Kielbasa And Onions Recipes

Steps:

• Cut potatoes (scrubbed with skins left on) into bite-sized pieces.
• Thinly slice both bell peppers and the onion.
• Quarter Kielbasa length-wise and cut into bite-sized pieces.
• In a large skillet, heat olive oil over medium heat.
• Place Kielbasa and potatoes in skillet. Season with Old Bay and Seasoning Salt. Cover and cook 25 minute or until potatoes are almost tender. Stir occasionally.
• Add peppers and onion. Cook 5 minute or until peppers and onion are just tender. Adjust seasoning if needed.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add potatoes, onions, garlic, and pepper. Fry until potatoes are golden and onions are translucent, about 8 minutes.
• Add kielbasa and cook 1-2 minutes until warm.
• Add broth and cover skillet with lid. Lower heat to medium-low. Cook until broth is mostly evaporated, 5-10 minutes, and potatoes are tender. Be careful not to overcook the potatoes.
• If potatoes are not done and broth has evaporated completely, add more chicken broth and continue to cook until potatoes are tender.

Steps:

• In a large pot, boil potatoes.
• While the potatoes are cooking, cut the sausage into 1/4 inch pieces.
• When the potatoes are ALMOST done-not fork tender, drain.
• When potatoes are cool enough to handle, dice.
• In a large pot, add oil, onions and garlic.
• Saute until translucent.
• Remove from burner and add paprika. Mix well.
• Add the potatoe and kielbasa, mix well, cover and cook on low heat for 15 minutes, stirring often.

Steps:

• In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add sausage slices, and cook until brown.
• Remove sausage slices from skillet, and drain grease. Add remaining olive oil and butter to the skillet and heat over medium-low.
• Spread sliced onions evenly over the bottom of the skillet. Stir onions to coat them with the oil and butter mixture.
• Cook onions for about 20 minutes or until soft and brown. If onions seem to be cooking too quickly, lower heat to prevent them from burning.
• Return sausage slices to the skillet, and stir together with the onions. Season with salt and pepper.
• Cook until sausage is warmed through. Serve immediately, and enjoy!

Steps:

• Slice Kielbasa in half lengthwise then sliced diagonally into 3/4-inch pieces. Heat oil until hot, in a large skillet over medium heat. Add kielbasa and cook 5 minutes, or until browned.
• Add garlic and onion; cook, stirring occasionally, 2 to 3 minutes or until translucent. Add 1/2 cup water to skillet and stir to deglaze pan; add cabbage and potatoes. Cook 10 minutes or until cabbage is wilted, stirring occasionally.
• Turn heat to medium low. Add beer; cook covered 15 minutes until potatoes are tender. Remove cover; add salt and pepper. Stir to combine. Raise heat to medium and cook 15 more minutes until beer has reduced and is slightly saucy.

Steps:

• Remove skin from the kielbasa and slice into bite-sized pieces.
• Heat oil in a large frying pan over medium heat. Add kielbasa, bell pepper, onion, and garlic. Fry until veggies have softened, 5 to 7 minutes. Season with salt and pepper.
• Stir in apple, then cover with Cheddar cheese. Cover the pan and cook until cheese has melted, about 3 minutes.

Steps:

• Preheat oven to 350°F.
• In a large hot Dutch oven fry kielbasa just to release some fat.
• Toss in potatoes, carrots, onions, and garlic.
• Mix together the beer, horseradish, peppercorns, bay leaf, and Worcestershire sauce. Pour over the kielbasa mixture.
• Cover and bake for 60 minutes then toss.
• Raise oven temperature to 425°F; sprinkle with a pinch of coarse salt and bake for 20-30 more minutes till top is crisp and inside is fork tender.
• Serve with fresh rye bread, horseradish and or mustard.