If you’re from the South, you might be wondering what in the Sam Hill kielbasa is and how you’re supposed to pronounce it!
Most of the people I know in East Tennessee call this “smoked sausage.” Up North, in Ohio and the surrounding states, where most of my extended family lives and where I was raised for about a decade of my childhood, it’s called its Eastern European name of kielbasa (pronounced: keel – bah – sah).
I’m particularly a fan of the turkey kielbasa – it’s a little healthier than pork and a little leaner.
This dish is one I experimented with, and I’m super pleased with how it turned out!
Here’s what you need:
- 1 package of turkey sausage (14 oz, precooked)
- 2 large white potatoes
- 1 pack of fresh green beans
- Italian seasonings
- Olive oil
Let’s start by washing our produce! Scrub the dirt off of your potatoes. Then, snap your fresh green beans, by cutting off the ends, and rinse them in a colander.
Drizzle a small amount of olive oil into a large skillet on a high heat (think 8-9 out of 10). Then, as it heats up, slice your potatoes into 2 centimeter-ish slices. Put the sliced potatoes in the hot olive oil and fry them up, flipping as they cook.
When the potatoes are golden, add in your turkey kielbasa, sliced into 3/4-1 inch thick slices. Add a little more olive oil as needed. These should be flipped as they cook as well, although I like a little browning on the meat personally. As the meat browns a little, I like to sprinkle in some Italian seasoning. (If you’ve been hanging around my recipes before, you’ve probably noticed that I’m a huge fan of Italian seasonings in my dishes.)
Once your meat is browning on the edges slightly, turn the heat down (think about a 6 out of 10). Then, add your snapped and rinsed green beans, pouring just a little additional olive oil over them. Turn these as you continue to cook for about 5-8 minutes.
At this point, the skillet is pretty full. Turning takes a little finesse so that you don’t spill everything out onto the stovetop. Just turn over or stir your food gently, and it should be manageable.
When you think your dish is done, taste test a green bean. You want to make sure they’re done enough to your unique taste preferences. Once these are done, the dish is ready to serve and enjoy!
I like to pair mine with warm Italian bread!
Clean up for this dinner is AMAZING – almost as amazing as the dish itself – you’ll only have a cutting board, one knife, a colander, and a skillet!
Do you have a one-pan or one-skillet dish that you love? Do you call this smoked sausage or kielbasa? Comment below!
Kate with a Twang 