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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 351.7
  • Total Fat: 23.4 g
  • Cholesterol: 51.9 mg
  • Sodium: 745.6 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 11.7 g

View full nutritional breakdown of Kielbasa and Potatoes calories by ingredient
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Kielbasa and Potatoes

Submitted by: MANKIE87

Introduction

This is a modified version of a foodnetwork recipe which can be found at : http://www.foodnetwork.com/recipes/emeril-
lagasse/kielbasa-in-polish-sauce-recip
e/index.html
This is a modified version of a foodnetwork recipe which can be found at : http://www.foodnetwork.com/recipes/emeril-
lagasse/kielbasa-in-polish-sauce-recip
e/index.html

Number of Servings: 6

Ingredients

    6 ounces beef broth (fat free)
    3/4 cup water
    1 cups chopped yellow onions
    1 cup bell peppers
    1 lb. red potatoes
    1 pounds Kielbasa sausage, links
    Freshly ground black pepper
    1 tablespoons butter
    1 tablespoons flour
    1 tablespoons white vinegar
    1/2 tablespoon sugar
    1 tablespoons finely chopped parsley

Directions

In a saucepan, over medium heat, combine the beef broth, water, onions and sausage. Season with fresh ground pepper. Bring to a boil, reduce to a simmer and cook, covered, for 25 minutes, but add the peppers after 10 minutes. While this is cooking, slice your potatoes and some additional onion. Bring a skillet with olive oil to med-high heat and then add the potatoes and additional onion. Fry the potatoes until desired texture. Remove the sausage from the pan and cool. Slice the sausage into 1 -inch pieces. In a large saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a light brown roux. Stir in the vinegar, sugar and the reserved beef broth and onion mixture. Season with pepper. Bring the mixture to a boil, reduce to a simmer and continue to cook until the sauce coats the back of a spoon, about 15 minutes. Add the sliced sausage and continue to cook for 5 minutes. Garnish with parsley. Serve over the fried potatoes.


Serving Size: Makes 6 servings; 1/6 of the total yield

Number of Servings: 6

Recipe submitted by SparkPeople user MANKIE87.





TAGS:  Beef/Pork |

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