31 Best Kielbasa Recipes You Won’t Have Enough Of

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Kielbasa and Peppers

Air Fryer Kielbasa and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘7’]

In less than 15 minutes, you can have this easy and delicious Air Fryer Kielbasa and Peppers ready to serve! Made with kielbasa, green bell peppers, onion, and more. This simple recipe is guaranteed to please!

Ingredients

• 14 oz Polska kielbasa (any fully cooked variety)
• 1 large onion (sliced)
• 1 green pepper (sliced)
• 4 garlic cloves (mashed)
• 1/2 tbsp extra virgin olive oil
• freshly ground black pepper (to taste)
• salt (to taste)

Instructions

1. Slice the kielbasa into 1/4 inch pieces. Toss the sliced onions and peppers, mashed garlic cloves, and kielbasa pieces with the olive oil. Put into the air fryer basket and sprinkle with freshly ground black pepper and salt to taste.
2. Air fry at 400°F/204°C for 7-9 minutes, tossing or shaking the basket halfway through cooking. (Hint: when finished, lift up the tray and make sure to gather any garlic and onions that slipped through. It’s all edible and extremely delicious!)
3. Serve on it’s own or tossed with pasta, rice, quinoa, or couscous.

2. Sheet Pan Kielbasa

Sheet Pan Dinner with Kielbasa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

the easiest one pan meal done in 30 minutes! Sheet pan kielbasa with potatoes and broccoli is on heavy rotation in this house.

Ingredients

• 5-6 Red Potatoes (quartered and sliced)
• 1 Kielbasa (turkey sliced into rounds)
• 1 Bag fresh broccoli florets
• 3 TBSP Olive Oil
• Salt and Pepper to taste
• Garlic powder to taste
• Onion powder to taste

Instructions

1. Preheat oven to 400°F
2. Chop potatoes and broccoli
3. Toss with oil and seasonings
4. Cook for 15-20 minutes
5. Remove pan from oven and turn veggies
6. Add sliced kielbasa and return to oven
7. Cook for another 15 minutes
8. Enjoy!

3. Cajun Chicken and Sausage Pasta

Cajun Chicken and Sausage Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 4

This Cajun Chicken and Sausage Pasta is chock full of smoked sausage and chicken in a creamy, cheesy cajun sauce.

Ingredients

• 1 lb. Smoke Sausage, sliced
• 1 1/2 lbs. Chicken Tenders, cubed
• 8 oz. Penne Pasta
• 1 Cup Shredded Parmesan Cheese, divided
• Medium Green Bell Pepper, chopped
• Medium Red Bell Pepper, chopped
• 1/2 Cup Onion, diced
• 1/2 stick plus 1 tbsp.Unsalted Butter
• 1 tbsp. Olive Oil
• 1 Cup Whipping Cream
• 1 tsp.Minced Garlic
• Garlic Powder to your liking
• 1 tbsp.plus extra Cajun Seasoning
• Parsley, chopped for garnishing (optional)

Instructions

1. Cook pasta according to the directions on the package and drain the water when done.
2. Slice sausage into 1/2 circles and cube chicken.
3. Put olive oil in a skillet. Once skillet is heated cook the sausage and chicken.
4. Dice the bell peppers and onions.Melt one tablespoons of butter in the skillet. Add the the minced garlic and vegetables, saute on low heat until tender. Drain any liquid.
5. Sprinkle a little garlic powder and cajun seasoning over the meat. Stir and remove meat from skillet.
6. Melt half stick of butter in the skillet and slowly add a cup of whipping cream, a little at a time. Stir in one tablespoon of cajun seasoning and 1/2 cup of shredded parmesan cheese. On low heat, stir sauce and veggies until the sauce thickens.
7. Mix in the chicken and sausage.Toss in the pasta.Top the pasta with the remaining 1/2 cup of parmesan cheese.
8. Sprinkle a little Cajun seasoning over the pasta and top with chopped parsley.
9. Serve while hot. Eoy!

4. Pineapple Shrimp and Kielbasa Kabobs

Pineapple Shrimp and Kielbasa Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large shrimp, peeled and deveined
• 12 pieces kielbasa sausage, cut into 1.5-inch chunks
• 12 pineapple chunks
• 4 skewers
• Marinade: 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon lime juice, 1 clove garlic, minced, 1 teaspoon grated ginger

Instructions

1. 1. Soak skewers in water 20 minutes to prevent burning.
2. 2. Thread each skewer with shrimp, kielbasa, and pineapple.
3. 3. Whisk marinade ingredients and brush onto skewered items.
4. 4. Grill over medium heat 3–4 minutes per side, until shrimp are opaque and kielbasa is heated through.
5. 5. Baste with marinade halfway through and serve hot.

5. Kielbasa and Sauerkraut

Crock Pot Kielbasa and Sauerkraut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘8’]

This Slow Cooker Kielbasa recipe takes minutes to assemble. The kielbasa stays moist and becomes so flavorful as it’s marinated in the brown sugar, apple cider, and onion mixture. Topped with a generous serving of sauerkraut and you have a delicious sandwich!

