12 Easy Kielbasa Recipes

If you've got kielbasa in your fridge, you're already halfway to a satisfying meal. This Polish smoked sausage brings rich, savory flavors to any dish, and you'll be amazed at how versatile it can be. From quick skillet dinners to hearty slow-cooker stews, these recipes transform simple ingredients into memorable meals. Whether you're craving comfort food or looking for a new weeknight dinner solution, these 12 kielbasa recipes will show you how to make the most of this flavorful ingredient.

Kielbasa and Sauerkraut Skillet

Kielbasa and sauerkraut is a classic Polish combination that brings together smoky, savory sausage with tangy fermented cabbage. This one-pan dish captures the essence of Eastern European comfort food while being incredibly simple to prepare.

The key to this recipe's success lies in achieving the perfect balance between the rich kielbasa and the bright acidity of sauerkraut, while allowing the flavors to meld together during the cooking process. A well-seasoned cast iron skillet works best for this dish, as it creates nicely browned sausage and helps develop deeper flavors.

• 1 pound kielbasa, sliced into 1/2-inch rounds
• 16 ounces sauerkraut, drained
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon caraway seeds (optional)
• 1 bay leaf
• 1/4 cup chicken broth
• 1 tablespoon butter

Heat olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 5 minutes. Remove the kielbasa and set aside. In the same skillet, add butter and sauté the onions until translucent, about 3-4 minutes. Add garlic and cook for another minute. Return the kielbasa to the pan and add the drained sauerkraut, pepper, caraway seeds, bay leaf, and chicken broth. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.

For best results, rinse the sauerkraut before using if you prefer a milder flavor, and make sure to drain it well to prevent the dish from becoming too watery. The kielbasa can be sliced at an angle to create more surface area for browning, and don't overcrowd the pan when browning the sausage as this will prevent proper caramelization.

One-Pan Kielbasa and Potatoes

One-Pan Kielbasa and Potatoes combines the smoky richness of Polish sausage with tender, golden-brown potatoes in a single skillet. This rustic dish brings together simple ingredients to create a hearty, satisfying meal that's perfect for busy weeknights or casual family dinners.

The beauty of this recipe lies in its simplicity and minimal cleanup, as everything cooks together in one pan, allowing the flavors to meld while the potatoes absorb the savory essence of the kielbasa. The edges of both the potatoes and sausage become crispy and caramelized, creating a delightful contrast of textures.

• 1 pound kielbasa, sliced into 1/2-inch rounds
• 4 medium potatoes, cut into 1-inch cubes
• 1 large onion, diced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon dried thyme
• Fresh parsley for garnish

Heat olive oil in a large skillet over medium-high heat. Add the potato cubes and cook for 5-7 minutes, stirring occasionally, until they begin to brown. Add the diced onion and continue cooking for another 3-4 minutes. Add the sliced kielbasa to the pan, along with garlic, paprika, pepper, salt, and thyme.

Reduce heat to medium-low, cover the pan, and cook for 15-20 minutes, stirring occasionally to prevent sticking. The dish is ready when the potatoes are tender and both the kielbasa and potatoes have developed a golden-brown crust. Garnish with fresh parsley before serving.

For best results, use a heavy-bottomed skillet or cast-iron pan to ensure even heating and prevent burning. The potatoes should be cut uniformly to ensure they cook at the same rate, and it's important not to overcrowd the pan as this will prevent proper browning. If the potato pieces are larger, they may require additional cooking time.

Kielbasa Bean Soup

Kielbasa bean soup is a hearty and comforting dish that combines the smoky flavors of Polish sausage with tender beans and vegetables. This warming soup has been a staple in Eastern European households for generations, offering both nutrition and satisfaction in every spoonful.

Perfect for cold winter days or whenever you need a filling meal, this soup can be prepared ahead of time and actually tastes better the next day as the flavors continue to develop. The combination of kielbasa and beans provides a protein-rich base, while the vegetables add depth and nutrients to the overall dish.

• 1 pound kielbasa, sliced
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 large onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups fresh spinach (optional)

Heat olive oil in a large pot over medium heat. Add sliced kielbasa and brown for 5-7 minutes until edges are slightly crispy. Remove kielbasa and set aside. In the same pot, sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute. Return kielbasa to the pot and add beans, chicken broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.

If using spinach, add it during the last 2-3 minutes of cooking. Season with salt and pepper to taste, and remove bay leaves before serving.

For best results, use a high-quality kielbasa and don't overcook the vegetables to maintain their texture. The soup can be stored in an airtight container in the refrigerator for up to 5 days, and the flavor will continue to develop. If the soup becomes too thick during storage, thin it with additional chicken broth when reheating.

