I do kielbasa with pierogi, cabbage and mushrooms (I’m Polish).

Chicken sausage is sliced, sautéed with spinach and onions and then mixed with fettuccini and Alfredo sauce.

I call it homemade shake 'n bake, although I've never had the real thing, so I'm sure this is nothing like the original!

Slice the sausage (any kind), put in lasagna type pan in a 400 oven for 10 minutes (spray pan with Pam first);
While sausage is cooking, dice sweet potato or butternut squash, then add to pan, give shake, and bake for 10 more minutes;
While sausage and sweet potato or butternut squash is cooking, wash/cut green beans into bite size pieces, then add to pan, give a shake, and bake for 10 more minutes;
While sausage, sweet potato or butternut squash and greenbeans are cooking, dice an apple or two, then add to pan, give a shake, and bake for 10 more minutes.

Depending on the flavor of the sausage, sometimes I add thyme, or other seasoning. Delicious, and looks great because of all the bright and different colors

Fry chicken apple sausage and then sautee in pan cabbage, tart apples, onions if desired. Serve with crusty bread.

I get the Andouille flavor and cut them in half lengthwise and carmelize/crisp them under the broiler and serve with red beans and rice, New Orleans style.

I am trying the NYT recipes for Italian sausage carbonara tonight.

We grill them.

Sliced up chicken sausage, with brown butter, egg noodles , asparagus and feta.

Easy and yummy one dish meal.

Mac and cheese, sliced sausage, and peas. Outstanding.

I saute sliced chicken sausage, onions and peppers, add cream and parmesan and serve over pasta.

Anonymous wrote:I like to slice up a kielbasa, put it on the bottom of a big pot with a little water, and then cover it with white cabbage, carrots, onions. Put it on a low heat for about 25 minutes so they veggies steam in the flavors of the kielbasa. The person I got it from added potatoes. I don't, because I serve it with pierogies instead. I pan fry those separately.

For chicken or turkey Italian sausage, I like to take it out of it's casing and crumble it up and fry it with diced granny smith apples and onions.

Oh I love pierogis! Great ideas!!

I like to slice up a kielbasa, put it on the bottom of a big pot with a little water, and then cover it with white cabbage, carrots, onions. Put it on a low heat for about 25 minutes so they veggies steam in the flavors of the kielbasa. The person I got it from added potatoes. I don't, because I serve it with pierogies instead. I pan fry those separately.

For chicken or turkey Italian sausage, I like to take it out of it's casing and crumble it up and fry it with diced granny smith apples and onions.

Or keilbasa. How are you cooking these? We enjoy both, but I tend to just slice them and use them in sheet pan meals? Any other ways I should be using them?