Easter Kielbasa

65 mins (prep 5, cooking 60)
4 ingredients
6 servings
The local "Polish Sausage" we have in the South just isn't anything like what we're used to from a good Polish Butcher. In New Jersey, every butcher makes, and smokes their own sausage, and every one's just a little bit different. It took me a while, but I've been able to find a place that will vacuum bag it, then ship it to South Carolina.If you'll be making the Kielbasa Soup, use the chicken and beef broth. If you're not making the soup, you can just boil it in water.For additional pictures, please visit:http://www.capnrons.com/R_M_Easter_Kielbasy.html?id=RZ

Categories:  3-steps-or-less , <-4-hours , brunch , low-carb , low-in... , time-to-make , very-low-carbs , holiday , european , easter , easy , pork-sausage , pork , meat , polish ,
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Serving Size (132.3 g)
Servings 6
Amount per Serving
Calories 200.43 Calories from Fat 51.75
% Daily Value *
Total Fat 5.75g 53.06%
Saturated Fat 2.17g 65.15%
Trans Fat 0.0 %
Cholesterol 46.97mg 93.93%
Sodium 16045.34mg 4011.34%
Total Carbohydrate 10.8g 21.6%
Dietary Fiber 0.0 g 0.0%
Sugars 9.62 g %
Protein 26.27g 315.22%
Vitamin A 22.49IU% Vitamin C 0.0mg%
Calcium 46.3mg% Iron 2.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4