sausage with peppers and onions

I grew up eating a lot of kielbasa. My father’s side of the family is of Polish descent, and the town my grandparents lived in had a large Polish population. As I’ve mentioned before, my grandmother, my dad’s mom, was an amazing cook. I was a huge fan of almost everything she made, though as a picky child I stayed away from her prune pierogi and her often served sauerkraut. But her golabki (stuffed cabbage rolls) were a huge favorite of mine! Also a favorite, and served at every family gathering, was kielbasa.

I don’t make kielbasa the way she did — not sure I know exactly how she did it — and I’m not lucky enough to have a Polish butcher in my town, so, unfortunately, the kielbasa I get at my local grocery store is not reminiscent of what Gram served. Therefore I purchase the best one I can find, and cook it up with onions, peppers, and a bit of barbecue sauce, then serve it on rolls. Definitely not the way Gram did it! But this is definitely not Gram’s kielbasa.

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Sausage With Peppers and Onions

Cut one onion in half, then slice it.

Clean, cut and slice a green pepper and a red pepper.

In a saute pan, coat the bottom with canola oil, then cook the onion and peppers over medium heat.

While these are cooking (keep an eye on them… you don’t want them to burn), make a batch of barbecue sauce.

Take the sausage (I used a national brand’s version of turkey Polska Kielbasa, but you can use any kind you like), cut it into 1-inch to 2-inch sections, then slice each lengthwise. Add these pieces to the soft onions and peppers. Cook and stir until the meat is heated through — this won’t take more than 5-10 minutes. Again, keep a close eye on it so that they don’t burn — turn the heat down a bit if you need to.

Once they are nicely cooked on both sides, turn the heat off and add 1/2 cup barbecue sauce. Stir, then cover. Let it sit for about 5 more minutes.

Get your favorite bun, toast it if you’d like, and top it with a big scoop of the sausage, onions and peppers. I add some good old yellow mustard on mine. Yum!

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