This Polish Kielbasa is one that my grandmother from North Dakota (then later California) always made. Growing up with freezing cold North Dakota winters meant lots of hearty, heart warming meals. This is a one pan dish that is loaded with vegetables, hearty potatoes, and the star of the dish…Polish Keilbasa sausage.

Polish Kielbasa |

To make it, you simply chop up all of the ingredients and throw them into a big pan on the stove top and let it simmer until you can easily slide a fork into the potatoes. Then heap it into big steaming bowls & serve! I really appreciate one pan meals. I really don’t rely on them enough. It’s so great to be finished with dinner, ready to wash dishes, and low and behold….you are done in under 5 minutes! That way you can get back to whatever show you are binging on Netflix. Now that’s the kind of lifestyle that I can get behind!

Polish Kielbasa |

When making North Dakota Kielbasa, I always opt for red skin potatoes and leave the skin on. There are so many nutrients in that red skin that I just can’t bear to part with it. Plus it adds a fun color! I take the pan off the heat as soon as the potatoes have just finished. I don’t like to let the potatoes get too mushy or the whole bowl will have a soft consistency. It’s more fun to eat when the potatoes are still firm enough to pull everything together!

Polish Kielbasa | Polish Kielbasa | Polish Kielbasa |

Now you’d never see my grandma do this, but I love to add a squeeze of lime on top! It gives the dish just a touch of citrus to balance out the flavors and the salty sausage. Roasting the sausage with all of these veggies really releases the Kielbasa flavor. There is no need to add any salt or pepper. Let the sausage speak for itself.

Polish Kielbasa | Polish Kielbasa |

Polish Kielbasa


  • 1 link of kielbasa
  • 1 cup carrots
  • 1 can green beans or 1 cup fresh green beans & one cup water
  • 1 cups red skin potatoes
  • 1 lime


  1. Chop kielbasa, carrots, and green beans into bite site pieces.
  2. Add to a large pan on the stovetop. It's best if you use one that has a lid.
  3. Cook on medium low heat for about 20 minutes or until a fork can slide easily into each ingredient. The potatoes will take the longest to cook.
  4. Slowly roasting the kielbasa with the vegetables will release the flavor of the kielbasa into the dish. This eliminates the need for any salt or pepper.
  5. Serve hot with a squeeze of lime juice on top!

What are you eating this winter to stay warm?

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