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.
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Servings: 4 servings
Calories: 822kcal
Ingredients
- 1 lb Polska kielbasa smoked Polish sausage
- 1.5 lbs potatoes*
- 1 large onion yellow or white, rough chopped
- 1 tablespoon seasoning**
- 2 tablespoon olive oil
- 2 tablespoon 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 teaspoon paprika, 1 teaspoon 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
Serving: 1g | Calories: 822kcal | Carbohydrates: 61g | Protein: 25g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 35g | Cholesterol: 110mg | Sodium: 3151mg | Fiber: 6g | Sugar: 8g
