1.5lbs.Kielbasa sausage or smoked sausagecut to short lengths
1Tbsp.olive oil
1.5lbs.baby potatoeswhole
1largeonionsliced thinly
1Tbsp.saltto taste - Kielbasa is salty, so taste test first before salting!
1Tbsp.black pepperto taste
1Tbsp.red pepper flakesoptional - you may want to skip the black pepper if you add these!
⅔cupfrozen peasoptional
Instructions
Cook the sausage: Add 1.5 lbs. Kielbasa sausage cut into pieces and 1 Tbsp. olive oil to a Dutch oven or a large pot with a lid.
Heat over medium heat and cook until the sausage starts to brown and caramelize.
Add the potatoes: Add in 2.2 lbs. of baby potatoes with 1 cup of water. Stir and scrape any tasty sticky browned bits from the bottom of the pot into the water.
Add the onion: Pile a single sliced onion on top of the other ingredients in the pot, then close the lid. Turn the heat down to medium-low and cook for about 40 to 45 minutes or until the potatoes are fork-tender.
Check from time to time and add more water, if necessary. If you are using peeled cut potatoes, they will probably take a shorter time to cook and will need more water, as they soak up what's in there.
Add the peas: When the potatoes are tender, add in ⅔ cup of frozen peas. Cover and cook for just a few more minutes until the peas are ready.
Season and enjoy!: Season to taste with salt and pepper. Kielbasa sausage can be naturally salty, so you may want to do a taste test before you add more salt. If you like, you can add red pepper flakes for a kick of spice (but be careful not to overdo it!).
Notes
You can use Italian smoked sausage too, but we prefer Kielbasa for its size and flavor.
Add a little fresh parsley to make this recipe really pop!
Remember to taste test before salting or you may wind up adding too much. The sausage is salty already, so give it a try before you add more!