What can I do with a kielbasa (keep it clean, folks)

It goes well in soup. Use it in pea soup instead of ham. Use it in bean soup. It is good grilled with any number of things. It is good with pineapple. Really, you can do almost anything you want with Kielbasa.

One of my favorite meals: Kielbasa, sliced in half length-wise, and into 3 to 4 inch long pieces, browned in a cast iron skillet. Caramelized onions. Serve both on potato rolls, with shredded cheddar cheese and a dollop of sour cream. Caramelized apples for a side dish. Yum!

You could probably use it in a gumbo, too.

Kielbasa is fantastic in a rustic potato soup. Yum!

The original caldo verde is made with chorizo, but Kielbasa might go well with it too.

I use it in chicken & sausage gumbo. It’s great just grilled, with baked or fried potatoes on the side. It goes well in jambalaya. (So far I’ve only done Zatarain’s packaged jambalayas for that, but I’ll be doing my own soon.) When you have a lot of grilled sausage left over, it’s also good reheated, sliced lengthwise and made into a sandwich. I even had it sliced and sauteed with maple syrup, which is something to be experienced. (It was pretty good, but not my favorite preparation.)

I make noodle casserole with it.

Prepare one package of extra wide egg noodles as directed on package. Preheat over to 350. Cut up the sausage plus a few bell peppers, some onion, a couple of tomatoes, some carrots, and green beans; stir all the above into a casserole dish with a can of cream of celery or mushroom (or both). Put in the oven for about 20 minutes

Yes soup! I make a killer Kielbasa and cabbage and potato soup, with onions and yellow squash in an herbed veggie stock. Mmmm good! I usually use the turkey sausage instead of the beef but both are good.

@Coloma That is what I decided to make a version of, but no potatoes and a few carrots.

I was thinking that cabbage goes really well with kielbasa, so I found this recipe for Cabbage Stuffed with Kielbasa cooked on the Grill The presentation looks pretty cool too!

‘Course beans sounded good too. Here’s a recipe for Slowcooker White Bean and Kielbasa Stew

Or how about a hearty Black Bean and Kielbasa Chili?

This one sounds like it could fit nicely into a Thanksgiving meal, Kielbasa Bake with Apples, Brussels Sprouts and Potatoes

If you are really feeling meaty, you might like this Smoked Pork Loin Stuffed with Keilbasa You can use that dry rub that you like.

These would make nice appetizers, Kielbasa Wrapped in Puff Pastry They’re serving them with honey mustard, barbecue sauce or apricot jam.

Or maybe you’d like to go Italian with this Lasagna Florentine with Kielbasa

Or if you’re feeling like a fiesta, maybe you’d like to try these Kielbasa Fajitas

This sounds more like a summertime recipe, but if you’re one of those folks that barbecues year round, you might like these Kielbasa Chicken Skewers

Maybe you’d like a taste of Nola, with this Cajun Stew with Shrimp and Kielbasa

And last, but not least (this one is worth it for the photo alone) Kielbasa Pot Pie

Hope you find something you like : )

@Kardamom Great answer, but the Kielbasa is gone now.

I don’t like the way they look, the insides are always suspicious so I would feed it to the birds.

Slice at an angle to get about 2½” strips. Fry until light brown. Pile on rolls with mustard, relish, ketchup, raw onions, etc. and eat like a sandwich.

Hey, marinelife, this is the second time you needed new keilbasa recipes! You really love those 2 for 1 specials don’t you,lol?
I’ve tried this recipe out and I like it. It’s real comfort food. But then, I like almost anything with lentils in it!

Sausage with Lentils and Spinach Bon Appétit | November 2009
by The Bon Appétit Test Kitchen
A complete, one-pot meal.
Yield: Makes 6 servings
Active Time: 50 minutes
Total Time: 50 minutes

3 tablespoons olive oil
1 pound kielbasa sausage, cut crosswise into ½-inch-thick slices
1 large onion, chopped
2 6-ounce packages sliced crimini (baby bella) mushrooms
3 garlic cloves, pressed
2 teaspoons dried thyme
1 pound dried brown lentils, rinsed
2 bay leaves
6 cups (or more) low-salt chicken broth
2 5-ounce packages fresh baby spinach leaves

Heat oil in heavy large pot over medium-high heat. Add sausage and sautéuntil browned, about 5 minutes. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

@Earthgirl Oh, no, really? The aging mind is a terrible thing! I now have plenty of options.

I am so surprised not to see UCME commenting on this thread LOL

@Kardamom Surprised and ummm, relieved? Me too.

^^ Yes