16 Delicious Smoked Kielbasa Recipes Easy to Make

Nothing beats the rich, smoky flavor of kielbasa to turn an ordinary meal into something extraordinary. Whether you’re craving quick weeknight dinners, hearty comfort food, or seasonal BBQ favorites, our roundup of 16 delicious smoked kielbasa recipes has got you covered. Easy to make and packed with flavor, these dishes are sure to delight your taste buds and inspire your next meal. Keep reading to discover your new favorite recipe!

Smoked Kielbasa and Sauerkraut Skillet

Craving something hearty with a tangy twist? This skillet dish combines smoky kielbasa with fermented sauerkraut for a flavor-packed meal that’s ready in no time.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch pieces
• 2 cups sauerkraut, drained (keep a splash of the juice for extra tang)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp caraway seeds
• A couple of dashes of black pepper
• 1/2 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add sliced kielbasa, cooking until lightly browned on both sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to get that perfect sear.
3. Toss in the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
4. Stir in the sauerkraut, caraway seeds, and black pepper, mixing well to combine.
5. Pour in the chicken broth and that splash of sauerkraut juice, then reduce heat to low. Simmer uncovered for 10 minutes, stirring occasionally. Tip: The liquid should mostly evaporate, leaving the flavors concentrated.
6. Give it a taste and adjust seasoning if needed, though the sauerkraut brings plenty of its own.

All that simmering melds the smoky, tangy, and savory notes into one irresistible dish. Serve it straight from the skillet with a side of crusty bread to soak up the juices, or over mashed potatoes for the ultimate comfort food experience.

Grilled Smoked Kielbasa with Peppers and Onions

Get ready to fire up the grill because this dish is all about bold flavors and easy vibes. Grilled Smoked Kielbasa with Peppers and Onions is your next backyard BBQ star.

Ingredients

• 1 lb smoked kielbasa, sliced into 1-inch pieces
• 2 bell peppers (any color), sliced into strips
• 1 large onion, sliced into half-moons
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• A pinch of salt and pepper
• A splash of apple cider vinegar

Instructions

1. Preheat your grill to medium-high, about 400°F. Clean the grates well to prevent sticking.
2. Toss the kielbasa, peppers, and onions with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl. Tip: Let it sit for 10 minutes to marinate slightly.
3. Throw everything onto the grill in a single layer. Use a grill basket if you have one to keep smaller pieces from falling through.
4. Grill for 10-12 minutes, turning occasionally, until the kielbasa is nicely charred and the veggies are tender-crisp. Tip: Don’t overcrowd the grill to ensure everything cooks evenly.
5. Drizzle with apple cider vinegar right before serving for an extra zing. Tip: A little goes a long way, so start with a teaspoon and adjust to your liking.

Vibrant and smoky, this dish packs a punch with every bite. Serve it straight off the grill with crusty bread or over a bed of rice for a hearty meal that’s as easy as it is delicious.

Smoked Kielbasa Pasta Bake

Fire up your taste buds with this smoky, cheesy, utterly comforting pasta bake. It’s the kind of dish that’ll have everyone asking for seconds before they’ve even finished their first plate.

Ingredients

• 1 lb smoked kielbasa, sliced into half-moons
• 2 cups uncooked penne pasta
• a splash of olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• a couple of cups of marinara sauce
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• a pinch of red pepper flakes
• salt to season

Instructions

1. Preheat your oven to 375°F—get it nice and hot for that perfect bake.
2. Boil the penne in salted water until al dente, about 9 minutes, then drain. Tip: Save a bit of pasta water to loosen the sauce if needed.
3. While pasta cooks, heat a splash of olive oil in a pan over medium. Add the kielbasa and onion, cooking until the onion’s soft and the kielbasa’s edges are crispy, about 5 minutes.
4. Stir in the garlic and red pepper flakes, cooking just until fragrant, about 30 seconds. Tip: Don’t let the garlic burn—it’ll turn bitter.
5. Mix in the marinara sauce and cooked pasta, tossing to coat everything evenly. If it’s too thick, add a splash of that reserved pasta water.
6. Transfer to a baking dish, top with mozzarella and Parmesan, then bake until bubbly and golden, about 20 minutes. Tip: For extra browning, broil for the last 2 minutes.

Dig into this dish where every bite’s a mix of smoky sausage, tender pasta, and gooey cheese. Serve it straight from the oven with a side of garlic bread to scoop up all that cheesy goodness.

