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Search Results for: kielbasa

One Pot Kielbasa and Broccoli Pasta

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Enjoy a flavorful One Pot Kielbasa and Broccoli pasta dinner in less than 30 minutes with simple ingredients that can be found in your pantry and refrigerator!

Top view of a black skillet and white bowl filled with bow tie pasta, broccoli, and kielbasa with bread on the side.

Back in 2016 when I first shared this recipe I was a new mom to a toddler, juggling a house and a business. I struggled so much with figured out what to make for dinner. I dreaded when the clock struck 4pm during the work week. I would find myself exhausted and not wanting to cook. If I didn’t meal plan I was in big trouble. That’s when I started creating one pot meal recipes. My One Pot Kielbasa and Broccoli Pasta has been a go-to for over 5 years now. It’s a pasta recipe that I always have almost all the ingredients on hand at any given time.

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Kielbasa Breakfast Skillet with Eggs

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This hearty Kielbasa Breakfast Skillet with Eggs recipe is perfect breakfast or brunch food and can feed an army of people if desired. Made in about 30 minutes using frozen potatoes, fresh kielbasa, and produce–this recipe is sure to be a breakfast your friends and family will remember for years to come.

top view of skilled with potatoes, kielbasa, and over easy eggs next to biscuits with title text.

Do you like to host friends and family for gatherings? I do! I absolutely love it and I’m always trying to plan something. Whether I’m hosting family for a holiday, friends for brunch, or simply cooking my family breakfast. I’ve come up with an easy breakfast solution; Kielbasa Breakfast Skillet with Eggs.

As pictured I only cracked 4 eggs but you can easily get another 2 in the skillet! I like that I can have breakfast on the table from start to finish in just 30 minutes. I’ve never been one for frozen potatoes until this past year. Now I always have them on hand. They are so versatile and made to use not just for breakfast.

On the weekends, I always make a nice big breakfast and I feel like breakfast is not complete unless there are potatoes involved; hash browns, breakfast potatoes, air fryer potatoes, even potato pancakes! I think you get my point, I must have potatoes with breakfast or brunch!

My husband loves kielbasa (we’re Polish) so it’s kind of a staple in our home. I always seem to have a ring or two on hand in the fridge. That’s what makes this kielbasa breakfast hash so easy to put together! You can prep the onions and peppers the night before and the skillet will come together that much quicker!

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Grilled Kielbasa and Potato Foil Packets

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Fire up the grill and get ready for sausage foil packets a no-fuss, no-mess dinner made in 30 minutes! Enjoy this delicious and easy recipe for Grilled Kielbasa and Potato Foil Packets perfect for at home or on a campsite.

Top view of a sheet pan with foilled packets filled with Kielbasa, Potato, green beans, and parsley with text on image.

We are in the heart of summer and it’s hot! The days are long and the kids are home from school. In my case, my son is home all day every day and wanting to see friends and do fun things daily. By the time dinner rolls around I’m exhausted. I need no-fuss low energy exerting dinners. That’s where my kielbasa foil packets come in to play.

Enter this quick (done from start to finish in 30 minutes) and easy recipe for grilled kielbasa and potato foil packets. Chocked full of fresh kielbasa (a family favorite in my home), freshly sliced potatoes, bell peppers, onions, and green beans. It’s a full dinner in one packet! Perfect for a quick weeknight dinner or even entertaining. If your making this recipe for a large group just double (or triple) the recipe! You could even prep the veggies ahead of time to cut down even more of the prep time.

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Kielbasa Sheet Pan Dinner

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This kielbasa sheet pan dinner is a family-friendly meal that comes together in under an hour using just one pan and simple ingredients.

top view browned Kielbasa sausage, diced Potato, and Peppers on sheet pan with title text.

