Kielbasa and Sauerkraut Skillet Recipe
Kielbasa and Sauerkraut Skillet Recipe
Skillet Recipe
Servings: 4 people
Ingredients
- 1/2 red large onion optional
- 1 lb Sauerkraut
- 14 ounces kielbasa sausage
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- 2 tbsp light brown sugar
- 1 tbsp spicy brown, whole-grain, or Dijon mustard optional
- Freshly ground black pepper
- Fresh thyme leaves or finely chopped parsley leaves, for garnish optional
Instructions
- Thinly slice 1/2 large red onion if using. Drain 1 pound sauerkraut. Cut about 14 ounces kielbasa sausage crosswise into 1/2-inch-thick rounds.
- Heat 1 tablespoon unsalted butter and 1 tablespoon vegetable oil in a large skillet over medium heat until the butter is melted and the oil is shimmering. Add the kielbasa in an even layer. Cook until browned on the bottom, about 3 minutes. Flip and cook until browned on the second side, about 3 minutes more. Transfer to a bowl or plate using tongs or a slotted spoon, leaving the fat in the skillet
- Add the sauerkraut, red onion if using, 2 tablespoons packed light brown sugar, and 1 tablespoon spicy brown, whole-grain, or Dijon mustard if using to the skillet. Cook, stirring constantly, until the sauerkraut is heated through and onion is softened, 5 to 8 minutes. Taste and season with freshly ground black pepper as needed.
- Return the kielbasa to the skillet and toss to combine. Garnish with fresh thyme leaves or finely chopped parsley leaves if using.
Air Fryer Chicken Thighs
I found this recipe at Chris Joe’s recipe site (My name is Chris Joe (or CJ) and I’m a third generation Chinese- American home cook. I was born and raised in Southern California (where I still live today) and worked in corporate finance for almost 10 years before quitting my job to go full-time as a content creator and recipe developer.)
Air Fryer Chicken Thighs
Crispy and juicy
Servings: 4 people
Equipment
- 1 Air Fryer
- 1 bowl for mixing purposes
Ingredients
- 3 lbs bone in chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tsp dried herbs rosemary, thyme, etc.
- 1/4 tsp baking powder
- 1 tbsp neutral oil canola, avocado, vegetable oil
Instructions
- Place your raw bone-in, skin-on chicken thighs in a mixing bowl or tray. Sprinkle kosher salt generously on the MEAT side of the chicken. Set aside and let rest for at least 15 minutes. The purpose here is to allow the salt to absorb INTO the meat, seasoning it throughout and locking in moisture.
- Combine your spices in a small bowl. Add to your raw chicken in a mixing bowl along with a tablespoon of neutral oil and mix to combine well.If you are not using skin-on chicken, skip this next step.Once combined, flip each piece of chicken skin side up. Sprinkle a pinch of baking powder (1/4 tsp total) onto the skin of each chicken thigh and rub it in well until you don’t see any more baking powder on the chicken skin.
- Baking powder – don’t skip this step! It’s a foolproof way to get ultra crispy skin. Ensure that the baking powder is rubbed only onto the skin until it’s no longer visible for best results.
- Place skin side down in the air fryer tray and air fry at 400F for 12 minutes.
- After 12 minutes, flip each chicken thigh so the skin is facing up. Pat the skin dry with a paper towel to remove any excess moisture – this will further help the skin crisp up in the air fryer. Don’t worry if the skin looks a little raw still – this second air fry will allow them to crisp up beautifully!
- Air fry again for 12-14 minutes until the chicken is cooked through and skin looks golden crispy. Let cool for a few minutes before digging in!
Notes
Depending on your air fryer, cooking times may vary. If the chicken is not as crispy as you’d like after the 14 minute mark in step in step 3, increase the cooking time for intervals of 3 minutes until the desired crispiness is achieved. Thankfully, chicken thighs are very forgiving when cooking, so they will still be juicy even with the extra time!
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For boneless chicken thighs, reduce the time on the first side to 6 minutes on the first side, and 8-10 minutes on the second side.
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Baking powder – don’t skip this step! It’s a foolproof way to get ultra crispy skin. Ensure the baking powder is rubbed only on the skin until it’s no longer visible!Oven Baked Parmesan Crusted Pork Chops!
Wife forwarded this recipe to me via fb. Can’t wait to try it!
Parmesan Crusted Pork Chops
Wife forwarded this via fb. Can't wait to try it.
Ingredients
- 6-9 Medium size Pork Chops
- 2 cups Italian bread crumbs
- 1 cup Parmesan cheese
- 1 envelope Italian dressing mix
- 1 tsp garlic powder
- 1 cup Ranch dressing (you can use a good bottled Ranch or I like to make my own with a mix)
- a pinch of black pepper
- a pinch of seasoned salt
Instructions
- Pour a cup of the ranch dressing over the pork.
- Make sure all of the meat is covered in the dressing. Let this sit and marinade while you prepare the crumb coating.
- Mix the Italian bread crumbs, the Italian dressing, and the Parmesan cheese in a Ziploc bag. Place about 2 or 3 chops at a time in the bag and seal. Toss it around to coat on all sides well. Place foil on a baking sheet and spray well with baking spray. I like to use Reynolds Wrap non-stick foil. It browns the crust so well. Invest in a roll of this foil for recipes like this…the results are worth it. When you have all of the chops coated sprinkle with a little black pepper and seasoned salt, place in a preheated oven at 375 degrees for 45 minutes.
- Don't try to turn the chops over during the baking or you will lose some of your coating. If you use the baking spray and the non-stick foil they should just slide right up when you get ready to serve.