Sheet Pan Kielbasa and Vegetables

Sheet pan meals have become increasingly popular due to their simplicity and minimal cleanup requirements. This classic combination of kielbasa and vegetables creates a perfect harmony of smoky sausage flavors with caramelized vegetables, all cooked together on a single pan.

The beauty of this recipe lies in its versatility – you can easily swap vegetables based on what's in season or your personal preferences. The natural oils from the kielbasa help season the vegetables as they roast, creating a delicious blend of flavors with minimal added fats.

• 1 pound kielbasa, sliced into 1-inch pieces
• 2 medium potatoes, cut into 1-inch cubes
• 2 bell peppers, any color, chunked
• 1 large red onion, cut into wedges
• 2 cups brussels sprouts, halved
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Preheat your oven to 400°F (200°C). Toss all vegetables with olive oil and seasonings in a large bowl until evenly coated. Spread the seasoned vegetables on a large sheet pan, leaving space between pieces to ensure proper browning. Add the sliced kielbasa pieces distributed evenly throughout the pan.

Roast for 25-30 minutes, stirring halfway through cooking time. The dish is ready when the vegetables are tender and lightly browned, and the kielbasa has developed a slightly crispy exterior. If needed, broil for the final 2-3 minutes to achieve extra crispiness.

For best results, avoid overcrowding the pan as this will steam rather than roast the ingredients. Using a pan with a rimmed edge helps prevent any oils from dripping in your oven, and lining the pan with parchment paper or foil makes cleanup even easier. Consider cutting all vegetables in similar sizes to ensure even cooking times.

Slow Cooker Kielbasa and Cabbage

Slow Cooker Kielbasa and Cabbage is a hearty, comforting dish that combines smoky Polish sausage with tender cabbage, creating a satisfying one-pot meal. The slow cooking process allows the flavors to meld together while breaking down the cabbage to a perfect texture.

This traditional Eastern European recipe has been adapted for modern convenience using a slow cooker, making it ideal for busy weekdays. The combination of kielbasa and cabbage creates a naturally flavorful broth, requiring minimal seasoning while delivering maximum taste.

Ingredients:

• 2 pounds kielbasa, sliced into 2-inch pieces
• 1 large head cabbage, coarsely chopped
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 cups chicken broth
• 1 tablespoon caraway seeds
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 bay leaves

Layer the ingredients in your slow cooker, starting with the onions and garlic at the bottom, followed by the cabbage, carrots, and kielbasa. Pour the chicken broth over everything and add the seasonings. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the cabbage is tender and translucent.

About 30 minutes before serving, gently stir the contents to ensure even distribution of flavors. The kielbasa will release its smoky, savory flavors into the broth, while the cabbage will become tender but should still maintain some texture. Remove the bay leaves before serving.

For best results, choose fresh, firm cabbage and high-quality kielbasa. The dish can be made ahead and reheated, as the flavors often improve the next day. If the final dish seems too liquidy, leave the slow cooker uncovered for the last 30 minutes of cooking to allow some liquid to evaporate.

Grilled Kielbasa With Peppers and Onions

Grilled kielbasa with peppers and onions is a classic combination that brings together the smoky flavor of Polish sausage with the sweetness of caramelized vegetables. The dish is perfect for outdoor grilling during summer months but can also be prepared on an indoor grill pan or skillet year-round.

This simple yet satisfying meal requires minimal prep work and delivers maximum flavor. The natural juices from the kielbasa blend with the peppers and onions as they cook, creating a delicious mixture of textures and tastes that can be served on its own or in rolls as sandwiches.

Ingredients:

• 2 pounds kielbasa, cut into 4-inch pieces
• 3 bell peppers (mix of red, yellow, and green), sliced
• 2 large onions, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup beer (optional)

Preheat your grill to medium-high heat. Toss the sliced peppers and onions with olive oil, garlic powder, salt, and pepper in a large bowl. Create a foil packet with heavy-duty aluminum foil and add the seasoned vegetables inside. Place the foil packet on the grill and cook for about 15-20 minutes, occasionally opening to stir.

While the vegetables are cooking, place the kielbasa pieces directly on the grill. Grill for 4-5 minutes per side until they develop a nice char and are heated through. Once the vegetables are tender and the kielbasa is done, combine them in the foil packet and let them sit together for 2-3 minutes to allow the flavors to meld.

For best results, slice the vegetables uniformly to ensure even cooking, and don't overcrowd the foil packet. If using an indoor cooking method, a cast-iron skillet works best to achieve similar caramelization of the vegetables and charring of the kielbasa. The optional beer can be added to the vegetable packet during the last 5 minutes of cooking for additional flavor.