If you’re anything like me, weeknights call for meals that are fast, flavorful, and fuss-free. Which is why over the years I’ve focused on one pot meals and one pan meals. They have become part of my meal rotation each week. My family loves kielbasa and my sheet pan kielbasa & potatoes dinner checks all the boxes! Tender roasted baby potatoes and crisp bell peppers get caramelized in the oven alongside juicy kielbasa links for a one-and-done meal that’s hearty enough to satisfy the whole family.

This recipe comes together on just one pan, which means minimal prep, minimal cleanup, and maximum comfort. Serve it with a side of mustard or your favorite dipping sauce, and you’ve got dinner on the table with almost zero stress and in under an hour.

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Cabbage and Sausage Soup

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If you love Polish food you will love my Cabbage and Sausage soup. This hearty meal is full of kielbasa, cabbage, potatoes, and carrots and is cooked in under an hours time.

Large green pot filled with cabbage, sausage, potatoes, and broth on a marble countertop.

My family and I love Polish food. We are Polish and eat quite a bit of kielbasa in my home. Whether it’s my kielbasa breakfast skillet, sheet pan kielbasa, potatoes and peppers dinner, or my one-pot kielbasa and broccoli pasta. Whenever the weather gets cooler and we still want kielbasa I’ll make this cabbage and sausage soup recipe.

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📋 Why this Recipe Works

Stew Like – If you aren’t a big fan of soup, and prefer more stews I think this is the soup for you. It’s thick and hearty and if you add a little less broth it can easily be turned into a stew.

Quick Cooking – This sausage cabbage soup is quick cooking and made in under an hour.

Fresh Ingredients – Fresh vegetables and herbs liven up the soup. Most of the ingredients you should have on hand.

All Skill Levels – This is a great beginner soup recipe that anyone can make. Simply read the recipe, prep the vegetables and begin cooking.

🥘 Ingredients

Cabbage, chicken broth, small potatoes, kielbasa, olive oil, onion, celery, garlic, dill, shredded carrot, dijon mustard, parsley, and salt.
  • Sausage – I like to use kielbasa for this recipe. Kielbasa is a smoked Polish sausage that typically is a mix of beef and pork although you can find it just with beef. You will find this sausage in the refrigerated area.
  • Cabbage – I use a small head of cabbage chopped into bite-size pieces.
  • Potatoes – I like to use mini red potatoes for this recipe. I’ll cut these potatoes in half and that’s it. I don’t mind the skin, but if you do you can peel them.
  • Carrots – Shredded carrots not only save time but give the subtle flavor of carrot to this soup.
  • Onion – One small to medium sized onion diced is all you need.
  • Celery – Two stalks of celery diced is just enough for this recipe.
  • Cabbage – One medium cabbage cut into 1-inch pieces is what you will need for this soup. Remember, you want to cut the cabbage into bite-size pieces that will fit on your spoon.
  • Garlic – Four garlic cloves diced will lend a subtle hint of garlic to this soup.
  • Chicken Broth – I find that I like chicken broth with this soup. Two, 32 ounce boxes are needed for this soup.
  • Seasonings – I use a combination of dried parsley, salt, pepper, and dill.
  • Mustard – This is my secret ingredient to this soup. The little bit of tang balances out the savory. If you like it spicy you can use a spicy mustard instead.

🔪 Directions

White ceramic pot filled sausage, garlic, carrots, and liquid on a black stove top.

In a large pot, add the olive oil. Then add in the onion, celery, shredded carrots, and garlic. Cook on medium heat for 5 minutes stirring often. Then add in the kielbasa. Cook for an additional 5 minutes.

process of making soup with sausage, vegetables, and seasonings in one, potatoes added to top right corner pot and broth added to botom right.

Then add in the dijon mustard, parsley, salt, and pepper. Mix well .

Place the cut potatoes in with the rest of the vegetables and meat. Pour in the broth.

Mix and bring to a boil, then lower the heat and simmer for 10 minutes.

Green pot filled with cabbage, dill, and liquid on a stove top.

