Polish Sausage and Potatoes

    50 min

    A hearty dish, which combines onions, peppers, potatoes and smoked sausage. It's easy to make and tastes delicious. Serve any day of the week for a substantial meal.

    227 people made this

    Serves: 4 

    • 4 potatoes, peeled and cut into 2.5cm cubes
    • 1 onion, chopped
    • 2 green peppers, cut into 2.5cm pieces
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic granules
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 tablespoons vegetable oil
    • 450g kielbasa sausages, cut into 2.5cm pieces

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat oil in a large frying pan over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce heat to medium and stir in peppers, onion powder, garlic granules, salt and pepper. Cover and cook 5 minutes. Stir in kielbasa, cover and cook for 15 minutes or until onions are caramelised.


    Kielbasa are smoked Polish sausages and are available at Polish delis. If unavailable, substitute in Mattessons smoked pork sausage.

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    Reviews in English (187)


    Really tasty and quick to make.  -  01 Sep 2011


    Good plain food! Only change I made was in technique. I sauteed the thinly sliced kielbasa in a little oil til it was nicely browned. Then taking a slotted spoon I removed to a warm platter while I prepared rest of meal. Returned sausage to main pan for last ten minutes of cooking. This way the potatoes and onion soaked up the flavor from the sausage oil. And I was able to limit oil use to a little over 2 tablespoons. Will prepare this again and again during the cold winter months. Very economical too! Thank you for sharing this recipe.  -  10 Nov 2003  (Review from Allrecipes US | Canada)


    This was good and easy to make too. Definitely don't need anywhere NEAR 1/4 cup of cooking oil though....I used a couple tablespoons and it was still very greasy. It would help to brown the kielbasa in a separate skillet & then drain on paper towels. I used red potatoes and left the skins on which gave it a good flavor. Next time I'll definitely use fresh garlic as opposed to garlic powder.  -  27 Oct 2002  (Review from Allrecipes US | Canada)