Grilled Kielbasa, Green Peppers & Onions--A Mixed Grill

By Kathryn Washburn Breighner

I love this simple 'supper' dish (my Indiana is showing)! When our Serbian 'son' lived with us, he loved this dish and once we visited Serbia, we realized why: it is very similar to mixed grill dishes in Serbia.

Kielbasa is a favorite of mine for this recipe although I can use other sausages with this like Smoked Polish Sausage. I use a grill basket on the grill during grilling season and a cast iron skillet on the cook top during the cold weather months.

For 2 of us, we use:
1 lb kielbasa cut into 2" chunks
1 large green pepper cut into 2" chunks
1 med sweet onion cut into 2" chunks

Toss with 3 T olive oil, salt and pepper and a splash of cayenne and grill, stirring frequently, until the sausage is brown and the veggies soft, about 15 minutes.

One variation: add a handful or two of cubed (large cubes) of potatoes but put the potatoes on first for about 5 min (making sure they are coated with olive oil so they don't stick) and then add the remaining ingredients.

Serve with a hot mustard and you've got dinner!

Potato Kielbasa Gratin

By Kathryn Washburn Breighner

This is today's clean-out-the-fridge dish. Some friends stopped by just as it came out of the oven and it was a hit. Kind of like a frittata, but topped and finished differently.

Saute in a seasoned iron skillet for about 5 minutes:
1 med onion, chopped
1 clove garlic, minced
3 med potatoes, diced

Add and then saute another 5 minutes:
1/2 lb diced kielbasa

Mix together:
4 eggs
1 c milk
1/4 t cayenne
1 t sweet paprika
2 T diced chives
salt and pepper to taste

Pour the mix over the eggs. Top with seasoned bread crumbs and 1 1/2 c grated cheddar cheese.

Bake in a 350 degree F oven until the top is browned and bubbly, 15-20 minutes.

Red Bean & Kielbasa Soup

By Kathryn Washburn Breighner

This soup is super easy and a real winner. This has been a favorite in our house for years and has great flavor while being a snap to make.

1 med onion, chopped
2 T olive oil
1/2 lb kielbasa, diced
1 garlic clove, minced
2 cans red kidney beans, drained and rinsed
3 c chicken stock
1 T cumin
1/4 cayenne
salt pepper

Saute the onion in olive oil for 5 minutes; add the kielbasa and cumin and continuing cooking until the onion is translucent.

Puree the beans in a food processor. Add 1 1/2 c chicken stock to the food processor and process until smooth. Add the puree to the saucepan with the onions and kielbasa along with the remaining 1 1/2 c chicken stock, cayenne, salt and pepper to taste. Simmer for 10 minutes.

This makes about 4 cups of soup so double if you have a crowd to feed.

That's it!