Add the cabbage and fresh dill. Cook for an additional 20 minutes or until potatoes and cabbage are cooked through. Mix again and ladle into bowls. Enjoy.

📖 Sausage and Cabbage FAQs

Two white bowls filled with soup next to a pile of carrots and a green pot in the background.

Here are some of my most frequently asked questions readers have when they make my cabbage soup with sausage.

What type of sausage do you use for this recipe?

I use kielbasa sausage which is a Polish sausage that has a blend of beef and pork. You can find this sausage in the refrigerated section near the hot dogs.

What does cabbage soup contain?

My cabbage soup with sausage contains a head of cabbage, a dozen or so baby potatoes that have been cut in half, a package of kielbasa, shredded carrots, onion, celery, garlic, fresh dill, salt, pepper, and dijon mustard. Plus chicken broth to give additional flavor to the soup.

Can I use a different type of sausage for this recipe?

Yes, you can use a different type of sausage for this recipe. If you don’t have or don’t particular care for kielbasa you can use ground pork sausage or ground mild Italian sausage. Just know it will change the entire flavor of this soup when using these types of sausage instead of kielbasa. I also recommend to remove the casing from the sausage if you decide to use a fresh sausage and to saute the raw sausage first before you add in the vegetables.

💭 Recipe Tips & Tricks

White bowl filled with soup with another white bowl on the top right corner on top of white and blue plaid cloth.

Here are a few of my favorite tips and tricks when making sausage and cabbage soup.

  • Mustard – If you don’t have dijon mustard you can use a teaspoon of mustard powder, or any other style mustard you enjoy.
  • Potatoes – If you can’t find small red potatoes you can use larger red potatoes that you chop into even size pieces.
  • Dill – You can use dried dill if you don’t have fresh on hand. Simply add double the amount of dried dill this recipe calls for.

🍽 Easy Kielbasa Recipes

Looking to make more recipes using sausage? Try a few more of my favorites.

If you make this cabbage and potato soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Large green pot filled with cabbage, sausage, potatoes, and broth on a marble countertop.

Cabbage and Sausage Soup

If you love Polish food you will love my Cabbage and Sausage soup. This hearty meal is full of kielbasa, cabbage, potatoes, and carrots and is cooked in under an hours time.
5 from 3 votes
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Course: Soup
Cuisine: American, Polish
Diet: Gluten Free, Low Lactose
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 273kcal
Author: Katie

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion diced
  • 2 celery diced
  • 1 cup shredded carrots
  • 4 cloves garlic
  • 14 ounces kielbasa quartered
  • 1 tablespoons dijon mustard
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 tablespoon parsley
  • 2 cups small red potatoes cut in half
  • 64 ounces chicken broth
  • 1 Small Head of Cabbage cut into 1-inch pieces
  • 1 tablespoons Fresh Dill minced

Instructions

  • In a large pot, add the olive oil. Then add in the onion, celery, shredded carrots, and garlic. Cook on medium heat for 5 minutes stirring often. Then add in the kielbasa. Cook for an additional 5 minutes.
  • Then add in the dijon mustard, parsley, salt, and pepper. Mix well .
  • Place the cut potatoes in with the rest of the vegetables and meat. Pour in the broth.
  • Mix and bring to a boil, then lower the heat and simmer for 10 minutes. Add the cabbage and fresh dill. Cook for an additional 20 minutes or until potatoes and cabbage are cooked through. Mix again and ladle into bowls. Enjoy.

Notes

  • Mustard – If you don’t have dijon mustard you can use a teaspoon of mustard powder, or any other style mustard you enjoy.
  • Potatoes – If you can’t find small red potatoes you can use larger red potatoes that you chop into even size pieces.
  • Dill – You can use dried dill if you don’t have fresh on hand. Simply add double the amount of dried dill this recipe calls for.

