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About the Recipe: There is something very comforting about an Old Fashioned Sausage Supper, filled with spicy blended European spices. It is perfect served with chilled creamy cucumbers flavored with dill, oven roasted red beets, and tender pockets of potato Pierogi. Just sit back and enjoy!
Cook’s Note; Recipe can be prepared with other available flavored sausage
Crisp Fresh Garden Green Beans with Bacon Onion Topping
About the Recipe: Those garden fresh gren beans are addictive, lightly pan fried, and smothered with sautéed onions and maple flavored bacon bits. Cook them a little longer in some vegetable stock to soften them if you like really tender beans. Crumbles of dill flavored cheese adds a real gourmet touch.
Cook’s Note: If you like your beans very tender, add some vegetable stock or water to the pan when cooking; cook until very tender.
To serve: Place beans on serving platter; top with bacon onion topping
Optional: Garnish with bits of The Herbivorous Butcher cheese-free Havarti Dill cheese
Polish Creamy Dill Cucumber Salad with Roasted Beets
About the Recipe: Don’t be surprised if the kids try to sample the chilled cucumbers from the bowl before dinner. It’s that kind of salad. It is so refreshing and perfect to serve with a grilled sausage supper.
Cook’s Note: *The recipe can be made and served without the roasted beets.
*The amount of sour cream will depend on how many cucumber slices you have and the type of sour cream used. Some brands of sour cream are very thin while others are thick. Add the sour cream slowly until desired consistency.
*The Polish cooks in our neighborhood always salt sprinkled the cucumbers to remove any bitter flavor.