Ingredients

• 1/2 yellow onion (diced)
• 3 teaspoons olive oil
• 1 2/3 cup sparkling apple cider (can use beer in place of the apple cider)
• 1 cup + 1 tablespoon light brown sugar (packed)
• 1/4 teaspoon kosher salt
• 3 pounds polish kielbasa
• 32 oz sauerkraut (drained)

Instructions

1. Cut the kielbasa into links. Place in a slow cooker.
2. Add the drained sauerkraut to the slower cooker. 
3. In a medium sized saucepan over medium low heat add the olive oil. Once shimmering, add the diced onion. Cook for 10 minutes or until soft and lightly browning. 
4. Add the brown sugar, apple cider, and salt to the saucepan. Stir and continue cooking over medium low heat until the sugar is dissolved. 
5. Remove from heat and pour the sauce into the slow cooker overtop the kielbasa and sauerkraut. 
6. Cover. Cook on low for 6-8 hours or on high for 4 hours. Serve on hoagie buns. 

6. Red Beans and Rice

Slow Cooker Red Beans and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT600M · Total: PT620M · Yield: [‘8’, ‘8 -10 Servings’]

Slow Cooker Red Beans and Rice is chock full of smoky sausage (add chicken or ham), delicious creole cajun spices, veggies and healthy red beans. Perfect for Mardi Gras, or anytime you need some delicious comfort food!

Ingredients

• 1-2 tablespoons olive oil
• 1 large onion (diced)
• 3-4 ribs celery (diced)
• 6 cloves garlic (minced or diced)
• 1 lb dried red beans (rinsed and sorted* (kidney beans or black beans may be substituted))
• 14-20 oz smoked sausage (andouille, kielbasa or other smoked sausage works great!, sliced into ½” slices)
• 7 oz ham chunks (or other smoked meat (optional))
• 2 chicken breasts (whole (optional))
• 1 ½ teaspoons kosher salt
• 2 teaspoons creole or cajun seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• Cayenne pepper to taste (up to 1 teaspoon (I do a couple shakes))
• 6 cups water
• 4 cups cooked rice (white or brown)

Instructions

1. Heat a saute pan over medium heat and add a couple tablespoons of olive oil (or if you have a slow cooker to stove insert, do this in your insert). Rinse and sort* dried beans, set aside.
2. Saute onions, celery until translucent and slightly golden, toss in garlic for the last minute until fragrant. Stir in spices to coat onion, celery, garlic mixture and stir for a minute to bloom the spices. Place all ingredients into crockpot – slow cooker (except rice). Pour about 6 cups water, enough to cover everything by about ½ inch. Stir to mix everything, cover and set slow cooker on high between 6-8 hours or on low between 8-10 hours.
3. If using chicken breasts, add to crockpot about 4 hours before serving and shred before serving.
4. To thicken, use a potato masher and mash some of the beans, stir and cook an hour longer or so. Taste before serving, adding additional sea salt and pepper, if needed. Remove bay leaves. Serve red beans over bowls of cooked rice (white or brown)

7. Kielbasa Potato Foil Packets

Foil Packet Kielbasa & Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Grilled kielbasa, potatoes, and onions all tossed together in a honey mustard sauce and grilled to perfection! This foil packet recipe is such a satisfying camping meal and it is an absolute cinch to make!

Ingredients

• 14 oz kielbasa
• 24 oz small potatoes (heaping 4 cups)
• 1 onion
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 4 tablespoons spicy mustard
• 2 tablespoons honey
• 2 teaspoons apple cider vinegar
• 4 tablespoons butter
• parsley

Instructions

1. Slice the kielbasa into ½ inch rounds, cut potatoes into 1-inch pieces, and roughly chop the onion.
2. Make the sauce by combining the mustard, honey, and apple cider vinegar in a small dish and stir until combined. (This can be done ahead of time!)
3. Tear 4 x 18” pieces of heavy-duty foil for each packet, along with 4 x 16” sheets of parchment paper for each. Layer the parchment paper on top of the foil.
4. Divide the kielbasa, potatoes, onions, salt & spices, sauce, and butter between the four sheets of foil.
5. To form the packets, bring one of the short edges of the foil to meet the other, then crimp around all edges to seal.
6. Cook the packets on a grill (or the grill grate over your campfire) for 18-22 minutes, flipping after 10 minutes, until the potatoes are tender.
7. Remove from the grill and let cool slightly. Open the packets carefully—they will be full of hot steam. Top with fresh parsley and enjoy!

8. Sausage Kale Potato Soup

Sausage Kale and Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 6

Sausage Kale and Potato Soup is fast, easy to make, and perfect for Fall.

Ingredients

• 2 tablespoon extra virgin olive oil, divided
• 1 lb Kielbasa sausage, cut into ~1/2″ cubes
• 2 cups onions, chopped
• 1 cup baby carrots, sliced
• 2 tablespoon garlic, minced
• 2 cups potatoes, cubed (see Recipe Note #1)
• 14 oz canned diced tomatoes, drained
• 1 quart chicken stock
• 1/2 teaspoon coarse salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 teaspoon Bavarian seasoning mix (or use your favorite; see Recipe Note #2)
• 5 oz baby kale, cleaned and stemmed

Instructions

1. Brown the kielbasa in half of the olive oil; remove to a bowl.
2. Add the remaining olive oil along with the onions, carrots, and garlic. Sauté until the onions are translucent, about 7 minutes.
3. Add potatoes and cook for 2 minutes, stirring frequently.
4. Add tomatoes, stock, and seasonings. Simmer until the potatoes are soft, about 20 minutes. (Add the sausage back to the soup at ~15 minutes.)
5. Add kale and simmer just until it wilts, ~30 seconds. Serve immediately.

