Back in Town

Updated: Jul 10

I hope everyone had a wonderful 4th of July! We have been busy the last few weeks and haven’t been able to be at the farmers markets. This week, we will be back at Frostville Museum on Saturday, July 11th, from 9am-1pm and at Railroad Brewing on Sunday, July 12th, from 11am- 2pm. Come on out and get some Southern Heat Hungarian hot pepper mustard, candied jalapenos, strawberry jalapeño jam, and/or mango habanero jam.


Here is a quick, easy dinner recipe I’ve been making with the Hungarian hot pepper mustard. It is delicious, especially with the spicy flavor of the mustard and the freshness of the Cleveland Kraut! My family loves this!

Turkey Kielbasa, Sauerkraut,

Potato Casserole

Serves 6


Southern Heat Hungarian hot pepper mustard


Turkey Kielbasa, 1 lb., sliced


Sauerkraut, 1 package

(I love Cleveland Kraut- original, because it has a fresh flavor and texture), drain and rinse if desired


3-5 potatoes peeled and sliced


Seasoning as desired- I use black pepper, paprika, and parsley



Spray a frying pan with olive oil spray. Pan fry the sliced potatoes. When potatoes are almost cooked, add the turkey kielbasa slices and the sauerkraut. Stir together and keep eye on it so it doesn’t burn. If the potatoes aren‘t soft enough, add a 1/4 cup of water and put a lid on the pan to steam for a couple minutes, or until soft. Season with pepper, paprika, and parsley. Plate the casserole and spoon the Southern Heat Hungarian hot pepper mustard over it As desired.

This is one of my favorite go to recipes when I don’t know what to make for dinner. I hope you enjoy it!!


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