The combo of kielbasa and potatoes in this recipe is so traditional that it is assured to become a family favorite. Yes, it is an uncomplicated recipe for smoked Polish sausage, but many of the best foods are straightforward.
Obviously, kielbasa and potatoes are a natural combination. This simple kielbasa dish isn’t only cheap but also delicious.
If you’re wondering what to cook with kielbasa, I recommend serving it with sautéed broccoli rabe and a touch of spicy sauce. Many people eat kielbasa and potatoes without a side dish, perhaps with a vegetable stirred in.
Ingredients
- Kielbasa weighing one kilo
- A potato that weighs between 1/4 and 1/2 pound (chopped, no need to peel)
- Paprika, half a teaspoon
- Kosher salt, 1/3 of a teaspoon (or Sea salt)
- 1 small, sweet onion, chopped
- Minced 1 Garlic Clove
- Yukon Gold or Red-Skinned Potatoes
- When using normal table salt, use only a quarter of a teaspoon
- Slice the sausage to a thickness of about half an inch
Instructions
- Heat the skillet over medium-high heat.
- Slice the kielbasa and place the slices in a pan that has been heated. Mix while cooking.
- While the kielbasa browns dice the onion and potatoes.
- After 6 minutes, take the sausage from the pan. The majority of the fat will have dissolved. Ensure that grease remains in the pan.
- Chop potatoes and add to the heated kielbasa fat. Paprika, salt, and oregano should also be added. Reduce heat to medium-low and whisk in fat and cover.
- Stir the potatoes frequently and let them brown for approximately 13 minutes.
- Add the onions and garlic. Around 12 minutes of cooking time. Stirred constantly while covered
- Once the potatoes and onions have softened and become translucent, return the kielbasa to the pan and simmer for four minutes.
What to serve with Kielbasa and Potatoes
- Sauerkraut: Serve a side of tangy sauerkraut to complement the richness of the kielbasa and potatoes, adding a delightful contrast of flavors.
- Steamed Vegetables: Pair your kielbasa and potatoes with a medley of steamed vegetables such as broccoli, carrots, and green beans for a nutritious and colorful accompaniment.
- Garden Salad: Freshen up your meal with a refreshing garden salad, filled with crisp lettuce, juicy tomatoes, cucumber slices, and a tangy vinaigrette dressing.
- Rye Bread: Complete your kielbasa and potatoes dish with slices of crusty rye bread, perfect for soaking up the delicious flavors and adding a satisfying texture to each bite.
Why You’ll Love This Recipe
Kielbasa and potatoes recipe is loved for its comforting and satisfying qualities. The combination of smoky, flavorful Polish sausage with tender, golden-brown potatoes creates a hearty and delicious one-pan meal that is both easy to prepare and incredibly tasty. It’s a dish that brings together rich and savory flavors, making it a favorite among those who enjoy comforting and flavorful cuisine.
How to Store Kielbasa and Potatoes
To store Kielbasa and Potatoes, let the dish cool down completely, then transfer it to an airtight container or wrap it tightly with plastic wrap. Refrigerate for up to 3-4 days.
How to Reheat Kielbasa and Potatoes
To reheat, you have a couple of options:
Oven: Preheat the oven to 350°F (175°C), place the Kielbasa and Potatoes in an oven-safe dish, cover with foil, and bake for about 15-20 minutes or until heated through.
Stovetop: Heat a skillet over medium heat, add a small amount of oil or butter, and add the Kielbasa and Potatoes. Stir occasionally until heated thoroughly.
Make sure to check the internal temperature to ensure it reaches 165°F (74°C) before consuming.
FAQs
What is the traditional way to eat kielbasa?
Dinner, lunch, and breakfast can all be cooked with horseradish or mustard or served cold. In Poland, kielbasa is served with fried onions, horseradish, or mustard.
Polish sausage vs. kielbasa
The name “sausage” is generic, whereas “kielbasa” refers exclusively to polish sausage. Authentic Polish sausage contains only pork or pork and beef. Typically, a sausage has a long, cylindrical, curved shape. However, Polish sausage is U-shaped.
Why is it called kielbasa?
History of Kielbasa
The term ‘kielbasa’ wasn’t recorded until the 18th century. From then on, the phrase was used to denote a thick, dark, heavily-smoked sausage. Modern rope sausage is a few feet long.
Why is it called wedding sausage?
Kiełbasa weselna (keow-BAH-sah Vuh-SELL-NEH) Weselna means “wedding,” and some suggest that this sort of double-smoked pig sausage was once the most popular option for weddings. It is now mainly a symbol of heavy smokiness and a hint of garlic flavor.
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Kielbasa and Potatoes Recipe
Ingredients
- Kielbasa weighing one kilo
- A potato that weighs between 1/4 and 1/2 pound (chopped, no need to peel)
- Paprika, half a teaspoon
- Kosher salt, 1/3 of a teaspoon (or Sea salt)
- 1 small, sweet onion, chopped
- Minced 1 Garlic Clove
- Yukon Gold or Red Skinned Potatoes
- When using normal table salt, use only a quarter of a teaspoon
- Slice the sausage to a thickness of about half an inch
Instructions
- Heat the skillet over medium-high heat.
- Slice the kielbasa and place the slices in a pan that has been heated. Mix while cooking.
- While the kielbasa browns, dice the onion and potatoes.
- After 6 minutes, take the sausage from the pan. The majority of the fat will have dissolved. Ensure that grease remains in the pan.
- Chop potatoes and add to the heated kielbasa fat. Paprika, salt, and oregano should also be added. Reduce heat to medium-low and whisk in fat and cover.
- Stir the potatoes frequently and let them brown for approximately 13 minutes.
- Add the onions and garlic. Around 12 minutes of cooking time. Stirred constantly while covered.
- Once the potatoes and onions have softened and become translucent, return the kielbasa to the pan and simmer for four minutes.
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