21 Easy Polish Sausage Recipes

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 Skillet with Apples and Onions

Kielbasa Skillet with Apples and Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

The aromas of apple, kielbasa, and rosemary perfectly compliment each other and will guarantee that your family will follow their noses to the kitchen.

Ingredients

• 2 tablespoons butter
• 2 medium Vidalia onions (sliced into ½ inch half moons)
• 2 medium apples (sliced into ½ inch slices)
• 24 ounces Kielbasa or smoked sausage (sliced into 1 inch pieces)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon fresh rosemary (minced)

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the onions, sprinkle with salt and pepper, stir occasionally until starting to turn translucent (about 3 minutes)
3. Add the apples and stir into the onions, let that sit for about 3 minutes.
4. Add the kielbasa, stir, and cover for 6-9 minutes until heated through.
5. Remove the cover and add the fresh chopped rosemary, stir for 30 seconds.
6. Serve immediately.

2. Kielbasa and Cabbage Skillet Meal Prep

Kielbasa and Cabbage 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’, ‘4 servings’]

This easy Kielbasa and Cabbage Skillet is a 30-minute, one-pan dinner made with just five ingredients plus salt and pepper. Smoky sausage, tender cabbage, and caramelized onions come together in a hearty dish that s budget-friendly, gluten-free, and just as delicious leftover the next day. Serve it with rice and beans for a complete, satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion (chopped)
• 3-4 cloves garlic (minced)
• 1 teaspoon Italian seasoning (optional)
• ½ teaspoon black pepper
• 1 (14-ounce) package smoked Polska Kielbasa (chopped into large chunks)
• 1 small green cabbage (core removed, chopped)
• 1 teaspoon salt (optional, to taste)

Instructions

1. Sauté the onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for about 6 to 8 minutes or until softened and lightly golden.
2. Add garlic and seasoning: Stir in the minced garlic, black pepper, and Italian seasoning (if using). Cook for an additional 1 to 2 minutes, until fragrant.
3. Brown the kielbasa: Add the sliced kielbasa sausage to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the sausage is browned on the edges and the onions are caramelized.
4. Add the cabbage: Stir in the chopped cabbage. Cover and continue cooking for 8 to 10 minutes, stirring occasionally, until the cabbage is wilted and tender, yet still retains a slight bite.
5. Season and serve: Season with extra salt and pepper, if needed. Serve hot with cooked white rice and beans on the side for a complete, hearty meal.

3. Vintage Cheddar and Gruyere Mac and Cheese with Polish Sausage

Vintage Cheddar and Gruyere Mac and Cheese with Polish Kielbasa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’]

Baked Macaroni and Cheese with Cheddar, Gruyere and Polish Kielbasa.

Ingredients

• 2 tbsp butter
• 1 tbsp flour (heaped)
• 375ml / 1½ cups milk (2% or whole)
• 200g / 2 cups aged/mature cheddar (grated)
• 200 / 2 cups Gruyere (grated or other strong flavoured cheese)
• 500g / 1lbs short pasta
• 150g / 5 oz Polish smoked kielbasa (sliced)

Instructions

1. Preheat the oven to 375F/190C.
2. Cook pasta in a large pot filled with salted water 3-4 minutes less than the package directs.
3. While pasta is cooking make the cheese sauce. Melt butter in a small saucepan over medium heat, blend in flour with a wire whisk. Continue cooking for 2-3 minutes while stirring the entire time, then add milk and stir.
4. Cook the sauce for 5 minutes, it will gradually thicken, continue stirring with a wire whisk to avoid lumps. When the sauce is the desired consistency take it off the heat and stir in both cheeses, reserve a combined 1/4 cup of cheese.
5. The cheese should melt and completely incorporate into the sauce. Use your wire whisk to ensure the sauce is smooth and lump-free. (Don’t walk away from the stove the entire time the cheese sauce is cooking as it can burn quickly and/or will go lumpy if left unattended.)
6. When your pasta is cooked drain but reserve 1/4 cup of starchy water the pasta was cooking in. Return the drained pasta into the same pot and add pasta water and cheese sauce, gently toss to coat the pasta. It should be quite runny. Mix in sliced kielbasa and transfer to a deep baking dish, sprinkle with the remaining 1/4 cup of cheese.
7. Bake in the preheated oven for 30 minutes. The top should be golden by the end of the cooking time. If the pasta still looks pale at the end of the cooking time set your oven to broil and let the top crisp up for 2-3 minutes.

