Kielbasa & Corn

Kielbasa is the only thing I had to buy for this recipe, thankfully. I can’t believe the price. I used to pay $2.99 for this, $2.50 on sale. Last week I paid $4.99. But a girl needs to change things up sometimes, so I decided to make this and split it between 5 meals. Overall. The other ingredients were just left over from various other meals, so I won’t include them in the cost. The power of leftovers. 🙂

I made this to go with small, tossed salads for work, as well as yogurt topped fruit and the leftover celery and cabbage from previous meals.

All this actually made for an easy, delicious meal each night at work.

Kielbasa & Corn

Serves: 5 (4 if you want bigger servings)

Ingredients:

(A cast iron skillet was used for this, but you can use a regular one and make this on the stove top.)

Kielbasa

1/4 cup frozen corn

1 tsp butter

sea salt

pepper

onion powder

garlic powder

chives

parsley

oregano

1. Put a teaspoon of butter in a cast Iron skillet and slide the pan into a 350* oven.
2. Allow the butter to melt while you slice the kielbasa and gather the corn and seasonings.
3. Remove the skillet from the oven, placing it on a towel on the sideboard.
4. Arrange the kielbasa in the pan, a cut side down.
5. Sprinkle seasonings over the top of everything. You may choose to use more or less of each than I did. Do what works for you.
6. Put the skillet back into the oven for 10 to 15 minutes to allow the bottoms of the kielbasa to cook.
7. Remove the skillet, again placing it on the towel.
8. Turn each kielbasa in the pan.
9. Add 1/4 cup of frozen corn.
10. Sprinkle seasonings over everything again.
11. Place the pan back into the 350* oven and allow to cook another 10 to 15 minutes.
12. Remove from oven. Serve or split into portions for this week’s work meals.

Notes:

• You can really use any kind of sausage for this recipe. Go ahead and get the most affordable choice.
• You can also use any seasonings you like. Maybe you like different seasonings than I used. That is fine.
• Grow your own herbs to save money. You can keep a pot of each going year-round on a windowsill. Just reseed as needed. Choose organic seeds, heirloom when possible.

Serving Suggestions:

• Serve alongside any salad.
• Serve with grilled corn on the cob and some raw vegetables.

What would you pair this recipe with? And what seasonings would you use?

~ Shannon