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Nutrition Facts
Serving Size 1 (631g) Recipe makes 4 servings
Calories 602
Calories from Fat 320		(53%)
Amount Per Serving		%DV
	Total Fat 35.6g	54%
	Saturated Fat 12.2g	60%
	Monounsaturated Fat 16.1g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 101mg		33%
Sodium 1731mg		72%
Potassium 1299mg		37%
Total Carbohydrate 48.5g		16%
	Dietary Fiber 7.1g	28%
	Sugars 7.1g
Protein 24.4g		48%
detailed view... how is this calculated?

Kielbasa Skillet Supper

Recipe #326845 | 1 hour | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: BecR
Sep 23, 2008

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.

SERVES 4 -6 (change servings and units)

Ingredients

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 olive oil (optional)
1 (16 ounce) can sauerkraut, drained (optional)
1 lb smoked polska kielbasa, sliced in 1/2 inch pieces
salt and pepper

Directions

1
In a dutch oven or large skillet, fry diced bacon until crisp, then remove bacon with a slotted spoon and set aside.
2
In bacon drippings, fry onion, potatoes, carrots, broccoli and celery over medium-low heat until tender and lightly browned, stirring occasionally, about 30 minutes.
3
Season with salt and pepper and add butter, the drained sauerkraut if using, and the kielbasa slices.
4
Cover and cook on low heat until hot, about 15 minutes.
5
Top with crumbled crisp bacon right before serving.
6
To serve: Goes great with a glass of cider or ale, and a crusty French bread slathered with butter!

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Featured Reviews for This Recipe

From: Ytee

On Oct 17, 2009

Sooooo good!

0 people found this review helpful

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From: SarasotaCook

On Oct 11, 2009

Just made this for a friend for lunch today and am taking it over. I'm house sitting for a friend in St. Pete FL, 1 hour north from me and my friends husband is ill, so they normally eat a big lunch and no dinner and they love this type of meal. I saw it the other day and it looked really good. Overall very impressed. NO way on the broccoli, it doesn't go with the texture or taste for me so I didn't use that. I didn't use canned sauerkraut either, but used a really good fresh kraut from my deli, 45 cents more, but oh so worth it. And, I did add some fresh thyme, parsley, a bay leaf (I am big on seasoning). I also added a pinch of red pepper flakes, only because the guys I am cooking for love spice (even though they shouldn't eat it). Also because no broccoli, I did add 3 more potatoes to make it really hearty. Great dish, enjoyed very much!

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From: lunaburning

On Oct 7, 2009

This is a great recipe for a chilly autumn day. I love this type of recipe, as it lends itself so well to different tastes and variations. I left out the celery, and instead, added a chopped green bell pepper and a can of diced tomatoes. I also think that this would be great with green beans instead of broccoli. I served it with cornbread and fresh fruit.

0 people found this review helpful

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From: Chef #264780

On Nov 12, 2008

My husband and I made this last night for supper and it was delicious! We made a couple adjustments for our taste. I am not a big fan of kielbasa, so we just used polish sausage instead. We also used a few more potatoes and only about 4 carrots. I thought it was a little greasy and may leave the butter out next time, although my husband said for me not to because he really liked it that way.

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