Type what you have

Ingredients

• ✓ kielbasa sausage
• bacon
• onion
• sauerkraut
• brown sugar
• chicken broth
• potato
• granny smith apple
• juniper berry
• black peppercorn
• clove
• parsley
• bay leaf
• pork chop

Instructions

1. 1 Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
2. 2 Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
3. 3 To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

By Nancy Gibson

Ingredients

• ✓ kielbasa sausage
• salt
• olive oil
• egg yolk
• cayenne pepper
• paprika
• garlic
• anise-flavored liqueur
• tarragon
• white wine
• water
• tomato
• yukon gold potato
• chicken thigh
• herbes de provence
• fennel seed
• saffron
• black pepper
• salt
• lemon zest
• garlic
• olive oil
• carrot
• celery
• onion

Instructions

1. 1 Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
2. 2 Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
3. 3 Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
4. 4 Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

By Jacques Pepin

Ingredients

• ✓ kielbasa sausage
• sauerkraut
• beer

Instructions

1. 1 Combine kielbasa, sauerkraut, and beer in a slow cooker. Cook on Low until kielbasa is tender and plump, 5 to 6 hours.

By JBBACH

Ingredients

• ✓ kielbasa sausage
• ketchup
• brown sugar
• pineapple chunk

Instructions

1. 1 Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together.
2. 2 Cook on low setting for 5 to 6 hours, until sausage is cooked through.

By Denise

Ingredients

• ✓ kielbasa sausage
• pork fatback
• sauerkraut
• cabbage

Instructions

1. 1 Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

By egnatuk

Ingredients

• ✓ kielbasa sausage
• spaghetti
• cream of mushroom soup
• tomato soup
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a medium bowl, combine cream of mushroom soup, tomato soup, cheese, kielbasa and pasta; mix well. Pour mixture into a 9x13 inch baking dish.
4. 4 Bake in preheated oven for 30 minutes or until bubbly; serve.

By Laurie Anderson

Ingredients

• ✓ kielbasa sausage
• apple
• sauerkraut
• brown sugar

Instructions

1. 1 Combine the apples and sauerkraut in a deep skillet over medium heat. Bring to a simmer then cook for about 10 minutes, until apples are starting to soften. Stir in the brown sugar and kielbasa. Cook for another 5 minutes, or until heated through.

By spicygirl

Ingredients

• ✓ kielbasa sausage
• elbow macaroni
• processed cheese
• mixed vegetable
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
4. 4 Bake, covered with aluminum foil, for 20 to 25 minutes.

By CRYSTAL_72

Ingredients

• ✓ kielbasa sausage
• baked bean
• chili bean
• corn kernel
• red bell pepper
• onion
• chili powder
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the kielbasa, baked beans, chili beans, corn, bell pepper, and onion into a mixing bowl. Sprinkle in the chili powder and Cheddar cheese. Stir until evenly mixed, then pour into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until the mixture is hot and the cheese has melted, 25 to 30 minutes.

By Brooke

Ingredients

• ✓ kielbasa sausage
• sauerkraut
• granny smith apple
• onion
• red potato
• chicken broth
• caraway seed
• swiss cheese

Instructions

1. 1 Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.
2. 2 Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.

By Michele O'Sullivan

Ingredients

• ✓ kielbasa sausage
• vegetable oil
• red potato
• red bell pepper
• yellow bell pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a pan over medium heat. Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
3. 3 Mix bell peppers into the pan, and continue cooking until peppers are just tender, 5 minutes.
4. 4 Serve and enjoy!

By Jeff Maloney

Ingredients

• ✓ kielbasa sausage
• potato
• butter
• water
• salt
• black pepper
• kale

Instructions

1. 1 Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
2. 2 Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.

By Sara

Ingredients

• ✓ kielbasa sausage
• cannellini bean
• garlic
• onion
• kale
• parsley
• thyme
• parmesan cheese

Instructions

1. 1 In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

By MARIGOLD

Ingredients

• ✓ kielbasa sausage
• olive oil
• onion
• cabbage
• cajun seasoning
• black pepper
• salt
• worcestershire sauce

Instructions

1. 1 Heat the oil in a skillet, and cook the onion and cabbage until tender. Place kielbasa over cabbage. Season with Cajun seasoning, pepper, salt, and Worcestershire sauce. Reduce heat to low, cover, and cook 20 minutes, stirring occasionally.

