Kielbasa And Potatoes Food

KIELBASA AND POTATOES RECIPE

Steps:

• Preheat skillet on med-high heat.
• Cut the kielbasa sausage into slices, and drop in the heated pan. Stir while frying.
• As kielbasa is browning, chop the onion and potatoes.
• Once the sausage has browned for approximately 6 minutes, scoop it out and put aside. Much of the fat will have rendered. Make sure to leave grease in the pan.
• Dump the chopped potatoes into the hot skillet with the kielbasa grease. Add the paprika, salt and oregano. Stir to coat in the fat and reduce the burner to medium to medium-low. Cover.
• Brown the potatoes for 13 minutes, stirring regularly.
• Add the onions and garlic. Cook for about 12 minutes. Covered, but stirring regularly.
• Once the potatoes have softened and onions are cooked add the kielbasa back into the pan mix in and all cook for 4 minutes.

KIELBASA AND POTATOES

Steps:

• In a pot that will comfortably hold all ingredients, brown sausage (1 inch pieces or smaller) with chopped onion.
• The more you brown them, the better it will taste.
• Don't worry about a little bit of charring.
• Toss in peeled, cut potatoes and cook slightly to coat potatoes with juices.
• Add enough water to not quite cover potatoes.
• Salt lightly.
• Cook until potatoes fall apart with fork and the liquid has thickened, stirring occasionally.

KIELBASA AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, mix together soup, onion, milk, garlic, salt and pepper.
• Stir, in potatoes and kielbasa.
• Spoon into a 7x11 inch casserole dish.
• (if the potatoes are extra large, I use a 9x11 in casserole dish.) Place casserole on a baking sheet and bake in the preheated oven for 90 minutes or until potatoes are tender.

KIELBASA AND SAUERKRAUT SHEET PAN DINNER

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside
• On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
• Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy.

WARM POTATO AND KIELBASA SALAD

Steps:

• Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
• Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.

KIELBASA AND POTATO BAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray. Set aside.
• In a medium sized 2 Quart pot, boil potatoes in water until tender, about 7 minutes. Do not overcook these. They should be tender but not mushy. Drain potatoes then place them in the prepared baking dish.
• In a frying pan over medium heat, lightly brown sausage pieces with olive oil, about 5 minutes. Add browned sausages to the baking dish.
• In the same frying pan, now with just the leftover oil, add flour and butter. Cook over medium-low heat until you no longer see the white of the flour.
• Add in minced garlic, milk, heavy cream, ground cumin, garlic powder, salt, pepper and cheddar cheese soup. Stir together until simmering and sauce has thickened, about 3 to 4 minutes. Stir in shredded cheese. Remove from heat.
• Pour sauce into pan with potatoes and sausage. Toss well to mix until all potatoes and sausages are coated in sauce.
• Place in the oven and bake for 30 minutes.

KIELBASA AND POTATOES

Steps:

• Preheat oven to 425°F.
• Using mandolin, slice potatoes and place in 11x13 baking dish or pan.
• Mince onion finely and scatter throughout the potatoes. Add as much garlic as you want. I tend to use a heaping tbs of the jarred minced garlic. lay a few pats of butter or margarine on top of the potatoes/onion mixture.
• Next cut kielbasa into bite-size pieces and completely cover the bottom layer. You may have to overlap some of the pieces.
• Cover with foil and bake for 45 minutes.
• After 30 minutes, remove foil and continue baking.

MOM'S KIELBASA AND MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 425°F. Cut kielbasa into serving size pieces (approx. 3" long). Score the outside and peel off the casing, discard casing. Cut in half lengthwise
• Boil and smash potatoes using a bit of milk and butter (potatoes should not be creamy). Place in a oven proof casserole dish (large enough to fit all your potato mixture and still leave about 2" from the top). Place kielbasa flat side down on top of mash potatoes and cover with foil.
• Place in oven and cook for about 15 minutes. Check to see if potato is bubbling. If potato is bubbling, remove foil top and turn oven to broil. Once tops of kielbasa crisp up, remove from oven. Let stand 5 minutes before serving. Taste great with a side of sweet corn.