4. One-Pot 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!

5. Easy Fried Kielbasa and Cabbage

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

Quick and easy, 10 minute Fried Kielbasa and Cabbage Recipe is a quick weeknight dinner that’s loaded with flavor.

Ingredients

• 1 lb smoked kielbasa (cut into 4 inch long pieces and scored)
• 1 tbsp butter
• 2 cups fried cabbage

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the kielbasa to the pan and fry for 3-4 minutes.
3. Flip the kielbasa over and cook for an additional 3-4 minutes or until golden brown and heated through.
4. Serve the kielbasa with the fried cabbage.

6. Creamy Potato, White Cheddar, and Kielbasa Soup

Creamy Potato, White Cheddar, and Kielbasa Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT1H · Yield: 10 servings

A hearty and creamy potato soup with white cheddar cheese and Kielbasa for a taste of the Old World!

Ingredients

• 1 TBSP unsalted butter
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1 large sweet onion, diced
• 1 bay leaf
• 1 tsp dried thyme
• 3 lbs. (approx) white potatoes, peeled and diced
• 64 oz. chicken broth
• 2 cups half and half
• 3 TBSP all purpose flour
• 8 oz. shredded white cheddar cheese
• 2 (14 oz.) packages of Hillshire Farm® Turkey Polska Kielbasa , diced
• salt and pepper, to taste

Instructions

1. In large cast iron Dutch oven or stock pot, melt butter over med heat. Add in carrots, celery, and onion. Sauté until veggies begin to soften. Add in the bay leaf and thyme.
2. Add in the potatoes and chicken broth. Bring to a boil and then reduce to simmer, with pot partially covered. Cook until potatoes are tender, but not falling apart. (this time will vary with the size of your potatoes) Remove bay leaf.
3. In small bowl, whisk together half and half with the flour and pour into soup. Cook for another 5 -10 minutes, stirring occasionally.
4. With an immersion blender, blend up the soup so about half is blended creamy, leaving a about half of the potatoes and veggies unblended.
5. Stir in cheese and diced kielbasa. Taste for salt and pepper, and add as desired.
6. Garnish with sour cream and fresh thyme, if desired.

7. Kielbasa Appetizer

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

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’, ‘6 appetizer servings, or 3-4 main course servings’]

This super easy kielbasa appetizer is made with just 3 main ingredients and can be made in about 10 minutes. An AMAZING party appetizer, perfect for game day, barbecues, picnics, potlucks, or easy snacking.

Ingredients

• 1 lb kielbasa (sliced into ½ inch pieces)
• ¾ cup peach preserves
• 2 tablespoons chili paste
• 1 tablespoon Worcestershire sauce ((optional))

Instructions

1. In a medium saucepan, stir together the peach preserves, chili paste, and Worcestershire sauce, if using. Heat the sauce mixture over medium heat and add the sliced kielbasa.
2. Cook over medium heat for 5 minutes or until the kielbasa is heated through, stirring frequently to coat the kielbasa in the sauce.
3. Serve warm as an appetizer or part of your dinner. Use any extra sauce for dipping!

8. Sausage Sauerkraut Soup

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT75M · Yield: [‘8’, ‘8 Servings’]

A tart and savory sausage and sauerkraut soup made with pinto beans, sour cream, beef broth, and other tasty ingredients.

Ingredients

• 1 teaspoon cooking oil (or butter)
• 14 ounces kielbasa sausage (sliced into ½ inch circles)
• 1 cup white onion (diced)
• 4 to 5 cups beef broth
• 2 pounds sauerkraut (drained)
• 30 ounces pinto beans (two (15 ounce) cans, drained and rinsed)
• 8 ounces sour cream
• 1 cup heavy cream (or whole milk)
• Salt and pepper (to taste)

Instructions

1. Place a large stock pot over medium heat, add oil, sausage, and onions. Sauté for 4 to 6 minutes until the onions start to soften and the sausage is browned.
2. Add the broth, and deglaze the bottom of the pan if needed. Bring the liquid to a simmer.
3. Add the sauerkraut and pinto beans. Stir to combine, and simmer for 30 minutes.
4. Remove from heat, and allow the soup to cool for 15 to 20 minutes. Stir in sour cream and heavy cream. Taste, and season with salt and pepper.
5. Serve hot with bread, crackers, or dinner rolls! Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.

