Kielbasa Sausage Recipes

Some cookbooks for the summer

The Maine Summers

Cookbook

Linda Greenlaw

and Martha Greenlaw

Viking Studio

For the Greenlaws, like most everyone in New England, summer is for getting outside. And entertaining all those guests who've been scarcer than hen's teeth since last summer.

Mother and daughter (authors of "Recipes from a Very Small Island") have organized their book accordingly, starting with cocktails and nibbles for sunset (including Grilled Kielbasa with Lemon Juice, simply browned kielbasa sausage with lemon squeezed over it, which is more than the sum of its parts).

Light lunches and suppers for lazy days include lobster rolls and several kinds of lobster salads (including one with blueberry and asparagus), of course, as well as (sustainable) Red Crab Salad and Veggie Sandwiches for picnics. Then there's a quick breakfast break before moving on to Feasts with Family and Friends, starters, mains, and sides.

Here we find Striper Ceviche and Beer-steamed Clams with Drawn Lemon Butter, Barbecued Lobster with Lime and Chile Butter and Blue Cheese Burgers with Bourbon-black tea ketchup, Grilled Corn with Jalapeno Citrus Butter, and Smoky Maple Baked Beans.

Dessert? Lemon-Blueberry Mousse Tart, Blueberry Cheesecake, Chewy Raspberry Brownies.

The Greenlaws have gathered recipes from friends and relatives, locals and culinary professionals, and emphasize fresh local ingredients and ease of preparation. Head notes include family stories and fishing captain Linda Greenlaw's engaging dry wit, and full color photos make everything look summery scrumptious.

The Art of Breakfast

Diana Moos

Down East Books

Sumptuous color pictures accompany the courses (they don't all have to be breakfast) in this cookbook from former Mount Desert Island innkeeper Moos.

She starts with a Fruit Course, including Roasted Plums with Thyme, Honey and Vanilla Frozen Yogurt, which could as easily be dessert (and also makes "a great accompaniment to Ginger Spice Pancakes). For sweet entrees, try Cinnamon Baked Oatmeal Cake with Warm Rhubarb Sauce and Vanilla Bean Crème, and Blueberry Apricot Cheese Crepes.

Kielbasa Sausage a la Fenway Park « In the kitchen with Kath

Bob and I both liked the Kielbasa sausages sold outside of Fenway Park in Boston so much that I decided to try to recreate them at home.

This isn’t really a recipe. It’s all about the ingredients.

Start with a good quality Kielbasa sausage. I chose Hempler’s . It’s a local company based in Ferndale, Washington, which is near Bellingham. Their Kielbasa Smoked Sausage is a high quality product that contains no MSG. The Kielbasa is ¾ pound, so one sausage is enough for 3 generous servings.

To put it all together, I turned all three burners on my gas grill to high. After 10 minutes, I turned 2 of the burners off. I put the kielbasa over the lit burner and cooked it for about 4 or 5 minutes on each side. Then I moved it to the unlit section of the grill to finish cooking using indirect heat. I let them cook for about 10 minutes more.

(If you don’t have a grill, just cook them on the stove, preferable in a cast iron pan.