Type what you have

Ingredients

• ✓ kielbasa sausage
• beer
• potato
• italian seasoning
• salt
• black pepper
• baby carrot
• yellow onion
• cabbage

Instructions

1. 1 Pour beer into a large pot, and bring to a boil over medium heat. Layer potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over potatoes. Layer baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until vegetables are tender, about 45 minutes.

By Vanessa Lenore

Ingredients

• ✓ kielbasa sausage
• lemon
• sour cream
• black pepper
• salt
• marjoram
• paprika
• garlic
• dill pickle juice
• dill
• kalamata olive
• all-purpose flour
• tomato paste
• tomato
• caper
• dill pickle
• mushroom
• black peppercorn
• bay leaf
• beef stock
• ham
• veal
• onion
• butter
• water
• mushroom

Instructions

1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

Ingredients

• ✓ kielbasa sausage
• butter
• cabbage
• beer
• black pepper

Instructions

1. 1 Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

By turtlemin

Ingredients

• ✓ kielbasa sausage
• chicken broth
• onion
• green pepper
• tomato
• chicken
• rice
• black pepper
• salt
• cayenne pepper
• thyme
• creole seasoning
• garlic
• celery
• okra
• green bell pepper
• onion
• vegetable oil
• all-purpose flour

Instructions

1. 1 Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
2. 2 Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
3. 3 While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
4. 4 Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

By Tuscan_Italian

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
• kale
• olive oil
• green onion
• chicken broth
• white bean
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
2. 2 Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
3. 3 Pour chicken broth over the kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season with salt and pepper and top with Parmesan cheese.

By bfr610

Ingredients

• ✓ kielbasa sausage
• sauerkraut
• caraway seed
• brown sugar
• apple
• cooking spray
• bacon
• onion

Instructions

1. 1 Gather the ingredients.
2. 2 Place sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place bacon and onion into a skillet over medium heat, and cook until bacon is almost crisp and onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut.
4. 4 Brown kielbasa sausage in remaining bacon grease in the same skillet until sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture.
5. 5 Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour.

By DOEMARK

Ingredients

• ✓ kielbasa sausage
• onion
• butter
• cabbage
• chicken broth
• egg noodle
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion and butter; cook and stir until lightly browned, 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until cabbage wilted down, about 10 minutes. Stir in chicken broth and egg noodles to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and black pepper. Serve immediately.

By RainbowJewels

Ingredients

• ✓ kielbasa sausage
• butter
• onion
• brown sugar
• ketchup
• cider vinegar
• brown mustard
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
2. 2 Place sausage in a slow cooker with the sauce and onions. Cook on Low for 4 to 5 hours. The longer it simmers the better!

By Kathy Moore

Ingredients

• ✓ kielbasa sausage
• margarine
• onion
• savoy cabbage
• potato
• red wine vinegar
• salt
• pepper
• water

Instructions

1. 1 Sauté margarine and onions in a large skillet until onions are soft. Stir cabbage and potatoes into the skillet and sauté until cabbage is wilted.
2. 2 Add kielbasa, vinegar, salt, and pepper; cook over low heat, stirring occasionally until cooked through. Pour water into the pan, cover, and cook another 10 minutes before serving.

By CARAMIA

Ingredients

• ✓ kielbasa sausage
• potato
• onion
• green bell pepper
• onion powder
• garlic powder
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.

By Christopher Shorts

Ingredients

• ✓ kielbasa sausage
• aluminum foil
• sauerkraut
• onion
• olive oil
• butter
• black pepper
• caraway seed
• green apple
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay a large sheet of heavy-duty aluminum foil over a baking sheet. Place sauerkraut, sausage, onion, oil, butter, pepper, and caraway seeds in the center of the foil; mix until well combined. Bring up the sides of the foil and double-fold the top and ends to make a packet, leaving room for heat circulation inside.
3. 3 Place the foil package and baking sheet into the preheated oven and roast for 30 minutes.
4. 4 Remove from the oven; open the packet carefully by cutting along the top fold with a sharp knife. Allow the steam to escape, then open the top of the foil packet. Stir in green apples and reseal the foil, adding another piece to the top if necessary. Return to the oven for 10 more minutes.
5. 5 Remove from the oven, season with salt, and serve.

