Loading...
Smoky, savory Polish kielbasa seared with sweet caramelized onions and bell peppers. A quick, hearty one-pan meal perfect for a weeknight dinner, ready in under 30 minutes. Serve it on a hoagie roll or with potatoes.
Prepare the ingredients. Slice the kielbasa into 1/2-inch thick rounds. Thinly slice the onions and bell peppers. Mince the garlic.
Sear the sausage. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the kielbasa slices in a single layer and cook for 3-4 minutes per side, until well-browned and slightly crispy. This browning (fond) adds significant flavor. Remove the sausage with a slotted spoon and set aside on a plate.
Sauté the vegetables. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and cook, stirring occasionally, for 6-8 minutes until they soften and start to caramelize. Add the sliced bell peppers and continue to cook for another 5-7 minutes until tender-crisp.
Deglaze and combine. Stir in the minced garlic and optional caraway seeds, cooking for 1 minute until fragrant. Pour in the beer (or broth) to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. Bring to a simmer.
Finish the dish. Stir in the Dijon mustard, salt, and pepper. Return the seared sausage to the skillet. Reduce the heat to medium-low, cover, and let it simmer for 5 minutes to allow the flavors to meld together and the sauce to thicken slightly.
Garnish and serve. Remove from heat, stir in the fresh parsley, and serve immediately. This dish is excellent with mashed potatoes, pierogi, egg noodles, or stuffed into a crusty roll.
Smoky, savory Polish kielbasa seared with sweet caramelized onions and bell peppers. A quick, hearty one-pan meal perfect for a weeknight dinner, ready in under 30 minutes. Serve it on a hoagie roll or with potatoes.
This polish recipe takes 30 minutes to prepare and yields 4 servings. At 490.6 calories per serving with 18.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Add 1/2 teaspoon of red pepper flakes along with the garlic for a spicy kick.
Stir in 1/4 cup of sour cream or heavy cream at the very end (with the heat off) for a rich, creamy sauce.
Add 1 cup of drained sauerkraut to the pan along with the sausage to simmer for a classic tangy flavor combination.
Add 1 tablespoon of apple cider vinegar and 1 teaspoon of brown sugar when you deglaze the pan for a balanced sweet and tangy profile.
Kielbasa provides a significant amount of protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Bell peppers are an excellent source of Vitamin C, a powerful antioxidant that supports a healthy immune system, skin health, and iron absorption.
Onions and garlic belong to the allium family, known for containing sulfur compounds and antioxidants that may offer anti-inflammatory and cardiovascular benefits.
A single serving of this dish contains approximately 450-500 calories. The exact number can vary based on the type of kielbasa used.
This dish is a good source of protein but can be high in sodium and saturated fat from the sausage. It can be enjoyed as part of a balanced diet. To make it healthier, you can use turkey kielbasa and serve it with a large portion of vegetables or a side salad.
A light-bodied beer like a lager or pilsner works best as it adds flavor without overpowering the dish. If you prefer not to use alcohol, chicken or beef broth is an excellent substitute.
Yes, this dish reheats very well. Store it in an airtight container in the refrigerator for up to 3 days. The flavors often meld and become even better the next day.
Classic pairings include creamy mashed potatoes, buttered egg noodles, or traditional Polish pierogi. It's also fantastic served in a toasted hoagie or crusty bread roll.
This recipe goes great with these complete meals
