Kielbasa is a meat sausage that comes from Poland, Hungary, and Ukraine. In Poland, the term Kielbasa is actually used to refer to any type of Polish meat sausage, but here in the US we generally use it as a term for the polish-style course cured or smoked sausage. This makes it easier to differentiate from the many different types of sausage that we have here in the US. Kielbasa comes in many shapes and varieties, including white kielbasa, thin “kabanos”, and farmhouse Kielbasa. The following recipes can use all types of kielbasa, it just depends on your own preference!
One-Pan Roasted Potatoes and Kielbasa
This dish is a nice and easy one-pan dish to start us off. It’s a classic side or lunch dish in parts of Poland and Hungary and uses simple ingredients such as parsley and garlic to achieve a great flavor!
3 lbs. small red potatoes – cut into ¼ inch slices, 2 tbsp. extra virgin olive oil, 2 tbsp. minced fresh parsley, ½ tbsp. dried parsley, 1 tsp. sea salt, 2 cloves of garlic – minced, 1lb. kielbasa – cut into ½ inch thick pieces.
- Preheat oven to 400F
- Place the sausage and potatoes in a large mixing bowl and then add the parsley, minced garlic, salt, and olive oil. Toss until all the potatoes are covered and the herbs, garlic, and salt are spread throughout.
- Spread evenly on a baking sheet and bake for 45 minutes, turning the potatoes and sausage every 15 minutes to ensure they’re even and brown and don’t burn!
- Serve with some more fresh parsley and a drizzle of olive oil.
Polish Pasta Bake
This recipe is similar to a mac ‘n’ cheese but uses thick slices of smoked kielbasa to add some depth to the flavor. It’s great comfort food and is super easy to make!
4 cups uncooked macaroni or penne pasta, 1 ½ lb. smoked polish kielbasa – cut into ½ inch slices, 2 cans condensed cream of mushroom soup, 1 jar rinsed and drained sauerkraut, 3 cups Swiss cheese, 1 1/3 milk, 4 green onions, 2 tbsp. Dijon mustard, 4 cloves garlic.
- Preheat the oven to 350F.
- In a pot, cook the pasta according to the instructions on the packet, drain and transfer to a large bowl.
- In the large bowl, add the sausage, soup, sauerkraut, 2 cups of cheese, milk, onions, mustard, and garlic. Mix well.
- Spoon the mixture into 2 greased 8-inch baking dishes. Sprinkle with the remaining cheese, and bake uncovered for 50 minutes or until the bake is bubbling and golden brown.
- Serve hot straight out of the oven with salad and pickles.
Barley and Lentil Soup With Kielbasa
Barley is a classic staple in Hungary and Poland, and so this barley and lentil soup brings together the classic flavors of eastern Europe in a simple, healthy, one-pot dish.
1 tbsp. olive oil, 1 packet smoked kielbasa – halved and then sliced, 4 medium carrots – chopped, 1 medium onion – chopped, 2 cloves of garlic – chopped, ¾ tsp. ground cumin, 1 can chopped tomatoes, 16oz. dry brown lentils – rinsed, 1 can black beans – drained, ¾ cup medium pearl barley, ½ cup frozen corn, 10 cups chicken stock, parsley for garnish.
- In a large stockpot, heat oil over medium heat. Add kielbasa and cook for 6-8 minutes stirring occasionally.
- Add the garlic and cumin and then cook for an additional minute.
- Stir in the kielbasa and then the remaining ingredients and bring to a boil on high heat.
- Once boiling, reduce the heat to low and then simmer, covered, for about 40 minutes until the lentils and barley are tender. Ensure you stir occasionally so that the soup doesn’t burn or stick together.
- Serve with a sprinkling of fresh parsley and a slice of tasty Polish rye bread.
Kielbasa is a versatile ingredient that can be added to virtually any dish that requires some kind of sausage. For this reason, it’s a favorite in both its native Eastern Europe and right here in the US. At NetCost Market, we stock the highest quality ingredients from Europe and the US, so you know you’ll be getting the best quality no matter what. Head down to one of our stores and check out our selection of kielbasa, we think you’ll find it hard to resist making one of these delicious recipes!