Kielbasa Onion And Potato Scallop Recipes

ONE-POT KIELBASA CHEDDAR POTATOES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add sausage and onions. Cook 7 to 9 minutes, stirring occasionally, until sausage is lightly browned on edges.
• Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in frozen peas; cook 3 to 5 minutes or until potatoes are tender and sauce is thickened.
• Remove from heat; stir in cream cheese, and continue stirring until cheese is melted. Top with Cheddar cheese and green onions; serve immediately.

SCALLOPED POTATOES WITH SAUSAGE RECIPE

Steps:

• Preheat oven to 350 degrees. Wash and peel your potatoes.
• I made this up and it had been a long time since I'd made these. So I had no idea how many potatoes I would need to fill my dish with deliciously starchy layers. I ended up with about three extra potatoes worth of slices. As you can see, this is by no means an exact science. But my (now experienced) guess would be about 6 small to medium sized potatoes. I split each one in half lengthwise; then sliced the halves into thin slices.
• Speaking of inexact sciences, the success of this dish does not depend on using exactly 12 ounces of sausage. You just need the smoked polish kielbasa of your choice. Here's what I was working with:
• Feel free to use as much or little of this to bulk up your potatoes. These things seem to last forever, so if you hold some back it'd definitely be tasty on a rainy day.
• My family never shies away from extra sausage (or "hotdog" for Wyatt) so I chopped up the whole kielbasa.
• Heat up a skillet to medium high heat, and toss in the whole bunch.
• Toss around for a few minutes to give them some nice color like this, and then pull off the heat.
• Preheat your oven to 350 degrees, and get ready to make the creamy sauce that really makes these potatoes "scalloped". Heat the 2Tbs of butter in a medium saucepan over medium heat.
• Add in the flour once the butter has melted and is just beginning to bubble.
• Whisk the flour into the hot butter. It will become a thick bubbly paste. Keep cooking and whisking for at least 30 seconds up to a minute. If you begin to add the milk/broth mixture too soon, it'll taste like raw flour... yuck.
• Be ready with your liquids. I measure the milk and broth in the same measuring cup, and then I'm ready to slowly add the whole mix.
• Slowly pour in some of the liquid and whisk. It will become a thick paste yet again.
• Continue adding and whisking until you're left with what appears to be a saucepan full of milk.
• Whisk regularly for about 15 minutes or until thickened. I know this seems like it takes forever, but that's just the nature of cream sauces. Add in the spices and you're ready to layer up this bad boy!
• Butter the baking dish of your choice. I'm sorry I don't know the exact size of this one. I've had it for years, and it's the one I seem to use for almost everything.
• Ladle about half of the cream sauce into the the dish, and spread it around to cover the bottom.
• Shingle on potato slices into a complete layer next.
• Sprinkle over about half of your browned kielbasa.
• Now for about one cup of shredded cheddar.
• Repeat one more of each layer: cream sauce, potatoes, kielbasa, and cheese. Cover with foil and bake 45 minutes. Uncover and continue to bake another 30 to 40 minutes, or until the potatoes are fork tender.
• Yum, yum, yum!
• It's insanely good!

CREAMY SCALLOPED POTATOES & KIELBASA -MY WAY

Steps:

• 1. In a medium skillet over medium - high heat, add oil - once hot, add the kielbasa & onions, stirring occasionally - you want the sausage to start caramelizing and the onion to soften. Set aside.
• 2. Peel, wash and slice potatoes. Can do ahead, keep in cold water. You could par cook these now too, to cut down baking time, if using a harder potato- such as Russets. I usually will boil 10 - 15 minutes to soften some.
• 3. Start sauce: In a medium saucepan over medium heat- melt butter and once melted add the flour...whisk to make a paste and continue cooking for at least a 1 minute to remove the flour taste. I usually stir for 1 1/2 min.
• 4. Add the broth slowly and whisk as adding, making sure there are no lumps. Now add the cream and milk - then seasonings. Stirring often until you have a thickened white sauce. Taste now, and see if needs more seasonings.
• 5. In a 4 quart casserole. Ladle enough sauce to cover the bottom of the dish. Next, layer half the potatoes, then half the kielbasa and onion mixture. Next half the cheese.
• 6. Repeat layer of sauce, potatoes, kielbasa and end with cheese. ( you will need to push potatoes some into the white sauce). When cooking the sauce will cover the potatoes. So don't worry.
• 7. Cover and bake in a 350 degree oven for 45 minutes. Then, remove foil and continue baking for 40 minutes longer or until potatoes are fork tender.
• 8. Serve along side of your favorite vegetable and maybe a nice slice of crusty bread. Enjoy!

POTATO KIELBASA SKILLET

Steps:

• Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain., Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender., Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

SHEET-PAN KIELBASA AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the melted butter and the salt. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir.
• Add sausage to potatoes, and move to one side of pan, making room for vegetables.
• In same large bowl, mix remaining 1 tablespoon melted butter and the onions. Add kale; toss to coat. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes or until kale is tender and potatoes are browned and fork-tender. Stir to combine.
• Meanwhile, make Dressing. In small bowl, mix mustard, vinegar, sugar and pepper with whisk. Gradually add oil, beating constantly until well blended. Drizzle over sheet pan.

FRIED POTATOES WITH ONION AND KIELBASA

Steps:

• In a large pot, boil potatoes.
• While the potatoes are cooking, cut the sausage into 1/4 inch pieces.
• When the potatoes are ALMOST done-not fork tender, drain.
• When potatoes are cool enough to handle, dice.
• In a large pot, add oil, onions and garlic.
• Saute until translucent.
• Remove from burner and add paprika. Mix well.
• Add the potatoe and kielbasa, mix well, cover and cook on low heat for 15 minutes, stirring often.

KIELBASA AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
• Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.

KIELBASA WITH PEPPERS AND POTATOES

Steps:

• 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.

SCALLOPED POTATOES AND KIELBASA

Steps:

• Preheat oven to 375.
• Slice the potatoes thinly, the thinner the potatoes the faster it will cook.
• Cut the Kielbasa into bite sized pieces.
• In a casserole dish create layers. Start with the potatoes, then slice the butter and spread slices out, sprinkle flour over and salt and power then spread some Kielbasa bites out. I usually make 3 or 4 layers, but it can depend on how big your casserole dish is.
• Pour milk into the dish, it will settle at the bottom.
• Cover dish with foil and put in the oven.
• Bake for 1 hr 30 minute or until the potatoes are fully cooked.

KIELBASA, POTATO, AND ONION SKILLET

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add potatoes, onions, garlic, and pepper. Fry until potatoes are golden and onions are translucent, about 8 minutes.
• Add kielbasa and cook 1-2 minutes until warm.
• Add broth and cover skillet with lid. Lower heat to medium-low. Cook until broth is mostly evaporated, 5-10 minutes, and potatoes are tender. Be careful not to overcook the potatoes.
• If potatoes are not done and broth has evaporated completely, add more chicken broth and continue to cook until potatoes are tender.

KIELBASA, ONION AND POTATO SCALLOP

Steps:

• In 12x8x2" baking dish, mix potatoes, sauce mix, boiling water, butter and milk.
• Stir in onion.
• Place sausage on top.
• Bake in preheated 400 degree oven 30 to 35 minutes until potatoes are fork tender.
• Let stand 2 to 3 minutes.