GERMAN KIELBASA AND POTATOES

Steps:

• Peel potatoes (if desired) and place in lightly salted water to cover in a saucepan.
• Cook at a medium boil till barely tender, 15 to 18 minutes.
• Meanwhile, in a large heavy skillet, cook the bacon strips to desired crispness and remove bacon to absorbent paper.
• You should have at least 3 Tbs. of drippings in the skillet (add a little oil or more bacon fat, if needed).
• Saute the onions in the dripping over medium-low heat until golden.
• Heat the remaining ingredients to boiling (a 2-cup glass measuring cup in the microwave is fine).
• Drain and thickly slice the potatoes while still warm. Add to the onions in the skillet and turn gently to coat with drippings.
• Reduce heat to low and pour the hot dressing over all and again, turn gently to coat evenly.
• Cut sausage into 1-2 inch slices and briefly sauté in a bit oil (in the same pot the potatoes were cooked in; saves a pan to clean), till browned slightly.
• Add sausage slices to skillet and turn gently to coat evenly.
• Chop bacon to desired size (not too small) and add to skillet.
• Sprinkle with fresh parsley and serve hot or warm.

LEMON PEPPER KIELBASA AND POTATOES

Steps:

• Prepare the ingredients by slicing the kielbasa into bite-sized pieces. Wash, peel, and chop the potatoes into similar-sized cubes. Peel and chop the onion.
• In a large non-stick skillet, heat HALF of the oil over medium-high heat. When the oil starts to shimmer, add the kielbasa and cook and stir until browned on all sides, about 8 minutes. Transfer to a small bowl and set aside.
• Carefully add the rest of the oil to the skillet. Swirl the pan to heat. Add the chopped potatoes and onions to the skillet. Do not stir. Reduce heat to medium. Let cook untouched for about 7 - 10 minutes until the bottoms are golden brown and the onions start to soften.
• Stir the potato and onion mixture, sprinkle with 1 1/2 teaspoons of lemon pepper seasoning and cook the other side for 7 - 10 minutes.
• Add the kielbasa back to the pan, stir and cook until the potatoes are easily pierced with a fork.
• Taste, add more lemon pepper seasoning to taste, and serve warm.

PORK AND KIELBASA WITH SAUERKRAUT, MUSHROOMS AND POTATOES

Steps:

• Drain the sauerkraut and reserve the brine. Taste the sauerkraut and if you find it much too strong, rinse it until you like the way it tastes -- keeping in mind that the flavor will be diminished when it is cooked with the other ingredients. Drain well and set aside.
• Heat the broth in the pressure cooker. Set the dried mushrooms in a bowl and pour the hot broth over, submerging them in the broth with the back of a spoon. Cover with a plate and set aside until the mushrooms are soft, about 10 minutes.
• Meanwhile, rinse and dry out the cooker. Heat the butter and oil over medium-high heat. Brown the pork and kielbasa in 3 or 4 batches, about 4 minutes per batch, adding more oil if needed. Set aside.
• With a slotted spoon, remove the reconstituted mushrooms from the broth and squeeze them over the bowl to catch the liquid they release. Coarsely chop the mushrooms if the pieces are large. Carefully pour the broth into the cooker, taking care to leave behind any sediment on the bottom. Set the cooker over medium heat and stir well to scrape up any browned bits stuck to the bottom. Add the mushrooms and half of the sauerkraut. Set the browned pork and kielbasa on top. Cover with the remaining sauerkraut and sprinkle caraway seeds on top. Set the potatoes and parsnips on the kraut.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 10 minutes. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
• Ladle out 1/2 cup of the broth and blend the sour cream into it. Then stir this mixture back into the pot as you stir well to distribute all of the ingredients. If you'd like a stronger sauerkraut flavor, add some or all of the reserved brine. Season with salt and pepper. Sprinkle lightly with dill. Pass additional sour cream in a bowl at the table.

OVEN BAKED KIELBASA AND POTATOES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a baking dish with cooking spray (Pam) until well coated.
• Place cut up potatoes, onions, and kielbasa in the baking dish.
• Place baking dish in the oven.
• Cover with foil.
• After 30 minutes remove baking dish from the oven.
• Remove foil and stir the vegetables and meat.
• Return the baking dish back to the oven, without the foil, and continue to bake for another 30 minutes.
• Remove from oven; stir and serve.

