Saturday, May 19, 2012

Veggie Kielbasa with Potatoes and Onions

Just to be absolutely clear, my mother would never have said such a thing...well, not out loud, anyway. But this is the kind of dinner that could appear on on those nights when she just sort of pulled stuff out of the refrigerator and put them into her avocado-green, 1970's vintage countertop electric skillet (stuffed bell peppers and chicken cacciatora also come to mind). The great thing is that it's actually quite yummy and satisfying: perfect for when you want a starchy, comforting one-dish dinner, or even a substantial breakfast/brunch on a weekend morning. I've made it a bit healthier by using veggie sausage, and by roasting the potatoes in the oven rather than frying them in the skillet like Mom would have done. You can obviously substitute whatever vegan sausage you happen to like, but my mom used kielbasa so I proceeded accordingly. Serve with ketchup and horseradish mustard, and a side of whatever the hell you want. (Or starve!)

Veggie Kielbasa with Potatoes and Onions
~ 3 lbs. potatoes, cubed
~ 1/4 cup olive oil, divided
~ 1 tsp. salt
~ A few grinds of fresh black pepper
~ 1 14 oz. package vegan kielbasa, sliced (I used Trader Joe's)
~ 2 large onions, diced
~ 1 tbsp. minced garlic
~ 2 tsp. each: dill, paprika
~ 1 tsp. parsley
~ 1/4 cup white wine

~ Preheat the oven to 400 degrees fahrenheit, and coat a large baking sheet with cooking spray.
~ Arrange the cubed potatoes on the baking sheet, then add about 2 tbsp. of the olive oil, the salt, and pepper. Coat thoroughly (it's best to just get in there and do this with your hands).
~ Roast the potatoes in the oven for about 45 minutes, stirring occasionally, until crisp and brown but still tender on the inside.
~ While the potatoes are roasting, coat a large skillet with cooking spray and sauté the sliced kielbasa over medium-high heat for about 5 minutes, until browned on both sides.
~ Transfer the kielbasa to a plate, then add the remaining olive oil to the skillet. Add the diced onions and cook over medium heat for 20 minutes, stirring occasionally to prevent sticking.
~ Add the minced garlic, the dill. paprika, and parsley, and continue cooking another 10 minutes, until the onions are golden and just beginning to caramelize.
~ Pour in the wine to deglaze the pan, and cook another minute before adding the cooked kielbasa and the roasted potatoes. Combine thoroughly, and serve hot with a little ketchup, mustard, and/or hot sauce on the side if you like.

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