Fancy a taste of Poland in your own kitchen? You’re in for a treat! Kielbasa, that savory, smoky sausage, is the star of countless comforting dishes. Whether you’re craving a quick weeknight dinner or a hearty weekend feast, these 21 homemade recipes will inspire you to bring authentic Polish flavor to your table. Let’s dive into these delicious ideas and find your new favorite!
Classic Smoked Kielbasa with Sauerkraut
Gather around for a hearty, no-fuss meal that delivers big flavor with minimal effort. This smoked kielbasa with sauerkraut combines smoky, savory, and tangy notes in one satisfying dish. It’s perfect for a quick weeknight dinner or a casual gathering.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound smoked kielbasa
– 1 tablespoon vegetable oil
– 1 medium yellow onion
– 1 pound sauerkraut
– 1 cup chicken broth
– 1 teaspoon caraway seeds
– 1 tablespoon brown sugar
Instructions
1. Slice the 1 pound smoked kielbasa into 1/2-inch thick rounds.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the kielbasa slices to the skillet in a single layer.
4. Sear the kielbasa for 2-3 minutes per side until browned and crispy; remove and set aside on a plate.
5. Thinly slice 1 medium yellow onion.
6. Add the sliced onion to the same skillet, reducing heat to medium.
7. Sauté the onion for 5 minutes until softened and translucent, stirring occasionally.
8. Drain and rinse 1 pound sauerkraut under cold water to reduce its brine intensity.
9. Add the drained sauerkarma, 1 cup chicken broth, 1 teaspoon caraway seeds, and 1 tablespoon brown sugar to the skillet with the onions.
10. Stir all ingredients in the skillet until well combined.
11. Bring the mixture to a simmer over medium heat.
12. Reduce heat to low, cover the skillet, and let it cook for 15 minutes to allow flavors to meld.
13. Return the seared kielbasa slices to the skillet, nestling them into the sauerkraut mixture.
14. Cover and cook for an additional 5 minutes over low heat until the kielbasa is heated through.
Ready to serve, this dish offers a delightful contrast between the crispy, smoky kielbasa and the tender, tangy sauerkraut. The caraway seeds add a subtle earthy note that complements the sweetness from the brown sugar. For a creative twist, serve it over mashed potatoes or tucked into a crusty roll for a hearty sandwich.
Spicy Garlic and Herb Polish Sausage
Kick off your weeknight dinner with this bold, flavorful sausage dish that comes together in under 30 minutes. It’s a perfect blend of heat, garlic, and fresh herbs that transforms simple ingredients into a satisfying meal. Serve it over rice, with crusty bread, or alongside roasted vegetables for a complete plate.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb Polish sausage, sliced into 1/2-inch rounds
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tsp red pepper flakes
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1/2 cup chicken broth
– 1 tbsp butter
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb sliced Polish sausage to the skillet in a single layer. Cook for 4-5 minutes without stirring to achieve a deep brown sear on one side.
3. Flip each sausage slice and cook for another 3-4 minutes until browned on both sides. Remove sausage from skillet and set aside on a plate.
4. Reduce heat to medium. Add 4 cloves minced garlic and 1 tsp red pepper flakes to the skillet. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Pour in 1/2 cup chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
6. Add 1 tbsp chopped fresh rosemary and 1 tbsp chopped fresh thyme to the skillet. Simmer the mixture for 2 minutes until slightly reduced.
7. Return the cooked sausage to the skillet, stirring to coat evenly with the garlic-herb sauce.
8. Stir in 1 tbsp butter until melted and incorporated, which creates a glossy, rich sauce that clings to the sausage.
9. Season with salt to taste, starting with 1/4 tsp and adjusting as needed.
10. Remove from heat and serve immediately.
Serve this dish while hot to enjoy the contrast between the juicy, spiced sausage and the aromatic, buttery sauce. The fresh herbs provide a bright, earthy note that balances the heat from the red pepper flakes. For a creative twist, spoon it over creamy polenta or stuff it into toasted hoagie rolls with melted provolone.
Grilled Kielbasa and Onion Skewers
You’ve probably got a pack of kielbasa in the fridge and a few onions on the counter. Yet these simple ingredients transform into a smoky, savory meal that’s perfect for any weeknight or weekend grill session.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs kielbasa sausage
– 2 large yellow onions
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Cut 1.5 lbs kielbasa sausage into 1-inch thick rounds.
