Sausage Lasagna with European Kielbasa?!


Question: I have this smoked dried Bosnian kielbasa (i.e. dry Italian salami) and I would like to use it to make sausage lasagna. something different you know.

so 2 questions:
1. since its already cooked, do I need to still brown it in the pan with butter/onions to bring out some juices or should i put it in just as it is, (well diced of course).

2. there was no expiration date on this thing when I bought it, and I think it may have started going already (the middle is still red, but the edges have started to turn brownish). so, in thoughts of not wasting, I'd still like to use it for something (hopefully we wont die), and I'm always up for an experiment. :)

so if anyone knows... your answers are most welcome...

Answers: I have this smoked dried Bosnian kielbasa (i.e. dry Italian salami) and I would like to use it to make sausage lasagna. something different you know.

so 2 questions:
1. since its already cooked, do I need to still brown it in the pan with butter/onions to bring out some juices or should i put it in just as it is, (well diced of course).

2. there was no expiration date on this thing when I bought it, and I think it may have started going already (the middle is still red, but the edges have started to turn brownish). so, in thoughts of not wasting, I'd still like to use it for something (hopefully we wont die), and I'm always up for an experiment. :)

so if anyone knows... your answers are most welcome...
Well I married into an Italian family (lots of women) many years ago and yes it would work very well, Kielbasa is made from pork. It is only a little dry around the edge. I would simmer it for about 15 minutes to soften it wouldn't fry it at all. Peel the casing off but I would not dice it. I would either break it apart or slice it thinly to spread in the layers of the lasagna. It would also work if you broke it up and simmered it your sauce but if you did that I wouldn't simmer it first.

Good luck, we hate throwing anything out at all.
Thank you for your response, I'm glad you enjoyed it. We love salty things.
(I didn't say it was disgusting, someone else did and they never tried it. If you found it too salty - simmer in water for 15/20 mins to draw out the salt. Report It

Other Answers (3)

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  • stoopid's Avatar by stoopid
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    • I think Kielbasa is horse meat
    Kielbasa is not usually served with pasta. It originated in eastern Europe and is usually served with potatoes and sauerkraut.

    You may like to try this

    Slice the kielbasa in bite size pieces, place in a frying pan with 1 can of sauerkraut, slightly drained. Cover and simmer until heated through You can also add a sauteed onion and apple slices to add flavor.

    Enjoy
    That sounds really discusting. How can you call it Lasagna?


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