KIELBASA WITH ONIONS AND PEPPERS RECIPES

Steps:

• Cut potatoes (scrubbed with skins left on) into bite-sized pieces.
• Thinly slice both bell peppers and the onion.
• Quarter Kielbasa length-wise and cut into bite-sized pieces.
• In a large skillet, heat olive oil over medium heat.
• Place Kielbasa and potatoes in skillet. Season with Old Bay and Seasoning Salt. Cover and cook 25 minute or until potatoes are almost tender. Stir occasionally.
• Add peppers and onion. Cook 5 minute or until peppers and onion are just tender. Adjust seasoning if needed.

Steps:

• For the special sauce, stir up ingredients and place in small serving dish or funnel into plastic bottle with spout trimmed to allow sauce to pass
• Listicle: Rachael Ray 10-Inch Serving Bowl For the tray bake, preheat oven to 425°F, with rack at center
•    Cut the sausage into pieces 4 to 6 inches in length with ends on slight bias
•  Line a large baking sheet with nonstick foil or foil and parchment and line the edges of the pan with the sausages
• To a large bowl, add onions, peppers, sauerkraut, salt and pepper, hot sauce and spices and toss to combine
• Add EVOO and toss again
• Arrange the mixture along and under the sausages in a second perimeter, leaving the center tray open
•  Add the frozen pierogi, arrange top-side down in a single layer in center tray and spray with a little non-aerosol cooking spray
• Bake the sausages and pierogis 15 minutes, then turn the pierogis and bake 15 to 20 minutes more until dumplings are puffed and brown
•      Rearrange the tray a bit to set the sausages and dumplings on top of the sauerkraut, drizzle with sauce and serve