Kielbasa Mac and Cheese

Kielbasa Mac and Cheese combines the smoky, savory flavors of Polish sausage with the creamy comfort of classic macaroni and cheese. This hearty dish transforms an everyday pasta favorite into a more substantial meal that's perfect for family dinners or potluck gatherings.

The key to this recipe's success lies in properly browning the kielbasa to bring out its rich flavors and using a combination of sharp cheddar and smoked gouda cheese for depth. The crusty, breadcrumb topping adds a satisfying textural contrast to the creamy pasta underneath.

• 1 pound kielbasa, sliced into coins
• 16 ounces elbow macaroni
• 4 cups sharp cheddar cheese, shredded
• 2 cups smoked gouda, shredded
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• Salt to taste

Cook macaroni according to package directions until al dente. While pasta cooks, brown kielbasa coins in a large skillet over medium heat until edges are crispy. In a separate saucepan, create a roux by melting butter and whisking in flour until golden. Gradually add milk and cream, stirring constantly until smooth and thickened. Remove from heat and stir in cheeses, garlic powder, mustard powder, and pepper until melted.

Combine the cooked pasta, cheese sauce, and browned kielbasa in a large baking dish. Mix panko breadcrumbs with olive oil and sprinkle over the top. Bake at 375°F for 25-30 minutes until golden brown and bubbling.

For best results, let the mac and cheese rest for 10-15 minutes after baking to allow the sauce to thicken properly. Avoid pre-shredding store-bought cheese as it contains anti-caking agents that can make the sauce grainy. For a spicier version, add a pinch of cayenne pepper to the cheese sauce or use hot Hungarian-style kielbasa.

Kielbasa and Rice Casserole

Kielbasa and rice casserole combines the smoky, savory flavors of Polish sausage with fluffy rice and vegetables in a hearty, one-dish meal. This comforting dish brings together the rich taste of kielbasa with the simplicity of a rice-based casserole, making it perfect for busy weeknight dinners or casual gatherings.

Originally developed as a way to stretch ingredients and create filling meals, this casserole has evolved into a beloved comfort food that's both economical and satisfying. The combination of meat, rice, and vegetables creates a balanced meal that can be easily customized based on personal preferences and available ingredients.

Preheat the oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat and brown the kielbasa slices until they develop a golden crust. Remove the kielbasa and set aside. In the same skillet, sauté onions and garlic until translucent, then add bell peppers and cook until slightly softened.

In a large casserole dish, combine the rice, sautéed vegetables, browned kielbasa, and remaining ingredients. Pour in the chicken broth, stir well, and cover tightly with foil. Bake for 45-50 minutes, or until the rice is tender and has absorbed all the liquid. Let stand for 10 minutes before serving.

For best results, avoid lifting the foil during cooking as this releases necessary steam and can result in undercooked rice. The casserole can be made ahead and reheated, though you may need to add a splash of broth when reheating to maintain moisture. Different varieties of kielbasa can be used, but smoked kielbasa provides the most traditional and robust flavor.

• 1 pound kielbasa, sliced into rounds
• 2 cups uncooked long-grain white rice
• 4 cups chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup frozen peas
• 2 tablespoons butter
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil

Breakfast Hash With Kielbasa

A hearty breakfast hash featuring kielbasa sausage brings together the rich, smoky flavors of Polish cuisine with classic morning comfort food. The combination of crispy potatoes, savory kielbasa, and perfectly cooked eggs creates a satisfying meal that can power you through your day.

This versatile dish works well for weekend brunch gatherings or can be scaled down for a family breakfast. The ingredients are simple and affordable, while the cooking process allows for customization based on personal preferences for spice levels and vegetable additions.

• 1 pound kielbasa, sliced into ½-inch pieces
• 4 medium potatoes, diced
• 1 large onion, diced
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 4-6 large eggs
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Salt to taste
• Fresh parsley for garnish

Heat oil in a large skillet over medium-high heat. Add diced potatoes and cook for 10-12 minutes, stirring occasionally until they begin to brown. Add onions and bell peppers, cooking for an additional 5 minutes until vegetables soften. Stir in kielbasa and garlic, cooking until the sausage is lightly browned and heated through, about 5-7 minutes.

Create wells in the hash mixture and crack eggs into them. Cover the skillet and cook until eggs reach desired doneness, approximately 3-5 minutes. Season with paprika, salt, and pepper, then garnish with fresh parsley before serving.

