Although kielbasa or Polish sausage is traditional Polish food, no where is it more popular than in the United States. We fry it, broil it, grill it, and sauté it. We might enjoy it on a bun with sauerkraut, as part of a noodle dish, or in a stock pot with kraut and potatoes and a big dollop of our favorite mustards on the side.
It is delicious but not a healthy food, high in saturated fat, cholesterol, and sodium, but we eat it anyway because it is so delicious and suits our lifestyle. Some ballparks even sell it on buns with sauerkraut and mustard. But with turkey kielbasa now freely available, it can be a much healthier choice for an evening meal or a lunchtime sandwich. Furthermore, most people cannot tell the difference between the smoked turkey polish sausage and the original pork.
Whether you are familiar with the culture or not, Eastern European foods are rich in tradition and offer a look into an interesting society, and a taste of their food. Try these recipes with the turkey kielbasa and you're sure to be pleased with the results, and healthier too, or stick with tradition.
Bavarian Noodles with Kielbasa
Ingredients
- 8 oz egg noodles
- 1 lb kielbasa
- 1 medium onion, chopped
- 5 cups homemade mushroom soup (or two cans condensed cream of mushroom)
- 2 ½ cups milk
- 16 oz fresh or frozen green beans (or one 16 oz “no salt added” can)
- 1/8 tsp pepper, or to taste
Directions
- Cook egg noodles according to package directions.
- Place kielbasa in a heavy pan and sauté until browned. (If using turkey sausage, add 1 Tbsp olive oil)
- Drain off fat and add soup, stirring until smooth and creamy.
- Add soup a small amount at a time, stirring constantly.
- Add green beans and pepper. Heat to boiling.
- Reduce heat and simmer, covered, about 5 minutes stirring often.
Serve with warm, fresh baked crusty bread.
Serves 4
Kielbasa In Beer And Onions
Ingredients
- 4 Tablespoons butter
- 3-4 pounds kielbasa (cut in 2 - 3" pieces)
- 2-12 once bottles regular or hearty beer
- 4 to 5 onions, thinly sliced
- 1/2 pound mushrooms, quartered
- Salt, pepper and marjoram to taste
Directions
- Melt the butter in a large heavy skillet. Add mushrooms and onions and saute' over medium heat until onions are translucent but not browned.
- Add the kielbasa. Brown turning to get each side.
- Add the beer and bring to a boil.
- Reduce heat and simmer uncovered, about 20 minutes.
- Remove the onions and kielbasa to a serving tray, smothering the kielbasa with the onions and keep warm in the oven.
- Turn the heat to high and reduce the beer to about 2 cups.
- Pour over kielbasa.
Serve with mashed potatoes, homemade sauerkraut and fresh-baked Italian or Amish rustic bread.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
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