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What to do with Kielbasa

  • m

I don't eat this too often, but when I do it is either grilled or cut into small pieces with pineapple and put in a crock pot at family functions. Any suggestions for a more interesting way of cooking and serving kielbasa?

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  1. Here's one I got from epicurious (assuming you mean the smoked kind). We enjoyed it:

    2 T butter; a large onion sliced thinly; 1 T sugar; 1 1/2 t s; a 12 oz. bottle beer; 1 lb. smoked kielbasa in 2 inch pieces; about 2 1/2 lb. head of cabbage cut into 2 inch thick wedges; about 4 medium red potatoes quartered

    Melt butter in pot over medium low heat. Throw in onion, sugar and salt and cook until onion is golden. Add beer, then kielbasa, cabbage, and potatoes. Turn to low and simmer covered for about an hour. Stir from time to time.

    3 Replies
    1. re: twinmommy

      That's pretty much the way I do it only I omit the sugar and add sliced fresh apples for the sweetness. I also add a teaspoon or so of caraway seed.

      Sometimes I'll brown the kielbasa first.

      1. re: 2chez mike

        Oh yeah. I use sauerkraut instead of the fresh cabbage, too.(I'm going to try it with fresh cabbage next time)

        1. re: 2chez mike

          Don't forget to drain the sauerkraut first. I put pierogies on top of the whole mess to steam the last 15 minutes.

    2. Slice it up and use it as the seasoning meat in red beans and rice.

      1. Haven't done this in years, but we used to slice up kielbasa into coins, slice onions thinly, and toss into a casserole dish with Chinese duck sauce. Microwave for a minute or two, until the meat was heated, the onions wilted and the duck sauce melted. Sounds nasty, but it was pretty good stuff, actually. It's probably much like the pineapple combo in the crockpot, though.

        1. Poach it in wine and water for 20 mins. Cool and remove skin. Cut into coins and add diced tomato, scallions and parsley and toss with a mustardy viniagrette. Serve at room temp. It's delicious !!!

          1. This is one of my family's favorite soups:

            Smoked Sausage Soup

            1t olive oil (can use more if you want)
            14 oz. kielbasa or smoked sausage
            1-1/2C finely chopped onion
            1/2C finely chopped celery
            1/2C finely chopped carrot
            2 garlic cloves, minced
            32 oz. chicken broth/stock
            14.5 oz. can diced tomatoes, undrained
            1/3C uncooked white rice
            Salt and pepper to taste
            7 oz baby spinach (one bag of pre-washed works well)

            Heat oil in soup pot over medium-high heat. Add sausage through garlic and cook 4 minutes until veggies are tender. Add broth through salt & pepper and bring to boil. Cover, reduce heat, and simmer until rice is done, about 15-20 minutes. Remove from heat. Stir in spinach.

            You can sprinkle some grated parmesan over each bowl.


            1. Low Country Boil
              Large Stock Pot with lots of crab boil. Put in potatoes, then onions, Keilbasa, corn then shrimp. dump on newspaper & dig in

              1. There is a pretty new mustard out that's made by the people who make most of the horseradish you find in the supermarkets. It is called Beer and Brats Mustard by Silver Star (?)

                Yellow in color (not normally my favorite color mustard) this is is really good and will rock your world. Made with horseradish, of course. It's got a terrific kick. Wonderful with grilled Kielbasa or brats. It's available at Sam's Club.

                Most of the Kielbasa you're getting is smoked. But, there is also freshly made links that you can get at speciality butchers. That, too, is great charbroiled. Much different taste. I like it better, but love both.

                1. I'm a devotee of jambalaya, but live in an area where the traditional andouille is not readily available. Smoked kielbasa (the Polish word for 'sausage') is a good substitute for andouille. The kielbasa should be made with coarsely ground meat, not finely ground like hot dogs (frankfurters, wieners, or whatever you call them).

                  If you were to make jambalaya, slice them into coins and brown them before adding to the mix of ingredients. My jambalaya is made with chicken and the sausage plus the 'trinity' and converted rice. Jambalaya, like chili, has an innumerable number of recipes.

                  1 Reply
                  1. re: ChiliDude

                    I made this exact dish last night ant it was the perfect meal for a cold winter's night.

                  2. We enjoy kielbasa sliced into coins and heated with brown sugar and beer.It would also be good in a kale soup.

                    1. Chop up apples, add good saukerkraut, chunks of turkey kielbasi and simmer until the apples are soft..YUMMY...

                      1. Kielbasa is very good used in a Lyonnais style warm potato and sausage salad with a mustard vinaigrette.

                        1. Yum, eat it with scrambled eggs.

                          1. It's one of the major components of a very good baked bean recipe: Soak navy beans in beer overnight. Add more beer, one large onion in quarters, a little dry mustard, chunks of kielbasa, and a potato in chunks. Cook in the crockpot until beans are tender. Very good, will be eaten even by those who generally don't like beans.

                            Link: http://seasonalcook.blogspot.com/

                            1. old thread, but i'm making an old standby kielbasa dish tonight and was searching chowhound for a way to jazz it up a bit.

                              i usually just fry sliced kielbasa, potatoes and onions altogether in a bit of olive oil and serve with green beans. i generally don't even add any other seasonings, but was thinking i might throw in some marjoram or thyme or rosemary from my garden....maybe a teeny bit of all three???

                              1. Brown sliced kielbasa in some olive oil, saute up some chopped onion. Put in a casserole dish with a couple cans of great northern beans, some chicken stock, lots of crushed garlic, chopped parsley, thyme or herbs d'Provence. Top with bread crumbs and bake until the top is golden brown. You can add chopped tomatoes and a little tomato paste, too. Kind of a "fake" cassoulet.

