Calypso Kielbasa
A sweet and spicy and very colorful island-ish tasting treat. It will make your taste buds dance. I created this recipe when I was running really low on groceries and had to throw something together for dinner. It has evolved a bit since, but the same basic concept remains.
A sweet and spicy and very colorful island-ish tasting treat. It will make your taste buds dance. I created this recipe when I was running really low on groceries and had to throw something together for dinner. It has evolved a bit since, but the same basic concept remains.
- 2 teaspoons extra virgin olive oil
- 1 pinch red pepper flakes
- 1 onion sliced
- 1 15 ounce can black beans drained and rinsed
- 1 pound kielbasa or smoked sausage
- 6 fresh jalapenos sliced
- 1/2 yellow bell pepper sliced
- 1/2 red bell pepper sliced
- 1 habanero pepper minced (optional)
- 1 20 ounce can pineapple chunks juice reserved
- 1/3 cup bown sugar or to taste
- 1 pound wide egg noodles
- Carbohydrate 114.1394713 g
- Cholesterol 139.776 mg
- Fat 30.39274829712 g
- Fiber 13.3524877550626 g
- Protein 35.3135157 g
- Saturated Fat 9.34934453960233 g
- Serving Size 1 1 Serving (467g)
- Sodium 596.118439999943 mg
- Sugar 100.786983544937 g
- Trans Fat 3.05338037992201 g
- Calories 864 calories
Step-by-step
- Heat olive oil and add red pepper flakes in a large skillet
- Brown kielbasa on both sides in olive oil, and pepper flakes
- Add peppers and onion to skillet. Sautee until peppers sbegin to soften
- Add reserved pineapple juice and brown sugar and black beans to skillet. Reduce heat to simmer, and simmer for about 20 minutes.
- Add pineapple chunks. Cook down until you have desired sauce consistency.
- Prepare egg noodles according to package directions. Drain.
- Serve kielbasa mixture over egg noodles.
The Mechanics of Heat and Slicing
The ingredient manifest omits crucial prep dynamics. Slice the onions and bell peppers into uniform quarter-inch strips to ensure even softening during the sauté. Wear gloves when mincing the optional habanero pepper, as capsaicin binds aggressively to skin. Heat the olive oil in a heavy-bottomed skillet over medium flame. Bloom the red pepper flakes in the fat for thirty seconds before adding the meat. Brown the kielbasa rounds for four minutes per side to render the exterior fats.
Balancing Sugar and Acidity
Simmering the pineapple juice, brown sugar, and black beans for twenty minutes concentrates the sugars while softening the bean skins. Introduce the pineapple chunks only during the final five minutes of reduction. Adding them too early breaks down their structure into mush. Boil the egg noodles in salted water until al dente, draining them immediately before ladling the hot pepper and sausage mixture directly on top.
