Kielbasa Skillet Supper Recipe 455

Steps:

• In a large skillet coated with cooking spray, saute kielbasa until browned. Add the beans, mushrooms and soy sauce; saute 4-5 minutes longer or until vegetables are tender. Serve with rice.

Steps:

• Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
• Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.

Steps:

• In a large skillet, heat the vegetable oil on medium-high heat.
• Add the diced potatoes, toss them around the pan in the oil, then sprinkle Lawery's salt, and pepper over potatoes to taste.
• Let the potatoes cook for 10 minutes, while the potatoes are cooking slice the peppers into strips, then add them to the potatoes keep cooking the potato and pepper mix for another 10-15 minutes or until everything is cooked.
• After adding the peppers to the skillet, start dicing the Kielbasa, I usually cut it into a couple chunks, then slice lengthwise then width-wise.
• Add the diced Kielbasa to the pepper and potato mix with about 5 cooking minutes left on the potatoes and peppers. Since the Kielbasa is precooked, you are just heating up the Kielbasa.

Steps:

• In a dutch oven or large skillet, fry diced bacon until crisp, then remove bacon with a slotted spoon and set aside.
• In bacon drippings, fry onion, potatoes, carrots, broccoli and celery over medium-low heat until tender and lightly browned, stirring occasionally, about 30 minutes.
• Season with salt and pepper and add butter, the drained sauerkraut if using, and the kielbasa slices.
• Cover and cook on low heat until hot, about 15 minutes.
• Top with crumbled crisp bacon right before serving.
• To serve: Goes great with a glass of cider or ale, and a crusty French bread slathered with butter!

Steps:

• If using bacon, in lrg skillet over medium heat, fry bacon until crisp, then drain; set aside.
• To pan in which bacon was cooked, add olive oil; increase heat to med-high. Add potatoes, onion, broccoli, carrots and oregano, and cook, covered 5 minutes, or until tender, stirring occasionally.
• Add water, sliced sausage, salt, pepper and cooked bacon; cook until vegetables are tender and sausage is fully heated through.

Steps:

• Cut sausage in half lengthwise: cut crosswise into 1/4 inch slices. In 10 inch skillet, combine sausage and remaining ingredients; mix well, breatking up tomatoes with large spoon. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove from heat; let stand covered 5 minutes.

Steps:

• Combine frozen potatoes and sliced kielbasa in a large skillet, and cook on medium heat until potatoes are done.
• After potatoes are done and kielbasa is beginning to brown, stir in the corn, and cook until heated through.

Steps:

• In a large skillet, heat oil.
• Add onions and potatoes, sauté over medium heat until onions are soft and starting to brown, about 10-15 minutes or so.
• Add red peppers and garlic, sauté for about 5 more minutes.
• Add sausage and cook for about 5 more minutes, or until peppers are done to your liking.
• Add salt, pepper, and McCormick seasoning to taste, along with any other spices you might like.
• Like I said, this is great with eggs and toast.