3. Peel and slice 2 large yellow onions into 1-inch wedges.
4. Thread kielbasa rounds and onion wedges alternately onto metal or soaked wooden skewers.
5. In a small bowl, whisk together 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt.
6. Brush the oil-spice mixture evenly over the assembled skewers.
7. Place skewers on the preheated grill.
8. Grill for 5-7 minutes per side, turning once, until kielbasa is browned and onions are charred and tender.
9. Remove skewers from the grill and let rest for 3 minutes before serving.
These skewers deliver a satisfying snap from the kielbasa against the sweet, caramelized onions. Try serving them over a bed of rice or with a side of tangy mustard for dipping.
Kielbasa and Cabbage Stew
Brace yourself for a hearty, one-pot meal that transforms humble ingredients into a comforting classic. Kielbasa and cabbage stew delivers smoky, savory depth with minimal fuss, perfect for chilly evenings when you need something satisfying without the hassle. This straightforward recipe builds layers of flavor in under an hour, making it an ideal weeknight dinner solution.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound kielbasa sausage, sliced into 1/2-inch rounds
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 small head green cabbage, cored and chopped into 1-inch pieces
– 4 cups low-sodium chicken broth
– 2 large carrots, peeled and sliced into 1/2-inch rounds
– 2 large russet potatoes, peeled and diced into 1-inch cubes
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound sliced kielbasa in a single layer. Cook undisturbed for 3–4 minutes until browned on one side, then flip and brown the other side for another 3 minutes. Tip: Letting the sausage sear without moving it creates a flavorful fond on the pot bottom.
3. Transfer the browned kielbasa to a plate using a slotted spoon, leaving the rendered fat in the pot.
4. Add 1 diced yellow onion to the pot. Sauté for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 chopped cabbage head to the pot. Cook for 8–10 minutes, stirring every 2 minutes, until the cabbage wilts and reduces in volume by half.
7. Pour in 4 cups low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the pot bottom. Tip: Deglazing this way incorporates the fond for richer stew flavor.
8. Add 2 sliced carrots, 2 diced potatoes, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using).
9. Return the browned kielbasa to the pot. Bring the stew to a boil over high heat.
10. Once boiling, reduce the heat to low. Cover the pot with a lid slightly ajar. Simmer for 25–30 minutes until the potatoes and carrots are fork-tender. Tip: Check tenderness by piercing a potato cube with a fork; it should slide off easily.
11. Ladle the stew into bowls while hot. The broth becomes slightly thickened from the potatoes, clinging to the tender cabbage and vegetables. Serve it with crusty bread to soak up the savory liquid, or top with a dollop of sour cream for a creamy contrast to the smoky sausage.
Baked Kielbasa with Honey Mustard Glaze
Forget complicated dinners—this baked kielbasa with honey mustard glaze delivers big flavor with minimal effort. It’s a perfect weeknight meal that comes together quickly and pleases everyone at the table.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound kielbasa sausage
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Slice the kielbasa sausage into 1/2-inch thick rounds.
3. Arrange the kielbasa slices in a single layer on the prepared baking sheet.
4. Bake the kielbasa for 15 minutes, flipping the slices halfway through to ensure even browning.
5. While the kielbasa bakes, whisk together the honey, Dijon mustard, whole-grain mustard, olive oil, garlic powder, and black pepper in a small bowl until smooth.
6. Remove the baking sheet from the oven and brush the honey mustard glaze generously over the kielbasa slices.
7. Return the baking sheet to the oven and bake for an additional 8–10 minutes, or until the glaze is bubbly and caramelized.
8. Let the kielbasa rest for 5 minutes before serving to allow the glaze to set slightly.
Delightfully sticky and savory, the glaze forms a glossy coating that clings to each juicy slice. Serve it over creamy polenta or with roasted vegetables for a complete meal, and watch it disappear fast.
Kielbasa and Potato Soup
Grab a pot and make this hearty kielbasa and potato soup for a comforting weeknight meal. It’s packed with savory sausage and tender vegetables in a rich broth. You’ll have dinner ready in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound kielbasa sausage, sliced into 1/2-inch rounds
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 pound Yukon Gold potatoes, peeled and diced into 1-inch cubes
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1 cup heavy cream
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound sliced kielbasa to the pot. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned on both sides. Remove the sausage with a slotted spoon and set it aside on a plate.
3. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 4 cups low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
6. Add 1 pound diced potatoes, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper to the pot. Bring the mixture to a boil over high heat.
7. Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes until the potatoes are fork-tender.
8. Return the browned kielbasa to the pot. Stir in 1 cup heavy cream and heat the soup through for 3-5 minutes without boiling.