Slow Cooker Smoked Kielbasa and Beans

Ready to ditch the oven? This slow cooker magic turns smoked kielbasa and beans into a no-fuss, flavor-packed meal that practically cooks itself.

Ingredients

• 1 lb smoked kielbasa, sliced into coins
• 2 cans (15 oz each) navy beans, drained and rinsed
• 1 cup ketchup
• 1/2 cup brown sugar, packed
• 1 tbsp mustard
• 1 small onion, diced
• a splash of apple cider vinegar
• a couple of garlic cloves, minced

Instructions

1. Throw the sliced kielbasa, navy beans, diced onion, and minced garlic into your slow cooker.
2. In a bowl, whisk together ketchup, brown sugar, mustard, and apple cider vinegar until smooth. Tip: For a deeper flavor, let this sauce sit for 10 minutes before adding.
3. Pour the sauce over the ingredients in the slow cooker and stir to coat everything evenly.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stir once halfway through to prevent sticking.
5. Give it a taste test about 30 minutes before serving. If it’s too tangy, add a pinch more brown sugar. Tip: The sauce thickens as it cooks, so don’t worry if it looks thin at first.

Mouthwatering and hearty, this dish has a smoky-sweet sauce that clings to every bite. Serve it over rice for a full meal, or scoop it straight from the slow cooker with crusty bread on the side.

Smoked Kielbasa and Potato Hash

Get ready to turn your breakfast game upside down with this smoky, hearty dish that’s as easy to make as it is delicious. Perfect for those lazy weekend mornings or a quick weeknight dinner, this hash brings the comfort without the fuss.

Ingredients

• 1 lb smoked kielbasa, sliced into half-moons
• 3 medium potatoes, diced into 1/2-inch cubes
• 1 onion, chopped
• 2 tbsp olive oil
• A splash of water
• A couple of dashes of salt and pepper
• 1 tsp smoked paprika

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add the diced potatoes and onions to the skillet. Spread them out in an even layer—this ensures they get crispy, not steamed.
3. Sprinkle with salt, pepper, and smoked paprika. Stir to coat evenly.
4. Let cook undisturbed for 5 minutes to get a good sear on the potatoes. Tip: Resist the urge to stir too often for maximum crispiness.
5. Add a splash of water to the skillet and cover with a lid for 3 minutes to steam the potatoes until just tender.
6. Remove the lid, add the sliced kielbasa, and stir everything together.
7. Cook for another 5 minutes, stirring occasionally, until the kielbasa is heated through and the potatoes are golden brown. Tip: If you like extra crispiness, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.
8. Serve hot. Tip: Top with a fried egg for an extra layer of flavor and texture.

You’ll love the contrast between the crispy potatoes and the smoky, juicy kielbasa. Try serving it with a side of sour cream and chives for a cool, creamy contrast, or wrap it up in a warm tortilla for a breakfast burrito twist.

Smoked Kielbasa Soup with Kale and White Beans

Just when you thought comfort food couldn’t get any cozier, this smoked kielbasa soup with kale and white beans storms in. It’s hearty, smoky, and packed with greens—because balance, right?

Ingredients

• 1 tbsp olive oil
• 1 lb smoked kielbasa, sliced into half-moons
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• A couple of handfuls of kale, stems removed and leaves torn
• A splash of apple cider vinegar
• Salt and pepper, just enough to season

Instructions

1. Heat olive oil in a large pot over medium heat. Add kielbasa and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to get that perfect sear.
2. Toss in onion and garlic, sauté until soft, about 3 minutes. Tip: Stir constantly to avoid burning the garlic.
3. Pour in chicken broth and bring to a simmer. Let it bubble away for 10 minutes to meld the flavors.
4. Stir in white beans and kale, cook until kale wilts, about 5 minutes. Tip: Add kale in batches if your pot is on the smaller side.
5. Finish with a splash of apple cider vinegar, then season with salt and pepper. Give it a taste and adjust if needed.

Now the soup’s smoky richness meets the kale’s slight bitterness and the beans’ creaminess. Serve it with crusty bread for dipping, or go wild—top with a poached egg for extra decadence.

Smoked Kielbasa and Cheese Stuffed Peppers

Viral food trends got nothing on this—Smoked Kielbasa and Cheese Stuffed Peppers are here to steal the spotlight. Packed with flavor, these peppers are a game-changer for your dinner lineup.