9. Cheesy Broccoli Sausage Pasta Skillet

Cheesy Broccoli Sausage Pasta Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 6

This Cheesy Broccoli Sausage Pasta Skillet is the perfect one-pan dinner.

Ingredients

• 1 tablespoon olive oil
• 1 lb. kielbasa smoked sausage , sliced into 1/2 inch thick rounds
• 2-3 cups of shredded cheese (we used Kraft Triple Cheddar Cheese)
• 1 – one small head of broccoli (washed and cut into pieces)
• 2 cups beef broth (may use water instead)
• 1/2 cup heavy whipping cream
• 10 oz. extra wide egg noodles (uncooked)
• garlic powder
• onion powder
• salt & pepper
• optional: Cajun Seasoning

Instructions

1. Pour olive oil into a deep skillet. Cook the sausage in the skillet with the olive oil on low heat until the sausage is lightly brown.
2. Remove the smoked sausage from the skillet. Remove broccoli florets from stalk and sauté broccoli in the pan for 3-4 minutes. You want the broccoli tender but, still crisp.
3. Add the sausage, uncooked pasta, beef broth, garlic powder, onion powder, salt, pepper to the skillet with the broccoli. Stir and cover. Cook 5 minutes.
4. Pour in the heavy whipping cream. Stir and push the broccoli down into the sauce. Cover and cook for 12 minutes more.
5. Remove the lid and add 2-3 cups of shredded cheese. Stir the cheese to mix it together with the pasta, sausage, and the broccoli. Simmer for 3 minutes on low heat or until the cheese is melted.
6. Taste and add more seasoning if needed. We added a little Cajun seasoning to our pasta.
7. Serve while hot. Enjoy!

10. Kielbasa Cabbage Stir Fry

Fried Cabbage and Kielbasa Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Smoky kielbasa and healthy cabbage come together in this delicious and healthy Fried Cabbage and Kielbasa recipe. Make this as a light dinner or a side dish.

Ingredients

• 1 lb pre-cooked kielbasa sausage (, sliced into 1/2 inch pieces)
• 1 tablespoon olive oil
• 1 medium onion (, roughly chopped)
• 1 small green cabbage (, thinly sliced)
• 1 tablespoon sugar ((optional, skip for keto recipe))
• 1/2 – 1 teaspoon salt (, to taste)
• freshly ground black pepper (, to taste)

Instructions

1. Preheat a large skillet. Add a splash of olive oil to the pan to the preheated pan and add the sliced kielbasa. Cook 2-3 minutes per side, or until it is nicely browned and heated through. Remove the kielbasa to a plate.  
2. Add 1 tablespoon of olive oil to the same pan, and add the chopped onion. Cook over medium heat for 3-4 minutes, stirring often, until it softens.    
3. Add the sliced cabbage and stir. (See notes.) Add the sugar, salt, and pepper, and stir well. Cook over low-medium heat for 10-25 minutes (see notes), stirring every few minutes.   
4. Once the cabbage is cooked to your liking, add in the cooked kielbasa, stir, and cook 2 minutes to heat everything through. Season with more salt, if desired, and freshly ground black pepper. Serve hot. 

11. Kielbasa Cabbage Potato Soup

Instant Pot Kielbasa Cabbage Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT14M · Total: PT57M · Yield: [‘6’, ‘6 – 8’]

This simple and rustic Instant Pot Kielbasa Cabbage Potato Soup has rich broth and chunky vegetables, which pair well with the smoky kielbasa.

Ingredients

• 1 ¼ lb Smoked Kielbasa, (cut in 1” pieces)
• 1 Tablespoon Olive Oil
• 1 Onion, (chopped)
• 4 cloves Garlic, (pressed or minced)
• 2 Carrots, (chopped in ½” rounds)
• 1½ cups Celery, (chopped in ½” pieces)
• 6 cups Chicken Broth, (low sodium)
• 1 large Bay Leaf
• ¼ teaspoon Italian Seasoning
• ½ teaspoon Thyme
• 1 teaspoon Kosher Salt ((or 1/2 tsp table salt))
• ½ teaspoon Pepper
• 1 lb Red Potatoes, (cut in 2 1/2” pieces)
• 1 small head Green Cabbage, (about 1½ lbs, cut in 2-3” pieces)

Instructions

1. Turn on the Sauté function. When display reads “Hot” add the kielbasa. Cook until lightly browned, stirring frequently. Remove from pot and set aside. Discard the fat.
2. Add the olive oil and the onion. Stir well, scraping the bottom of the pan to get the browned bits up. If they are stubborn, just add a couple small splashes of the broth to loosen them up.
3. Add the garlic, carrots, and celery. Cook for about 30 seconds, Stirring well.
4. Add in the broth, bay leaf, Italian seasoning, thyme, salt, and pepper. Stir.
5. Add the kielbasa back in.
6. Add potatoes and cabbage. Stir to combine.
7. Place the lid on the pot and set the Steam Release knob to Sealing (not on Ultra).
8. Cancel the Sauté function.
9. Press the Manual (or Pressure Cook) Button, or dial on Ultra. Set time to 4 minutes using the +/- buttons, or dial. High Pressure. It will take several minutes for the pressure to build.
10. When cook cycle ends, let pot naturally release pressure for 15 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on the Ultra). You may want to do this in bursts at first to make sure no soup spews out with the steam!
11. When the pin in the lid drops. Open and slowly stir the soup. Taste and adjust salt, if needed.
12. Serve with some crusty bread.