9. Grilled Polish Sausage and Sauerkraut

Grilled Sausage & Sauerkraut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT70M · Total: PT75M · Yield: [’12’]

Grilled Polish Sausage & Sauerkraut, cooked low on the grill with onions, spices and apple juice. A family favorite!

Ingredients

• 3 pounds Smoked Polish Sausage
• 1 large onion sliced into “ring” sections
• vegetable oil (for brushing the onions)
• 1 1/2 cups Apple Juice (or cider)
• 1 2 pound bag of Frank’s Kraut
• 1 Tablespoon Dijon mustard
• 1/2 Tablespoon caraway seed
• 1 teaspoon celery seed

Instructions

1. Set grill to low heat. (180 degrees) Place the sausages directly on the grill, grilling them slowly to give them some grill marks. *slow is the key here – grilling to fast over high heat will cause your sausage to split and you will lose all of the juices.
2. Lightly brush the onions and add them to the grill, too.
3. Both the sausage and onions will have those nice grill marks in only a few minutes.
4. While these are slowly grilling, to a grill safe pan combine apple juice, Dijon mustard, caraway and celery seed. Stir in Frank’s Kraut (the juice, too!) Take pan out the the grill.
5. Cut link sausage into quarters, and nestle the grilled sausage and grilled onions into the kraut mixture.
6. Place pan, uncovered, on grill and close the lid. Continue cooking them on a low simmer for one hour.
7. Serve as is, or on hard rolls.

10. Instant Pot Jambalaya

Pressure Cooker Jambalaya is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT22M · Yield: [‘6’, ‘6 servings’]

Instant Pot Chicken & Sausage Jambalaya – a quick, easy, healthier, not-so-spicy version of jambalaya. It has so much flavor, you’re going to love it! No Instant Pot? No problem, I provide easy instructions for making on the stovetop!

Ingredients

• 2 – 4 teaspoons extra-virgin olive oil (a little butter may be substituted for some oil)
• 1 lb smoked kielbasa or andouille sausage (or 12 oz pkg; cut into 1/4 inch slices)
• 2 chicken breasts (boneless, skinless breasts, cut into bite size pieces)
• 1 medium yellow or sweet onion (chopped)
• 1 red bell pepper (seeded and chopped (try other colors too, or substitute with small jar of roasted red peppers))
• 2 celery ribs (chopped)
• 3 cloves garlic (minced)
• 1-2 teaspoons Cajun or Creole Seasoning (I’ve also used Garam Masala or added more Italian Seasoning)
• ½-1 teaspoon kosher sea salt
• 2 teaspoons Italian Seasoning
• 2 cups chicken stock (or broth, regular or low-sodium)
• 1 ½ cups uncooked long-grain white rice (may substitute short grain white rice)
• 14.5 oz fire-roasted or regular diced tomatoes (1 can, undrained)

Instructions

1. Instant Pot InstructionsPress Saute to preheat the Instant Pot Insert (this is the one I love and recommend). When “HOT” is displayed, add olive oil.
2. Saute onions, bell pepper, celery in HOT Instant Pot, stirring occasionally about 4-5 minutes until golden and translucent (add a small teaspoon of butter or dab of oil if needed)
3. While veggies are caramelizing, heat a separate skillet over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
4. Add garlic, cajun/creole seasoning, sea salt and Italian seasoning to onion mixture in Instant Pot, stirring until fragrant. Pour in chicken stock, scraping bottom of pan to release any brown bits. Press CANCEL on panel to turn off IP
5. Add browned chicken and sausage back to Instant Pot. Pour uncooked white rice evenly over the top of the meat, add can of tomatoes over the top of rice, evenly, pressing gently to cover the rice.
6. Secure lid, steam vent in locked position. Press PRESSURE COOK (Manual), adjust timer to 5-6 minutes (sea level) or 6-8 minutes (altitude), at high pressure.
7. Once finished, carefully, and immediately release the steam! Remove lid, stir gently, serve with chopped parsley if desired.
8. If adding shrimp | Add 12 oz medium cooked shrimp and immediately reseal the Instant Pot lid and allow the Jambalaya to warm for 5 minutes in the residual heat (Alert: the Instant Pot is on Warm). Borrowed these instructions from Boulder Locavore
9. STOVETOP INSTRUCTIONSHeat a large skillet (or pot) over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
10. Saute onions, bell pepper, celery, adding another teaspoon or two of oil or butter if needed. Stirring occasionally about 4-5 minutes until golden and translucent. Add garlic, cajun or creole seasoning, sea salt and Italian seasoning, stirring until fragrant.
11. Pour chicken stock, scraping bottom of pan to release any brown bits, return browned chicken and sausage back to pan, pouring uncooked white rice over the top, add tomatoes, stirring to combine.
12. Cover, reduce to simmer and cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is tender.
13. Adding shrimp | Add 1 pound raw large shrimp, peeled and deveined during last 5 minutes or so of cooking, stirring occasionally until shrimp is cooked (opaque and pink).