Ingredients

• 4 large bell peppers, any color
• 1 lb smoked kielbasa, diced small
• 2 cups shredded cheddar cheese
• 1 cup cooked rice
• 1/2 cup diced onion
• 2 cloves garlic, minced
• a splash of olive oil
• a couple of dashes of salt and pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Slice the tops off the bell peppers, remove the seeds, and set aside.
3. Heat a splash of olive oil in a pan over medium heat. Toss in the diced onion and minced garlic, sautéing until they’re soft and fragrant—about 3 minutes.
4. Add the diced kielbasa to the pan, cooking until it’s lightly browned, roughly 5 minutes. Tip: Let the kielbasa get a bit crispy for extra texture.
5. Stir in the cooked rice, smoked paprika, and a couple of dashes of salt and pepper. Mix well to combine all those flavors.
6. Remove the pan from heat and fold in 1 1/2 cups of shredded cheddar cheese, saving the rest for topping.
7. Stuff each bell pepper with the kielbasa mixture, packing it in tightly. Top with the remaining cheese.
8. Place the stuffed peppers in the baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let them cool for a few minutes before serving—trust us, it’s worth the wait. Tip: Serve with a side of sour cream or hot sauce for an extra kick.

Get ready for a flavor explosion—the smoky kielbasa and melty cheese combo is unreal. These peppers are perfect as is or sliced over a bed of greens for a lighter take.

Smoked Kielbasa with Apple Cider Glaze

Every bite of this smoked kielbasa with apple cider glaze is a flavor bomb—juicy, smoky, and just the right amount of sweet. Perfect for those who love a quick, impressive dish that screams fall vibes.

Ingredients

• 1 lb smoked kielbasa, sliced into 1-inch pieces
• a cup of apple cider
• a couple of tbsp of brown sugar
• a splash of apple cider vinegar
• a pinch of salt
• a dash of black pepper

Instructions

1. Preheat your skillet over medium heat. No oil needed—kielbasa has enough fat to cook itself.
2. Add the kielbasa slices. Cook for about 4 minutes per side until they’re nicely browned. Tip: Don’t overcrowd the pan to get that perfect sear.
3. While the kielbasa cooks, whisk together apple cider, brown sugar, and apple cider vinegar in a bowl. Tip: Adjust the sweetness by playing with the sugar amount.
4. Pour the glaze over the kielbasa in the skillet. Let it simmer for 5 minutes, stirring occasionally, until the glaze thickens. Tip: Keep an eye on it—the sugar can burn fast.
5. Season with a pinch of salt and a dash of black pepper right before serving.

Zesty and bold, this dish pairs amazingly with creamy mashed potatoes or a crisp apple slaw. The glaze caramelizes beautifully, giving each slice a sticky, finger-licking goodness that’s hard to resist.

Smoked Kielbasa and Lentil Stew

Unwrap the comfort of this smoky, hearty stew that’s perfect for those chilly evenings. It’s a one-pot wonder that combines the rich flavors of kielbasa with the earthiness of lentils—ready in under an hour.

Ingredients

• 1 tbsp olive oil
• 1 smoked kielbasa, sliced into half-moons
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth
• 1 bay leaf
• A splash of apple cider vinegar
• A couple of thyme sprigs
• Salt and pepper, just enough to season

Instructions

1. Heat olive oil in a large pot over medium heat. Add kielbasa and cook until lightly browned, about 5 minutes. Remove and set aside.
2. Toss in onion, carrots, and celery. Cook until soft, about 5 minutes. Tip: Don’t rush this step—the sweetness builds the flavor base.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add lentils, chicken broth, bay leaf, and thyme. Bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes.
5. Return kielbasa to the pot. Continue simmering for another 10 minutes until lentils are tender. Tip: If the stew thickens too much, add a splash of water.
6. Finish with apple cider vinegar, salt, and pepper. Tip: The vinegar brightens the whole dish—don’t skip it!

Comfort in a bowl, this stew’s got a creamy texture with a smoky kick. Serve it with crusty bread to soak up every last bit, or over mashed potatoes for an extra hearty meal.