KIELBASA, POTATO AND LEEK GRATIN

Steps:

• Preheat oven to 375 degrees.
• Melt 3 tablespoons butter in a medium saucepan, add leeks, cover and cook over low heat for 5 minutes, until tender. Uncover, stir in flour and cook 1 minute. Add milk in a thin stream, whisking constantly, and simmer 5 minutes, stirring occasionally. Remove from heat and add cheeses and mustard, stirring until cheese melts; season to taste with salt, pepper and nutmeg.
• Meanwhile, rub a buttered oval gratin dish with garlic clove. Layer half of potatoes in bottom of dish, season with salt and pepper and top with half of kielbasa. Add half of leek sauce, spreading it evenly over sausage and potatoes. Repeat with remaining potatoes, sausage and sauce, generously seasoning potatoes. Top with buttered bread crumbs and dot with remaining tablespoon butter. Bake gratin until top is browned and bubbly, about 40 minutes.

RECIPE OF PERFECT SLOW COOKER KIELBASA AND POTATOES

Steps:

• Cut kielbasa into rounds. Scrub and cut potatoes into equal sized chunks. Peel and chop carrots into chunks.
• Layer potatoes and carrots in bottom of slow cooker. Pour green beans on top. Sprinkle veggies with seasoned salt. Pour in chicken broth. Put kielbasa on top.
• Cover and set slow cooker to low. Cook for 4 to 5 hours, until veggies are fork tender.

KIELBASA AND POTATOES

Steps:

• Slice kielbasa into 1/4 inch rounds.
• Place sliced kielbasa into a large skillet and cook over medium heat until they start to brown. Make sure to occasionally stir so that they don't stick.
• Carefully remove the kielbasa sausage from the skillet but be sure to leave any grease.
• Add in olive oil, diced potatoes, salt and pepper. Stir the potatoes and then cover the skillet. Cook for 8-10 minutes, stirring occasionally, or until potatoes start to soften.
• Remove lid and add in diced onion and bell pepper. Keep cooking another 7-8 minutes or until they start to soften.
• Stir in minced garlic and cook 1-2 minutes more.
• Add in kielbasa and let warm through, about 5 minutes. Optional garnish with fresh parsley. Serve hot.

EASY SLOW COOKER KIELBASA, CABBAGE AND POTATOES

Steps:

• Prepare ingredients. Chop kielbasa into ¼" pieces, halve the fingerling potatoes, slice onion about ¼" thick, and cut cabbage into 2" wedges.
• Add kielbasa, potatoes, onions, and cabbage to the slow cooker. Lightly stir, then add all remaining ingredients except the butter. Use a wooden spoon to mix the ingredients, then top with butter.
• Cover and cook on low for 7 hours, or high for 3 hours.

SHEET PAN KIELBASA CABBAGE AND POTATOES

Steps:

• Preheat the oven to 400℉. Line a large baking sheet with parchment paper or a silicone baking mat.
• Place potatoes, onion, garlic, and cabbage on the baking sheet, being careful not to separate the leaves of each cabbage wedges. Drizzle with oil. Gently toss the potatoes, onions, and garlic with oil and carefully rub the oil over the surface of the cabbage wedges.
• Turn potatoes cut-side down. Arrange kielbasa over potatoes and onions. Sprinkle all with salt and pepper and nestle thyme sprigs into the veggies. If using dried thyme, sprinkle over the veggies along with the salt and pepper.
• Place pan in preheated oven and bake 45-55 minutes, rotating pan halfway through the baking time, or until potatoes are tender and golden brown on their undersides.
• Remove from the oven, serve with mustard if desired.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

EASY KIELBASA AND POTATOES

Steps:

• Heat large pot on medium. Slice kielbasa into bite-sized pieces and place in pot. Fry, stirring occasionally, for approximately 15-20 minutes or until browned. Remove from pot and set aside.
• Meanwhile, peel and dice potatoes into 1/2 inch chunks. Heat oil in pot, then add potatoes. Brown, turning occasionally, for approximately 15 minutes or until golden-brown.
• Stir in kielbasa, tomato sauce, tomato paste, water and salt & pepper to taste. Bring to a boil, and reduce heat to medium low. Cover and cook, stirring occasionally for 20-30 minutes or until potatoes are cooked through. Remove from heat and let sit for 5-10 minutes. Serve over white rice.