Kielbasa Potato Bake

This went fast. Too fast. You know why? Because it was stinkin' good, that's why! We are huge kielbasa fans around here so anything involving that tasty little meat makes us happy. I love the way it flavors a casserole! The cheesy goodness at the end was just the crowning touch!! A perfectly tasty and simple meal that everyone will love!

Kielbasa Potato Bake



1  1 1/2-pound bag baby Yukon Gold potatoes ~ cut into chunks (about 8)
1 medium onion ~ cut into chunks
1 14-ounce package smoked sausage or Kielbasa ~ cut into 1/2 inch coins
1/2 stick butter ~ cubed
salt & pepper to taste
1/2 teaspoon garlic powder
2 cups shredded cheddar cheese

Preheat oven to 400 degrees. Spray a 9x13 inch pan with cooking spray.

Place potatoes and onion into pan.  Season with salt, pepper and garlic powder.

Scatter butter over potatoes and cover with foil. 

Bake for 30 minutes.

Remove pan from the oven and add the chunked sausage. Stir to coat.

Replace foil and bake another 30 minutes.

Sprinkle cheese on top and heat another 5 minutes until cheese is melted.

Stir to combine. Serve!


 
The cast of characters.

 
Place potatoes and onion into pan. 
Season with salt, pepper and garlic 
powder. Scatter butter over potatoes 
and cover with foil. Bake 30 minutes.

 
Remove pan from the oven and add 
the chunked sausage. Stir to coat. 
Replace foil and bake another 30 minutes.

 
Yummy!

 
Top with cheese and cook another 5 
minutes or so until cheese has melted.

 
Stir it up!

 
Serve it up! So good!

Gnocchi Soup with Kielbasa and Roasted Red Peppers

Nothing beats a good bowl of soup. This one tasted great and was so easy. A little slice and dice and you're done! The leftovers are fantastic!

Gnocchi Soup with Kielbasa and Roasted Red Peppers



1 pound kielbasa sausage ~ sliced in 1/2 lengthwise, then sliced lengthwise again, then diced
1 cup roasted red peppers ~ large dice
1 medium onion ~ diced
2 cloves garlic ~ minced
1 16-package potato gnocchi
2 32-ounce containers beef stock
2 teaspoons Italian seasoning
Salt and pepper to taste

In a large dutch oven, brown the kielbasa in a little olive oil. Remove to a plate and set aside.

In the same pan, saute the onion and garlic until translucent and soft.

Add the kielbasa back to the pot along with the roasted red peppers. Add the Italian seasoning, salt and pepper and saute a bit.

Pour in the beef stock and heat to boiling. Simmer for about 30 minutes.

Return to the boil then add the gnocchi and cook until the gnocchi have floated to the top....about 2 minutes.

Ready to eat!

The line-up.

Dice the keilbasa and saute in a 

little olive oil in a dutch oven.

Dice the veggies.

Remove the meat and add the veggies 

to the pot along with the seasonings and saute them a bit.

Add the meat back in and stir.

Pour the beef stock in and simmer.

Up the temp to a boil then dump 

in the gnocchi during the last 5 

minutes and cook 2 - 3 minutes 

until the gnocchi float to the top.

Serve with some crusty french bread!

Kielbasa and Potato Chowder

Cold weather is finally here! And you know what that means? More soup!! We eat soup year 'round but more so in the winter months. This made a nice big, comforting pot of creamy goodness and we were very disappointed when it was all gone. This is really, REALLY good!
Kielbasa and Potato Chowder
 
14 ounce package kielbasa or Polish sausage, cut into 1/2-inch "coins" then cut "coins" in half
5 bacon strips, diced
1 small onion, finely chopped
1 garlic clove, minced
2 32-ounce containers chicken broth
2 1/2 cups water ~ divided use
1/4 cup flour
3 medium potatoes, cubed
1 teaspoon chicken bouillon
1/2 teaspoon pepper
salt to taste
2/3 cup chopped fresh spinach
1 cup heavy whipping cream
In a skillet, brown kielbasa and bacon. Add onion and garlic and cook until onion is tender.
In a large pot, bring broth and 2 cups of water to a boil. Add the potatoes, bouillon, salt and pepper. Cook for 10 - 15 minutes or until potatoes are tender.
Combine remaining 1/2 cup water and 1/4 cup flour until smooth. Add to the pot to thicken the chowder.
Add the meat mixture and spinach. Cook over medium heat for 2 minutes or until spinach is wilted. Reduce heat.
Add the cream and cook until heated through.
 
Here's the stuff. You see 3 potatoes 
in this picture but because they were 
so big, I only used two of them.
 
Cut the kielbasa then brown with the bacon.
 
Then add the onion and garlic 
and cook until tender.
 
Bring the broth and water to boil. 
Add the potatoes, bullion, salt and 
 pepper. Cook until potatoes are tender. 
Then combine the remaining water 
 and cornstarch and pour into the pot
 to thicken the liquid.
 
Add the meat mixture and spinach 
and cook a few minutes. Then add 
the cream and heat through.
 
Serve with warm, crusty bread. Mmmmm.....
Copyright © 2012 Simple Fare, Fairly Simple. All rights reserved.

In this hot weather, I'm all about NOT turning on the oven. So a quick stove-top skillet dinner is the way to go. One of the nice things about these is that you can make a little or a lot..the ingredients are so forgiving and versatile. This turned out really good. Know how I know this? IT Guy said he could eat three platefuls with no problem. He only ate two so that still gave me a pretty good indication this recipe was a winner!

Kielbasa Skillet Meal

4 - 6 Yukon gold potatoes

1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices

1 small onion ~ chopped

1 tablespoon olive oil

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

4 carrots - diced

Salt and pepper to taste

Pierce potatoes with a fork several times. Place potatoes in the microwave and bake  on high for about 10 minutes or until tender.

In a large skillet, saute onion and carrots in oil until tender. Add kielbasa and potatoes and saute 3-5 minutes.

Combine the brown sugar, vinegar, mustard, salt and pepper; Pour over mixture in the skillet. Bring to a boil. Reduce heat; simmer, covered, for 20-30 minutes or until heated through. stirring often.

Here's what you need to get going.

 

Stab your potatoes with a fork in several places. 

Then pop them in the microwave 

until they're somewhat soft...

about 15 minutes, I'd say.

 

Meanwhile...saute the onion 

and carrots in the olive oil.

 

Mix up the vinegar, brown sugar, 

mustard and salt and pepper. Set aside.

 

Dump in your sliced kielbasa.

 

Dice your potatoes and throw those in.

 

Pour the vinegar mixture over the 

meat mixture and give it a stir 

then let it simmer for a while.

 

Serve it up!