9. Remove the pot from the heat. Stir in 2 tablespoons chopped fresh parsley.
10. Ladle the soup into bowls and serve immediately.
Velvety potatoes and creamy broth create a comforting base, while the browned kielbasa adds a smoky, savory punch. For a creative twist, serve it in a hollowed-out bread bowl or top with a sprinkle of sharp cheddar cheese. The soup thickens slightly as it cools, making leftovers even more satisfying the next day.
Slow Cooker Kielbasa and Beans
Kick off a hearty meal with minimal effort using this slow cooker classic. Kielbasa and beans meld into a savory, satisfying dish that practically cooks itself. Just set it and forget it for a comforting dinner.Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 lb kielbasa sausage
– 2 (15 oz) cans navy beans
– 1 (15 oz) can kidney beans
– 1 (28 oz) can crushed tomatoes
– 1 cup chopped yellow onion
– 1 cup chopped green bell pepper
– 2 cloves garlic, minced
– 1 cup chicken broth
– 2 tbsp brown sugar
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp black pepper
Instructions
1. Slice the kielbasa sausage into 1/2-inch rounds.
2. Drain and rinse the navy beans and kidney beans in a colander.
3. Add all ingredients to a 6-quart slow cooker insert.
4. Stir the mixture thoroughly until evenly combined.
5. Cover the slow cooker with its lid.
6. Cook on LOW heat setting for 8 hours. Tip: For a thicker consistency, remove the lid during the last 30 minutes of cooking.
7. Stir the mixture once halfway through the cooking time. Tip: Avoid stirring more than once to prevent the beans from breaking down.
8. Check that the internal temperature reaches 165°F using a meat thermometer. Tip: If using a different sausage, ensure it reaches 160°F for safety.
9. Turn off the slow cooker and let it sit for 10 minutes before serving.
Warm, smoky flavors from the kielbasa and paprika infuse the tender beans, creating a thick, stew-like texture. Serve it over rice or with crusty bread to soak up the rich tomato broth, or top with shredded cheese for extra indulgence.
Herbed Kielbasa and Veggie Pasta
Nothing beats a hearty one-pan meal after a long day. Now, let’s make Herbed Kielbasa and Veggie Pasta—a savory, satisfying dish that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil
– 12 oz kielbasa sausage, sliced into ½-inch rounds
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 8 oz cremini mushrooms, sliced
– 1 tsp dried oregano
– ½ tsp dried thyme
– ¼ tsp red pepper flakes
– 1 (28 oz) can crushed tomatoes
– 8 oz penne pasta
– 2 cups water
– ½ cup grated Parmesan cheese
– Salt and black pepper
Instructions
1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 12 oz sliced kielbasa and cook until browned on both sides, 4–5 minutes total, stirring occasionally. Remove kielbasa with a slotted spoon and set aside.
3. In the same skillet, add diced onion and cook until translucent, about 3 minutes, scraping up any browned bits from the bottom for extra flavor.
4. Add minced garlic and cook until fragrant, 30 seconds.
5. Stir in sliced red bell pepper and cremini mushrooms, cooking until vegetables soften, 4–5 minutes.
6. Sprinkle in 1 tsp dried oregano, ½ tsp dried thyme, and ¼ tsp red pepper flakes, stirring to coat the vegetables evenly.
7. Pour in 1 can crushed tomatoes and 2 cups water, then add 8 oz penne pasta directly to the skillet. Tip: Using the same liquid to cook the pasta infuses it with flavor and saves on dishes.
8. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12–14 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
9. Return the browned kielbasa to the skillet and stir to combine. Cook for 2 more minutes to heat through. Tip: Adding the kielbasa at the end prevents it from becoming tough.
10. Season with salt and black pepper to taste, then remove from heat.
11. Stir in ½ cup grated Parmesan cheese until melted and creamy. Tip: Off-heat stirring prevents the cheese from clumping.
Mouthwatering and robust, this pasta features tender penne coated in a herby tomato sauce with smoky kielbasa and hearty vegetables. The Parmesan adds a salty, creamy finish that ties everything together. For a fresh twist, top with chopped parsley or serve alongside a crisp green salad.
Crispy Pan-Seared Kielbasa with Peppers
Hear that sizzle? That’s the sound of kielbasa getting its perfect crispy crust in a hot pan. This one-pan wonder with sweet peppers is a weeknight hero, ready in under 30 minutes. It’s simple, satisfying, and packed with flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb kielbasa sausage, sliced into 1/2-inch rounds
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 2 large bell peppers (1 red, 1 green), thinly sliced
– 3 cloves garlic, minced
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 cup chicken broth
– 1 tbsp fresh parsley, chopped
Instructions
1. Pat the kielbasa rounds completely dry with paper towels to ensure a crisp sear.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the kielbasa slices in a single layer, working in batches if necessary to avoid crowding.