                                1. heh, i have some herbs d'provence in the cupboard, along with most of that spice's fresh herbs on my deck ;)

                                  i didn't even think of a bean soup/casserole! what a great idea!! only drawback is my 9 year old won't eat beans. i will definitely use this in the future when it's a spaghettios night for the kiddle!

                                  having a picky eater child can cramp a chowhounds style, even a wannabee chowhound like me!!!! ;)

                                  1. A standby Kielbasa recipe used by the Polish half of my family involves The Keilbasa, jullienned onion, chunked potatoes and saurkraut thrown together in a Corningware casserole dish in 350 degree oven for like an hour.

                                    If you are feeling adventurous and the Kielbasa is particularly good, get a Bigos or Chocroute Garni recipe and have at it.

                                    1. Bump.

                                      Make your favorite cabbage roll recipe, lay 3-4" long pieces smoked keilbasa in amongst the cabbage rolls in a casserole, and bake together smothered in tomato sauce. Fantastic !!

                                      Got 10 lbs homemade keilbasa in the smoker now and looking for other ideas...

                                      6 Replies
                                      1. re: PoppiYYZ

                                        "Southern" seafood boil, jambalaya, caldo verde and of course, bigos.

                                        1. re: PoppiYYZ

                                          Sorry, since this got bumped, I'd like to ask the question: "What is Kielbasa?"

                                            1. re: monavano

                                              There's a much deeper question here. Polish people don't know what Polish Sausage means.

                                          1. re: PoppiYYZ

                                            I like this one but I leave out the msg and double the sausage.

                                            1. re: PoppiYYZ

                                              Care to share your homemade kielbasa recipe and technique? We have a freezer full of venison. We've already made summer sausage (smoked) and some non-smoked sausages like breakfast and Italian. I'm looking for a recipe for kielbasa that is "known" to be a good one. Also what kind of casings, how long do you smoke any preference on type of wood?

                                            2. My family also has it with pierogi and sauerkraut.

                                              Sometimes I use it in lentil soup.

                                              I have plans to replicate a dish I had recently and loved- braised lentils with sausage- as well.

                                              5 Replies
                                              1. re: Bunny007

                                                Basically, whatever dishes use smoked sausage, you can use kielbasa.
                                                I love the lentil soup idea.

                                                1. re: monavano

                                                  >>>Basically, whatever dishes use smoked sausage, you can use kielbasa.<<<

                                                  I respectfully disagree. I make my own smoked sausages and I would never substitute kielbasa for my smoked creole sausages, smoked lamb sausages, smoked apple wood chicken sausages or a number of other smoked sausages I make for specific dishes. While I do love kielbasa and have made my own, it is definitely not something one can use as a substitute in just any dish that calls for smoked sausage.

                                                  1. re: Fowler

                                                    It certainly can, but it will taste different.
                                                    If you really don't want to sub, then don't. I know I have, like kielbasa for chorizo in caldo verde.
                                                    I loved it, even though it tasted different.
                                                    I'm not a stickler for rules or labels, and am really open to trying new things.
                                                    I know some people aren't.

                                                      1. re: Fowler

                                                        Ah, no.
                                                        Hey, don't sub it, to each his own.
                                                        Don't get hung up on my post!
                                                        I said you can, if you want.
                                                        This is my advice. I'm no more right or wrong than anyone else, and I'm really not a right fighter!

                                                        Moving on. Have a nice day!

                                              2. Does anyone still use fresh (unsmoked) kielbasa?

                                                2 Replies
                                                1. re: grampart

                                                  I do, when I can find it, so once or twice a year.

                                                  1. re: grampart

                                                    I do. In fact my in-laws make fresh kielbasa every year (and pierogi) so my freezer is stocked at the moment :)

                                                  2. Love Kielbasa and sauerkraut.
                                                    Slice into coins and fry real fast with some sliced onions, red peppers and green peppers and plop into a hoagie roll.

                                                    1. I make my version of jambalaya, slice it thin and mix it with onions, peppers, red beans and rice, tomatoes, cut up cooked chicken, seasoning...

                                                      1. I serve it with haluska or braised 'kraut.

                                                        1. My favorite kielbasa recipe from my days in the steel mills in Pittsburgh..... No longer available I'm sad to say.

                                                          Steel Mill Keilbasa:

                                                          Skewer a length of Keilbasa on a piece of 1/8" rod. Open the wicket hole in the blast furnace. Plunge the kielbasa in and out not quite as fast as you can. Comes out crispy on the outside, tender & juicy on the inside. Plus, it acquires a certain flavor from the iron.....

                                                          2 Replies
                                                          1. re: JoeBabbitt

                                                            Would it be easier to cook the sausage over a rolling mill instead of the furnace? Wrapping it in aluminum foil might not be an option because the heat from the blast furnace could melt the aluminum.

                                                            1. re: Kelli2006

                                                              Well when I worked on the rolling mills we wrapped it in tinfoil & put it on the hot steel at the end of the mill. In the coke plant we cooked it on the radiators - they were that hot.

                                                          2. It's ready, it's READY !!!!

                                                            Found some good suggestions here :


                                                            Tonight :

                                                            Fresh made Kielbasa still warm from the smoker, along with boiled potatoes, carrots (both from last years garden), and peas. Mmmm mmmm...

                                                            1 Reply
                                                            1. Rather partial to James Beard's Poached Kielbasy red wine. Find it here. http://books.google.com/books?id=MHbS...