We picked up some kielbasa on sale, but were tired of our usual method of cooking it with sauerkraut. One of our friends, JadenKale, described this dish in a chat, and I knew we had to try it! 2 lbs of kielbasa scarfed down, and kids wishing for more – this is a definite crowd pleaser!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, and delicious recipe. This is a faux-fast-food recipe, with a meal being ready in under 45 minutes.
- a little olive oil (just enough to cover the bottom of your pan)
- 1 medium diced onion
- 5+ cloves garlic, minced
- 2 lbs Kielbasa
- 8oz sliced mushrooms (fresh or canned, optional)
- 1 TBS hoisin sauce (see alternative recipe below if GF)
- 1 TBS balsamic vinegar
- salt and pepper to taste
Hoisin sauce substitute:
(The Hoisin sauce and black bean paste available in our grocery store’s asian section has gluten, in the form of the wheat in soy sauce. This won’t give you the exact same taste, but it will be similar enough to flavor this dish.)
- 2 TBS Soy sauce or Tamari
- (La Choy, Braggs, and San-J are gluten-free)
- 1 TBS black bean paste or oyster sauce, whichever you can find gluten-free
- 1 1/2 tsp molasses
- 1 tsp White or rice vinegar
- 1 tsp Sesame oil
Mix well together. You’ll use about 1 TBS of the sauce for this recipe. Save extra sauce in a ziploc or plastic container for next time.
Cut the keilbasa into 1/4 inch rounds, and set aside. Dice the onion and mince the garlic.
Warm enough oil to coat the bottom of a large skillet or pot over medium heat. When it’s come up to temperature, add onions and garlic. If you are using fresh mushrooms, add those to the onions & garlic.
Sauté over medium heat, stirring occasionally, and season with just a pinch of salt and a few grinds/shakes of pepper.
When the onion & garlic have started to soften, add kielbasa. Season with another couple grinds of pepper, and stir frequently, browning the kielbasa. When the kielbasa starts to brown, and add drained canned mushrooms, if using.
Cook over medium heat, stirring occasionally until meat turns golden brown, the onions are translucent, and the scent is delicious.
Add 1 TBS of balsamic vinegar and 1 TBS of commercial hoisin sauce or the substitute described above. Turn the pan down to low and use the combined sauce to deglaze the pan and coat the meat. Reduce the sauce (let it simmer) until it clings to the meat, and isn’t runny.
Serve with rice (I like the Carolina Jasmine) and a green veggie – steamed broccoli works well. Enjoy! This is best served with a shirt from the recipe’s creator, JadenKale.