Nutrition

Serving: 1cup | Calories: 273kcal | Carbohydrates: 17g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 859mg | Potassium: 706mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2842IU | Vitamin C: 47mg | Calcium: 82mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Brats in Air Fryer

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Air Fryer Brats are made in under 20 minutes time and make for a delicious easy dinner, tailgating meat dish, or even an easy way to complete your Oktoberfest feast.

White platter with four pretzel buns filled with brats and mustard.

I didn’t consume my first brat until I was in my 30’s! True story. I ate my fair share in Italian sausage and kielbasa, but never brats. It just wasn’t a sausage that my parents ever made, so I never ate it until really in my adult life. The first time I had a bratwurst was at an Oktoberfest festival. After that I was hooked. Since I love to throw a fun themed Oktoberfest dinner each year I figured it was time to learn how to cook brats.

The easiest way to cook them is in the air fryer! Whether you have a basket style or an oven style air fryer this Air Fryer Brats recipe will yield a crispy skin and soft inside every single time. I like to serve my brats on a pretzel bun along with a side of spaetzle, cucumber salad, and apple strudel for dessert.

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Shrimp Boil Foil Packets

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I love to make Shrimp Boil Foil Packets that boast all the great flavors of a traditional low country boil with shrimp, smoked sausage, potatoes, and corn that can be customized in individual foil packets. This easy summer-time dinner comes together in about 45 minutes time.

Close up of a white bowl lined with foil with corn on the cob, shrimp, sausage, and lemon wedges.

Do you love a good shrimp boil? It’s very rare that I make my large batch shrimp and crab boil for my family. Unless, I’m hosting extra people. Instead, I’ll treat my family to Shrimp Boil Foil Packets. I love that you get all the great flavors of a shrimp boil, but in an individual aluminum foil packet. This means very little mess to clean up, and it’s great for customizing dinner for individuals without doing additional work.

If you love the flavors of a shrimp and sausage boil I think you’ll love these shrimp boil packets. Best of all you can make them on the grill or in the oven. They come out the same either method of cooking.

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Why this Recipe Works

Convenience: This recipe is perfect for anyone who loves seafood but doesn’t have the time to cook an elaborate meal. The foil packets can be prepared in advance and cooked on the grill, making it an ideal option for busy weeknights or for entertaining guests.

Flavorful: Shrimp boil seasoning is the star of this recipe, infusing each ingredient with its signature flavor. The combination of shrimp, potatoes, corn, and sausage creates a delicious and satisfying meal that will leave your taste buds begging for more.

Versatile: The beauty of this recipe is that you can customize it to your liking. Swap out the sausage for chicken, or add additional vegetables like onions or peppers. You can even use different seafood like crawfish or crab legs. The possibilities are endless, making it a recipe that you’ll want to come back to time and time again.

Ingredients

Ingredients: parsley, potatoes, shrimp, butter, kielbasa, corn, old bay seasonning, and lemon.
  • Shrimp – I like to use large to extra-large shrimp for my foil packets. You can use peeled or unpeeled packets. Totally up to you on what you prefer.
  • Sausage – I like to use smoked kielbasa for my low country boils.
  • Potatoes – You can use yukon gold or red potatoes. I advise using the mini potatoes and cutting them in quarters so they cook not only evenly but quickly!
  • Corn – I love to use fresh corn on the cob. I’ll cut one cob of corn in 4 so each packets gets a whole ear of corn!
  • Lemon – I like to put a few slices of lemon in each packet. It adds additional natural salt and brightens up the dish!
  • Seasoning – I love to toss everything with Old Bay Seasoning for the ultimate shrimp boil flavors.
  • Butter – Lots of butter goes into this delicious shrimp and sausage boil packet!

Directions

Top view of a bowl of quartered potatoes, diced kielbasa, lemon wedges, shrimp, corn on the cob, parsley, butter, old bay seasoning, and foil on counter.

Prep the kielbasa, corn on the cob, shrimp, lemon wedges, parsley, and potatoes prior to starting the assembly of pouches.

