Kielbasa with Peppers and Potatoes Recipe

After researching several reviews, I decided to give this recipe a try with a few modifications of my own. While the original version was delicious, I incorporated some extra ingredients to utilize leftover vegetables. Along with the pepper, I included diced green onions, baby carrots, and celery, all cooked together with a splash of oil until tender. In a separate pan, I crisped up the potatoes in a mixture of oil and butter before adding the kielbasa. Once the potatoes were nearly done, I combined them with the sautéed veggies, along with a touch of beef broth and soy sauce for added flavor and moisture. Although the dish turned out wonderfully, it didn't quite satisfy the appetites of my family members. Next time, I'll be sure to make a larger batch to accommodate everyone's hunger.

Here is my revised version of your review: This dish reminds me of a recipe I've been making for years. I swap out kielbasa for light Italian sausage, which I brown in a pan before combining it with diced baking potatoes, peppers, and red onions in a Pyrex dish. Drizzle with olive oil, season with salt and pepper, then roast in the oven for about 45 minutes. Sometimes I like to add garlic slivers and/or mushrooms for extra flavor. It's incredibly delicious!

I checked out some reviews before trying out this recipe, so I made a few tweaks. I began by sautéing diced potatoes in a mix of butter and olive oil, seasoning them with salt, pepper, and paprika before covering the pan. Once the potatoes got a bit brown and tender, I tossed in some chopped garlic scapes, onions, bell peppers, zucchini, and sliced smoked organic sausage. I cooked everything together in the pan until the sausage had a slight brown crust and the veggies were soft. To top it off, I sprinkled some dried parsley for a final touch! This dish came together quickly and was incredibly delicious!

Over the years, I have experimented with various ways of cooking sausage and potatoes on the stovetop with mixed results. Through trial and error, I have found that the best outcome for me, using my specific cookware and stovetop, is achieved by parboiling the potatoes. Parboiling them gives them a head start without fully cooking them, resulting in fantastic flavors. I prepared the potatoes the night before following this method, then continued with the recipe as directed, omitting the need to cover the pan. I decided to elevate the dish by adding a diced onion and some shredded carrots leftover from a previous meal. The end result was a simple yet filling and delicious dish. While the potatoes could benefit from some seasoning - perhaps a touch of all-season salt - the sausage, onions, and peppers provided plenty of flavor. Overall, a great recipe. Thanks, Jeff!

Delicious! Following the recommendation of the top reviewer, I cooked red potatoes in a separate skillet with butter and olive oil. I also added diced zucchini, sliced yellow onion, garlic, ground pepper, and garlic salt. It turned out great!

My preferred version of this dish consists of quartered and separated small onions, 1 teaspoon of thyme, and 1/4-1/2 tsp black pepper. We opt for green peppers exclusively and do not remove the kielbasa before adding the potatoes. The caramelized kielbasa and the flavorful "fond" it develops in the pan enhance the overall taste of the dish. We use any type of potatoes at hand - whether Yukon golds, bakers, or pre-diced "Simply Potatoes" - and cook everything in our largest deep frying pan, covering it when the potatoes are added to load it up. This dish is one of our favorites, exuding a festive feel akin to holiday or vacation meals. It is truly scrumptious!

Great recipe for beginners! I really enjoy using Kielbasa in this dish. I substituted red onions, zucchini, and carrots for the peppers, and added garlic and Italian Seasoning for extra flavor. I sautéed the Kielbasa until it was lightly browned, then added the vegetables and seasonings. After covering the skillet and simmering for 45 minutes, the potatoes turned out nice and tender. I deglazed the pan with a bit of water towards the end. With these tweaks, the dish went from good to excellent!

I have been making this dish for years, but I recently added a large chopped onion to it. When it was done cooking, I found that it didn't need any additional salt or seasoning. It's incredibly flavorful, healthy, and I absolutely adore it.