12. Sausage and Potato Casserole

Slow Cooker Sausage and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘6’, ‘6 People’]

Slow cooker Sausage and Potatoes is a simple casserole recipe that is a cozy comfort food recipe. Making it perfect for a cooler night dinner recipe. Made with kielbasa sausage, fresh potatoes, onions, milk, cream of mushroom soup, and shredded cheese.

Ingredients

• 7 Medium Sized Potatoes (peeled and cubed)
• 26 Ounces Kielbasa Sauage (Cut into small pieces)
• 1 Small Onion (Diced)
• 10.5 Ounce Can of Cream Of Mushroom Soup
• 1 Cup Milk
• 1 Teaspoon Pepper
• 1 Teaspoon Salt
• 2 Cups Shredded Cheddar Cheese (add at the last 15 minutes of cook time. )

Instructions

1. Place the peeled and cut 1-inch cubed potatoes into a crockpot dish that has been sprayed with cooking spray.
2. Slice the pre-cooked kielbasa sausage into smaller pieces and place into the crockpot dish with the potatoes.
3. Dice the onion and add to the crockpot dish.
4. Add the cream of mushroom soup and milk into the crockpot dish. Season with salt and pepper and stir all the ingredients together.
5. Place lid on crockpot and set for 4 hours on high or 6 hours on low.
6. 15 minutes before the cooking time is done sprinkle the shredded cheddar cheese onto the other ingredients.
7. Once cooking time is done stir all the ingredients together and serve.

13. Kielbasa Potato Casserole

Slow Cooker Kielbasa and Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘8’, ‘8 servings’]

Slow cooker kielbasa and potato casserole is a delicious and easy dinner. The perfect dish to make when you are out of ideas, time and energy. Just toss it all in and let your slow cooker work it’s magic

Ingredients

• 13-14 ounces kielbasa (turkey kielbasa is my preference, but any will do)
• 30 – 32 ounces hash brown potatoes (shredded or cubed)
• 1.5 cups cheddar cheese (shredded, sharp cheddar is great)
• 1 cup chicken stock
• 12 oz cream cheese (whipped)
• ½ cup cottage cheese (I used whipped)
• 1½ tsp Worcestershire sauce
• ½ cup onion (chopped)
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 cup mozzarella cheese (shredded)

Instructions

1. slice kielbasa into 1″ thick coins
2. To a well greased slow cooker add 13-14 ounces kielbasa, 30 – 32 ounces hash brown potatoes , 1.5 cups cheddar cheese, 1 cup chicken stock, 12 oz cream cheese, ½ cup cottage cheese, 1½ tsp Worcestershire sauce, ½ cup onion, 1 tsp garlic powder, and ½ tsp black pepper. Stir to combine
3. Cover and cook on low for 4-6 or high for 2-3 hours
4. You can tell if your casserole is ready based on the potatoes. If they are still hard or crunchy, they need to cook longer. Once they are cooked, you should serve or turn your slow cooker down to warm. Overcooked potatoes will become mushy. Shredded potatoes will cook faster than cubed.
5. 15 – 20 minutes before serving, top with 1 cup mozzarella cheese and replace slow cooker cover allowing the cheese to melt.

14. Cheesy Kielbasa Broccoli and Rice

One Pot Cheesy Kielbasa, Broccoli, and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This One Pot Cheesy Kielbasa, Broccoli, and Rice is not only fast and easy to prep, make, AND clean up after, but it’s a delicious weeknight dinner, too! 

Ingredients

• 2 teaspoons olive oil
• 1 Polish Kielbasa, sliced on a diagonal
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon lemon juice
• 1 1/2 teaspoons ground mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup uncooked white basmati rice
• 3 cups + 3 tablespoons chicken stock (divided )
• 4 cups broccoli florets
• 1 cup cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Heat a large deep skillet to medium and add oil. Add sliced kielbasa and cook for 1-2 minutes on one side before flipping to cook another 1-2 minutes on the other. Remove from pan and set aside.
2. Deglaze pan with 3 tablespoons of chicken stock, then add onion, garlic and saute until onion is translucent, about 3 minutes.
3. Add rice, salt, pepper, and mustard and stir to combine, frying for 1-2 minutes.
4. Add remaining 3 cups of chicken stock and lemon juice. Turn heat up to bring it all to a boil, then reduce to medium low to a gentle simmer. Cover and cook for 15 minutes.
5. After 15 minutes, remove lid and add broccoli. Don’t mix! Just add the broccoli to the top and cover and cook for another 5 -7 minutes, until broccoli is tender.
6. Add kielbasa and stir. Add 1/2 cup of the cheese and stir to combine then top with remaining cheese and cover with lid to melt the cheese.
7. Serve and enjoy!

