Skip to main content New<> this month
Get the Allrecipes magazine
Kielbasa with Peppers and Potatoes
May 11, 2006

Just a suggestion to those of you who thought this was too greasy. I ALWAYS simmer my sausage (kielbasa) for at least a good 30 -40 minutes in water and this takes most of the grease away. The stock can be used to make split pea soup or any vegetable soup. Actually I use the stock in cooking my kraut - gives the kraut a bit of a smoky flavor.

  1. 691 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars