Kielbasa and Beer
A simple, hearty dish featuring kielbasa sausage simmered in beer, often with onions, peppers, and spices — perfect for casual meals or entertaining.
Ingredients
- 1 lb (450 g) kielbasa sausage, sliced into ½-inch pieces
- 1 tablespoon olive oil or butter
- 1 large onion, sliced
- 1 bell pepper, sliced (optional: any color)
- 1–2 cloves garlic, minced
- 12 oz (355 ml) beer (lager, pilsner, or amber works best)
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt, to taste
- Optional: fresh parsley for garnish
Instructions
- Heat oil: In a large skillet or pan, heat olive oil over medium heat.
- Cook sausage: Add kielbasa slices and cook until lightly browned, about 5 minutes. Remove and set aside.
- Saute vegetables: In the same pan, add onions, bell peppers, and garlic. Cook until soft and fragrant, about 5–7 minutes.
- Deglaze with beer: Pour in beer, scraping the bottom of the pan to release any browned bits.
- Combine: Return kielbasa to the pan, add smoked paprika, salt, and pepper. Simmer uncovered for 10–15 minutes, letting the beer reduce slightly and flavors meld.
- Serve hot: Garnish with fresh parsley if desired. Serve with mashed potatoes, rice, or crusty bread.
Notes
- Use smoked kielbasa for a richer, deeper flavor.
- A light or amber beer works best; avoid overly bitter or hoppy beers.
- Bell peppers are optional but add color and sweetness.
- Can also be made in a slow cooker for a hands-off meal.
- Pairs well with mustard, sauerkraut, or pickles on the side.