15. Kielbasa Pepper Onion and Potato Hash

Kielbasa Pepper Onion and Potato Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz kielbasa sausage, sliced
• 2 medium russet potatoes, diced (about 4 cups)
• 1 large red bell pepper, diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 cup chicken broth
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. 1. Prep all ingredients: dice potatoes, pepper, and onion; slice kielbasa and mince garlic.
2. 2. Parboil potatoes in salted water 6–7 minutes until just tender; drain.
3. 3. Heat olive oil in a large skillet over medium heat; brown kielbasa 3–4 minutes; transfer to a plate.
4. 4. In the same skillet, cook onion and pepper 4–5 minutes until softened; add garlic and cook 1 minute more.
5. 5. Return kielbasa and parboiled potatoes to the pan; season with paprika, salt, and pepper; add broth; cook 5–7 minutes until flavors meld and potatoes are heated through.
6. 6. Taste and adjust seasoning; garnish with parsley before serving.

16. Kielbasa with Rice and Mustard Greens

Kielbasa with Rice and Mustard Greens in the Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 Servings’]

Getting dinner on the table is fast and easy with this great kielbasa with rice and mustard greens recipe. Everything cooks together in a pressure cooker for a flavorful but simple meal.

Ingredients

• 1 bag mustard greens
• 12 oz. Kielbasa sausage
• 1 small onion (diced)
• 1 teaspoon garlic powder
• 1½ cups chicken stock
• 1 cup long grain rice
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• optional: pinch red pepper flakes

Instructions

1. Wash 1 bag mustard greens. If there are any big ribs, remove them. Though if they are tender, they can stay. Then roughly chop the greens. Set aside.
2. Cut the 12 oz. Kielbasa sausage into bite sized pieces. Put in Instant Pot and turn on sauté function until they brown up a bit.
3. Add the diced 1 small onion and sauté until the onion is translucent.
4. Stir in 1 teaspoon garlic powder, then deglaze the pan with 1½ cups chicken stock. Make sure to get up any bits that are stuck to the bottom of the pot. Turn off the sauté function.
5. Add 1 cup long grain rice, ½ teaspoon salt, ¼ teaspoon ground black pepper and optional: pinch red pepper flakes to the pot.
6. Layer the mustard greens on top of the rice and sausage.
7. Put the lid on the instant pot and press the button for the rice setting.
8. When the food is rice is cooked, you can let it naturally release or do a quick release.
9. Stir the greens into the rice and serve.

17. Ukrainian Kobasa Kapusta

Ukrainian Kobasa Kapusta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘4’, ‘4 servings’]

This traditional Ukrainian recipe combines sauerkraut and turkey kobasa for an easy to make skillet dish. Can be used as a main course or side dish.

Ingredients

• 2 tablespoons olive oil ((Bacon Flavoured))
• 4 ounces onion ((Diced))
• 1/2 teaspoons fennel seeds ((Crushed))
• 16 ounces sauerkraut ((Drained and rinsed))
• 10 ounces kobasa ((Skin removed and cut into pieces))
• salt and pepper ((For seasoning))

Instructions

1. Remove the skin from the kobasa, and cut into bite sized pieces. Place in a bowl.
2. Dice onion and place in a bowl.
3. Crush fennel seed using a mortar and pestle.
4. Drain and throughly rinse the sauerkraut using a colander. I like to use some boiling water for this.
5. Heat a frying pan over medium heat, and add the oil.
6. Add the onions and seasonings, and cook until browned (about 5 minutes).
7. Add the cut up kobasa and cook until nicely browned (about 6-8 minutes).
8. Add the drained and rinsed sauerkraut and cook until heated through (about 8-10 minutes).
9. Remove from heat and place in a serving bowl. This is a great main course, or side dish.
10. ENJOY!

18. Cabbage and Sausage

Slow Cooker Cabbage and Sausage (Crockpot) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Yield: [‘4’]

This delicious slow cooker cabbage and sausage recipe makes a simple and satisfying meal, perfect for the cold winter months; it is comfort food at its best.

Ingredients

• 2 lbs white cabbage (1 kg)
• 4.5 oz bacon or pancetta (125 g, Note 1)
• 1 onion (5.5 oz/ 150 g)
• 2 cups chicken stock (500 ml, Note 2)
• 2 tablespoons tomato paste
• 14 oz sausages (smoked/cured, 350 g, (Note 3))
• 1 medium carrot
• 3 garlic cloves
• 1 tablespoon dried thyme
• 1 tablespoon brown sugar
• ½ teaspoon fine sea salt or Kosher
• ¼ teaspoon black pepper
• ½ teaspoon sweet paprika
• ½ teaspoon smoked paprika
• ½ teaspoon red chili flakes
• fresh thyme or parsley (optional)

Instructions

1. Cabbage: Half it and remove the core. Chop the cabbage roughly (1 inch/ 2.5 cm pieces) and place it in the slow cooker.
2. Chop bacon and onions.
3. Cook bacon for 1-2 minutes in a pan until the fat is rendered. Add the onions and cook, often stirring, for another 2-3 minutes until the onion is softer.
4. Slice carrots and grate garlic cloves.
5. In the meantime, whisk the tomato paste into the stock. Pour everything into the slow cooker.
6. Combine: Slice the sausages, place them on the cabbage, add bacon and onions, carrots, garlic, salt, pepper, thyme, brown sugar, sweet and smoked paprika, chili flakes. Mix well.
7. Cook on high for 3 hours or on low for 6 hours. Check that the cabbage is done to your liking and increase the cooking time slightly if you feel it needs more time.
8. Adjust the seasoning and sprinkle with fresh thyme or parsley before serving.

