Kielbasa Recipes
Kilbasa dishes are dear to their rich, smokey taste and incredible versatility. Poland, originating from Kilbasa-means "sausage"-in-polish can be used in countless dishes, from hearted food to cacelys to grilled delights and low-carb combinations. Whether it is paired with vegetables, socrarats, or eggs, Kalbasa adds bold, savory depth to any meal. These dishes are ideal for the week's dinner, food preparation or ceremonies. The minimum presenting and quick cook time, Kilbasa cuisine gave the maximum taste with little effort.
Equipment
- Large skillet or sauté pan
- Cutting board and knife
- Spatula or wooden spoon
Ingredients
- 14 oz kielbasa sausage, sliced into rounds
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
Instructions
- Prep content: Sliced Kilbasa, Chili and onion.
- Skilllet heat: Add olive oil to a large pan on medium-high heat.
- Cook the sausage: Add Kilbasa and cook until brown, about 5-6 minutes.
- Add Veji: Stir in the bell chili and onion. Cook until the tender, about 7-8 minutes.
- Season: Add garlic powder, paprika, salt and pepper. Stir to combine and cook for 1-2 and minutes.
- Serve hot: Enjoy alone with cauliflower rice, or roasted potatoes.
Notes
This easy and delicious dish exposes the bold taste of Kilbasa and is perfect for anyone in search of satisfying, low-ex-cuisine cuisine.