Four photos of the process of making a shrimp boil packets, poatoes, corn, sausage, and shrimp.

Place a 16-18-inch piece of aluminum foil on the countertop. Fold each edge ½-inch in two times. Then place a quarter of the quartered potatoes on top of the foil. Followed by the sliced kielbasa and shrimp on top of the potatoes. Place four pieces of corn (which equals one whole ear) on each of the corners of the potato/sausage/kielbasa pile.

Foil on ounter with corn, shrimp, sausage, butter, parsley, lemon wedges, and old bay seasoning on top.

Sprinkle 2 teaspoons of Old Bay Seasoning along with a teaspoon of diced fresh parsley on top. Place 2 tablespoons of butter on top of the shrimp and 2 lemon wedges.

Bring the long end of the foil to the other side and begin to fold edges. Fold all three edges so that no steam can escape from the foil packet.

Repeat, three more times until you have four foil packets made and all ingredients are used.

Shrimp Boil Packets on the Grill

Four foil packets on a gas grill.
  • Preheat a gas grill to 500 degrees Fahrenheit.
  • Reduce the heat to low. Then place the four foil packets on to the grill. Grill for 25 minutes or until the potatoes are soft.
  • Once the foil packet dinner is done, carefully transfer off the grill and on to a sheet pan. Place foil packets in large shallow bowls, carefully life foil open and enjoy!

Shrimp Boil in Oven

  • Preheat the oven to 350 degrees Fahrenheit.
  • Place two foil packets on a baking sheet, and the other two packets on another baking sheet. Place foil packets in large shallow bowls, carefully lift foil open and enjoy straight from the foil or dump into a bowl.
  • Carefully remove the baking sheets from the oven. Place foil packets in large shallow bowls, carefully lift foil open and enjoy straight from the foil or dump into a bowl.

Frequently Asked Questions

Top view of two foil packets filled with shrimp, corn, sausage, and lemon.
How many people will this shrimp boil feed?

These shrimp boil packets make enough to feed 4 adults. However, you can easily make more foil packets by adding additional ingredients to make more.

What goes with shrimp boil?

Some of my favorite sides to serve with a shrimp boil are coleslaw, baked beans, potato salad, pasta salad, leafy green salad, and crusty bread.

How much shrimp do you need per person?

I like to serve ⅓ to ½ pound of shrimp per person. For these foil packets I go with ⅓ pound of large shrimp. If you have people who love shrimp definitely go with ½ pound per person.

Is Old Bay Seasoning Spicy?

Yes, it definitely has a nice kick to it. Old bay has both black and red pepper in the seasoning blend which gives it a little kick. Enough to where my kids complain “it’s too spicy” but adults don’t really complain at all!

Tips & Tricks

Close up of one foil packet opened with corn, lemon, sausage, and shrimp in a white bowl.

Here are all my favorite expert tips and tricks when making shrimp boil foil packets.

  • Baby Potatoes – 1 pound of baby potatoes is about 18 potatoes. Divide them evenly among the foil packets.
  • Prep Ahead of Assembly – It is key that you prep all the ingredients prior to starting to assemble. I slice the kielbasa and remove shrimp shells and tails first. I’ll dice parsley and slice lemon wedges next. I’ll cut a stick of butter into 8 equal pieces and then cut the entire stick lengthwise so you have 4 smaller pieces of butter. The very last thing I’ll do is quarter the potatoes as these will start to brown and oxidize.
  • Less Heat – If someone in your home does not like spicy food reduce the amount of Old Bay Seasoning in their packet to at most 1 teaspoon. My kids find it too spicy the way this recipe is written. For their foil packet I will use minimal amount of spices tossing just a little bit on the shrimp, potatoes and sausage and none on the corn.
  • Unsalted Butter – It’s important to use unsalted butter for this recipe. The Old Bay Seasoning and kielbasa all contain a lot of salt. Plus lemon brings additional salt like flavors to the dish. If you use salted butter you will have a very salty dinner.
  • Transferring – Whenever I transfer the foil packets to and from the grill I use a sheet pan. I find it’s the easiest way to ensure the foil packs don’t rip. Plus once they are done they will be super hot and juice could leak out.

