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I’ve made this twice, the second time with extra sausage on top. The whole family loves it! I am writing this review because I came back to make it a third time. :)
Quite good, I made it the other night and loved it! It definitely had a flare of a German dish, and I will make it again!
Thanks for a lovely recipe. Made it today, sadly without peppers, as they’re out of season, but with extra onions. I’m already looking forward to endless variations with different vegetables, meats or even meatless. There are always potatoes and onions in my fridge, so it’s going into regular rotation as a template. Should have added more vinegar though, but was cautious because of comments. Best regards
Made this tonight, and it was delicous! Comfort food & one pan meal; win-win!
My husband and I both love this recipe. Given all of the slicing- I use a mandolin-type slicer to speed up the process and get even slices – I double the recipe and save one in the freezer. I make it with sweet potatoes, which are the only potatoes in our home because they are healthier; they also eliminate the first baking step. It is now a regular go-to fish for me or as my husband puts it, it’s in “the rotation,” as are many of our faves. Thanks, Marta! Great recipe.
Very easy recipe and pretty good; possibly more appropriate for a side dish than a main dish. Wondering if there could be an adjustment on the vinegar? it kind of took over the flavor of the dish, and wondering if others felt the same?
I don’t know of many side dishes that have meat, potatoes, and veggies, but I’d suggest doubling the recipe and serve larger portions?
The vinaigrette is a basic vinaigrette dressing so vinegar is going be a prominent flavor. If you’re not a fan of homemade vinaigrettes, you can reduce the amount of vinegar by 1 tablespoon.
It definitely overpowered everything for me. I should have known better because I don’t tend to like vinegar, but this was especially vinegary in my opinion. But I did make it again because I love kielbasa and onions together but find the flavors too boring on their own. The second time around I reduced the vinegar by *two* tablespoons, added another tablespoon of olive oil, and replaced rosemary with thyme (I find thyme to be a more robust rather than fragrant addition, which helps offset the bite of vinegar). It made a delicious dressing for me even with my dislike of vinegar. It let the mustard shine a bit more, too. I think if someone loves vinegar the recipe as-is would be delicious for them. I did really enjoy it and I mean no offense to Ms. Rivera to offer this recipe alteration. I just highly encourage you to try it again and experiment to your liking, because the general profile of the dressing works amazingly well with a savory meat like kielbasa.
The ingredients show 2 tsp Dijon mustard and also 1 tsp whole grain mustard. I’m presuming the Dijon goes into the vinaigrette. What about the whole grain mustard?? Where is that put in the process? Did I miss something?
Mix the both mustards in the vinaigrette mix
Yes, both mustards are mixed in with the vinegar.
Can you freeze leftovers?
Yes, Karen, you can for up to two months. Just be sure to seal, or wrap them well. When you’re ready to ear, thaw in the refrigerator overnight and heat in the oven or microwave.
Could you make this in a sheet pan? If so, would it need adapting?
I would stick to a casserole dish for this one. Unless you decide to double the recipe, a half sheet pan would be too big to create that layer that you need the veg and sausage to sit on for the second part of the baking.
If you don’t have anything but a sheet pan, my suggestion would be to make a pouch of aluminum foil to act as a container for the casserole in the center of the sheet pan.