You know those nights when you’re staring into the fridge, utterly uninspired, and the thought of being in a coma? How does it feel to climb Mount Everest? Yeah, I’ve been there more times than I care to admit. I remember this Polish sausage recipe. What is the kind of meal that makes your kitchen smell amazing, uses ingredients you probably already have? What is the best thing about it? It’s ridiculously easy. I swear, this is my go-to when I need something hearty and flavorful without all the fuss. Is it as easy as making a grilled cheese? Is this smoky version of the comfort food my grandma used to make? What does everyone in my family rave about? What is a good Polish sausage recipe?
What is a Polish sausage recipe?
What is this Polish sausage recipe? What is a one-pan wonder? At its heart, it’s a celebration of good quality Polish sausage, which is already bursting with flavour. We’re talking about those savory, often garlic-infused sausages that are a staple in so many restaurants. What is the best way to serve a salad with vegetables? Something special to make it truly sing. Is it fancy? Is it the kind of dish that feels both rustic and a little bit elegant, all at the same time? If you’re a fan of simple, flavorful meals that don’t require specialized culinary training, you are gonna love this post. I’m going to adore this.
Why you will love this recipe?
There are so many reasons why this Polish sausage recipe has become a permanent fixture in my cooking rotation, and I have a feeling you’ll feel the same way. First off, the flavor is just out of this world. The Polish sausage brings its own smoky, savory goodness, and when it gets a little browned and caramelized alongside tender vegetables? Pure magic. It’s that kind of deep, comforting flavor that just makes you feel good. What I love most about this is how ridiculously simple it is. You pretty much just chop, sauté, and serve. It’s a one-pan meal, which means minimal cleanup, and who doesn’t love that? On busy nights, this is an absolute lifesaver. Plus, it’s surprisingly budget-friendly. Good quality sausage doesn’t have to break the bank, and the veggies we use are usually pretty inexpensive too. And the versatility! You can serve this with so many things – rice, potatoes, noodles, or just on its own. It’s also incredibly forgiving, which is a huge plus for home cooks. If you enjoyed my easy pork chop recipe or my sheet pan chicken and veggies, you’re going to find this right up your alley. It’s comfort food done right, without the fuss.
How do I make Polish sausage?
Quick Overview
What is the best Polish sausage recipe? How do I start with Polish sausage, then add in some simple Sour Cream? What are some of the best veggies to cook alongside it? What is the whole process for maximum flavor with minimum effort? Is there any fancy cooking technique to create a perfect meal? What is truly delicious? What is a good Polish sausage recipe?
Ingredients
For the Sausage & Veggies:
1 pound good quality Polish sausage (Kielbasa is perfect here), sliced into 12-inch rounds.
1 tablespoon olive oil (or your favorite cooking oil) – 1 teaspoon 1 tablespoon.
1 large onion, thinly sliced.
2 bell peppers (any color! ), seeded and sliced.
1 cup broccoli florets (or Green Beans, or Brussels sprouts – whatever you have)
2 cloves garlic, minced. 1 clove
½ teaspoon dried thyme (optional, but adds a lovely touch)
Salt and freshly ground black pepper to taste.
Optional Enhancements:
1 tablespoon soy sauce or Worcestershire sauce for extra umami.
What’s a pinch of red pepper flakes for?
Fresh parsley, chopped, for garnish
What are the steps to
Step 1: Brown the Sausage
If you have a large skillet or Dutch Oven, add olive oil and heat it over medium heat. Once the oil is shimmering, add your sliced Polish sausage. How do I get a nice golden brown sear on both sides? Don’t overcrowd the pan. Do it in batches. Once browned, remove the sausage from the pan and set it aside on a plate. If you have rendered fat in a skillet, leave it in the skillet. That’s pure flavor!
Step 2: Sauté the Onions and Peppers
Add your sliced onions and bell peppers to the same skillet with the sausage drippings. If the pan looks a bit dry, you can add another splash of olive oil. Cook, stirring occasionally, for about 5-7 minutes until the onions are softened and starting to brown. Remove from heat. The peppers turn golden, and the onions are tender-crisp. You want them to have a little bite, not be mushy.
Step 3: Add Garlic and Broccoli
Toss in the minced garlic and broccoli florets (or your chosen veggie). If you’re using dried thyme or red pepper flakes, now’s the time to add them. Cook for another 3-5 minutes, stirring frequently, until the garlic is fragrant and the broccoli is tender. Bright green and starting to tenderize. How do you cook garlic?
Step 4: Combine Everything
Return the browned Polish sausage to the skillet with the vegetables. Give it all a good stir to combine. If you’re adding soy sauce or Worcestershire sauce for extra depth, drizzle it over everything now. And stir again.
Step 5: Simmer and Season
What is the best way to cook a large skillet? Reduce the heat to medium, cover the skillet, and let it simmer for about 5-10 minutes. All the flavors are melded together beautifully. The sausage will heat through, and the vegetables will become perfectly tender. Taste the mixture and season with salt and freshly ground black pepper. Remember, sausage is already salty, so go easy on the salt first.
