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    You are in: Home / Recipes / Easter Kielbasa Recipe
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    Easter Kielbasa

    Easter Kielbasa. Photo by Cap'n Ron

    1/1 Photo of Easter Kielbasa

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    Cap'n Ron's Note:

    The local "Polish Sausage" we have in the South just isn't anything like what we're used to from a good Polish Butcher. In New Jersey, every butcher makes, and smokes their own sausage, and every one's just a little bit different. It took me a while, but I've been able to find a place that will vacuum bag it, then ship it to South Carolina. If you'll be making the Kielbasa Soup, use the chicken and beef broth. If you're not making the soup, you can just boil it in water. For additional pictures, please visit: http://www.capnrons.com/R_M_Easter_Kielbasy.html?id=RZ

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    Ingredients:

    Serves: 10

    Yield:

    rings

    Units: US | Metric

    Directions:

    1. 1
      Boil the kielbasa for 45-60 minutes with one can of chicken broth, one can beef broth, and just enough water to cover. Pierce with a fork during cooking to let some of the fat out. Be careful not to pierce too much because then the kielbasa will be dry.
    2. 2
      Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.

    Ratings & Reviews:

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    Nutritional Facts for Easter Kielbasa

    Serving Size: 1 (398 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 902.3
     
    Calories from Fat 698
    77%
    Total Fat 77.5 g
    119%
    Saturated Fat 26.4 g
    132%
    Cholesterol 212.2 mg
    70%
    Sodium 3122.7 mg
    130%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.6 g
    14%
    Protein 39.4 g
    78%

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