I love making a delicious meal by simply tossing baby potatoes, red and yellow bell peppers, and a large red onion into a cast iron skillet with olive oil and seasoning salt. After baking at 350°F for 10-15 minutes, I add chunks of Earl Campbell's Polish Kielbasa and bake for another 20 minutes until the kielbasa turns golden and crispy. The best part is having to fend off my two hungry teenage sons who always try to steal my share of the dish!

We absolutely loved this dish! Drawing inspiration from other reviews, I made some modifications. I included diced carrots, celery, and onions in addition to peppers and potatoes. I sautéed the potatoes in a mixture of olive oil and butter, then added the rest of the vegetables. I diced up some kielbasa and tossed it in the pan once the veggies were half-cooked. Seasoned with salt, pepper, and a touch of cajun seasoning, along with a splash of beef broth. We will definitely be making this dish again!

I came across several reviews and decided to combine ideas from a couple of them. Following a suggestion, I boiled my kielbasa for about 20 minutes to reduce the fat content. I then diced some peppers, onions, and potatoes into uniform pieces, tossed them in olive oil, and seasoned them with Mrs. Dash original seasoning. I followed one reviewer's advice to start by baking the potatoes on a sheet pan at 375°F and added the peppers and onions after 10 minutes. Meanwhile, I browned the kielbasa in a cast iron skillet and later mixed it with the vegetables. As the vegetables neared completion, I threw in some grape tomatoes that needed to be used up. The outcome was quite delightful. I had a bit left over, which I reheated in the microwave the next day and topped it with a sunny-side-up egg for a delicious lunch. It turned out to be a fantastic meal overall.

Great recipe! I made a few modifications by adding a large diced onion and a green bell pepper. I sautéed them for a few minutes before adding some spices, diced potatoes, and sausage. I also included half a can of diced tomatoes with a little juice. Covered and cooked until the potatoes were tender. Served with hot butter milk cornbread. Delicious! 🌟

We absolutely enjoyed it! We started by parboiling the potatoes, then added kielbasa, cooked peppers, and onions. Finally, we included about 1/4 cup of beef broth. My husband and I savored every delicious bite of this dish!

I have discovered the joy of simplifying recipes by incorporating potatoes. I like to pre-cook them in the microwave, a few at a time. A 5-6 oz potato generally takes around 3 minutes to cook completely in my microwave, with a halfway turn if microwaving alone. For two potatoes, it usually takes about 4 minutes. In my latest creation, I partially cooked the meat, onions, and peppers in a pan before adding in the diced microwaved potatoes. Smoked paprika and garlic salt are excellent seasonings for this dish. Using a separate pan to cook the potatoes would require more effort, so I prefer this microwave method for its convenience.

Substituted onions and green peppers for yellow ones. The result was delicious!

I cooked the polish sausage in the frying pan along with the potatoes, but unfortunately, the sausage got burnt after 20 minutes. Next time, I plan to wait until the potatoes are done before adding the sausage and peppers. Then, I will cook everything together for just ten minutes.

I prepared this dish with a slight variation. I started by lightly browning the kielbasa and setting it aside. Then, I cooked the potatoes for around 10-12 minutes before reintroducing the kielbasa to the pan. Once the kielbasa was cooked through, I added bell peppers. For a twist on the recipe the next time, I included onions, sliced mushrooms, and minced garlic towards the end of the cooking process.

Oh my goodness, this recipe is absolutely fantastic! Following Diane's suggestions, I included green bell pepper, garlic, celery, and celery tops at the end. My family enjoys spicy food, so I added some red pepper flakes for extra kick. Even though the preparation takes some time, it was worth it, especially since it was snowing in May at our 7,000-foot mountain home. This hearty dish is simply fabulous! Thank you so much!

If you cook the kielbasa right away, you will end up with burnt and inedible pieces. It is recommended to wait 20 minutes after starting the potatoes before adding the kielbasa.

I really love this recipe for its simplicity and consistent deliciousness. The only adjustment I make is to cook the potatoes before adding the sausage, which guarantees they are cooked perfectly. Additionally, I like to include a diced onion with the peppers, then sprinkle some Dano's Original Seasoning over everything and mix it all together.