By Teresa Clark

Ingredients

• ✓ kielbasa sausage
• pineapple
• onion
• water
• cornstarch
• rice vinegar
• brown sugar
• ketchup
• soy sauce

Instructions

1. 1 Place pineapple, kielbasa, and onions into the bottom of a slow cooker.
2. 2 Combine water and cornstarch in a bowl and whisk until smooth.
3. 3 Whisk together reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Bring mixture to a simmer; pour in cornstarch slurry. Whisk until well combined and thickened slightly, 3 to 5 minutes. Remove from heat and pour over the ingredients in the slow cooker. Mix well to coat.
4. 4 Cover and cook on High until kielbasa is cooked through and mixture has thickened and reduced, 3 to 4 hours.

By damatto

Ingredients

• ✓ kielbasa sausage
• salsa
• grape jelly
• water
• lemon juice
• egg
• onion
• ground beef
• salt
• black pepper
• cornflake cereal

Instructions

1. 1 Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Stir in the kielbasa and return to a boil. Cook until hot, 8 to 10 minutes; drain and cut into bite sized pieces. Place the kielbasa into a slow cooker; stir in the salsa, grape jelly, water, and lemon juice.
2. 2 Meanwhile, beat the eggs in a mixing bowl; mix in the onion, ground beef, salt, pepper, and crushed cornflakes. Mix with your hands until evenly incorporated. Roll the mixture into balls the size of a large walnut; place into the slow cooker.
3. 3 Set the slow cooker on High and cook until the meatballs are no longer pink in the center, about 1 hour.

By Sarah

Ingredients

• ✓ kielbasa sausage
• beer
• barbecue sauce
• brown sugar
• dijon mustard

Instructions

1. 1 Combine beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low. Add kielbasa; simmer until browned and glazed, about 1 hour.

By ladderman229

Ingredients

• ✓ kielbasa sausage
• onion
• water
• brown sugar
• worcestershire sauce
• lemon juice
• hot pepper sauce

Instructions

1. 1 Place sausage in a large saucepan with enough water to cover; simmer over low heat for 1 hour. Drain. Transfer sausage to a 9x13-inch baking dish; set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine onion, 2/3 cup water, brown sugar, Worcestershire sauce, lemon juice, and hot pepper sauce in same saucepan; bring to a boil, stirring. Pour over sausage.
4. 4 Bake in the preheated oven for 1 hour.

By Bea Gassman

Ingredients

• ✓ kielbasa sausage
• red potato
• celery
• green bell pepper
• yellow onion
• green onion
• parsley
• basil
• cilantro
• rosemary
• salt
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix sausage, potatoes, celery, bell pepper, onion, green onions, parsley, basil, cilantro, rosemary, and salt together in a casserole dish. Distribute pats of butter evenly on top of mixture. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour. Uncover and continue to bake for an additional 15 minutes.

By ronaldabilene1

Ingredients

• ✓ kielbasa sausage
• acorn squash
• butter
• apple
• potato
• onion
• cranberry
• egg
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
3. 3 Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
4. 4 Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

By Heather Lynn Christiansen

Ingredients

• ✓ kielbasa sausage
• seafood seasoning
• potato
• corn
• crab
• shrimp

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large pot of water over an outdoor cooker, or on the stovetop over medium-high heat. Add seafood seasoning to taste and bring to a boil.
3. 3 Add potatoes and sausage and cook for 10 minutes.
4. 4 Break corn ears in half; add corn and crab and cook for another 5 minutes.
5. 5 Add shrimp when potatoes are almost tender and everything else is almost done; cook until shrimp are just cooked through, 3 to 4 minutes longer.
6. 6 Drain off and discard the water. Pour the contents out onto a picnic table covered with newspaper.

By Lisa

Ingredients

• ✓ kielbasa sausage
• canola oil
• red onion
• brussels sprout
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add sausage and onion; cook and stir until onion is translucent, 8 to 10 minutes. Add Brussels sprouts; cook 10 minutes more. Season with salt and black pepper.

By Challengergurl

Ingredients

• ✓ kielbasa sausage
• olive oil
• onion
• garlic
• vegetable broth
• tomato
• carrot
• tomato sauce
• water
• seasoning blend
• bow-tie pasta

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir sausage, onion, and garlic in hot oil until onion is slightly softened and browned, about 10 minutes.
2. 2 Stir vegetable broth, stewed tomatoes, carrots, tomato sauce, water, and seasoning blend into sausage mixture; bring to a boil, reduce heat to low, and simmer for 30 minutes. Add bow-tie pasta and continue simmering until pasta is cooked through yet firm to the bite, about 12 minutes.