Cooked Shrimp Recipes

Two foil pouches in a white bowl filled with corn, sausage, shrimp, lemon wedges, and potatoes.

Here are a few more of my favorite cooked shrimp recipes that make for an easy lunch or dinner.

Love foil packet meals? Try these other recipes…

If you make this shrimp boil packet recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Aluminum foil packet with corn on the cob, potatoes, and shrimp with lemon wedge.

Shrimp Boil Packets

I love to make Shrimp Boil Packets that boast all the great flavors of a traditional low country boil with shrimp, smoked sausage, potatoes, and corn that can be customized in individual foil packets. This easy summer-time dinner comes together in about 45 minutes time.
5 from 1 vote
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Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 830kcal
Author: Katie

Equipment

Ingredients

  • 1 pound Baby Yukon potatoes divided
  • 12 ounce Beef Polska Kielbasa cut in 2-3 inch chunks
  • 1.5 pound Large shrimp divided
  • 4 Corn on the cob cut in quarters
  • 8 teaspoons Old bay seasoning divided
  • 2 tablespoons Fresh Parsley diced
  • ½ cup Unsalted butter divided
  • 1 Lemon

Instructions

  • Prep the kielbasa, corn on the cob, shrimp, lemon wedges, parsley, and potatoes prior to starting the assembly of pouches.
  • Place a 16-18-inch piece of aluminum foil on the countertop. Fold each edge ½-inch in two times. Then place a quarter of the quartered potatoes on top of the foil. Followed by the sliced kielbasa and shrimp on top of the potatoes. Place four pieces of corn (which equals one whole ear) on each of the corners of the potato/sausage/kielbasa pile.
  • Sprinkle 2 teaspoons of Old Bay Seasoning along with a teaspoon of diced fresh parsley on top. Place 2 tablespoons of butter on top of the shrimp and 2 lemon wedges.
  • Bring the long end of the foil to the other side and begin to fold edges. Fold all three edges so that no steam can escape from the foil packet.
  • Repeat, three more times until you have four foil packets made and all ingredients are used.

On the Grill

  • Preheat a gas grill to 500 degrees Fahrenheit.
  • Reduce the heat to low. Then place the four foil packets on to the grill. Grill for 25 minutes or until the potatoes are soft.
  • Once the foil packet dinner is done, carefully transfer off the grill and on to a sheet pan. Place foil packets in large shallow bowls, carefully life foil open and enjoy!

Baking in Oven

  • Preheat the oven to 350 degrees Fahrenheit.
  • Place two foil packets on a baking sheet, and the other two packets on another baking sheet. Place foil packets in large shallow bowls, carefully lift foil open and enjoy straight from the foil or dump into a bowl.
  • Carefully remove the baking sheets from the oven. Place foil packets in large shallow bowls, carefully lift foil open and enjoy straight from the foil or dump into a bowl.

Video

Notes

  • Baby Potatoes – 1 pound of baby potatoes is about 18 potatoes. Divide them evenly among the foil packets.
  • Prep Ahead of Assembly – It is key that you prep all the ingredients prior to starting to assemble. I slice the kielbasa and remove shrimp shells and tails first. I’ll dice parsley and slice lemon wedges next. I’ll cut a stick of butter into 8 equal pieces and then cut the entire stick lengthwise so you have 4 smaller pieces of butter. The very last thing I’ll do is quarter the potatoes as these will start to brown and oxidize.
  • Less Heat – If someone in your home does not like spicy food reduce the amount of Old Bay Seasoning in their packet to at most 1 teaspoon. My kids find it too spicy the way this recipe is written. For their foil packet I will use minimal amount of spices tossing just a little bit on the shrimp, potatoes and sausage and none on the corn.
  • Unsalted Butter – It’s important to use unsalted butter for this recipe. The Old Bay Seasoning and kielbasa all contain a lot of salt. Plus lemon brings additional salt like flavors to the dish. If you use salted butter you will have a very salty dinner.
  • Transferring – Whenever I transfer the foil packets to and from the grill I use a sheet pan. I find it’s the easiest way to ensure the foil packs don’t rip. Plus once they are done they will be super hot and juice could leak out.