11. Kielbasa and Cabbage Skillet

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

This easy Kielbasa and Cabbage Skillet recipe is full of flavor, so satisfying, and a perfect healthier weeknight dinner!

Ingredients

• 1 pound baby new potatoes (, quartered (no bigger than 1-inch pieces))
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon coarse salt
• a couple turns freshly ground black pepper
• 1 tablespoon olive oil
• 14 ounce packet fully cooked polska kielbasa (, cut in half lengthwise, then cut into 1 to 2-inch pieces)
• 1 small head cabbage (, core removed, coarsely chopped)
• 1 large sweet onion (, cut into large pieces)
• 3 cloves garlic (, minced)
• 1 teaspoon sugar ( (optional, but recommended – see note))
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons rice vinegar ((or apple cider vinegar))
• 1 & 1/2 teaspoons dijon or grainy mustard

Instructions

1. Roast the potatoes:Preheat oven to 425F with rack in the middle position. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
2. In a large mixing bowl, toss 1 pound quartered baby new potatoes, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon coarse salt, and a few grinds of pepper until the potatoes are coated. Then spread them on the prepared baking sheet in a single layer with their flat edges against the pan.
3. Roast in the oven for 25 to 30 minutes, stirring halfway through, until potatoes are golden and fork tender.
4. Make the kielbasa and cabbage:Warm a tablespoon olive oil in a large nonstick skillet over medium-high heat and add 14 ounces kielbasa cut into 1 & 1/2-inch pieces. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
5. In the same pan with some of the rendered kielbasa fat, add a small head of chopped cabbage, 1 large cut sweet onion, 3 cloves minced garlic, 1 teaspoon sugar, and 1/2 teaspoon EACH coarse salt and pepper.
6. Stir to combine and cook for about 5 minutes, stirring occasionally.
7. Mix in 2 teaspoons rice vinegar and 1 & 1/2 teaspoons mustard. Then add the cooked kielbasa back to the pan along with the roasted potatoes and cook for another 1 to 2 minutes to heat through.
8. Taste and adjust seasoning, if necessary. Serve immediately and enjoy!

12. Pierogies with Red Cabbage and Kielbasa

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

Learn how to cook frozen pierogi to make Pierogies and Kielbasa with Red Cabbage – an easy comfort meal. You can get this one skillet meal on the table in no time.

Ingredients

• 1 TBS olive oil
• 1/4 cup chopped onion
• 8 ounces shredded red cabbage
• 2 TBS red wine vinegar
• 1 TBS honey
• 1/2 tsp garlic powder
• 8 ounces sliced turkey kielbasa (you use any type you’d like)
• 1 16 ouncebox mini pierogi
• salt and pepper to taste
• sour cream for garnish
• chopped parsley for garnish

Instructions

1. In a large frying pan, heat oil on medium heat. Add onion and cook for 5 minutes or until onion is translucent. Add cabbage, vinegar, honey and garlic powder. Cook for additional 10 minutes or until veggies are wilted and cooked through.
2. Push cabbage mixture to side of pan and saute sliced kielbasa on other side of pan until it starts to brown. Mix together well. Add a few tablespoons of water to deglaze pan.
3. Add pierogi to pan, turn heat to low and cook for about 6 minutes or until pierogi is fully cooked. Stir gently making sure the pierogi do not stick to the pan .
4. Add salt and pepper to taste and serve garnished with sour cream and parsley.

