By now almost everyone is back to school and our regular routines are kicking in. For some this will mean getting kids to school or after school activities and helping them with homework. For others, it means that you will be again spending hours upon hours of doing homework. Either way, time can be a little tight when the school year starts, which can lead to one too many trips to the drive-thru. But instead of rushing to the nearest fast food chain why not try making some hearty quick meals at home? Pre-cooked kielbasa, a bell pepper and an onion can make that happen.
For as long as I can remember I have been a big fan of kielbasa. My mom used to make it for quick weeknight meals with some fried potatoes and it was always a crowd pleaser. And like many of my recipes, I continue to cook it today. However, I have made one small change. I have since found turkey kielbasa and prefer that over beef. It still tastes like kielbasa but without all the grease, a nice change.
Oh and if you ever talk to my mom she will tell you that she tried to introduce me to turkey substitutions for beef a long time ago and I flat out refused to eat them. Lies I tell you, all lies. Well maybe except for when she made me turkey bacon, that should just be illegal.
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 (14 ounce) package turkey kielbasa, cut at the curve and then halved lengthwise
- salt and pepper to taste
In a large, heavy bottom skillet ( I prefer cast iron), heat olive oil and butter over medium heat. Once butter has melted, add onions and peppers. Cook, stirring occasionally until softened, about 5 minutes.
Place the kielbasa in the pan, flesh side down. Cook until browned, about 6 minutes.
Transfer sausage to to a serving platter, spoon peppers and onions over the top. Serve.
This also makes unbelievably good sandwiches. Cut the kielbasa into smaller slices. Toast some ciabatta bread, place sliced kielbasa, peppers and onions on the bottom half, spread a little mayo on the top and serve. Enjoy!
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- 2, 14 ounce packages Kielbasa I like Hillshire Farms brand because it's readily available.
- 2 medium onions peeled, halved, and cut into 1/2-inch thick strips
- 12 baby bell peppers or 2 large bell peppers, stemmed, seeded and cut into 1/2-inch thick strips, stemmed, seeded and halved
- 1 tablespoon olive oil
- 1/2 teaspoon plus 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 24 frozen pierogies
- 2 tablespoons canola or peanut oil
- 1 tablespoon chili powder
- 2 teaspoons Tabasco or preferred hot sauce
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon granulated onion or onion powder
- any robust mustard like grainy Dijon smooth Dijon, spicy brown, etc…
- Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
- In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.
- Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.
This post was originally published January 7, 2014.