By Reynolds KitchensR

Ingredients

• ✓ kielbasa sausage
• bacon drippings
• onion
• red apple
• caraway seed
• sauerkraut
• white wine
• chicken stock
• brown sugar
• pork loin roast

Instructions

1. 1 Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir in apple and caraway seeds and cook until apple is just tender, about 3 minutes more. Stir in sauerkraut until incorporated.
2. 2 Stir together white wine, chicken stock, and brown sugar in a medium bowl; pour over sauerkraut mixture.
3. 3 Place pork roast into a slow cooker. Pour sauerkraut mixture over the top of pork.
4. 4 Cook on Low until pork easily falls apart when pulled with a fork, 6 to 8 hours. Add sausage and continue to cook until sausage is heated through, 15 to 20 minutes more.

By Dianna Jacobs-Fresh

Ingredients

• ✓ kielbasa sausage
• cream of mushroom soup
• milk
• onion
• mustard
• sauerkraut
• egg noodle
• swiss cheese
• whole wheat bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
3. 3 Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
4. 4 Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

By HOUSEWIFEEXTRAORDINAIR

Ingredients

• ✓ kielbasa sausage
• butter
• beef broth
• water
• tomato soup
• cabbage
• onion
• green bell pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add kielbasa and cook until brown, 2 to 3 minutes. Add beef broth, water, and condensed soup, then stir in cabbage, onion, and bell pepper. Season with salt and pepper.
2. 2 Bring to a boil, then reduce the heat and simmer until flavors are well blended, about 45 minutes. Stir in sour cream and heat through before serving, 2 to 3 more minutes.

By Sara

Ingredients

• ✓ kielbasa sausage
• kluski noodle
• cabbage
• onion
• water
• vegetable oil
• mustard seed
• salt
• black pepper
• egg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside.
2. 2 Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture.
3. 3 Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.

By FireChef

Ingredients

• ✓ kielbasa sausage
• ziti pasta
• olive oil
• onion
• red bell pepper
• garlic
• sauerkraut
• mustard
• cayenne pepper
• white wine
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley and heat through.
3. 3 Toss ziti with kielbasa and sauerkraut mixture and serve immediately.

By MOLSON7

Ingredients

• ✓ kielbasa sausage
• kale
• bacon
• onion
• water
• beef bouillon granules
• nutmeg
• mustard
• ham
• salt
• black pepper

Instructions

1. 1 Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes. Stir in onion and cook until translucent, about 5 minutes. Stir in blanched kale and cook until bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover and bring to a boil. Reduce the heat to a simmer and stir in bouillon granules and nutmeg. Simmer until kale is tender, about 30 minutes.
3. 3 Stir mustard into the skillet. Lay ham slices and sausage links over kale mixture and simmer until sausage is cooked through, about 35 minutes. Season with salt and black pepper.

By LynJudd

Ingredients

• ✓ kielbasa sausage
• vegetable oil
• all-purpose flour
• salt
• egg
• water
• bacon
• onion
• butter
• apple
• brown sugar
• sauerkraut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a metal colander with 1 teaspoon oil.
2. 2 Whisk flour and salt together in a bowl. Beat eggs and water together in a bowl; stir into flour mixture until forms a dough.
3. 3 Bring a large pot of water to a boil. Place spaetzle dough into the oiled colander; set colander over the pot of water. Push dough into the boiling water through the colander holes using a flexible spatula. Stir spaetzle as they boil until they float to the top, about 5 minutes. Transfer spaetzle into an ungreased 9x9-inch baking dish using a slotted spoon.
4. 4 Cook bacon in a large skillet over medium heat, stirring often, until crisp, about 8 minutes. Transfer bacon to a paper towel; leave drippings in the skillet. Cook onion in drippings until browned, about 10 minutes; transfer to a bowl.
5. 5 Melt butter in the same skillet over medium heat until foamy; stir in apple and brown sugar. Cook and stir until apple is soft, about 5 minutes. Stir bacon, onion, and sauerkraut into apple mixture; cook, stirring often, until flavors have blended, about 5 minutes. Transfer sauerkraut mixture to the baking dish on top spaetzle.
6. 6 Place kielbasa pieces in a microwave-safe dish; microwave on full power until sausage is hot and lost its pink color, 2 to 3 minutes. Transfer sausage to the baking dish.
7. 7 Bake in the preheated oven until bubbling, about 15 minutes.