Smoked Kielbasa and Pierogi Skillet

Overload your skillet with this smoky, cheesy, carb-loaded dream. Smoked kielbasa meets pillowy pierogi in a one-pan wonder that’s weeknight easy and weekend worthy.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 12 oz frozen pierogi (cheese or potato)
• 2 tbsp butter
• 1 onion, thinly sliced
• 1 bell pepper, diced
• A splash of olive oil
• A couple of garlic cloves, minced
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat a large skillet over medium heat, add a splash of olive oil and 1 tbsp butter.
2. Toss in the sliced kielbasa, cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
3. Push kielbasa to one side, add the remaining butter, onion, and bell pepper. Sauté until soft, about 5 minutes.
4. Stir in minced garlic, cook for 30 seconds until fragrant. Tip: Garlic burns fast, keep it moving!
5. Add frozen pierogi to the skillet, cook according to package directions, usually about 5 minutes per side. Tip: No need to thaw, they’ll crisp up nicely straight from the freezer.
6. Sprinkle shredded cheddar over everything, cover for 2 minutes to melt.
7. Dollop with sour cream, garnish with fresh parsley.

Who knew comfort could be so quick? The kielbasa brings the smoke, the pierogi bring the chew, and the melted cheese ties it all together. Serve straight from the skillet for maximum cozy vibes.

Smoked Kielbasa with Garlic Butter Green Beans

Whip up this smoky, garlicky goodness in no time—your taste buds won’t know what hit ‘em. Perfect for those nights when you want flavor without the fuss.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch pieces
• 1 lb fresh green beans, ends trimmed
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• A splash of olive oil
• A couple of pinches of salt
• A dash of black pepper

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil.
2. Toss in the kielbasa slices. Cook for 5 minutes, flipping once, until they’re nicely browned. Tip: Don’t overcrowd the pan to get that perfect sear.
3. Push the kielbasa to one side of the skillet. Add the green beans to the other side. Cook for 3 minutes, stirring occasionally.
4. Drop in the butter and minced garlic. Stir everything together. Cook for another 4 minutes until the green beans are tender but still crisp. Tip: Garlic burns fast, so keep the heat medium and stir constantly.
5. Season with a couple of pinches of salt and a dash of black pepper. Give it one final stir. Tip: Taste as you go—adjust seasoning if needed.

Plate this up and watch the magic happen. The kielbasa brings the smoke, the green beans add a crisp contrast, and that garlic butter? Pure gold. Try serving it over a bed of mashed potatoes for the ultimate comfort food mashup.

Smoked Kielbasa and Corn Chowder

You won’t believe how this Smoked Kielbasa and Corn Chowder brings the comfort. Bold flavors, creamy texture, and a smoky kick that’ll have you coming back for seconds.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked kielbasa, sliced into half-moons
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 cups heavy cream
• 3 cups corn kernels (fresh or frozen)
• 2 medium potatoes, diced
• A pinch of salt and pepper
• A sprinkle of smoked paprika

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Let the oil shimmer before adding ingredients to ensure even cooking.
2. Add kielbasa slices, cooking until browned, about 5 minutes. Remove and set aside.
3. Toss in onion and garlic, sautéing until soft, about 3 minutes. Tip: Stir frequently to prevent burning.
4. Pour in chicken broth, scraping the bottom to lift any flavorful bits.
5. Stir in potatoes and corn, bringing to a boil. Then, reduce heat and simmer until potatoes are tender, about 15 minutes.
6. Mix in heavy cream and browned kielbasa, warming through. Tip: Avoid boiling after adding cream to prevent curdling.
7. Season with salt, pepper, and smoked paprika to taste.

This chowder’s creamy base cradles the smoky kielbasa and sweet corn perfectly. Serve with crusty bread or top with extra paprika for an Instagram-worthy bowl.

Smoked Kielbasa with Honey Mustard Dipping Sauce

Need a game-day snack that’ll disappear faster than your halftime show predictions? Smoked kielbasa with honey mustard dipping sauce is your MVP. Bold flavors, minimal effort—let’s dive in.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch coins
• 1/2 cup mayo
• 2 tbsp yellow mustard
• 2 tbsp honey
• A splash of apple cider vinegar
• A couple of dashes of smoked paprika

Instructions

1. Preheat your oven to 375°F—no guesswork, just crisp perfection.
2. Arrange kielbasa slices on a baking sheet in a single layer. Crowding is a no-go for even cooking.
3. Bake for 15 minutes, flip, then bake another 10 minutes until edges are golden. Pro tip: Flipping ensures that crispy-on-all-sides magic.
4. While the kielbasa works its magic, whisk mayo, mustard, honey, vinegar, and paprika in a bowl. Taste? Adjust honey for sweetness or vinegar for tang—your call.
5. Serve the kielbasa warm with the dipping sauce on the side. Extra pro tip: Skewer them for easy grabbing.

