day) at a
> local restaurant. There she gets it with fries or hash browns, salad
> and maybe some fruit. Somehow I don't think that is how it is
> traditionally served!
> The only way I ever had it was in Kielbasa, lentil soup. Although I
> loved the lentils, I can't say the same for the Kielbasa and I wound
> up picking around it to eat. I won't be making that though since
> neither Angela nor my husband will eat lentils. No matter since
> Angela is allergic to them anyway.
>
> So what would I serve? I am thinking maybe Pierogies? I would have
> to make faux ones and would have to buy stuff to make them since I
> have only the shells for stuffing. No potatoes (not that kind
> anyway) or the right kind of onions.
>
> I do have some of those little pearl potatoes if they are still
> fresh. I think I bought them awhile ago. And I have a TON of rice! I
> think I went overboard because the price was so high for so long. Then I
> started finding it for a good price and getting coupons for
> it, so I bought it.
> Could I do something with one of those? Or is it rationally served
> with something else? I am hoping I can make it while my husband is
> home but we'll have to see. Not sure how many days he will be home
> for. I will be having a hamburger patty that night.
>
> Thanks!

My son likes keilbasa sandwiches. Cut them into sandwish-sized lengths, then
in half lengthwise and cook in a cast iron skillet until browned on both
sides. Serve in two slices of lightly toasted bread, buttered or not
according to your preference, with mustard.