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Dish Delish: The Whole Kielbasa

If you haven't tried The Whole Kielbasa yet, DO IT!

With its distinctly Midwestern flavors, this dish is unbelievably versatile. For starters, it's great for breakfast or dinner. Plus, its bold flavors are satisfying comfort food during cold-weather days. And yet, remarkably, it's light enough to enjoy on a hot, humid day too!

This skillet meal is deceptively simple to make. And I'm happy to share the recipe with you too. Though, you can enjoy it without dirtying a single dish ... by ordering it from me here. (Shameless plug!)

I recently made The Whole Kielbasa at home for my husband's birthday breakfast. Here's how:

The Whole Kielbasa (8 servings)

Assemble your ingredients:
  • 2 TB vegetable oil
  • 1 pound kielbasa, fully cooked
  • 1 pound red potatoes
  • 1 cup onion
  • 3 bell peppers 
  • 2 cloves garlic, minced
  • 1 ½ tsp Italian herbs
  • 1 tsp black pepper
  • ½ cup chicken stock
  • 4 TB balsamic vinegar

Not pictured vegetable oil. (Whoops!) 
Wash and dice potatoes. In a saucepan with just enough water to cover, parboil potatoes (cook until just fork-tender) over medium-high heat.

Tip: A covered pot will come to boil faster than one that's uncovered.
Prepare the veggies: Dice the onion, mince the garlic and slice the bell peppers into large chunks. Next, slice the kielbasa (a whole kielbasa) into half-moons.

It's always tricky cutting on the curve!
In a large skillet, add 2 TB vegetable oil and set heat to medium-high.

Add onion and saute until translucent, then add minced garlic and the kielbasa. 

Saute for a few minutes more, then add the bell peppers. Allow the peppers and kielbasa to brown. 

Warning: At this point, your mouth will begin to water.
Add chicken broth, Italian seasonings, balsamic vinegar and black pepper. Toss to coat. Drain the potatoes and add to the skillet.

I can't begin to describe how good it smells when the balsamic hits the pan. Seriously.
And toss again. Reduce heat and allow sauce to reduce and thicken.

So colorful. So good.
Serve alone or, in this case, with scrambled eggs for a hearty breakfast. 

Fluffy, buttery scrambled eggs perfectly compliment the smokey sausage and sweet peppers and onion.


Here's the recipe in a format you can copy and paste as needed:

The Whole Kielbasa (8 servings)

  • 2 TB vegetable oil
  • 1 pound kielbasa, fully cooked, diced
  • 1 pound red potatoes, diced, parboiled
  • 1 cup onion, diced
  • 2 cups bell peppers, diced
  • 2 cloves garlic, minced
  • 1 ½ tsp Italian herbs
  • 1 tsp black pepper
  • ½ cup chicken stock
  • 4 TB balsamic vinegar
·         Wash, dice and parboil potatoes in a saucepan.
·         Dice onions, mince garlic and slice bell peppers into chunks.
·         Slice kielbasa into half-moons.
·         In a large skillet, heat oil; saute onions, about 4 minutes.
·         Add garlic and kielbasa, saute additional 3-4 minutes, until edges of sausage begin to brown.
·         Add peppers, saute 3-4 minutes.
·        Drain potatoes and add to skillet with chicken stock, balsamic vinegar, Italian herbs and pepper.
·        Reduce heat and cook for 5-10 minutes or until sauce thickens.


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