Step 6: Finish and Serve
Once everything is heated through and the flavors have melded, remove the lid. If there’s a lot of excess liquid, you can turn the heat up slightly for another minute or two to let some liquid evaporate. Is it possible to evaporate? Stir in the parsley. Serve hot!
Step 7: Serve Hot
Dish up your Polish sausage creation right away! What is the best way to serve it hot from a skillet?
Step 8: Garnish (Optional)
A sprinkle of fresh parsley or chives adds a lovely touch of color and freshness. What are some good ways to serve hot sauce with sour cream?
Step 9: Enjoy!
What is a delicious Polish sausage recipe? Is this a crowd pleaser?
What is the best way to serve it?
This Polish sausage recipe is fantastic on its own, but it also plays really nicely with a variety of other foods. What you’re in the mood for? I love a hearty breakfast or brunch with scrambled eggs and crusty bread. I also like to serve it with toasted almonds. What are some good potato pancakes? If you’re going for a more casual brunch vibe, serve this alongside some fresh fruit salad. What are some good mimosa spreads? For a weeknight dinner, it’s great over creamy Mashed Potatoes, fluffy white rice, or even if you’re eating it in bed. What are the advantages of egg noodles? Is this a good side salad or steamed green beans? My kids love it with buttery mashed potatoes. The sky’s the limit. Is it good to eat sausage? What are some of the most versatile dishes that work?
What are some of the best tips for making Polish sausages?
Over the years, I’ve picked up a few little tricks that really elevate this Polish sausage recipe, and I want to share them with you! First off, don’t be afraid to really get a good sear on your sausage. That browning is where a lot of the deep, rich flavor comes from. It’s not just about cooking it through; it’s about developing that delicious crust. When it comes to the vegetables, aim for tender-crisp. You don’t want them to turn into mush, so keep an eye on them. I’ve learned the hard way that overcooking the garlic will make it bitter, so I usually add it in the last couple of minutes. If you’re not a fan of onions, you could try shallots for a milder flavor, or even leeks. For the broccoli, make sure the florets aren’t too large, so they cook evenly with the other ingredients. If you’re using something like green beans, you might want to add them a bit earlier. The beauty of this Polish sausage recipe is its flexibility. Experiment with different vegetables! Cauliflower, zucchini, or even some chopped carrots would work. Just adjust the cooking times accordingly. And don’t forget the optional enhancements! That little bit of soy sauce or Worcestershire sauce really adds a depth of flavor that takes it from good to great. A pinch of red pepper flakes is my go-to for a subtle warmth that doesn’t overpower the other flavors. And a final flourish of fresh parsley just makes everything pop. I’ve tried this with different kinds of Polish sausage, and they all work, but a good quality, slightly smoky kielbasa is usually my favorite.
What are some Storing and Reheating Tips?
One of the best things about this Polish sausage recipe is how well it keeps, making it perfect for leftovers. If you have any (which is rare in my house!), you can store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually tend to meld even more overnight, which is a lovely bonus. For reheating, I usually just pop it back into a skillet over medium heat for a few minutes until it’s warmed through. You can also microwave it, but I find the skillet method gives it a better texture. If you’re reheating a larger batch, you might want to add a tiny splash of water or broth to prevent it from drying out. I haven’t tried freezing this particular recipe as it’s usually devoured too quickly, but I imagine it would freeze reasonably well. Just make sure it’s in a freezer-safe container and use it within about 2-3 months for best quality. Thaw it overnight in the refrigerator before reheating.
What are some frequently asked questions?
Final Thoughts
So there you have it – a Polish sausage recipe that’s not only incredibly delicious but also incredibly easy to make. It’s the kind of dish that brings people together, filling your home with amazing aromas and your bellies with comforting, satisfying food. I truly hope you give this a try. It’s become such a staple in my family, and I can’t wait for you to experience it too. If you love this, you might also enjoy my simple sausage and peppers recipe or my hearty kielbasa and cabbage skillet. They’re all in a similar vein of delicious, easy-to-make comfort food. Let me know in the comments below how yours turns out, or if you’ve tried any fun variations! Happy cooking, and enjoy every bite!
Polish Sausage with Sauerkraut and Potatoes
Ingredients
Main Ingredients
- 1 lb Polish sausage (Kielbasa) sliced into 1-inch pieces
- 1 lb Potatoes peeled and cut into 1-inch cubes
- 1 lb Sauerkraut drained
- 1 Onion chopped
- 2 cloves Garlic minced
- 2 tablespoons Olive oil
- 0.5 teaspoon Caraway seeds
- 0.5 cup Chicken broth
- Salt to taste
- Black pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and caraway seeds, and cook for another minute until fragrant.
- Add the sliced Polish sausage to the skillet and cook until browned on all sides.
- Add the cubed potatoes and drained sauerkraut to the skillet. Stir to combine.
- Pour in the chicken broth. Season with salt and pepper to taste.
- Bring to a simmer, then cover the skillet and cook for 30-35 minutes, or until the potatoes are tender and the sausage is heated through. Stir occasionally.
- Serve hot.
