Kielbasa Skillet Supper
A delicious, hearty rib-sticking meal!!! Serve with crusty French bread slathered in butter, and a glass of cider or ale! Leftovers are great. Recipe is from my father, I've adapted it a wee bit.
- Ready In:
- 6 slices bacon, diced
- 1 medium onion, chopped
- 4 medium new potatoes, washed, scrubbed, and sliced thin
- 6 carrots, sliced thin
- 2 cups broccoli florets
- 1 cup celery, sliced thin
- 1⁄4 cup butter (optional) or 1/4 cup olive oil (optional)
- 1 (16 ounce) can sauerkraut, drained (optional)
- 1 lb smoked polska kielbasa, sliced in 1/2 inch pieces
- salt and pepper
- In a dutch oven or large skillet, fry diced bacon until crisp, then remove bacon with a slotted spoon and set aside.
- In bacon drippings, fry onion, potatoes, carrots, broccoli and celery over medium-low heat until tender and lightly browned, stirring occasionally, about 30 minutes.
- Season with salt and pepper and add butter, the drained sauerkraut if using, and the kielbasa slices.
- Cover and cook on low heat until hot, about 15 minutes.
- Top with crumbled crisp bacon right before serving.
- To serve: Goes great with a glass of cider or ale, and a crusty French bread slathered with butter!
MY PRIVATE NOTES
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I opted out of using the extra butter and only used about a half of a cup of bacon fat to fry the veggies. My mother in law thought it was a tad dry. The rest of the family thought it was fine. I like the idea of another recipe to add to the Polska Kielbasa box! (Sorry the pic is in Tupperware; that was what was left!)