A little twist….

Sometimes eating the same thing, cooking the same things tend to get a little bit boring. I’ve been cooking this recipe for quite awhile now. And I think it’s a good thing to share it to you guys. Kielbasa— are common North American anglicizations for a type of Eastern European sausage. Synonyms include Polish sausage, Ukrainian sausage, etc. In English, these words refer to a particular genre of sausage, common to all Eastern European countries but with substantial regional variations. So usually, or you can say commonly, Kielbasa served with Sauerkraut . This hearty meal-in-one is perfect for a family gathering or potluck.It’s always a hit at home everytime I make it. And it’s very easy. You can’t go wrong with this recipe. Try it and let me know what you think.

Kielbasa with Cannellini Beans

K1

INGREDIENTS:
1 pound fully cooked kielbasa or Polish
sausage, cut into 1/2-inch pieces
1 small onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup packed brown sugar
2 tablespoons steak sauce
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 (15 ounce) can white kidney or
cannelini beans, rinsed and drained

K

DIRECTIONS:
1. In a skillet, cook sausage for 2-3 minutes. Stir in onion and peppers. Cook and stir until sausage is lightly browned and vegetables are tender; drain.
2. Combine brown sugar, steak sauce, vinegar and Worcestershire sauce; stir into skillet. Add beans. Cook and stir until heated through.

ENJOY!

K2

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