By ltlchkn2

Ingredients

• ✓ kielbasa sausage
• vegetable oil
• sweet onion
• sweet pepper
• oregano
• thyme
• cayenne pepper
• celery salt
• red pepper flakes
• quinoa
• chicken broth
• marinara sauce

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.

By Jessica Collin

Ingredients

• ✓ kielbasa sausage
• brussels sprout
• olive oil
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Toss Brussels sprouts with 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread on a baking sheet.
3. 3 Roast in the preheated oven until softened, about 15 minutes. Push to 1 side of the baking sheet.
4. 4 Toss kielbasa sausage with remaining 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the bowl. Arrange cut-side down next to the Brussels sprouts on the baking sheet.
5. 5 Return to the oven and roast until Brussels sprouts are slightly crispy, about 15 minutes more. Toss together before serving.

By Tallgirl6234

Ingredients

• ✓ kielbasa sausage
• bacon
• cabbage
• onion
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve drippings in the skillet.
2. 2 Cook and stir cabbage and onion in bacon drippings over medium-high heat until cabbage begins to wilt, 1 to 2 minutes. Stir bacon, salt, and pepper into cabbage mixture; cook until cabbage is wilted, 3 to 5 minutes more.
3. 3 Stir kielbasa into cabbage mixture and reduce heat to low. Cover the skillet and simmer until cabbage is lightly golden and tender, about 1 hour.

By aliciaacu

Ingredients

• ✓ kielbasa sausage
• all-purpose flour
• basil
• parsley
• garlic salt
• black pepper
• egg
• water
• salt
• butter
• brown sugar
• garlic
• cayenne pepper

Instructions

1. 1 Mix flour, basil, parsley, garlic salt, and pepper together in a large bowl, and make a well in the center of the mixture.
2. 2 Whisk eggs and 1 cup water together in a medium bowl. Pour into the well in the flour. Stir until well combined; spaetzle dough will be thick and sticky.
3. 3 Bring remaining 4 cups water to a boil in a pot over high heat; add salt.
4. 4 Meanwhile, place spaetzle dough onto a cutting board. Slice off tiny dollops of dough, about the size of a pretzel stick, using a sharp knife. Drop into boiling water and cook until they float to the top of the pot, 1 to 2 minutes. Transfer dollops to a bowl using a slotted spoon. Set aside.
5. 5 Melt butter in a large frying pan over medium-high heat. Add brown sugar, garlic, and cayenne and stir until sugar is melted, about 1 minute. Add kielbasa and cooked spaetzle to butter mixture; stir over medium-high heat until kielbasa is warmed, 4 to 5 minutes.

By Kimberly Kace Leetch

Ingredients

• ✓ kielbasa sausage
• cooking spray
• onion
• potato
• broccoli
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Spray a large skillet with cooking spray and heat over medium-low heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
3. 3 Stir in potatoes and broccoli; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes.
4. 4 Stir well and continue to cook until vegetables are completely tender, 10 to 15 minutes more.

By Luna

Ingredients

• ✓ kielbasa sausage
• tomato soup
• water
• green cabbage
• ham
• salt
• black pepper

Instructions

1. 1 Combine condensed soup, water, and cabbage in a large stockpot. Add ham, kielbasa, salt, and pepper and bring to a boil. Boil for 20 minutes.
2. 2 Reduce heat and simmer until cabbage is tender, 5 to 10 more minutes.

By Amy Standaert

Ingredients

• ✓ kielbasa sausage
• red potato
• shrimp and crab boil seasoning
• salt
• corn
• lemon
• green chile pepper
• shrimp
• blue crab

Instructions

1. 1 Fill a large, 40-quart pot half full with water; bring water to a full boil.
2. 2 Add potatoes, sausage, shellfish boil seasoning, and salt. Cook until potatoes are halfway cooked.
3. 3 Stir in corn, lemons, and chile pepper; continue boiling until vegetables are tender. Turn off heat.
4. 4 Mix in shrimp and crab. Cover the pot and let sit until shrimp are pink and crabmeat is opaque and flaky, 10 to 15 minutes. Remove vegetables and shellfish from the pot; drain well. Serve immediately.

By Gary W Brown