Cut potatoes (scrubbed with skins left on) into bite-sized pieces.
Thinly slice both bell peppers and the onion.
Quarter Kielbasa length-wise and cut into bite-sized pieces.
In a large skillet, heat olive oil over medium heat.
Place Kielbasa and potatoes in skillet. Season with Old Bay and Seasoning Salt. Cover and cook 25 minute or until potatoes are almost tender. Stir occasionally.
Add peppers and onion. Cook 5 minute or until peppers and onion are just tender. Adjust seasoning if needed.
In large skillet, fry bacon until crisp.
Remove; add onions to drippings and saute until golden brown.
Add cubed potatoes and stir over low heat until brown (about 15 minutes).
Cook kielbasa in salted water 15 minutes.
Drain and slice 1/2-inch thick.
Add kielbasa to potatoes.
Add red peppers and cook 10 minutes. Season with salt and pepper.
Pile on a platter.
Sprinkle with bacon and serve with dark bread and beer.
Fry bacon until crisp.
Remove and set aside.
Add onion to drippings and saute until golden brown.
Add potato cubes and stir over low heat until lightly browned (about 5 minutes).
Cook kielbasa in boiling salted water for 15 minutes; drain and cut into 1/2-inch slices.
Add kielbasa to potatoes.
Add red peppers and stir over low heat for another 10 minutes.
Season to taste with salt and pepper.
Pile on a serving platter and sprinkle with reserved crisp bacon.
Serve with dark bread.
Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.
Using heavy-duty foil, tear off a large piece.
Take cleaned potatoes and make slices almost through them.
Stick a slice of onion in each cut.
In foil, put several pieces of kielbasa with potatoes and onion.
Wrap tightly and grill on barbecue for 1 hour or until potatoes are done.
Juices from kielbasa will flavor potatoes.
hile cooking the potatoes.
Wash, peel and dice the potatoes. Fill a
In a large stock pot, simmer kielbasa and potatoes (or hash browns) in water enough to cover for 15 minutes. Drain.
For sauce:.
Melt butter in a medium sauce pan. Remove from heat and stir in flour. Return to heat and add milk. Cook until thick.
Add shredded cheese and spices. Stir until cheese is melted.
Transfer kielbasa, potatoes, broccoli and sauce to a large, greased casserole dish. Stir gently. Sprinkle with breadcrumbs.
Bake at 350 degrees for 45-50 minutes.
In a small bowl, combine wine, beer or chicken broth, mustard and brown sugar.
In large roasting pan, combine kielbasa, potatoes, onion and mustard mixture.
Toss to coat well.
Bake at 400 for 40-50 minutes or until potatoes are tender, stirring occasionally.
Garnish with parsley.
Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
This brings out the sweetness of the onions.
Simmer for about 10 minutes.
Add minced garlic and simmer 2 more minutes.
Add next 3 ingredients.
Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
Bring to a simmer on the stove top.
Cover loosely with foil and place in a preheated 225\u00b0F oven for 3 hours.
In casserole dish, layer potatoes, kraut, sausage, sour cream- repeating until all ingredients are used up.
Bake in 350 over for approximately 1 hour, or may be microwaved til thoroughly heated thru.
ad in half and pop out core.
Clean potatoes, no need
n the potatoes and kielbasa, and cook until the kielbasa is browned, and the potatoes are nearly
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
Slice kielbasa into bite size pieces.
Add oil to frying pan, heat.
When hot add kielbasa.
Drain potatoes and add to pan. Slice onion and pepper and add to pan.
Add spices to taste, fry until potatoes, onion and pepper are softened.
Serve hot.
Cut cabbage and potatoes in 1-inch chunks.
Mix broth with mustard in a large saucepan.
Add the cabbage and potatoes; bring to a boil.
Reduce heat and cover; simmer 15 minutes.
Add kielbasa; cover and cook 5 minutes or until hot.
Serve with mustard.
Serves 4.
Peel potatoes and cut into quarters.
Cut kielbasa into 3-inch lengths.
ver medium heat.
Add kielbasa and cook until browned well all
Boil potatoes until tender with skins on.
cool; cut into slices leaving skins on.
Cut up onion in slices.
Cut kielbasa into circles.
Cook the potatoes in large saucepan of boiling water until tender.
Drain and cool slightly.
Peel, if desired, and slice. Transfer to a large bowl.
Gently mix in vinegar and green onions. Use a rubber baker's scraper.
Cool.
Combine yogurt, mayonnaise, horseradish and caraway.
Mix into potatoes.
Add kielbasa and cheese.
Line plates with the radicchio.
Spoon atop salad. Add pepper to taste.
Serve with hot, crusty French bread.
Preheat oven to 375 degrees F (190 degrees C). In a 9x13 inch baking dish, combine potatoes and kielbasa. Pour tomato sauce evenly over top. Sprinkle with basil, garlic powder, salt and pepper.
Bake in preheated oven for 2 hours, or until potatoes are tender.