American
Kielbasa and Potatoes
Fully cooked kielbasa is seared with potatoes, onion, and bell pepper in one skillet until the potatoes are tender. A splash of broth and mustard steams the pan so the potatoes cook through.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- The kielbasa is fully cooked. Searing is for color and to heat it through, not to cook raw pork.
- Small potato pieces finish in the same skillet as the sausage.
- A covered simmer with broth steams the potatoes without boiling the sausage to pieces.
- Mustard and paprika season the broth so the pan sauce is not plain water.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the olive oil in a large deep skillet over medium heat. Add the kielbasa in a single layer and cook until the rounds are browned, about 4 minutes. The kielbasa is fully cooked. You are heating it through and browning the edges.
- 2
Move the kielbasa to a plate.
- 3
Add the baby potatoes, cut side down, and cook 4 minutes so the cut sides brown.
- 4
Add the onion and bell pepper. Cook 3 minutes. Stir in the garlic, paprika, and thyme for 30 seconds.
- 5
Pour in the chicken broth and stir in the Dijon mustard, kosher salt, and black pepper. Scrape the bottom of the skillet.
- 6
Cover and simmer over medium-low heat until the potatoes are tender when pierced, about 15 minutes.
- 7
Return the kielbasa and cook, uncovered, 2 minutes, until the kielbasa is hot in the center. Serve.
Pro tips
- If the potatoes are large, quarter them so they match the cook time.
- Do not skip the cover. Without steam, the potatoes brown outside and stay hard inside.
- Taste before adding all the salt. Kielbasa and broth are both salty.
Easy substitutions
- Kielbasa
- Another fully cooked smoked sausage
- Baby potatoes
- Yukon Gold potatoes, cut into 1-inch chunks
- Dijon mustard
- Whole-grain mustard
Storage and reheating
Storage
Refrigerate up to 4 days.
Reheating
Warm in a covered skillet with a splash of water until the sausage and potatoes are hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 20 g
- Carbs
- 32 g
- Fat
- 28 g
- Fiber
- 4 g
Budget friendly · One Pan, Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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