Nutrition

Serving: 1g | Calories: 830kcal | Carbohydrates: 41g | Protein: 53g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 549mg | Sodium: 2092mg | Potassium: 1111mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1154IU | Vitamin C: 42mg | Calcium: 322mg | Iron: 8mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Grilled Buffalo Chicken Drumsticks with Blue Cheese

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This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #SavortheSizzle #TexasPete #SauceLikeYouMeanIt

Texas Pete® Buffalo Wing Sauce coats chicken drumsticks that are grilled to perfection. Top these grilled buffalo chicken drumsticks with blue cheese for an easy summertime lunch or dinner. Entertain with ease with this low-prep recipe that requires only a half hour of hands on cooking.

White platter filled with chicken drumsticks with buffalo sauce bottle in the background.

We love buffalo anything in our home. Whether it’s buffalo chicken salad sandwiches, buffalo chicken flatbreads, or even buffalo chicken dip my family loves the flavors. My Buffalo Chicken Drumsticks have all the delicious tastes of buffalo wings, but with a larger scale of a drumsticks!

Summer to me is all about grilling and entertaining friends and family. I like to grill a wide variety of entrées, so that way no one is burnt out on hamburgers and hotdogs. I partnered with my friends at Texas Pete® to create a delicious and easy-to-make recipes. My Grilled Buffalo Chicken Drumsticks with Blue Cheese Crumbles drumsticks are the perfect summer time grilled lunch or dinner. They are packed with protein, marinated in spicy buffalo sauce, and topped with Blue Cheese Crumbles.

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Homemade White Gravy

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Make my vegetarian 4-ingredient Homemade White Gravy recipe in about 10 minutes time. This white gravy recipes is perfect to pour on top of biscuits, mashed potatoes, or even chicken fried steak. This gravy recipe is perfect for an easy breakfast, brunch, or even breakfast for dinner.

Green bowl filled with white gravy and a tray of biscuits next to the gravy bowl.

My husband LOVES biscuits and gravy. I created my Homemade White Gravy recipe back in 2010 when I learned on the Food Network how easy it was to make your own white gravy. Back then I didn’t know how to make homemade buttermilk biscuits. Instead, I opted for the refrigerated canned Pillsbury biscuits. The first time I made my husband the white gravy for biscuits he was so happy. A lot has changed since then, and I’ve significantly upped my biscuits and gravy game. Since then, I also perfected my sausage gravy recipe, too!

I love that my kids now ask for biscuits and gravy on the weekend. You will find me making them at least once a month. And when I’m not making white gravy for biscuits I’m making this same white country gravy to slather on mashed potatoes and chicken!

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Fried Breakfast Potatoes

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If you love ordering home fries at your favorite breakfast place you’ll find this fried breakfast potatoes recipes to be just as good as the diner, if not better!

Top view of a red bowl filled with diced potatoes on a red and white striped cloth.

I love potatoes of all kind, but one of my favorite versions is the breakfast potato. Nothing better then waking up and enjoying a plate full of Fried Breakfast Potatoes. Growing up, my mother made them almost every weekend, and now I find myself doing the same. It isn’t breakfast unless there are potatoes on the plate. Potatoes are inexpensive and a perfect side dish to compliment bacon, eggs, and even sausage. Although my husband loves this recipe he also often request for my bacon and onion breakfast potatoes or my southern style breakfast potatoes.

