Kielbasa Salad Recipes

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LENTIL AND KIELBASA SALAD



Lentil and Kielbasa Salad image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 16

Good olive oil
2 cups medium-diced leeks, white and light green parts
1 cup (1/4-inch-diced) carrots (2 carrots)
1 pound green French Le Puy lentils, rinsed and drained
1 whole peeled onion stuck with 6 whole dried cloves
1 small turnip
1 tablespoon minced garlic (3 cloves)
3 tablespoons Dijon mustard
5 tablespoons good red wine vinegar
Kosher salt and freshly ground black pepper
6 scallions, white and green parts, thinly sliced crosswise
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup minced fresh parsley leaves
10 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick diagonally
6 (1/2-inch-thick) diagonal slices of a baguette
4 ounces creamy herbed goat cheese, such as Montrachet

Steps:

  • Heat 2 tablespoons of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils, onion, turnip, and 6 cups of water. Bring to a boil, lower the heat, and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Discard the onion and turnip and drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl
  • Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in 1/2 cup olive oil, add to the lentils, and toss. If it's dry, add a few tablespoons of the reserved cooking liquid.
  • Add the scallions, thyme, parsley, kielbasa, 2 teaspoons salt, and 1 teaspoon pepper and toss. Set aside to cool.
  • Toast the baguette slices and spread with the goat cheese. Taste the salad for seasonings and serve at room temperature with the goat cheese toasts.

WARM POTATO AND KIELBASA SALAD



Warm Potato and Kielbasa Salad image

Crisped up kielbasa and a warm mustardy dressing make this a standout potato salad. Dressing the potatoes while warm helps soak up the flavors of the dressing, and the raw crunchy celery and fresh herbs perk up the whole dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

2 pounds baby potatoes, halved
Kosher salt
1/4 cup extra-virgin olive oil
12 ounces kielbasa, cut into 1/2-inch chunks
1 large red onion, thickly sliced
1/4 cup apple cider vinegar
2 tablespoons whole-grain mustard
Freshly ground pepper
4 stalks celery, chopped, plus 1/2 cup celery leaves
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

  • Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
  • Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.

KIELBASA PASTA SALAD



Kielbasa Pasta Salad image

"The sausage adds wonderful flavor and heartiness to this main-dish salad," relates Jean Dantinne from Chehalis, Washington. "But the real secret to its appeal is the crunchy croutons."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 8

1 package (16 ounces) spiral pasta
1-1/2 cups thinly sliced fully cooked kielbasa or Polish sausage
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup shredded Parmesan cheese
1 cup mayonnaise
3 tablespoons cider vinegar
1 envelope Italian salad dressing mix
1 cup salad croutons

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; add the sausage, olives and Parmesan cheese. In a small bowl, combine the mayonnaise, vinegar and salad dressing mix. Stir into the pasta mixture. Add croutons and toss to coat. Serve immediately.

Nutrition Facts :

KIELBASA SUMMER SALAD



Kielbasa Summer Salad image

The unexpected combination of flavors and textures in this cool salad sparks taste buds. It can be a main course for a luncheon or a side dish at a dinner or a barbecue. I've gotten many compliments sharing it as a potluck dish. -Sara Primarolo, Sanquoit, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 11

1 pound smoked kielbasa or Polish sausage, halved and cut into 1/4-inch pieces
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
2 medium tart apples, cut into 1/2-inch chunks
1 medium green pepper, chopped
4 large green onions, thinly sliced
DRESSING:
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 to 1 teaspoon pepper

Steps:

  • In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. , In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.

Nutrition Facts :

KIELBASA SALAD



Kielbasa Salad image

A simple one dish summer meal. For even more flavor, grill or brown the keilbasa in a frying pan before slicing. Posted by request.

Provided by Lorac

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup mayonnaise
2 tablespoons brown mustard
1 clove garlic, pressed
12 ounces kielbasa, cut into 1/2 inch cubes
3 cups cubed cooked potatoes
2 cups cooked green peas
6 sweet gherkins, chopped
1 medium cucumber, cubed
4 green onions, sliced
salt and pepper
fresh medium tomatoes, cut into eights
romaine lettuce or leafy green lettuce leaf

Steps:

  • Combine dressing ingredients in a small bowl and set aside.
  • In a larger bowl, combine salad ingredients and mix in dressing.
  • Line a serving dish with lettuce leaves, top with salad and garnish with tomatoes.

Nutrition Facts : Calories 459.5, Fat 23.9, SaturatedFat 8, Cholesterol 56.1, Sodium 954.6, Carbohydrate 44.5, Fiber 7.3, Sugar 14.8, Protein 17.6

KIELBASA ONION SOUP



Kielbasa Onion Soup image

A delicious soup with onion, carrots, and kielbasa. You can add any ingredients you want and it will still be delicious enough for the husband and kids to enjoy.

