I found uncured Polska kielbasa which is a Polish sausage that’s a little difficult to describe. It’s a protein that once you’ve tried, it’s hard to go a week without putting some in your grocery cart. Sausage sometimes can have a lot of harmful nitrates in them which are directly linked to causing cancer, so wherever possible, it’s best to get uncured (without nitrates) bacon, sausage and ham.
This recipe was born out of a love of the ingredients included. It only took 35 minutes from start to finish and I simply combined some of our favorite vegetables, our favorite sausage and then used some incredibly simple spices to make it a big hit. This reheats really well in the microwave so if you want to store the leftovers for someone’s lunch the next day, it’s a double win!
Let’s keep it simple people!
1 lb Polska Kielbasa Uncured cut into 1″ pieces
1 medium onion cut into big chunks
1 cup mushrooms quartered
1 tbsp minced garlic
1 tbsp butter or olive oil
2 cups Brussels sprouts halved (if they are really big, quartered)
2 cups asparagus cut into 1.5″ long spears
1 1/2 cup butternut squash
1 cup yellow potatoes cut into 1″ cubes
sea salt and pepper to taste
1 tsp smoked paprika
1/2 tsp dried oregano
Saute’ onion, mushrooms and sausage along with garlic until onions are translucent. Sprinkle the onion mixture with a light sea salt sprinkling (we are going to build different dimensions of flavor here). Remove everything from the pan into a small bowl as a temporary holder while adding a little more oil to the pan, then on medium brown the potatoes and butternut squash and sprinkle with salt and paprika and pepper. Do not remove the potatoes, but add all other ingredients and a little more oil, another sprinkling of salt, then stir fry them until vegetables are cooked through, but not over cooked.