EAT ME!! With Revenge Of The Birds- Washington

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Hey Gang!

Another week of football and hoping for a win!

Washington Redskins are coming to U of P so given that, thought I would come up with something from that region. With all the diverse cultures in that area, and having the opportunity to go to a few of their festivals in my younger years, one stuck out in my mind. Visiting the Polish festival was always awesome so I will incorporate a few things from that.

Red Skins and Hogs

The Active Roster

1-1/2 lbs Polska Kielbasa

1 large jar sauerkraut

5-8 Red skin potatoes (depending on size)

1 small onion

2 bell peppers red or yellow

2 cloves garlic minced or use 1 tsp garlic powder

1 tsp paprika

2 tbsp chopped basil leaves

3 tbsp butter

12 sheets aluminum foil 12" x12"


Drain and rinse the kraut (let it drain thoroughly in a colander). Place the kraut in a bowl and add the basil, garlic, paprika, peppers and onion and incorporate.

On a medium heat, grill mark the sausage and remove.

Wash and pierce the taters with a fork and nukrowave them for about 10 mins. just to soften them a bit.

Slice the peppers and onion in 1/8 to 1/4 strips.

Slice the sausage in 1/2" discs.

Cut the taters in 3/4" pieces.

Place 6 sheets of foil shiny side down.

Put some of the sausage, potatoes, and kraut mixture in the center of each sheet.

Add 1/2 tbsp of butter on top along with a sprinkle of ground pepper to taste.

Place the remaining foil sheets on top shiny side up. Crimp and seal the edges.

The Game Plan

Put the packets on a medium hot grill. After about 10 min., carefully flip the packs and continue to cook 10 more min.

Pull the packets off the grill and carefully open onto a plate.

For the Kitchen Comando, put 3 Tbsp butter in a large skillet and heat on Low- to Medium heat. Add the sausage and brown, stirring the disks around to get both sides.

Remove the meat and add the remaining butter and potatoes, and cook until the potatoes are browned and softened. Remove and place with the meat.

Add the kraut to the pan with basil, garlic, paprika, peppers and onion, mix everything together, cover and heat it though. Stirring occasionally.

At this point add the meat and potatoes back to the pan and incorporate all the ingredients.

Serve on individual plates, or 1 large bowl and serve family style.

Extra Point

Cut polish rye bread (or any style loaf bread you like) in 1" slices.

Spread one side of each slice with butter or margarine.

Sprinkle with garlic powder and grill until marked and crisp

Grab a beer, or two, Enjoy and


<em>This is a FanPost and does not necessarily reflect the views of Revenge of the Birds' (ROTB) editors. It does reflect the views of this particular fan though, which is as important as the views of ROTB's editors.</em>