By Experimenter

Ingredients

• ✓ kielbasa sausage
• olive oil
• onion
• garlic
• cabbage
• white vinegar
• caraway seed
• sugar
• stewed tomato
• garlic
• olive oil
• salsa
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
2. 2 Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
3. 3 Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.

By pretzeld

Ingredients

• ✓ kielbasa sausage
• water
• garlic
• butter
• leek
• onion
• garlic
• bay leaf
• sour cream
• all-purpose flour
• dill
• white vinegar
• salt
• black pepper
• egg

Instructions

1. 1 Bring water, kielbasa, and 2 whole cloves garlic in a large pot to a boil over high heat, then reduce heat to medium and simmer for 30 minutes. Remove sausage; pour cooking liquid into a separate bowl. Cut sausage into bite-sized pieces. Discard garlic.
2. 2 Melt butter over medium heat in the same pot. Add leeks, onion, and minced garlic; cook and stir until vegetables tender, about 5 minutes.
3. 3 Transfer vegetables and about 1/2 cup reserved cooking water to a blender, filling halfway. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth, adding more water as needed. Pour back into original pot. Repeat with any remaining vegetables.
4. 4 Add remaining cooking water and bay leaves to vegetable purée; bring to a simmer over medium heat. Remove and discard bay leaves.
5. 5 Whisk sour cream and flour together in a bowl until smooth; gradually whisk into soup until thickened. Stir in dill and vinegar, then season with salt and pepper.
6. 6 Divide sausage pieces and chopped eggs among bowls; ladle soup over top.

By Jeff Popple

Ingredients

• ✓ kielbasa sausage
• cannellini bean
• vegetable oil
• bacon
• onion
• bay leaf
• allspice berry
• tomato
• marjoram
• garlic
• salt
• black pepper
• butter
• flour
• paprika

Instructions

1. 1 Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
2. 2 Meanwhile, heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
3. 3 Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
4. 4 Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper, and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
5. 5 Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

By Olenka

Ingredients

• ✓ kielbasa sausage
• bacon
• pork stew meat
• all-purpose flour
• green cabbage
• carrot
• onion
• mushroom
• garlic
• sauerkraut
• red wine
• bay leaf
• paprika
• basil
• marjoram
• salt
• black pepper
• caraway seed
• cayenne pepper
• beef stock
• tomato
• mushroom
• tomato paste
• hot pepper sauce
• worcestershire sauce

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
3. 3 Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.
4. 4 Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.
5. 5 Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.
6. 6 Bake in the preheated oven until meat is very tender, 2½ to 3 hours.

By MJ46NY

Ingredients

• ✓ kielbasa sausage
• ketchup
• grape jelly

Instructions

1. 1 Slice kielbasa into strips or circles.
2. 2 Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and cook until the kielbasa is hot.

By marli

Ingredients

• ✓ kielbasa sausage
• grape jelly
• barbecue sauce

Instructions

1. 1 Place kielbasa into a slow cooker. Add grape jelly and barbeque sauce.
2. 2 Cook on Medium until hot, about 2 hours.

By Salads4me

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
• ginger ale
• brown sugar
• honey mustard

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces.
2. 2 In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.
3. 3 Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.

By Megan

Ingredients

• ✓ kielbasa sausage
• brown sugar
• ketchup
• horseradish

Instructions

1. 1 In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.

By BUCHKO

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