I mulled this recipe from Hillshire Farm over for a while, wondering if it might be a little too basic and not to every one's liking. I love cabbage in any way, shape or form, especially sauerkraut and if you use the good, refrigerated variety that comes in a two pound bag, it really makes a difference. This is a good camping recipe with few ingredients and easily assembled.
I baked the casserole in my 10 inch deep dutch oven with 10 coals in a ring around the bottom, 15 around the edge of the lid with 6 briquettes spaced evenly in the center. I used a 12 oz. package of Grands Jr. Buttermilk biscuits, if you want to use the regular Grands, just be sure you're using a larger or deeper oven, I have found they sometimes fuse to the lid in a regular 10 inch oven when used as a casserole topping. I forgot to buy Swiss cheese and substituted with Cheddar, the Swiss will probably remind you more of a Reuben sandwich. Butter the biscuits and serve it with a bold and spicy mustard for a hearty, camper's, one pot dinner.
Polska and Biscuit Bake
1 12 to 14 oz package Polska Kielbasa
2 to 3 cups drained sauerkraut
2 Tblsp mayonnaise
2 cups (8 oz) shredded Swiss cheese
1 7.5 oz can refrigerated buttermilk biscuits
Lightly oil or spray 10 inch dutch oven.
Cut sausage into 1/2 inch slices; set aside.
Combine sauerkraut and mayonnaise in small bowl; spread in bottom of prepared dutch oven.
Lay kielbasa on top; sprinkle with cheese.
Bake at 400 degrees for 15 minutes.
Place uncooked biscuits on top of cheese.
Bake an additional 12-15 minutes or until biscuits are golden brown.
Makes 4-6 servings.
|Layer sauerkraut, kielbasa and cheese in prepared dutch oven|
flaky and golden brown
This sounds wonderful! I am looking forward to trying it.ReplyDelete
Do you have any experience with using dutch ovens outside in very cold temperatures?
Hi Gary, yes, I cook outside on dry days all winter. As long as you don't put your hot dutch oven in the snow you'll be fine. Thanks for stopping by and hope you like the recipe, LiddyDelete
I stumbled across this blog while looking for a no-boil pasta recipe and I'm impressed. I never knew you could cook such a variety of foods over a campfire! This recipe looks really delicious - real comfort food.ReplyDelete
Thank you for your nice comments and for stopping by to check out my blog, LiddyDelete
Have been cooking for Scouts now using your recipes (never a complaint). You state coals around the base of the oven but I was shown under. Which is better for even heating? The crews enjoy your many recipes...ReplyDelete
Hi, am happy to hear your scouts are enjoying the recipes, I place the coals around the edge of the base of the oven, sometimes all the way under the oven and sometimes just halfway, it depends on what I'm making. When baking I tend to have them sticking outside of the oven a bit more, if it's a dish with plenty of liquid in it, I'll place them completely underneath. Hope that helps and thanks for stopping by, LiddyDelete
I made a modified version of this the other night with great success. My Dad always mellowed sauerkraut by rinsing it and cooking it with onion and apple, so that's what I did here. I started with onion and garlic, added the diced kielbasa until browned, then diced apple, the sauerkraut and a little brown sugar. I let it cook about an hour. I forgot to use the mayo and opted for no cheese and biscuits. It was really good, and your dish was the inspiration behind it. Thanks very much!ReplyDelete
Mmmm, that sounds really good, thanks for sharing, LiddyDelete