Kielbasa Recipe
Kielbasa, pronounced "keel-BAH-sah," is a staple in Polish cuisine with a rich history dating back to the 14th century. The word "kielbasa" itself means "sausage" in Polish, and it encompasses a variety of sausages that are made from pork, beef, or a combination of both.
Equipment
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Spatula or wooden spoon
Ingredients
- 2 lbs of kielbasa sausage, sliced into 1-inch pieces
- 2 large onions, thinly sliced
- 3 cloves of garlic, minced
- 1 bell pepper, thinly sliced
- 1 cup of sauerkraut, drained
- 1 tablespoon of olive oil
- 1 teaspoon of caraway seeds
- 1/2 cup of beer or chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Get the ingredients ready: Cut the kielbasa sausage into 1-inch slices to start. Slice the bell pepper and onions thinly, and mince the garlic.
- Heat the Skillet: Heat a sizable sauté pan or skillet over medium heat. After adding the olive oil, give it a minute to warm up.
- Heat the Kielbasa: Add the sliced sausage to the skillet and heat, turning periodically, for 5 to 7 minutes, or until browned all over.
- Add the Vegetables: Fill the skillet with the chopped garlic, bell pepper, and sliced onions. Simmer the veggies for an additional five minutes, or until they are soft and aromaTIC.
- Add the Sauerkraut: Mix in the caraway seeds and the sauerkraut. Allow the flavors to combine by cooking for a further two to three minutes.
- Pour in the chicken broth or beer to deglaze the pan, making sure to scrape away any browned bits from the bottom. Simmer until the liquid slightly decreases, about 5 minutes.
- Toss to combine the dish with a desired amount of salt and pepper. If desired, garnish with fresh parsley. Enjoy while hot!