13. Pittsburgh Pierogi Nachos

Pittsburgh Pierogy Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 4

Whether you live here, moved away, or simply love visiting, this recipe for Pittsburgh Pierogy Nachos with kielbasa, sauerkraut, and a homemade beer cheese sauce will bring a little bit of Pittsburgh to your kitchen.

Ingredients

• 1/4 cup (4 tablespoons or 2 ounces) unsalted butter
• 1/2 pound kielbasa, sliced into 1/4-inch pieces
• 1/2 cup chopped white or yellow onion
• 1 cup sauerkraut, drained and rinsed
• 12 Mrs. T’s Classic Cheddar Pierogies
• Sour cream, green onion, and pickled jalapenos (recipe here), for topping
• 1 cup evaporated milk
• 1 teaspoon cornstarch
• 1/4 cup lager-style beer
• 2 cups shredded cheddar cheese
• 1 teaspoon salt

Instructions

1. In a large 12-inch skillet over medium heat, melt 2 tablespoons butter. Once melted, add the kielbasa, onion, and a big pinch of salt. Cook until the kielbasa is brown on one side, about 3-5 minutes. Flip and cook until brown, another 3-5 minutes.
2. Stir in the sauerkraut and cook until hot, about 1 minute. Transfer everything to a bowl and keep warm.
3. Melt the remaining 2 tablespoons butter in the skillet. Once melted, add the pierogies in a single layer (if you’re using a skillet smaller than 12 inches, you may need to cook them in two batches). Cook until golden brown, about 5-8 minutes. Flip and cook until golden brown, about another 5-8 minutes.
4. For the beer cheese sauce: In a small bowl, whisk together 1 tablespoon evaporated milk and the cornstarch to make a slurry.
5. In a large saucepan, heat the remaining evaporated milk and beer until hot but not boiling. Stir in the cornstarch slurry, cheese, and salt until smooth. Cook for 3-5 minutes or until thickened, stirring often.
6. Arrange pierogies on a large plate. Top with the kielbasa mixture, beer cheese sauce, sour cream, green onion, and pickled jalapenos.

14. Penne in Pesto Sauce with 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!

15. Smoked Sausage with Penne Pasta

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

Ingredients

• 8 ounces penne pasta
• 12 ounces smoked sausage, sliced
• 1 small onion, sliced
• 1 bell pepper, sliced
• 2 cups marinara sauce
• 1/2 cup cream or milk
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: chopped fresh parsley for garnish

Instructions

1. 1. Cook penne pasta in salted water until al dente; drain and set aside.
2. 2. In a skillet, heat olive oil over medium heat; sauté onion and bell pepper until soft.
3. 3. Add sliced sausage and cook until lightly browned.
4. 4. Stir in marinara sauce and cream; simmer 5–8 minutes to meld flavors.
5. 5. Toss the cooked pasta with the sauce; stir in Parmesan and season with salt and pepper.
6. 6. Garnish with parsley if desired and serve.

16. Cheesy Kielbasa Pasta Skillet

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

Ingredients

• 12 oz (340 g) short pasta (penne or fusilli)
• 12 oz kielbasa sausage, sliced into half-moon pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach (optional)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon dried Italian seasoning
• Salt and black pepper to taste
• Pinch of red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium heat and cook the kielbasa until browned, about 4–5 minutes.
3. Add the onion, garlic, and red bell pepper; sauté until the vegetables are softened, about 3–4 minutes.
4. Stir in the cherry tomatoes and spinach; cook until the tomatoes soften and the spinach wilts, 1–2 minutes.
5. Incorporate the milk and heavy cream; whisk in the mozzarella, Parmesan, and Italian seasoning; season with salt, pepper, and red pepper flakes if using; cook until the cheese melts and the sauce thickens.
6. Add the drained pasta to the skillet and toss to coat with the cheesy sauce, adding a splash of pasta water if needed to loosen.
7. Taste and adjust seasoning, then serve with extra Parmesan if desired.

17. Cabbage Sausage Soup

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

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘2’, ‘2 servings’]

A budget-friendly low-cost cabbage sausage soup to make as a comforting dinner meal on those dark and cold winter days.

