Heading back to Mary Younkin’s book, looking for something I wouldn’t normally do, and landed on a Polish Kielbasa recipe. It’s been ages since I’ve had any kind of non-ground sausage in a meal, way back to when I was a kid. I mentioned this to my family recently, and they commented that Mom typically made sausage with sauerkraut.
Given my hatred of all things pickled, it makes sense that I haven’t really attempted anything with sausage with that as my history… Still, this recipe is well liked by both MM and I, so I’m happy that we found it. 🙂
Garlicky Peas and Rice with Polish Kielbasa
Ingredients
- 2 tsp olive oil
- 3 cloves garlic minced
- 14 oz Polish Kielbasa sliced to 3/4 inch slices
- 3 c unsalted chicken broth
- 1½ c jasmine rice
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp kosher salt
- 8 oz frozen peas
- 4 green onions thinly sliced
Instructions
- Warm oil in large, deep-sided skillet over medium heat until shimmering. Add minced garlic, and sauté, stirring, for about 1 minute, until fragrant. Add sausage and continue cooking, stirring frequently, for 3-5 minutes, or until browned on sides and edges.
- Add chicken broth, rice, garlic powder, and pepper to the pan. Stir and bring to a boil. Reduce heat to low to maintain a simmer, and cover with a lid. Cook for 18-20 minutes, until rice is tender, and liquid is absorbed.
- Remove from heat, taste, and add salt if needed. Stir in peas and green onions. Continue cooking for 3 minutes, then serve.
The recipe in the book states to start the skillet over high heat. I love my All-Clad skillet far too much to be okay with that, so I’ve adapted the recipe/method with that in mind, switching to medium heat, giving the oil time to get hot, and then cooking the sausage for a bit longer than the original recipe as well.
I’ve also tweaked the size of the sausage slices to larger than what’s pictured below (and what’s in the recipe). A fourth of an inch was just not big enough for us. I’m up t 1/2 or 3/4 of an inch now.
Yes, this one will take at least 30 minutes, but the result is really tasty, and depending on how many are in your household, can really last as left overs – but beware, it may make your fridge smell slightly sausage-y for that time. Of course, that’s also determined by the leftover containers you use (note to self – look into other leftover containers…). But it’s worth it to be able to heat up a serving in about 2.5 minutes!
I imagine I could tweak the recipe even further, adding other veggies, or changing the type of sausage, but we just like this one so much as is that I haven’t really had the desire to get creative.