We’ve decided that mid-September is the new October. And judging by the weather the past week or so, we’re not far off.
For us here at Feaston, cooler temperatures equal heartier meals. And since we still have some sunshine (and daylight) ahead of us, we’re still using our grill. Put it all together and what do you get? Oktoberfest (now in September)!
Mike already taught you all about grilled kielbasa, so I won’t step on his toes there. I’ll just add that a little beer bath (to replace the boiling in water) goes a looooong way.
But what’re you gonna eat with those links?
For starters, I’d recommend grilled cabbage. It could not be any easier if you tried. All you need is:
- 1 head of cabbage (keep it on the small side)
- 4 tsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. pepper
Get your grill ready to medium heat. While you’re waiting on that, cut the cabbage into eight wedges and remove the core. Place all the cabbage on a giant piece of aluminum foil. Drizzle the oil over the cabbage (and maybe add a little butter to the package for flavor). Sprinkle with garlic powder and pepper. Wrap it up tight in the foil and grill for at least half an hour over medium heat.
But … your kielb-o meal still needs something else going on. What’s that? None other than a Dijon Mustard Sauce. You need:
- a pat of butter
- 1 shallot, finely chopped
- 3/4 c. chicken or vegetable broth OR beer OR white wine
- 2 Tbsp. heavy cream (though milk will do in a pinch)
- 1 Tbsp. Dijon mustard
- 2 tsp. dried dill
Melt the butter in a small pan and add the shallots. Cook over medium-low heat until soft, about 3-4 minutes. Add the broth (or beer! or wine!) and bump up the heat to medium. Let simmer for a few minutes, until the liquid is reduced by half. Add the cream, reduce heat back to medium-low, and simmer until the sauce thickens. Stir in the mustard, then the dill.
Dip your kielbasa in at your pleasure. I think this sauce would be awesome with any kind of pork or a soft pretzel. Use your imagination.