Grilled Kielbasa with O'Brien Potatoes, Romanian Style

Tuesday, July 26, 2011

I must apologize of the quality of the picture.....honestly, I was hungry and took a shot and ran inside to eat. So it's a tad out of focus.

But this blog is more about recipes than pictures anyway, so let's begin!

This is a Throw Back meal that takes me instantly back to childhood. Growing up in the heat wave laden summers of Southern California, my mother would often resort to dinners involving simple preparations like sliced tomatoes with feta cheese and homemade french fries, grilled kabobs with rice and hummus, or this dish. Delicious and flavorful kielbasa sausage is grilled and sits alongside O'Brien style potatoes -- soft Russet potatoes peeled and boiled until tender, then sauteed with onions and peppers and seasoned simply with salt and pepper. My dad's spin on the traditional? Ketchup. Yes, I said ketchup. A squirt of the red stuff at the end adds sweetness and amazing flavor that compliments the onions and peppers, and the sausage.

I personally love this combo as is, but you can make this dish with whatever sausage you like. My brother for example loves substituting with his favorite andouille sausage. But for authenticity and taste, I prefer the kielbasa. And I add some red pepper flakes for heat, but that's up to you.

And it's perfect for a hot summer night. Grill the kielbasas outside and the potatoes come together in 20 minutes or less. Don't forget the pickles!

Grilled Kielbasa with O'Brien Potatoes, Romanian Style
1 link kielbasa sausage
4 large russet potatoes, peeled and cut into small cubes (about 1/2" x 1/2" if you can)
1 large white onion, peeled and sliced
1 large bell pepper (green or red), cored and sliced
kosher salt
freshly ground black pepper
about 2-3 Tbsp ketchup (or to taste)
1 tsp red pepper flakes (optional)
2 Tbsp vegetable or olive oil

Remove the sausage from the packaging. You'll notice it's shaped in an oval-type shape. Slice it into 4 large chunks, then using a sharp knife, score the sausage. This means cutting into the sausage about every inch or so, but don't slice all the way through it. This will help the sausage cook properly on the grill and not burst. Set aside and preheat your grill to medium-high. Grill the sausage until done on all side, rotating frequently so as not to burn. Kielbasa tends to char and burn easily so keep an eye on it! Total cook time will be around 5-8 minutes.

Take the potatoes and place them in a pot. Cover with cold water and add about 2 tablespoons of salt. Bring to a boil, reduce heat to medium-high, and cook until just fork tender, about 10 minutes. The cooking time will depend on how small or large you cut your potatoes, so go by the fork or knife test rather than time: insert a fork or tip of knife into the potato; if it comes out easily w/ little resistance it's ready. Drain the potatoes very well and set aside.

While the potatoes boil, heat the oil in a large saute pan. Add the onions and peppers and season with a little salt and pepper to taste. Cook on medium heat until softened but not caramelized. Add the drained potatoes to the onions and peppers, taste, and adjust seasoning with salt and pepper to taste. Add a little more oil if needed and toss the potatoes to combine. Fry for about 3 minutes, careful not to break up the tender potatoes. Turn off the heat. Add the red pepper flakes if using, and ketchup and mix until combined and the ketchup coats the vegetables. Serve with the kielbasa and some pickles.


Anonymous said...

I cannot wait for your cookbook to come out!

Mishy said...

:) thanks for that!!!! :)

degarrido said...

Can't wait to try this with my husband's handmade Polska Kielbasa, which he is making again this weekend! We usually eat it with saurkraut, but the potatoes look yummy!