19. Kielbasa with Southern Fried Potatoes and Sausage

Kielbasa with Southern Fried Potatoes and Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz kielbasa sausage, sliced
• 2 large russet potatoes, cut into 1/2-inch wedges
• 1 small yellow onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley or green onions (optional)

Instructions

1. 1. Prep ingredients: slice kielbasa, cut potatoes, and slice onion and pepper; mince garlic.
2. 2. Parboil potatoes 6–8 minutes until just tender; drain.
3. 3. Heat 1 tablespoon oil in a large skillet; cook potatoes until golden and crisp on the edges; remove and set aside.
4. 4. Add remaining oil; sauté onion and pepper until softened, about 4–5 minutes; add kielbasa and cook until browned.
5. 5. Return potatoes to the skillet; add garlic; season with paprika, salt, and pepper; cook 2–3 minutes to meld flavors.
6. 6. Garnish with parsley or green onions; serve.

20. Mexican Rice Sausage Skillet

Mexican Rice Sausage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz chorizo sausage, crumbled
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup canned diced tomatoes with juices
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)

Instructions

1. 1. Sauté chorizo in a large skillet until browned; remove and set aside, leaving fat in the pan.
2. 2. In the same pan, add olive oil; sauté onion and pepper until softened, about 4–5 minutes; add garlic and cook 30 seconds longer.
3. 3. Stir in rice; cook 1–2 minutes to lightly toast.
4. 4. Add broth, tomatoes, cumin, and chili powder; bring to a boil, then reduce heat; cover and simmer 15–18 minutes until rice is tender.
5. 5. Return cooked chorizo to the skillet; mix and cook 2–3 minutes more to meld flavors; adjust salt and pepper.
6. 6. Garnish with cilantro if desired and serve.

21. Shepherd’s Pie with Kielbasa

Shepherd’s Pie with Kielbasa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb russet potatoes (for mash)
• 2 tablespoons butter
• 1/4 cup milk
• 12 oz kielbasa, diced
• 1 medium onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 cup beef or chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. 1. Peel and cut potatoes; boil until tender, then mash with butter, milk, and salt.
2. 2. In a skillet, brown kielbasa; remove and set aside.
3. 3. Add onion and carrot to the pan; sauté until softened; add garlic and cook 1 minute.
4. 4. Return kielbasa to the pan; add broth, tomato paste, Worcestershire, and thyme; simmer until slightly thickened.
5. 5. Stir in peas; season with salt and pepper.
6. 6. Transfer filling to a baking dish; top with mashed potatoes and cheese if using; bake at 375°F for 15–20 minutes until heated through and top is lightly browned.

22. Kielbasa Cabbage and Potatoes

Kielbasa Cabbage and Potatoes in the Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

Make a whole well balanced meal in almost no time with the help of a pressure cooker. Kielbasa, cabbage and potatoes in the instant pot is a delicious all in one dinner.

Ingredients

• 4 medium potatoes
• 1 cup chicken stock
• 1 medium head cabbage
• 1 pound kielbasa
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder

Instructions

1. Cut 4 medium potatoes into large pieces and place into instant pot with 1 cup chicken stock.
2. Cut 1 medium head cabbage into cubes and layer over potatoes.
3. Arrange 1 pound kielbasa over the cabbage. Sprinkle with ½ teaspoon salt, ½ teaspoon ground black pepper, and ½ teaspoon garlic powder.
4. Cook on high pressure for 5 minutes. Quick release the steam.
5. Stir to combine and add salt and pepper to taste. Serve hot.

23. Slow Cooker Kielbasa Cabbage and Potatoes

Slow Cooker Kielbasa, Cabbage and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT420M · Total: PT425M · Yield: [‘9’]

This slow cooker kielbasa, cabbage and potatoes recipe makes comfort food easy. Everything simmers together until tender and flavorful. It’s a great set-it-and-forget-it dinner for busy days.

Ingredients

• 2 Pounds sausage (kielbasa)
• 2 Pounds fingerling potatoes
• 1 yellow onion
• ½ cabbage
• 3 Cloves garlic (minced)
• 1 Tablespoon sun dried tomato paste
• 1 Can fire-roasted tomatoes (14 ½-Ounce)
• 2 Cups chicken stock
• ¼ Cup salted butter (cold, chopped)
• 1 Teaspoon sea salt (flakes)
• ½ Teaspoon black pepper
• 1 Teaspoon Cajun seasoning

Instructions

1. Prepare ingredients. Chop kielbasa into ¼-inch pieces, halve the fingerling potatoes, slice onion about ¼-inch thick, and cut cabbage into 2-inch wedges.
2. Add kielbasa, potatoes and onions to the slow cooker and lightly stir with a wooden spoon to mix.
3. Add all remaining ingredients except the cabbage and butter and stir again.
4. Top with the cabbage and dots of butter.
5. Cover and cook on low for 7 hours, or high for 3 hours.

