Kielbasa Skillet Supper
"A delicious, hearty rib-sticking meal!!! Serve with crusty French bread slathered in butter, and a glass of cider or ale! Leftovers are great. Recipe is from my father, I've adapted it a wee bit."
photo by novastarss
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 6 slices bacon, diced
- 1 medium onion, chopped
- 4 medium new potatoes, washed, scrubbed, and sliced thin
- 6 carrots, sliced thin
- 2 cups broccoli florets
- 1 cup celery, sliced thin
- 1⁄4 cup butter (optional) or 1/4 cup olive oil (optional)
- 1 (16 ounce) can sauerkraut, drained (optional)
- 1 lb smoked polska kielbasa, sliced in 1/2 inch pieces
- salt and pepper
directions
- In a dutch oven or large skillet, fry diced bacon until crisp, then remove bacon with a slotted spoon and set aside.
- In bacon drippings, fry onion, potatoes, carrots, broccoli and celery over medium-low heat until tender and lightly browned, stirring occasionally, about 30 minutes.
- Season with salt and pepper and add butter, the drained sauerkraut if using, and the kielbasa slices.
- Cover and cook on low heat until hot, about 15 minutes.
- Top with crumbled crisp bacon right before serving.
- To serve: Goes great with a glass of cider or ale, and a crusty French bread slathered with butter!
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Reviews
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This was great! Normally I am not a fan of Kielbasa, but this rocked me out of that! -
As I was making this, I was worried my family would think it was too heavy. All 5 members loved it! I served sauerkraut on the side since half of us love it and half don't. Next time I'll find a bigger skillet, too. I'll make this for our cold weather camping trip coming up. -
Sooooo good! -
Just made this for a friend for lunch today and am taking it over. I'm house sitting for a friend in St. Pete FL, 1 hour north from me and my friends husband is ill, so they normally eat a big lunch and no dinner and they love this type of meal. I saw it the other day and it looked really good. Overall very impressed. NO way on the broccoli, it doesn't go with the texture or taste for me so I didn't use that. I didn't use canned sauerkraut either, but used a really good fresh kraut from my deli, 45 cents more, but oh so worth it. And, I did add some fresh thyme, parsley, a bay leaf (I am big on seasoning). I also added a pinch of red pepper flakes, only because the guys I am cooking for love spice (even though they shouldn't eat it). Also because no broccoli, I did add 3 more potatoes to make it really hearty. Great dish, enjoyed very much! -
This is a great recipe for a chilly autumn day. I love this type of recipe, as it lends itself so well to different tastes and variations. I left out the celery, and instead, added a chopped green bell pepper and a can of diced tomatoes. I also think that this would be great with green beans instead of broccoli. I served it with cornbread and fresh fruit.
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Tweaks
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This is a great recipe for a chilly autumn day. I love this type of recipe, as it lends itself so well to different tastes and variations. I left out the celery, and instead, added a chopped green bell pepper and a can of diced tomatoes. I also think that this would be great with green beans instead of broccoli. I served it with cornbread and fresh fruit.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
