Carol’s Kielbasa Dinner

Maybe it’s the fall nip in the air here in New England. Maybe it was the fact that I had the ingredients hanging around the refrigerator. Maybe I just wanted an excuse to serve one of my many mustard selections I keep on hand. Whatever the reason…I found myself putting together a “kielbasa roast” for dinner one night.

Serve informally and rustic on a Dinner for two served on a rustic wood tray and whole gran mustard. Don't forget a great dark beer!
Served informally and rustic as a dinner for two on a wood tray with whole grain mustard. What could be more romantic than sharing/dipping chucks of meat and veggies! Don’t forget a great dark beer to go along.
This can also serve as party food – served barely warm or even room temperature – guests can grab and dip.

This simple dinner came together easily. I spread rough cut potatoes and chunks of raw onion on a sprayed foil-lined sheet pan. I used a little bit of olive oil to lightly coat everything and sprinkled my favorite all purpose roasting spice blend liberally on top. My choice of spice blend is something called “Northwoods Seasoning” from Penzeys, but you could use your favorite blend or even just a simple mix of seasoned salt, black pepper and ground cumin. Into a preheated hot 425 degree oven for about 20 minutes and then a quick toss and flip. Back into the oven for about 10 more minutes. Add the sliced kielbasa and green veggie of choice, cook another 10 minutes or so. Feel free to toss and moisten everything with a little more olive oil if needed along the way. But remember that the fatty meat will release some of its fat and flavor as it cooks.

Technique Notes:  The kielbasa is a fully cooked product so I am simply getting some color and flavor on it here. I cut my pieces about 1/2″ thick. Trying to keep a uniform cooking time. But I did give the potatoes and onions a head start as the potatoes need longer and the onions develop into a “caramelized” deliciousness. I choose a frozen Italian green beans because that is what I had hanging around in my freezer but I think florets of broccoli would be delicious here! Use your judgement with cooking time to get the level of brown crispness that you are looking for.

roasting sheet

On the roasting sheet – keep a close eye on things so they don’t overcook and be sure to toss and turn a few times. ( keep it “light’ if you must with a great quality turkey kielbasa)

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3 comments on “Carol’s Kielbasa Dinner

  1. chefconnie says:

    I love keilbasa and cabbage and will try this one. Aways a great quick protein choice.

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