For best results, use a well-seasoned cast iron skillet to achieve the perfect crispy texture on the potatoes. Pre-cooking the potatoes in the microwave for 2-3 minutes can reduce overall cooking time. The hash can be prepared without eggs and stored in the refrigerator for up to 3 days, reheating portions as needed with freshly cooked eggs.

Kielbasa and Split Pea Stew

Kielbasa and split pea stew combines the hearty richness of Polish sausage with the comforting warmth of traditional split pea soup. This rustic dish has its roots in Eastern European cuisine, where preserved meats and dried legumes were staples during long winter months.

The combination of smoky kielbasa and creamy split peas creates a satisfying one-pot meal that's both nutritious and filling. The stew develops deep flavors as it simmers, allowing the peas to break down and create a naturally thick consistency while absorbing the savory essence of the sausage.

• 1 pound kielbasa, sliced into rounds
• 1 pound dried green split peas
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 8 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Begin by heating olive oil in a large pot over medium heat. Brown the kielbasa slices until they develop a slight crust, then remove and set aside. In the same pot, sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute. Return the kielbasa to the pot and add split peas, chicken broth, bay leaves, and thyme.

Bring the mixture to a boil, then reduce heat and simmer covered for 60-75 minutes, stirring occasionally, until the peas are tender and have broken down to create a thick consistency. Remove bay leaves and season with salt and pepper to taste.

This stew tends to thicken significantly as it cools, so when reheating leftovers, you may need to add additional broth or water to achieve desired consistency. Always rinse and sort split peas before cooking to remove any debris, and avoid adding salt until the end of cooking as it can prevent the peas from softening properly.

Pasta With Kielbasa and Broccoli

This hearty pasta dish combines the smoky flavor of kielbasa with tender broccoli florets and al dente pasta. The combination creates a satisfying meal that's both nutritious and flavorful, making it perfect for busy weeknight dinners.

The dish originated as a practical way to combine protein, vegetables, and carbohydrates in one complete meal. While traditional Polish cuisine doesn't typically combine kielbasa with pasta, this fusion dish has become popular in American households as a quick and delicious dinner option.

• 1 pound penne pasta
• 1 pound kielbasa, sliced into 1/4-inch rounds
• 2 heads broccoli, cut into florets
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1/2 cup chicken broth
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter

Cook pasta in a large pot of salted water according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pasta water.

While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the kielbasa until lightly browned, about 5 minutes. Add minced garlic and red pepper flakes, cooking for another minute until fragrant.

Once the pasta and broccoli are done, reserve 1 cup of pasta water before draining. Add the drained pasta and broccoli to the skillet with the kielbasa. Pour in chicken broth and butter, stirring until the butter melts and creates a light sauce. Add Parmesan cheese and stir until well combined, using reserved pasta water as needed to achieve desired consistency.

For best results, slice the kielbasa on a slight diagonal to create more surface area for browning, and don't overcook the broccoli – it should remain slightly crisp. The pasta can be made ahead and reheated, though you may need to add a splash of chicken broth when rewarming to restore the sauce's consistency.

Kielbasa and Sweet Potato Sheet Pan Dinner

Kielbasa and sweet potato make a perfect pairing in this easy sheet pan dinner that combines smoky sausage with the natural sweetness of root vegetables. The high-heat roasting brings out the caramelization in the sweet potatoes while crisping the edges of the kielbasa slices.

This one-pan meal requires minimal prep work and cleanup, making it ideal for busy weeknight dinners. The combination of proteins and complex carbohydrates creates a satisfying meal that can be customized with additional vegetables or seasonings to suit your taste preferences.

Ingredients:

• 1 pound kielbasa, sliced into 1/2-inch rounds
• 2 large sweet potatoes, cut into 1-inch cubes
• 1 large red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• Fresh parsley for garnish (optional)

Preheat your oven to 425°F (220°C). In a large bowl, toss the sweet potato cubes and onion wedges with olive oil and all the seasonings until evenly coated. Spread the vegetables on a large rimmed baking sheet, leaving space for the kielbasa. Add the sliced kielbasa to the sheet pan, arranging everything in a single layer to ensure even cooking.

Roast for 25-30 minutes, turning the ingredients halfway through cooking time. The dish is ready when the sweet potatoes are tender and slightly caramelized, and the kielbasa has developed a crispy exterior. If needed, broil for the last 2-3 minutes to achieve extra crispiness on the kielbasa.

For best results, use a heavy-duty sheet pan and avoid overcrowding the ingredients to ensure proper browning. The sweet potatoes should be cut uniformly to ensure even cooking, and the kielbasa can be sliced thicker or thinner depending on your preference for crispiness. If the vegetables are cooking faster than the kielbasa, you can remove them and continue cooking the sausage until it reaches your desired level of browning.