Ingredients

• 1 Tablespoon Oil
• 1 Medium Onion
• 2 Pieces Frankfurter Sausages (*see Notes)
• 1 Small Green Cabbage
• 1 Bay Leaf
• 5 Whole Juniper Berries
• 3 Cloves Whole
• 5 Piece Allspice Whole (ground)
• 1 Teaspoon Nutmeg (grated)
• 1 Teaspoon Caraway Seeds Whole (optional but add flavor)
• 5 Cups Broth (*see Notes)
• 1/4 Teaspoon Black Pepper Ground
• Salt to taste

Instructions

1. Slice onion and cabbage, as well as sausages. Keep aside.
2. Heat up a pot with oil and fry the onion slices soft.
3. Then add in the sausage slices and just stir. Let the sausage fry for a minute or two so that the flavors come out.
4. Next, throw in the cabbage and continue to add in the spices including, bay leaf, juniper berries, cloves, allspice berries turned into powder, grated nutmeg and caraway seeds.
5. Stir to combine and pour the water with concentrated stock into the pot.
6. Season with black pepper and salt and mix everything through.
7. Bring to a boil, cover with a lid and let it cook for about 30 minutes on slow to medium heat.
8. Pick out the whole spices, the juniper berries, and cloves.
9. Serve the cabbage and sausage soup hot with bread. I like it with black bread or whole wheat sunflower seed bread.

18. Kielbasa Vegetable Foil Packets

Kielbasa and Vegetable Foil Packets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’]

Kielbasa and Vegetable Foil Packets are an all-in-one easy weeknight meal with little clean-up. Can be cooked on the grill, over a campfire, or in the oven. Or ditch the foil and roast all the individual portions together in a large baking dish!

Ingredients

• 14 ounce package kielbasa smoked sausage (, sliced into 1/2-inch thick coins)
• 1 pound baby yellow (or red) potatoes (, halved or quartered (each piece should be no bigger than 1-inch in size after being cut))
• 1 pound green beans (, ends trimmed, cut in half if very long)
• 8 ounces cremini mushrooms (, cleaned, halved)
• 1 medium sweet onion (, peeled, cut into 1-inch pieces)
• 2 cloves garlic (, minced)
• 3 teaspoons dried Italian seasoning
• 1/4 teaspoon onion powder
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground black pepper (, to taste)
• 5 tablespoons olive oil

Instructions

1. If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high (450 degrees F.)
2. Cut 6 large sheets of heavy duty foil (about 12-inches wide by 18-inches long.) Coat foil generously with nonstick cooking spray.
3. In a large bowl, toss together all the ingredients.
4. Divide mixture evenly into 6 equal portions (about 1 1/2 cups of filling) and add to the center of each sheet of foil.
5. To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
6. Place foil packets on the grill and cook for 25-30 minutes (flipping halfway through), OR bake in the oven for 30-35 minutes until veggies are crisp tender.
7. (Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.)
8. Serve immediately and enjoy.
9. COOK IN A BAKING DISH INSTEAD: If you’d prefer not to make individual packets in foil, you can still make this recipe! After Step 3, dump the mixture into a 10×15 baking dish coated with cooking spray, cover with foil, transfer to the oven and bake for 30-40 minutes or until potatoes are tender.

19. Kielbasa, Pierogi and Brussels Sprouts Sheet Pan Dinner

Easy Kielbasa, Pierogi and Brussels Sprouts Sheet Pan Dinner 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’]

It is hard to think of a dinner easier than this one. Cook kielbasa, pierogis and brussels sprouts all on one sheet pan for a tasty and super simple supper.

Ingredients

• 16 ounce kielbasa
• 16 ounces brussels sprouts
• 16 ounces frozen pierogies
• 3 Tablespoons vegetable oil (or other neutral cooking oil)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder

Instructions

1. Preheat oven to 400°F.
2. Cut kielbasa into chunks about 1 inch thick.
3. Clean brussels sprouts and cut in half.
4. Toss brussels sprouts and pierogis in oil, salt, pepper and garlic salt. Spread over sheet pan and add sausage chunks.
5. Bake for 15 minutes, stir sprouts and sausage and flip pierogi.  Bake an additional 15 minutes.
6. Enjoy!

20. Sheet Pan Dinner with 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!

21. Sausage and Potato Stew with 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. 

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.