Easy way to cook Polish sausage with this quick Polska kielbasa and potatoes sheet pan dinner.
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Read on for more information on Polish sausage and useful tips (2 mins)
Polska Kielbasa Sheet Pan Sausage and Potatoes
This kielbasa and potatoes recipe delivers a satisfying hearty dinner (or lunch) in a short time and is largely hands off.
You prepare the ingredients, toss them in oil and seasonings, place them on a sheet pan and entrust them to the oven. In the meantime you can set the table, make a fresh salad or warm up some sauerkraut to serve on the side. (Kielbasa sausage and sauerkraut are an iconic combination).
What is Polska Kielbasa Polish Sausage?
All Polish sausage is kielbasa, simply because in Polish the word kielbasa means sausage. The word Polska is the conjugated adjective for Polish as it relates to kielbasa.
There are numerous varieties of sausage that are well-loved in Poland and you can read more about them in the section underneath the Recipe Card.
In the US the term Polska or Polish kielbasa is used to reference a specific type of fully-cooked smoked sausage that is thick, U-shaped and typically with a coarse ground. It is generously spiced and flavored with garlic. Beef Polska kielbasa is the best known variety but pork and beef combinations as well as turkey kielbasa are popular too.
Other names for Polish sausage include kilbasa, klobása, kelbasa, kaboski.
Ingredients for Polish Sausage and Potatoes Sheet Pan Dinner
Polish sausage. We like to use beef Polska kielbasa which is simply loaded with flavor. As a side note – because it is smoked and pre-cooked it can be enjoyed cold, thinly sliced on top of sandwiches, as an addition to potato or pasta salads (even as a component of German style sausage salad).
Potatoes. It really does not matter what type of potatoes you opt for. All-purpose such as Yukon gold are a perfect middle ground between starchy and waxy varieties. Gold potatoes and Russet potatoes work equally well. Be sure to parboil them (see below).
Aromatics & seasoning. An onion, roughly chopped, lends the dish its savory flavor as it bakes. As to garlic – it is better to use garlic powder as part of a spice mix because minced fresh garlic will burn in the oven. We use just paprika, garlic powder and salt and pepper. Oregano or thyme would go well too.
Olive oil. Just regular olive oil to coat the dish components before you bake them.
Fresh herb garnish. Italian parsley, dill, Greek oregano, summer savory, chives or garlic chives all work great as a finishing touch to the cooked potatoes and sausage.
How to Cook Polish Sausage and Potatoes
To cook Polska kielbasa in oven follow the easy steps illustrated below.
Keep in mind that the sausage is already cooked, it is a matter of unlocking more of its flavor and making it irresistibly appetizing.
Also note that you really should parboil the potatoes. If you do not, they will take much longer in the oven to soften and fully cook through and the kielbasa will dry out.
Prep. Clean and cut the potatoes in bite-sized pieces. Place them in a bowl completely covered with water and microwave for at least 8 minutes or until they are soft and easily pierced with a fork. Drain them. While the potatoes are cooking preheat the oven to 400 F and cut the kielbasa on the diagonal. This creates more surface area for each piece and as the sausage browns more flavors are born via the Maillard reaction.
Bake. In a very large bowl toss the drained potatoes, kielbasa slices, onion, seasonings and olive oil. Transfer to a parchment paper lined sheet pan and bake until both the potatoes and the sausage look nicely browned. You need not worry about internal temperature as the Polish sausage is precooked. Take out of the oven and garnish with fresh herbs.
What to Eat with Kielbasa and Potatoes?
To spruce up this already delicious kielbasa recipe lean on sauces and sides that complement the combination.
Suggested Condiments
- sour cream or sour cream horseradish sauce
- yogurt sauce
- red pepper relish
- parsley sauce
- …ketchup
- mustard
- tangy sauerkraut
Suggested Side Dishes
For the most traditional side dish look no further than sauerkraut. Additionally, consider:
- Fresh greens salads (lettuce, spinach, arugula)
- Sauteed bell pepper and onion
- Buttered cabbage
- Sauteed broccolini
- Pan-seared asparagus
Storing and Reheating Leftovers
Storing leftover kielbasa and potatoes is easy in an airtight container. In the refrigerator they will keep well for a couple of days.
We have found that the best way to reheat the dish is in a skillet, over medium heat with a drizzle of olive oil and a tablespoon or two of water to keep the potatoes moist. When warmed up in this manner the kielbasa and potatoes taste as if actually cooked in a skillet to begin with.
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Polska Kielbasa Sheet Pan Sausage and Potatoes
This kielbasa and potatoes recipe is a breeze and delivers a hearty meal in a very short time, mostly hands off. Warm up some sauerkraut, saute some veggies or make a green salad to accompany the Polish sausage and potatoes and dinner is served.
Ingredients
- 1 lb Polska kielbasa (smoked Polish sausage)
- 1.5 lbs potatoes*
- 1 large onion (yellow or white), rough chopped
- 1 tbsp seasoning**
- 2 tbsp olive oil
- 2 tbsp fresh Italian parsley and/or dill (finely chopped)
Instructions
- Preheat oven to 400 F. Prepare a large sheet pan lined with parchment paper.
- Clean the potatoes, cut in uniform bite-sized pieces if not using baby potatoes and place in an appropriately sized bowl. Cover with water and microwave until soft enough to be easily pierced with a fork. Could take up to 10 mins. Drain and rinse.
- Cut the kielbasa in diagonal pieces, 1 inch thick or so. In a large bowl add the sausage, the potatoes, chopped onion, seasoning and olive oil. Stir to coat well. Transfer to the sheet pan and spread out in an even layer. Bake until the sausage and potatoes are nicely browned.
- Garnish with the fresh herbs and serve with sour cream.
Notes
*You can pretty much use any type of potatoes here because you pre-cook them before you put them in the oven with the kielbasa. Small gold or red potatoes or fingerlings are easiest to use. Yukon Gold or Russet must be cut into bite-sized pieces for uniform cooking.
**We like 2 tsp paprika, 1 tsp garlic powder and kosher salt and black pepper to taste. Feel free to modify and adjust as you please. Adding dried oregano works really well.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 822Total Fat: 54gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 110mgSodium: 3151mgCarbohydrates: 61gFiber: 6gSugar: 8gProtein: 25g
Polish Sausage Varieties
As established above there is no difference between Polish sausage and Polska kielbasa – these are two terms for the same thing.
There are however many different types of Polish sausage, some of the most prominent ones include:
Kabanosy Hunter’s Sausage: A very thin sausage made with top-quality lean pork and well seasoned with pepper, garlic, caraway and allspice. Smoked and dried.
Biala Kielbasa: Fresh, uncooked and unsmoked sausage made with combination of pork, veal and beef. Commonly boiled with sauerkraut but can be cooked in a number of ways. The name biala means white and originally this sausage was prepared for Easter.
Garlic Kielbasa (Kielbasa Czosnkowa): Cured pork flavored with a good amount of garlic and spices. Enjoyed cold in sandwiches, grilled, or added to stews, scrambled eggs and bigos.
Krakowska Sucha: A dry sausage: made from choice cuts of lean pork, seasoned with pepper, allspice, coriander and garlic, packed into large casings and smoked.
Kielbasa Grillowa: Smoked, lightly spiced grilling sausage that is juicy and tender. It can also be pan-fried or boiled.
Kiełbasa Cyganska: The name translates to Gypsy sausage and this one is very similar to Canadian bacon, made of lean pork loin. Slowly smoked with cherry wood it has a beautiful dark red outside. A great cold cut.
Jeanne says
Family said, make again. A nice change from sausage and noodles.