Perfectly smoky kielbasa meets the sweet-tangy kick of honey mustard. Serve it piled high on a platter or as bite-sized skewers—either way, it’s a crowd-pleaser.

Smoked Kielbasa and Cabbage Stir Fry

Ready to shake up your weeknight dinner? This Smoked Kielbasa and Cabbage Stir Fry is your ticket to a flavor-packed meal in minutes. Bold flavors, minimal effort—let’s dive in.

Ingredients

• 1 lb smoked kielbasa, sliced into coins
• Half a head of green cabbage, shredded
• 1 large onion, thinly sliced
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 tbsp apple cider vinegar
• A pinch of salt and pepper

Instructions

1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Toss in the kielbasa coins. Cook for about 5 minutes until they’re nicely browned. Tip: Don’t stir too much—let them get a good sear.
3. Add the sliced onion and minced garlic. Stir for 2 minutes until the onion starts to soften.
4. Throw in the shredded cabbage. Cook for another 5 minutes, stirring occasionally. Tip: Keep the heat high to get a slight char on the cabbage for extra flavor.
5. Drizzle with apple cider vinegar and season with a pinch of salt and pepper. Stir everything together for a final minute. Tip: The vinegar brightens the dish—don’t skip it!

Crunchy cabbage, smoky kielbasa, and a tangy kick make this stir fry irresistible. Serve it over mashed potatoes or stuff it into a warm tortilla for a next-level twist.

Smoked Kielbasa with Roasted Brussels Sprouts

Get ready to level up your dinner game with this smoky, savory combo that’s as easy as it is delicious. Grab your sheet pan—we’re making magic in under 30.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• A pinch of salt and pepper
• A splash of balsamic vinegar (optional, for serving)

Instructions

1. Preheat your oven to 400°F. Pro tip: Let it fully heat up for even cooking.
2. Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper on a sheet pan. Spread them out in a single layer—crowding leads to steaming, not roasting.
3. Roast for 15 minutes. Meanwhile, slice your kielbasa.
4. Add kielbasa to the pan, stirring everything together. Roast for another 10-12 minutes until sprouts are crispy and kielbasa is browned.
5. Drizzle with balsamic vinegar right before serving for a tangy twist.

Kick back and enjoy the crispy edges of the sprouts against the juicy, smoky kielbasa. Perfect as is or piled high on a toasted bun for a next-level sandwich.

Smoked Kielbasa and Egg Breakfast Scramble

Overload your morning with flavor—this smoked kielbasa and egg scramble is your ticket to a no-fuss, protein-packed breakfast. Crispy, smoky, and ready in minutes, it’s the ultimate wake-up call.

Ingredients

• 1 cup diced smoked kielbasa
• A splash of olive oil
• 4 large eggs
• A couple of tablespoons of milk
• 1/2 cup shredded cheddar cheese
• A pinch of salt and pepper
• 1/4 cup diced onions
• 1/4 cup diced bell peppers

Instructions

1. Heat a splash of olive oil in a non-stick skillet over medium heat (350°F).
2. Add the diced kielbasa, onions, and bell peppers. Cook for 5 minutes until the kielbasa is crispy and the veggies are soft.
3. Tip: Don’t overcrowd the pan to ensure everything gets evenly crispy.
4. In a bowl, whisk the eggs with a couple of tablespoons of milk, a pinch of salt, and pepper.
5. Pour the egg mixture over the kielbasa and veggies. Let it sit for 30 seconds before stirring.
6. Tip: Letting the eggs sit creates fluffy curds—keep stirring for scrambled texture.
7. Sprinkle the shredded cheddar cheese on top. Cover the skillet for 1 minute to melt the cheese.
8. Tip: Covering the skillet traps heat, melting the cheese perfectly without overcooking the eggs.
9. Remove from heat and serve immediately.

Yum—this scramble is smoky, cheesy, and packed with crispy bites. Serve it on a toasted bagel or with a side of avocado for extra creaminess.

Conclusion

Absolutely, these 16 smoked kielbasa recipes are a treasure trove for any home cook looking to spice up their meal routine! From quick weeknight dinners to hearty weekend feasts, there’s something for everyone. We’d love to hear which recipe stole your heart—drop us a comment below. And if you found this roundup helpful, why not share the love? Pin it on Pinterest for others to discover!

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