The Polish Kielbasa Pasta I Can't Stop Making

Ingredients

• 1 piece Large Onion (thinly sliced)
• 1.25 lb Kabasa Sausage (Polish smoked sausage, sliced 1/4‑inch rounds)
• 2 cup Chicken Stock (low‑sodium preferred)
• 0.5 cup Sour Cream (full‑fat, adds creaminess at the end)
• 0.25 cup Lard (about 60 g, rendered pork fat)
• 2 tbsp Unsalted Butter (cut into pieces)
• 2 tsp Paprika (sweet paprika)
• 0.5 tsp Ground Allspice
• 1.5 cup Sauerkraut (drained)
• 1 lb Green Cabbage (shredded)
• 12 oz Corkscrew Pasta (e.g., Fusilli) (cook 1 minute less than al dente)
• 1 pinch Salt (optional, to taste)
• 1 pinch Black Pepper (optional, to taste)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Slice the onion thinly, slice the kabasa into 1/4‑inch rounds, shred the cabbage, and drain the sauerkraut. Measure all spices and stock.

   Time: PT10M

2. Melt Lard

   Place the 14‑inch skillet over medium heat for 2‑3 minutes, then add 0.25 cup lard and let it melt completely.

   Time: PT2M

3. Brown Kabasa

   Add the sliced kabasa to the hot lard in a single layer. Cook, stirring occasionally, until all sides are golden brown, about 5 minutes.

   Time: PT5M

4. Remove Kabasa

   Using a slotted spoon, transfer the browned kabasa to a plate, leaving the rendered fat in the pan.

   Time: PT1M

5. Sauté Onion

   Add 2 tbsp butter and the sliced onion to the pan, sprinkle a pinch of salt, and cook until the onion is soft and lightly golden, about 5 minutes.

   Time: PT5M

6. Cook Cabbage

   Add the shredded cabbage to the onion mixture. Cook, stirring occasionally, until the cabbage softens and develops a light brown color, about 12 minutes.

   Time: PT12M

7. Add Sauerkraut

   Stir in the drained sauerkraut and cook for another 5 minutes, allowing flavors to meld.

   Time: PT5M

8. Season

   Sprinkle 2 tsp paprika and 0.5 tsp ground allspice over the vegetables, stir and cook for 1 minute to release aromatics.

   Time: PT1M

9. Add Stock and Return Kabasa

   Pour in 2 cups chicken stock, return the browned kabasa to the pan, and bring the mixture to a gentle simmer. Let simmer for 5 minutes.

   Time: PT5M

10. Cook Pasta

    While the sauce simmers, bring a large pot of salted water to a boil. Add the corkscrew pasta and cook 1 minute less than package al‑dente time (about 8 minutes). Drain, reserving a cup of pasta water.

    Time: PT10M

    Temperature: 212°F

11. Combine Pasta with Sauce

    Add the drained pasta to the skillet, tossing to coat. Cook for 2 minutes, allowing the pasta to absorb some of the sauce. If the mixture looks dry, add a splash of reserved pasta water.

    Time: PT2M

12. Finish with Sour Cream

    Remove the pan from heat and stir in 0.5 cup sour cream until fully incorporated and the sauce becomes creamy.

    Time: PT2M

13. Garnish and Serve

    Sprinkle chopped fresh parsley over the dish and serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

630

Protein

25 g

Carbohydrates

60 g

Fat

30 g

Fiber

5 g