4. Cook the kielbasa for 3-4 minutes per side without moving, until deeply browned and crispy.
5. Transfer the seared kielbasa to a plate and set aside.
6. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
7. Add the sliced onion and bell peppers, cooking for 6-8 minutes while stirring occasionally until softened and lightly charred.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle the smoked paprika and black pepper over the vegetables, stirring to coat evenly.
10. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
11. Return the seared kielbasa to the skillet, tossing to combine with the peppers and onions.
12. Cook for 2-3 minutes until everything is heated through and the liquid has reduced slightly.
13. Remove the skillet from the heat and stir in the chopped fresh parsley.
Really, the magic is in the contrast: the kielbasa delivers a satisfying snap and smoky saltiness against the sweet, tender peppers. Serve it over a mound of creamy polenta or stuffed into a crusty hoagie roll for a hearty sandwich.
Cheesy Kielbasa Potato Casserole
Just the kind of hearty comfort food you crave on a busy weeknight. This casserole combines smoky kielbasa, tender potatoes, and plenty of cheese for a satisfying one-dish meal. It’s simple to assemble and bakes up beautifully golden.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound kielbasa sausage, sliced into 1/2-inch rounds
– 1 medium yellow onion, diced
– 2 pounds russet potatoes, peeled and thinly sliced (1/8-inch thick)
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon black pepper
– 1 teaspoon salt
– 1 cup shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 cup heavy cream
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add 1 pound sliced kielbasa to the skillet. Cook for 5-7 minutes, stirring occasionally, until browned. Tip: Browning the kielbasa first adds a deeper, smoky flavor to the whole dish.
4. Transfer the browned kielbasa to a plate, leaving the drippings in the skillet.
5. Add the diced onion to the skillet. Cook in the drippings for 4-5 minutes, until softened and translucent.
6. In a large bowl, combine the sliced potatoes, cooked onion, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1 teaspoon salt. Toss to coat evenly.
7. Layer half of the potato mixture in the bottom of the greased baking dish.
8. Sprinkle half of the browned kielbasa evenly over the potatoes.
9. Sprinkle 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese over the kielbasa layer.
10. Repeat the layers with the remaining potatoes, kielbasa, and cheeses.
11. Pour 1 cup heavy cream evenly over the entire casserole. Tip: The cream should just barely seep through the top layer; it will bubble up and create a rich sauce as it bakes.
12. Cover the dish tightly with aluminum foil.
13. Bake, covered, at 375°F for 45 minutes.
14. Remove the foil. Bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork. Tip: Let the casserole rest for 10 minutes after baking; this allows the sauce to thicken slightly for cleaner serving.
Hearty and deeply satisfying, this casserole emerges with a golden, cheesy crust giving way to creamy, tender potatoes and savory kielbasa. The smoked paprika and browned sausage lend a robust, smoky depth that balances the richness of the cream and cheese. For a fresh contrast, serve it alongside a simple green salad dressed with a bright vinaigrette.
Kielbasa and Lentil Soup
Ditch the takeout menus—this hearty kielbasa and lentil soup is a one-pot wonder ready in under an hour. Smoky sausage and earthy lentils create a satisfying, protein-packed meal perfect for chilly nights. Keep it simple with pantry staples for a no-fuss dinner solution.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb kielbasa, sliced into 1/2-inch rounds
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 6 cups chicken broth
– 1 cup brown lentils, rinsed
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 1 bay leaf
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb sliced kielbasa and cook for 5–7 minutes, stirring occasionally, until browned on both sides. Remove sausage with a slotted spoon and set aside.
3. Add diced onion, carrots, and celery to the pot. Cook for 8 minutes, stirring frequently, until vegetables soften and onions turn translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 6 cups chicken broth and 1 cup rinsed lentils, scraping any browned bits from the pot bottom.
6. Add 1 can diced tomatoes, 1 tsp dried thyme, 1 bay leaf, and 1/2 tsp black pepper. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy.
8. Return browned kielbasa to the pot and simmer uncovered for 5 minutes to heat through.
9. Remove bay leaf and stir in 1/4 cup chopped parsley just before serving.
Expect a thick, stew-like texture with lentils that hold their shape against the smoky kielbasa. Each spoonful delivers a savory depth from the browned sausage and aromatic vegetables. Elevate it by serving with crusty bread for dipping or topping with a dollop of sour cream for a creamy contrast.