Provided by ltlchkn2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 1h15m

Yield 5

Number Of Ingredients 11

1 tablespoon olive oil
1 kielbasa sausage, cut into 1-inch pieces
1 onion, diced
1 tablespoon minced garlic
3 (14 ounce) cans vegetable broth
1 (14 ounce) can stewed tomatoes
1 ½ cups chopped carrots
1 (8 ounce) can tomato sauce
1 cup water
1 ½ teaspoons salt-free seasoning blend (such as Mrs. Dash®)
1 ½ cups bow-tie pasta (farfalle)

Steps:

  • Heat oil in a large pot over medium heat. Cook and stir sausage, onion, and garlic in hot oil until onion is slightly softened and browned, about 10 minutes.
  • Stir vegetable broth, stewed tomatoes, carrots, tomato sauce, water, and seasoning blend into sausage mixture; bring to a boil, reduce heat to low, and simmer for 30 minutes. Add bow-tie pasta and continue simmering until pasta is cooked through yet firm to the bite, about 12 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 31.6 g, Cholesterol 59.9 mg, Fat 28.6 g, Fiber 4.9 g, Protein 15.9 g, SaturatedFat 8.9 g, Sodium 1742 mg, Sugar 13.3 g

KIELBASA BITES WITH GRAINY-MUSTARD POTATO SALAD



Kielbasa Bites with Grainy-Mustard Potato Salad image

Links of Polish sausage are grilled to highlight their garlicky flavor. Sliced into small pieces, they contrast nicely with buttery Yukon gold potatoes with a light coating of grainy-mustard vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 7

1 pound baby Yukon gold or new potatoes, peeled and sliced 1/2 inch thick
Coarse salt and freshly ground pepper
1/4 cup safflower oil, plus more for brushing
2 tablespoons white-wine vinegar
1 tablespoon plus 1 teaspoon grainy mustard
3 tablespoons chopped fresh chives
2 pounds kielbasa, halved lengthwise

Steps:

  • Bring a large pot of water to a boil. Add potatoes and 1 tablespoon salt. Return to a boil; cook until tender, about 8 minutes. Drain; immediately toss with oil, vinegar, mustard, and 1 1/2 teaspoons salt; season with pepper. Refrigerate until cool, about 30 minutes. Stir in chives.
  • Meanwhile, heat grill to high. Brush grates with oil. Grill kielbasa until heated through and charred, about 3 minutes per side. Cut crosswise on the bias into 2-inch pieces. Serve with potato salad.

NEW POTATO, KIELBASA AND GRUYèRE SALAD



New Potato, Kielbasa and Gruyère Salad image

Categories     Salad     Cheese     Pork     Potato     Side     Sausage     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

1 3/4 pounds medium white-skinned boiling potatoes (about 6)
2 tablespoons cider vinegar
4 green onions, chopped
4 tablespoons plain yogurt
4 tablespoons mayonnaise
4 teaspoons prepared white horseradish
1 teaspoon caraway seeds
1/2 pound kielbasa sausage, sliced into rounds
5 ounces Gruyáre cheese, diced
Salt and freshly ground pepper
Curly endive

Steps:

  • Cook potatoes in large saucepan of boiling water until tender, about 20 minutes. Drain and cool slightly. Peel and slice potatoes. Transfer to large bowl. Gently mix in vinegar and green onions, using rubber spatula. Cool.
  • Combine yogurt, mayonnaise, horseradish and caraway. Mix into potatoes. Add kielbasa and cheese. Season with salt and pepper. Line plates with endive. Spoon salad atop.

GRILLED KIELBASA WITH WARM POTATO SALAD



Grilled Kielbasa with Warm Potato Salad image

Provided by Lillian Chou

Categories     Salad     Onion     Potato     Quick & Easy     Backyard BBQ     Lunch     Sausage     Summer     Grill     Grill/Barbecue     Parsley     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 8

2 pounds small red boiling potatoes, halved or quartered if large
1/2 cup finely chopped sweet onion
3 tablespoons olive oil
2 tablespoons cider vinegar
1/4 cup coarsely chopped flat-leaf parsley
1 pound smoked kielbasa
Accompaniment:
grainy mustard

Steps:

  • Generously cover potatoes with water in a large saucepan and add 1 tsp salt. Bring to a boil, then simmer, partially covered, until potatoes are tender, 10 to 15 minutes. Drain.
  • Meanwhile, whisk together onion, oil, vinegar, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl.
  • Add hot potatoes and parsley to vinaigrette and toss.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
  • Cut kielbasa crosswise into 4 sections, then halve each section lengthwise.
  • Oil grill rack, then grill kielbasa, covered only if using a gas grill, turning once, until sizzling and grill marks appear, about 4 minutes total.
  • Serve kielbasa with potato salad (warm or at room temperature).
  • Serve with:
  • Coleslaw

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