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[[ recipeID=recipe-8lqxanqkx, title=Kielbasa and Potatoes Recipe ]]

[[ recipeID=recipe-8lrd0ybhb, title=Kielbasa and Cabbage ]]

[[ recipeID=recipe-8lrd27eyd, title=Grilled Pierogies and Kielbasa ]]

[[ recipeID=recipe-8lrd32018, title=Kielbasa Potato Soup ]]

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Pre-Order: Kielbasa-Krakowska 

Place you order now to receive it for the Christmas season.  We will begin shipping December 2nd .  This is a very lean style of kielbasa that we only make for Christmas and Easter and will sell out. 

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Kielbasa and Potatoes Recipe

The Kielbasa and Potatoes Dish presents a delightful one-pan meal featuring kielbasa, baby red potatoes, onion, and bell peppers, delivering a flavorful kick with every bite. Here's what you'll need:


Items:

1. Potatoes: Opt for approximately 10 baby red potatoes, quartered with the skins left on.

2. Kielbasa: This flavorful, smoked, pre-cooked sausage is perfect for any dish as it is already packed with a ton of flavor.

3. Veggies: Include a yellow onion, a red bell pepper, and minced garlic in your ingredients list.

4. Chicken Stock: Use chicken stock for a richer flavor. You can make your own homemade chicken stock for an extra touch.

5. Hot Sauce: Add just enough hot sauce to provide a subtle heat without overpowering the dish. Note that hot sauce is distinct from buffalo sauce, which has added butter for a thicker, creamier texture.

Servings: 6

Keywords: Potatoes, Kielbasa, Sausage

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 ½ pounds baby red potatoes, quartered (approximately 10 potatoes)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 yellow onion, minced (approximately 1 cup)
  • 1 red bell pepper, cut into ¼-inch strips
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic, minced
  • ½ teaspoon red pepper flakes
  • ¼ cup (60 g) chicken stock
  • 1 teaspoon hot sauce
  • fresh parsley, for garnish
  • parmesan cheese, for garnish
  • salt and pepper, to taste

Instructions

  1. Heat 3 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the baby potatoes, seasoning them with salt and pepper. Cook for 28-30 minutes or until fork-tender. Transfer the cooked potatoes to a plate and set aside.
  2. In the same skillet, add the remaining tablespoon of oil. Brown the smoked sausage on each side for 3-4 minutes per side.
  3. Incorporate the onion, bell pepper, Italian seasoning, garlic, and red pepper flakes into the skillet. Cook the vegetables for an additional 3-4 minutes, ensuring the onions and peppers are softened.
  4. Introduce chicken stock and hot sauce to the skillet, stirring to combine.
  5. Return the potatoes to the skillet, mixing all the ingredients until the potatoes are reheated.
  6. Serve immediately, garnished with fresh parsley and Parmesan cheese.

Kielbasa and Cabbage

This smoked kielbasa and cabbage dish is great for company but quick enough for a weeknight! It is super easy and can be prepared well in advance.

Servings: 6

Keywords: Kielbasa, cabbage, sausage

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Ingredients

Instructions

Ingredients

  • 6 Slices Bacon
  • 1 Onion Chopped
  • ¼ Cup Water
  • 2 Tablespoons White Sugar
  • 3 Teaspoons Caraway Seeds
  • 2 Teaspoons Minced Garlic
  • ¼ Teaspoon Crushed Red Pepper Flakes
  • ¼ Teaspoon Seasoning Salt
  • 1 Large Cabbage Head, Cut Into Small Wedges
  • 1 Pound Konopelski's Polish Kielbasa

Instructions

  1. Fry bacon in a large skillet over medium-high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
  2. Stir onions, water, sugar, caraway seeds, garlic, red pepper flakes, and seasoned salt into drippings. Add cabbage and gently stir. Cover and cook over medium heat for 10 to 15 minutes.
  3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top and serve hot.

Grilled Pierogies and Kielbasa

Servings: 4

Keywords: grilling, pierogis, Kielbasa, Sausage recipe

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1 Pound Konopelski's Polish Kielbasa (cut into 4 pieces)
  • 2 Tablespoons Whole-Grain Mustard
  • 2 Tablespoons Apple Cider Vinegar
  • ¼ Cup Extra-Virgin Olive Oil
  • 1 Large White Onion, Cut Into 6 Wedges
  • 1 Pound Frozen Potato-and-Cheddar Pierogies (do not thaw)
  • Kosher Salt and Freshly Ground Pepper
  • ¼ Cup Roughly Chopped Fresh Parsley

Instructions

  1. Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
  2. Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
  3. Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
  4. Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.

Kielbasa Potato Soup

Servings: 6

Keywords: Soup, Kielbasa, Potato

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • ½ lb Konopelski's Kielbasa
  • 6 medium potatoes, peeled and cubed
  • 2 cups frozen corn
  • 1 ½ cups chicken broth
  • 1 celery rib, sliced
  • ¼ cup sliced carrot
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 ½ cups whole milk
  • ⅔ cup shredded cheddar cheese
  • 1 teaspoon minced fresh parsley

Instructions

  1. In a large saucepan, cook kielbasa over medium heat until lightly browned, about 5 minutes; drain and set aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.
  2. Reduce heat; cover and simmer until vegetables are tender, about 15 minutes. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through, about 5 minutes.