Kielbasa and Onions

1. 1
   prep · ~5 min

   Slice the kielbasa and onions.

   1.Slice kielbasa into 1/2-inch thick rounds on a slight diagonal for more surface area.

   2.Halve onions through the root, peel, then thinly slice into half-moons.
2. 2
   fry · ~7 min

   Sear the kielbasa.

   1.Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.

   2.Add kielbasa slices in a single layer and sear undisturbed for 2-3 minutes until golden-brown on the bottom.

   3.Flip and sear the other side for another 2 minutes. Transfer kielbasa to a plate.

   TIPDon't crowd the pan — work in batches if needed. Pressing down gently with a spatula gives more contact and better browning.
3. 3
   saute · ~12 min

   Caramelize the onions.

   1.Reduce heat to medium and add the remaining 1 tablespoon oil to the same skillet.

   2.Add sliced onions and a pinch of salt. Stir to coat in the pan juices.

   3.Cook for 10-12 minutes, stirring occasionally, until onions are soft, golden, and deeply browned at the edges.

   TIPIf onions start to stick or brown too fast, add a splash of water and scrape up the browned bits — those are pure flavor.
4. 4
   mix · ~2 min

   Return kielbasa to the pan and finish.

   1.Return seared kielbasa and any collected juices back to the skillet with the onions.

   2.Toss everything together and cook for 2 minutes to reheat the sausage and meld flavors.

   3.Season with a pinch of black pepper and toss once more.
5. 5
   serve

   Serve hot.

   Pile kielbasa and onions onto a platter. Serve with mustard, crusty bread, or alongside pierogies and sauerkraut for a full Polish-inspired meal.

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