Another delicious 5 in 5 from Michael Symon!
KIELBASA WITH BEER AND ONIONS
3 tablespoons olive oil (divided)
1 pound smoked beef Kielbasa (cut into 4 equal portions)
1 large onion (peeled, thinly sliced)
2 Granny Smith apples (cored, sliced into 1/8-inch thick slices, divided)
1 teaspoon ground coriander (divided)
1 bottle IPA-style beer
2 tablespoons whole grain mustard (plus more to garnish)
Kosher salt and freshly ground black pepper (to taste)
Slice each Kielbasa portion lengthwise down the middle, stopping just before cutting through to the other side.
In a large saute pan over high heat, add 2 tablespoons of olive oil and warm through. Add the Kielbasa, cut side down, and cook until it begins to brown, about 1-2 minutes. Flip the meat and move the pieces to one side of the pan. To the open space, add the onions and half of the apples and season with a pinch of salt. Cook, stirring occasionally, until the onions and apples begin to soften and caramelize, about 1 minute.
Deglaze the pan with the beer and allow to reduce slightly, about 1 minute. Stir in the mustard and season with pepper.
In a medium bowl, add the remaining apple slices, season with remaining tablespoon of olive oil, salt and pepper, and the remaining 1/2 teaspoon of coriander. Toss to combine and set aside until ready to assemble.
Remove the Kielbasa pieces to a large platter, top with sauteed apples and onions, dollop with more whole grain mustard, and finish with the raw apple salad. Serve!
Tip: If your local butcher doesn’t carry Kielbasa, Italian sweet sausage makes an excellent substitute.