Smoky Kielbasa Jambalaya
Venture beyond the ordinary with this smoky kielbasa jambalaya, a hearty one-pot meal that delivers bold flavor with minimal fuss. It’s the perfect solution for busy weeknights when you crave something satisfying and full of character.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb smoked kielbasa, sliced into 1/2-inch rounds
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 green onions, thinly sliced
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add 1 lb sliced kielbasa and cook for 5-7 minutes, stirring occasionally, until browned on both sides. Remove kielbasa with a slotted spoon and set aside on a plate.
3. Add diced onion, bell pepper, and celery to the pot. Cook for 8 minutes, stirring frequently, until vegetables soften.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in the undrained can of diced tomatoes and scrape the bottom of the pot to deglaze.
6. Add 1 cup rinsed rice, 2 cups chicken broth, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
7. Bring the mixture to a boil, then immediately reduce heat to low and cover the pot with a tight-fitting lid.
8. Simmer for 20 minutes without lifting the lid. (Tip: Rinsing the rice removes excess starch for fluffier results).
9. After 20 minutes, remove the lid and gently fluff the rice with a fork. The liquid should be absorbed and the rice tender.
10. Stir the reserved kielbasa back into the pot. Cover and let it sit off the heat for 5 minutes to warm through. (Tip: Letting it rest allows the flavors to meld).
11. Garnish with 2 sliced green onions before serving. (Tip: For extra heat, serve with hot sauce on the side).
Grab a bowl and enjoy the perfect texture where each grain of rice is distinct yet infused with the smoky, savory broth. The kielbasa adds a robust, meaty depth that pairs wonderfully with the subtle heat from the cayenne. For a creative twist, serve it topped with a fried egg or alongside a simple green salad to cut through the richness.
Kielbasa and Apple Braise
A savory-sweet braise that transforms humble ingredients into a comforting one-pot meal. Kielbasa and apples simmer together, creating a rich, caramelized sauce perfect for chilly evenings. It’s a simple dish with complex, satisfying flavors.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb kielbasa, sliced into 1/2-inch rounds
– 1 large yellow onion, thinly sliced
– 2 medium apples, cored and sliced into 1/2-inch wedges
– 2 cloves garlic, minced
– 1 cup chicken broth
– 2 tbsp apple cider vinegar
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add 1 lb sliced kielbasa to the pot in a single layer. Cook for 3-4 minutes per side until browned, then transfer to a plate.
3. Add 1 sliced yellow onion to the pot. Cook for 5 minutes, stirring occasionally, until softened and beginning to brown.
4. Add 2 sliced apples and 2 minced garlic cloves to the pot. Cook for 3 minutes, stirring constantly to prevent garlic from burning.
5. Pour in 1 cup chicken broth and 2 tbsp apple cider vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Stir in 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Return the browned kielbasa and any accumulated juices to the pot, nestling the slices into the liquid.
8. Bring the mixture to a simmer, then reduce heat to low. Cover the pot and let it braise gently for 25 minutes.
9. After 25 minutes, remove the lid and increase heat to medium. Simmer uncovered for 5 minutes to slightly reduce the sauce.
10. Remove the pot from heat and let it rest for 5 minutes before serving.
Velvety apples melt into the sauce, while the kielbasa remains juicy and firm. The tangy broth balances the sausage’s richness beautifully. Serve it over mashed potatoes or with crusty bread to soak up every drop.
Hearty Kielbasa and White Bean Soup
Nothing beats a warm bowl of soup on a chilly day. This kielbasa and white bean soup is a simple, satisfying meal that comes together quickly. It’s packed with smoky sausage, creamy beans, and hearty vegetables for a complete dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb kielbasa sausage, sliced into 1/2-inch rounds
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 2 (15.5 oz) cans cannellini beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat for 1 minute.
2. Add 1 lb sliced kielbasa and cook for 5-7 minutes, stirring occasionally, until browned on both sides. Remove sausage with a slotted spoon and set aside.
3. Add diced onion, carrots, and celery to the pot. Cook for 8-10 minutes, stirring frequently, until vegetables soften and onions turn translucent.
4. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Add 2 cans drained cannellini beans, 1 can diced tomatoes with juices, 1 tsp dried thyme, and 1/2 tsp black pepper.
7. Return the browned kielbasa to the pot and bring the soup to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
9. Stir in 1/4 cup chopped fresh parsley just before serving.
Grab a spoon and dig into this comforting soup. The kielbasa provides a smoky depth, while the beans create a creamy, thick texture without any dairy. For a fresh twist, top each bowl with a sprinkle of grated Parmesan cheese or serve alongside crusty bread for dipping.
Conclusion
Beyond exploring Poland’s rich culinary heritage, this roundup offers 21 delicious ways to bring homemade kielbasa to your table. We hope you’re inspired to try a recipe, leave a comment with your favorite, and share the article on Pinterest. Happy cooking!
