This recipe for kielbasa is brilliant in its simplicity. The salty pork perfectly matches the sautéd potatoes and tender peppers and, best of all, only takes 15 minutes to make.
First of all it’s important that we start by saying that Kielbasa is in fact a general Polish word for all types of sausage. So to be a bit more specific we’re going to use Polska Kielbasa Wędzona: Polish Smoked Sausage.
The truth is that in a lot of stores outside of Poland, you’d be hard pressed to find any version of kielbasa that isn’t smoked, unless you’re lucky enough to have the opportunity to go into a real Polish deli. In there you’ll find a whole range of different types of kielabasa: smoked, unsmoked… ok, ok, i’m salivating.
This recipe forms the basis for a great meal using kielbasa, but feel free to improvise with vegetables like onions, celery, and carrots.
- 1 tbsp vegetable oil
- 16 oz smoked kielbasa sausage, diced
- 6 red potatoes, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tbsp unsalted butter
Heat a skillet over medium heat and add olive oil and butter.
Put the potatoes in the skillet, and heat for 5 on each side until browned, then remove potatoes.
Place the kielbasa in the pan (add more oil if needed) and heat for two minutes on each side until lightly browned.
Mix in the red and yellow bell peppers with the kielbasa. Cook until the peppers are tender. Season with salt and pepper.
Stir potatoes back in, and continue to cook for one more minute. Serve.