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How To make Kielbasa with Peppers, Onions, & Mashed Potat
1 tb Vegetable oil
3/4 lb Smoked kielbsas (Polish
-sausage), cut into 1"pieces 1 Yellow bell pepper, cut into
-1/4inch strips 1 Red bell pepper, cut into
-1/4" strips 1 Onion, sliced thin
1/2 c Water,plus 2 tb. hot water
3/4 lb Yellow-fleshed or russet
-(baking) potatoes 1/4 c Milk, scalded
1 Scallion, minced
1 tb Unsalted butter, cut into
-bits In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it brown the kielbasa. Add the bell peppers and the onion and cook the mixture, stirring, for 1 minute. Add the 1/2 cup water and simmer the mixture, covered partially, for 10 minutes, or until the vegetables are tender. While the kielbasa mixture is simmering, in a steamer set over boiling water steam the potatoes, peeled and cut into 3/4 inch pieces, covered, for 12 minutes, or until they are very tender, transfer them to a bowl, and mash them with a potato masher. Beat in the milk the 2 tbsp. hot water, the scallion, the butter, and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the kielbasa mixture on the mashed potatoes.Serves 2 Typed in MMformat by Cindy Hartlin Source: Gourmet's Short Order. -----
How To make Kielbasa with Peppers, Onions, & Mashed Potat's Videos
Cooking Dinner - Sausages With Mashed Potatoes and Onion Gravy
Cooking Dinner - Sausages With Mashed Potatoes and Onion Gravy
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EASY_Smothered Potatoes & Sausage
I wanted to share a go-to recipe when I have little time to prepare a meal for my family. It's best to make this dish in a non-stick pot.
This is a real simple dish to prepare while helping the kids with homework or for a pot-luck. You can just transfer the cooked dish to a crock pot and place on warm until it's time to eat!
ENJOY!!!!
Sausage and peppers | sweet vinegar pan sauce | polenta or hoagie rolls
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***RECIPE, SERVES FOUR***
4 large Italian sausages, about 6 oz (160g) each (I prefer spicy)
3 large bell peppers
1 large onion
oil
vinegar
sugar
salt
pepper
fresh herb (oregano, thyme or basil would be good)
4 hoagie rolls (optional)
Optional soft polenta:
1/2 cup (70g) fine cornmeal
salt
water
butter
pecorino or parmesan cheese
If you're making the polenta, bring 3 cups (710mL) of water to a boil in a pot. Throw in a pinch of salt. Grab a fork or a whisk and stir as you pour in the polenta. Keep stirring until it gelatinizes and goes thick. Reduce the heat to low and cook slowly for at least a half hour, stirring occasionally and adding more water if it gets too thick. Right before you eat, melt in a lot of butter and a little grated cheese, then taste for seasoning.
For the sausage, heat a little oil in a wide pan (at least 12 in / 30cm) over medium heat and drop in the sausages. Rotate them periodically and cook them until they're brown all over and feel mostly cooked through (i.e. only barely squishy in the middle when you poke them). If the fond on the bottom of the pan shows any signs of burning, turn the heat down.
While the sausages are cooking, you can seed and slice the peppers into big pieces, and peel and slice the onion into wide wedges.
When the sausages are almost cooked through, take the pan off the heat and remove the sausages to a cutting board. Slice the sausages in half lengthwise or into thick rounds. Return the pan to the heat and put all the sausage back in, cut-side down. If it doesn't all fit in one layer, it should eventually as it cooks and shrinks.
Move the sausage around the pan to make sure each pieces gets evenly browned on the cut side. When they're done, take them out to a plate and put in your vegetables. Turn the heat up to medium-high and cook the vegetables, stirring constantly and scraping the bottom of the pan to deglaze. When the veg is 2/3 as tender as you want it, pour in vinegar to taste (I use about 1/4 cup, 60mL) and a spoonful of sugar. Stir everything up.
Taste a pepper and add salt and pepper to taste, and maybe more vinegar and/or sugar. Return the sausage to the pan and toss to get everything coated and hot. Turn the heat off, tear in some fresh herbs and stir to combine.
Eat it just like that, or toast the hoagie rolls under the broiler and have sandwiches, or coat each plate with polenta and serve the meat and veg on top.
One Pot Skillet Potatoes and Sausage | We Made Skillet Potatoes Again For Breakfast ❤ | Potatoes
Season to taste
5 russet potatoes
1/2 yellow onion
1/2 green bell pepper
1 jalapeño (no seeds) optional
Slap Ya Mama Cajun Seasoning
Badia Complete Seasoning (Sazon)
Garlic and Onion Powder
Black Pepper and Sea Salt
Cayenne Pepper
Paprika
Dried Parsley Flakes
2 Tbsp Bacon grease
2-3 Tbsp Oil
Beef Smoked Sausage
2-3 Tbsp unsalted butter
#skilletpotatoes #smotheredpotatoes
Breakfast Potatoes Recipe | Breakfast Skillet Recipe | Brunch Ideas
These breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings! With a few simple seasonings and spices, these tasty potatoes will be a welcome addition to your breakfast Morning routine or brunch. Breakfast Potatoes also sometimes referred to as Golden Skillet Potatoes are incredibly simple yet so delicious and full of flavor.
Ingredients
5 russet potatoes
1 teaspoon Cajun seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon ground black pepper
salt to taste
3 strips of bacon
1 teaspoon of paprika
3 Jimmy Dean all natural pork sausage patties
4 tablespoon unsated butter
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If You Have Kielbasa Sausage and Potatoes at Home! Make This Quick and Super Easy Dinner Recipe!
Delicious Kielbasa sausage and Potatoes Recipe! Quick and Super Easy Recipe that everyone will love this juicy, taste Kielbasa and potatoes recipe with a lot of flavor. Please try it at home and let me know down below in the comments if you like it?
Ingredients:
16oz(455g) kielbasa sausage
2 potatoes(16oz) gold or red potatoes
1 large onions
3 Tbsp of fresh parsley
2 garlic cloves
1 tbsp of vegetable oil
Salt and pepper to taste
3/4 tsp of smoked paprika
1/4 tsp of cayenne pepper
11/2 tbsp of water