24. Sausage Potato Stew Kale

Sausage & Potato Soup with Kale is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

See notes for an easy slow-cooker method. Alternate flavors by using beef or turkey sausage. 

Ingredients

• 1-1 1/4 pound Polish sausage, sliced 1/2″ thick
• 2 large (about 1 1/2 pounds) russet potatoes, cleaned
• 1 tablesoon extra virgin olive oil
• 4 slices bacon, chopped
• 1 large white onion, peeled and sliced
• 3 cloves garlic, peeled and chopped
• 2 teaspoons kosher salt
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon black pepper
• 8 cups chicken stock
• 6 ounces (about 10 cups) kale, cleaned and trimmed, leaves cut into 1″ pieces
• shredded asiago or parmesan cheese
• sliced crusty bread

Instructions

1. OPTIONAL (if you choose not to broil the sausage, skip to the next step): Arrange the sausage on a foil-lined sheet pan and broil, on low, for 3 minutes on each side, or until the sausage is slightly charred on the edges. Remove the sausage from the oven and set aside. 
2. Cut the potato into quarters (lengthwise), then slice each quarter into slices 1/2″ thick. Set aside. 
3. Heat the olive oil and bacon slices in a 6-quart dutch oven over medium-high heat. Use a wooden spoon to break up the bacon pieces as they cook.
4. Add the onions and garlic to the bacon in the pot and cook the veggies until they appear glossy and translucent, about 3-4 minutes.
5. Stir in the potatoes, salt, sage, and pepper. Pour in the chicken stock, and use your wooden spoon to scrape any browned bits from the bottom of the pot. 
6. Bring the liquid to a boil, then reduce the heat to medium-low. Cover the pot and allow the stew to simmer for 10 minutes.
7. After 10 minutes, add the sausage and kale to the pot. Cover and allow the stew to simmer for another 10 minutes, or until the potatoes are fork-tender and the kale has wilted. 
8. Spoon the hot stew into individual bowls and top with a generous amount of the shredded cheese and slice of artisan bread. 

25. Air Fryer Kielbasa

Air Fryer Kielbasa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT8M · Total: PT8M · Yield: [‘4’]

This Air Fryer Kielbasa recipe makes the most deliciously crispy yet tender smoked sausage! Super easy and ready in just a few minutes.

Ingredients

• 10 oz Kielbasa (Polish sausage)

Instructions

1. Preheat the air fryer to 380°F for a few minutes.
2. Slice the kielbasa sausage into 1-inch pieces.
3. Add the slices to the air fryer basket (don’t overcrowd them) and cook for 4 minutes or until they begin to brown.
4. Shake the pan, or turn each one with tongs, and cook for a further 4-5 minutes or until lightly browned. If you like them crispier, cook for a few minutes more.

26. Creamy Gnocchi Soup

Gnocchi and Sausage Soup Recipe (+video) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

This easy Gnocchi and Sausage recipe combines two of my favorite things: kielbasa smoked sausage and potato pillows of goodness called gnocchi.

Ingredients

• 2 tablespoons Olive Oil
• 1 large Onion (chopped)
• 2 Carrots (chopped)
• 2 Celery Stalks (chopped)
• 3 Garlic Cloves (minced)
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 tablespooon Better Than Bouillon, Chicken (optional)
• 14 ounces Kielbasa (sliced)
• 17 ounces Potato Gnocchi
• 3 cups Chicken Stock
• 1/2 cup Half n Half
• 1 cup Baby Spinach (fresh, chopped)

Instructions

1. Chop and mince all vegetables as directed. Slice kielbasa smoked sausage in circles (discs).
2. Press the Saute button on the Instant Pot to begin cooking in saute mode. Add olive oil. Add chopped onion, celery, carrots and garlic. Add salt and pepper. Stir frequently until onions are fragrant, about 3 minutes. If you’re using the chicken bouillon, stir it in and allow it to incorporate fully.
3. Press the Cancel button on the Instant Pot to reset.
4. Add sliced sausage, gnocchi and chicken stock. Stir. Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 3 minutes, then natural release. The entire cook time will be about 25 minutes.
5. Press the Cancel button to reset or remove cord. Add half n half and chopped spinach. Stir. Put on lid and let steam naturally (while Instant Pot is off) for 10 minutes.

27. Kielbasa Pepper Cauliflower Rice Skillet

Kielbasa, Peppers, and Cauliflower Rice Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

Eating healthy doesn’t mean spending all night in the kitchen! This easy, one skillet dinner takes under 30 minutes! Kielbasa sausage and savory veggies makes this complete meal perfect for dinner or meal preps!

Ingredients

• 14 ounces Kielbasa sausage, sliced in 1/2 inch slices
• 1/2 cup Diced onion
• 1/2 cup Diced green bell pepper
• 1/2 cup Diced celery
• 2 Garlic cloves, minced
• 1 1/2 teaspoons Cajun seasoning
• 1/2 cup Chicken Broth
• 1 Tablespoon Tomato paste
• 12 ounces Frozen cauliflower rice, steamed

Instructions

1. Over medium-high heat, in a heavy bottom skillet sear the sliced sausage. Sear for a couple of minutes on each side. Remove from the skillet and set aside.
2. Reduce heat to medium and add your vegetables, cook until softened, about 5-8 minutes. Stir in the cajun seasoning, broth, tomato paste, and cauliflower rice. Let simmer for 5-8 minutes. Taste for seasoning.
3. Stir in the seared sausage and serve. Makes 4 generous servings

28. White Borscht

Easy Polish White Borscht Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This classic Polish Easter dish made with simple ingredients and packed with flavor is traditionally served for breakfast.

