Kielbasa Sausage Stir Fry Recipe with Onion and Peppers

I grew up in Portland, Oregon, and I did not move to Western North Carolina until I was an adult, so the culture of the Northwestern United States was very formative for me. Included in that, of course, are all of the foods that my mother cooked for us while we were growing up. I hope to feature a few childhood favorites while I was there.

kielbasa sausage stir fry with onions, peppers, and fingerling potato wedges

My husband Morgan reveled, especially, in all of the meat dishes he wouldn’t normally have at home (during those meals I pull from mom’s stock of vegetarian soups, veggie burgers, and the like). On one of the first nights after my husband joined us there, they decided to use the kielbasa sausage my mother had picked up grocery shopping. Kielbasa is a smoked sausage of coarsely chopped beef and pork, flavored with garlic and spices.

This sausage stir fry is ridiculously simple and easy to make. It takes hardly any preparation or cooking time at all, and the sausage brings most of the flavor to the dish, so very few ingredients are needed. It is hearty, warm, and spicy, perfect for an autumn or winter dinner. Served with a potato side dish like potato wedges, it fills you up fast.

Kielbasa Sausage Stir Fry Recipe with Onions and Peppers
serves four


  • 1/2 of a green bell pepper
  • 1/2 of a red bell pepper
  • one small sweet onion
  • two large links of kielbasa sausage
  • one tablespoon cooking oil

Serve with a potato side dish like potato wedges, OR serve on a crusty hoagie roll.

Cooking Instructions:

Wash the bell peppers, take out the seeds, and cut them into long thin strips. Skin the onion and cut it into long thin strips as well. If you will be serving this dish on hoagie rolls, cut the kielbasa sausage into hoagie-length sections. If you’ll be serving straight next to a potato side, cut the sausage into three- to five- inch long sections.

Heat a skillet over medium heat, and add a tablespoon of cooking oil. Add the sausage, peppers, and onions once the pan is well heated. Stir frequently. It is done when the onions are just starting to become translucent and the sausage is heated through. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *