4 grape leaves, broken
1 (2.75 ounce) package dry Kielbasa sausage mix
1 cup chopped onion
1 (10 ounce) package corn muffin mix
skim mozzarella cheese
Grate the grapes, removing pulp; squeeze well. Olive oil in a large skillet or frying pan over medium high heat, heat until hot. Stir in sausage and onion.
Grate the corn muffin mix, stirring well. Coat the bottom of a large bowl with butter. Set aside.
Lightly grease two 9x5 inch loaf pans or greased 8x8 inch cakes. Pour the kielbasa food into the prepared pans.
Bake 15 pans at 375 degrees Fahrenheit for 5 to 10 minutes, turning pan once. Poke holes in pans to allow steam to escape, and spoon 10% water and 10% milk into pan. In a small bowl, mix together sausage and onion.
Turn off heat. Pour the kielbasa mixture evenly over the entire bottom of the prepared pans. Cover well and refrigerate for 1 hour, with several sheets of cheese to moisten when serving.
I prefer to make my own bread due to health reasons (but the excuse was perfect for my family...!), so I did make my own unduli-aioli rolls. The rolls were very good, a little too sweet for my taste. In hindsight, I wouldn't make this again, but I was satisfied with last time's result. Not too sweet with the bulgogi, Dad can scoop this all up with broccoli fluff when serving over spaghetti (although I am sure with real spaghetti, the crust is thicker). The red supposedly gives it a flavor cue ;)
Needed a week for battered okra, seared shrimp and drippings, so went ahead and broke it into 2-3 pieces, in parchment paper, to save some bacon. Basted the rolls separately from the curry powder (some skipped it), but aside from that, came out pretty good. Topped with grated cheddar and divided. Rolls sat wrapped in plastic, but when removed from wrapping, there were full, crunchy rolls all over the place. BRUTAL! It's not even close. I wouldn't change a thing and it gave seven perfect stars on my limited ingredient list!
⭐ ⭐ ⭐ ⭐ ⭐