Turkey Polska Kielbasa Sauté with Haricot Verts, i.e. Turkey Polish Sausage with Extra Fine Green Beans! ~ By Bonnie Banters

www.bonniebanters.comIngredients        (Serves approx. 2 to 3)            ©Bonnie Banters™.  All rights reserved.
  • 2 c. frozen, seasoned, oven-roasted potato slices (or roast your own)
  • 1/4 c. extra virgin olive oil
  • 6 1/2  to 7 oz. (1/2 pkg.) Turkey Polska Kielbasa (Polish Sausage), cut diagonally into 1/2" slices
  • 3 c. frozen (or fresh, cleaned) whole haricot verts (extra fine green beans)
  • 1 tsp. minced garlic
  • 2 tsp. dried rosemary leaves
  • 1/2 c. jarred sliced white mushrooms (not marinated), drained (or use 2 1/2 to 3 oz. fresh white button mushrooms, cleaned & cut into 1/4" slices)
  • 1 c. grape tomatoes, cleaned & sliced in half lengthwise
  • salt and freshly ground pepper to taste (added lightly in phases)


  1. If the potatoes are frozen, roast in your toaster oven about 1/4 of the suggested time, according to the package directions.  Set aside.
  2. Heat the olive oil on medium-high in a large non-stick skillet.  Sauté the sausage slices until brown on all sides, then remove to a holding plate. 
  3. Transfer the potatoes to the skillet and sprinkle with a little salt and pepper.  Brown on all sides, then remove to the plate with the sausage slices.
  4. Put the green beans into the skillet and sprinkle with the garlic and rosemary.  Stir and heat for about 2 minutes.
  5. Add the mushrooms to the green beans and sprinkle with a little salt and pepper.  Sauté about 2 more minutes. 
  6. Add the tomatoes to the other ingredients in the skillet and sprinkle with a little more salt and pepper.  Sauté about 1 more minute.
  7. Return the sausage and potatoes to the skillet.  Stir and heat just until hot, about 2 minutes.  Serve immediately.  Leftovers can be stored in the refrigerator and reheated just until hot (ideally in a non-stick skillet sprayed with a non-stick spray).