Kielbasa in Creamy Potato Sauce
A comforting dish featuring kielbasa and fluffy potatoes in a rich, creamy sauce, perfect for family gatherings or a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 pound kielbasa (smoked sausage)
- 4 medium-sized potatoes (russet recommended) Peeled and diced
- 1 medium onion, diced Adds sweetness
- 2 cloves garlic, minced
- 1 cup heavy cream Or half-and-half for a lighter option
- 1 cup chicken broth Substitute with vegetable broth for a lighter flavor
- 2 tablespoons butter For richness
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley Optional, adds color
Instructions
Preparation
- Slice the kielbasa into ½-inch pieces, peel and dice the potatoes into cubes, finely dice the onion, and mince the garlic.
Cooking
- In a large skillet over medium heat, melt the butter. Add the kielbasa slices and cook until browned on both sides, about 5–7 minutes.
- Toss in the diced onion and minced garlic. Sauté for another 2–3 minutes until the onion is translucent and the garlic is fragrant.
- Add the diced potatoes to the skillet, mixing well with the kielbasa and onion. Cook for a few minutes.
- Carefully add the chicken broth and bring to a simmer. Cover and cook for about 10 minutes, or until potatoes are tender.
- Lower the heat and stir in the heavy cream. Allow the sauce to thicken for about 5 minutes, stirring occasionally and season with salt and pepper.
- Remove from heat and garnish with freshly chopped parsley. Serve warm, ideally with crusty bread.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove; if the sauce thickens, add more chicken broth or water. Consider pre-slicing ingredients in advance for smoother cooking.