Ingredients

• 1 pound smoked kielbasa
• 6 cups water
• 2 tbsp. unsalted butter
• 1 leek (tough green parts trimmed, sliced)
• 1 small onion (sliced)
• 3 cloves garlic (minced)
• 2 medium potatoes (peeled and diced)
• 1 teaspoon marjoram (fresh or dried)
• 2 bay leaves
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• Salt and freshly ground black pepper to taste
• 2 tablespoons horseradish
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 4 hard-boiled eggs (cut in half or into wedges)

Instructions

1. In a Dutch oven or saucepan, bring water and kielbasa to a boil. Reduce heat to medium-low and cook for 20 minutes (this will flavor the water).
2. Pour the liquid and kielbasa into a bowl. Set aside.
3. Return saucepan to medium heat. Add butter, leek, onion, and garlic; cook until soft, about 5 minutes. Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender, for about 20 minutes.
4. Discard bay leaf and, using an immersion blender or a food processor, purée soup (leave some chunks if you desire).
5. In a small bowl, whisk flour and sour cream together until smooth. Whisk in 1/2 cup soup until smooth. Pour the mixture into the soup. Simmer the soup, stirring constantly until thickened, about 5-10 minutes; season with salt and pepper to taste.
6. Cut the kielbasa into slices and add to the soup. Stir in horseradish. Garnish with dill, parsley, and eggs.

29. Penne Pesto Sauce Sausage

Penne in Pesto Sauce with Grilled Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Use homemade pesto sauce to make this meal extra-special.Special equipment needed:large stock potcharcoal or gas grill (see note for other options)colander

Ingredients

• 1 14 oz pkg Polish sausage
• water for boiling the pasta
• 1 tbsp kosher salt
• 12 oz pkg penne pasta (or similar broad or tube-shaped pasta)
• 1 1/2 cups prepared pesto sauce
• 4 oz asiago or parmesan cheese (finely grated (for topping))

Instructions

1. Preheat your gas or charcoal  grill to 350°-400°F. Oil the grill’s grates to prevent the sausage from sticking. Slice the sausage into 1/2″ thick rounds. You should get 20 slices (if you get more that’s okay).
2. Bring about a gallon of water to a rapid boil in a large stock pot. Add the salt once the water has begun to boil. Stir the penne into the boiling water and reduce the heat to med-high to prevent the water from foaming up and boiling over. Cook the pasta for ten minutes, or until al dente. *The package instructions should indicate cook time for al dente.
3. While the pasta is boiling, grill the sausage on one side for 3 to 4 minutes before flipping and grilling the other side for an additional 3-4 minutes. Remove the sausage from the grill and keep warm in an oven set to low, or in the microwave.
4. Once the pasta has finished cooking, drain it in a colander. Return the pasta to the stock pot and stir in the pesto sauce. Toss the pasta well to make sure it’s completely coated.
5. Immediately spoon the pasta onto dinner plates, dividing the pasta equally. Top each portion with five pieces of sausage, and a sprinkle of grated cheese, if desired. Enjoy!

30. Kielbasa and Pepper Pasta

Kielbasa and Pepper Pasta with Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Kielbasa and Pepper Pasta is a simple family-friendly meal ready in less than 30 minutes. It’s incredibly delicious, easy to prepare and filling.

Ingredients

• 16 ounces spaghetti
• 4 tbsp unsalted butter
• ½ cup grated parmesan cheese (plus more for serving)
• 1 package kielbasa (14 oz)
• 1 tbsp extra virgin olive oil
• 1 large green bell pepper
• 1 small sweet onion
• 6 cloves garlic
• 1 can diced tomatoes (28 oz)
• 1 tbsp Italian seasoning
• salt and pepper (to taste)

Instructions

1. Cook the pasta according to the package directions. Drain and toss with butter and parmesan cheese while completing steps 2-5.
2. Slice kielbasa into small round pieces. In a large pan, brown kielbasa rounds in 1 tablespoon of extra virgin olive oil over medium heat for about 5 minutes, flipping once halfway through.
3. Thinly slice the peppers and garlic and dice the onion. Add to the pan with the browned kielbasa and cook for 5 minutes, until onions and peppers soften. Stir frequently.
4. Add the can of diced tomatoes, it’s juices and Italian seasoning. Cover, turn heat to medium-low and simmer for 10 minutes. Season with salt and pepper to taste.
5. Serve the kielbasa mix over the buttered pasta, with additional Parmesan if desired.

31. Kielbasa Corn Muffins

Kielbasa Corn Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 8 oz kielbasa, finely diced
• 1/2 cup corn kernels
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. 1. Preheat oven to 375°F; grease a 12-c muffin tin or line with paper liners.
2. 2. In a bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. 3. In a separate bowl, whisk milk, egg, and melted butter.
4. 4. Combine wet and dry ingredients just until moistened; fold in kielbasa, corn, and cheese.
5. 5. Spoon batter into muffin cups; bake 18–22 minutes until a toothpick inserted in the center comes out clean.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.