“Kielbasa,” the Polish word for “sausage” typically carries a more pronounced garlic flavor and is lightly smoked. When you purchase kielbasa in the grocery store, it has already been smoked and pre-cooked so you are automatically saving cooking time with this ingredient.
While microwaving the potato pieces also saves time, the results are uneven. In fact, they were nowhere near done after four minutes, so I zapped them for another four. If you can spare a bit of extra time, I suggest boiling the potatoes in water until soft for a more uniform tenderness.
After the fact, we thought the softened potatoes should have been browned with the onion to get a crisp on the outside. It’s nearly impossible to do so in the crowded pan with all of the sausage.
Our conclusion? The original recipe (as listed below) was too sweet with two tablespoons of brown sugar. If like us, you prefer a more savory flavor, cut back on the brown sugar to—at most—one tablespoon; and increase the amount of Dijon mustard. Finally, using only half an onion seemed a bit underwhelming so an entire onion was chopped.
Meet weeknight cooking at its best! Combining a few flavorful ingredients like turkey sausage, onions and garlic, with pantry staples such as crushed tomatoes and Italian herbs, then utilizing a simple cooking technique, this recipe builds flavor with every step. And it’s easy-peasy!
Yum and Yum!
Sliced onions and peppers are sautéed in the drippings left behind from cooking the sausage. Aromatic garlic and herbs get added toward the end, so they have time to bloom without getting overcooked. Acidic tomatoes help release any flavor stuck to the bottom of the pan after the other ingredients have been cooked, to the benefit of the entire dish.
So the end result is a single-dish dinner alive with richly spiced sausage, silky cooked vegetables, all bathing in a tomatoey pan sauce over a bed of egg noodles. To keep it low-carb, just nix the noodles.