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Cream of Sausage and Wild Rice Soup

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Cream of Sausage and Wild Rice Soup has kielbasa sausage, diced mushrooms, wild rice, and a splash of heavy cream. This quick cooking soup comes together in about 40 minutes time.

Bowl filled with sausage and wild rice soup with soup pot in background.

If you love kielbasa and wild rice you’ll love this quick cooking soup. This recipe for Cream of Sausage and Wild Rice Soup makes for a perfect lunch or dinner. My husband and my son really love this soup. They like that they can taste the kielbasa throughout the broth.

If you love wild rice soups you’ll love my Turkey & Wild Rice Soup, or my Panera Bread copycat recipe for Slow Cooker Cream of Chicken and Wild Rice Soup, or my Instant Pot Turkey & Wild Rice Soup!

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Italian Sausage Bake

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A twist on an Italian classic: Italian Sausage Bake. This recipe has fresh ingredients that are baked in the oven ideal for a delicious Sunday dinner. This gluten free / dairy free dinner comes together in about an hour and a half.

Top view of a plate of Italian sausage with potatoes, bell peppers, and onions.

I’ve been making this Italian Sausage Bake recipe for years now. Because of that I can make it with my eyes closed. It’s one of my go-to monthly recipes because not only is it easy-to-make, but my family loves it!

Over the years I’ve found that it is best to let the sausage cook on top over the vegetables. The juices from the sausage permeates into the veggies creating the most flavorful and simple dish. Since you have your starch, veggies, and proteins all in one–this is all you have to make. For my husband and I, I place the sausage bake on a bed of fresh spinach. The spinach will wilt as the hot Italian sausage and potatoes sit. I always pair this dinner crusty Italian bread and a side salad.

Ingredients

Ingredients: Italian Sausage, bell peppers, potatoes, onion, tomatoes, oil, seasoning.
  • Italian Sausage – I prefer to use mild sausage, but you can use hot, too!
  • Baby Potatoes – For this recipe I like to use baby potatoes, that I quarter. This helps to keep the consistency of the size. If you don’t have baby potatoes just make sure the potatoes are about 1-inch and even in size.
  • Grape tomatoes – Grape or cherry tomatoes work. Any sort of small round tomato is what is meant for this recipe. I find diced tomatoes just turn to mush. Where using the smaller whole variety of tomato stays mostly in tack.
  • Bell pepper – I prefer red, orange, and yellow bell peppers as they aren’t as pungent and tend to be on the sweeter side. You can use green, but it will change the flavor of this recipe.
  • Red Onion – I like to use red onions as they are sweeter and give a nice color to this recipe. White onions work fine, too!
  • Garlic – For this recipe I like to smash a few cloves of garlic and toss them in the vegetable mixture. No need to chop them up. Since this dish cooks for a long time the garlic will soften over time.
  • Olive Oil – I like to toss the vegetables in a little olive oil. The sausage will produce additional oil and flavor, but this gets the dish started.
  • Seasonings – The standard salt and pepper are a must for this recipe. I also like to add dried Italian seasoning. If you have fresh herbs you can substitute them for the dried herbs. In past, I’ve used a few sprigs of fresh thyme throughout the dish.
  • Aluminum Foil – Although, not an ingredient you will need a large sheet of aluminum foil to cover the bake so the vegetables and sausage can steam in the oven.

Directions

Four process of photos on how to put together an Italian Sausage Bake.

Preheat the oven to 400°F.

In a large baking dish, toss grape tomatoes, potatoes, bell peppers, and red onion with one tablespoon olive oil and chopped garlic. Add salt, pepper, and Italian seasoning. Mix well.

Place the sausage links on top of the vegetables. Place sprigs of thyme throughout the dish (if desired). Cover with foil and bake for 60 minutes.

Hand pulling aluminum foil off pan loaded with Italian Sausage, potatoes, and vegetables.

Remove tinfoil from baking dish, mix vegetables around, and bake for an additional 30 minutes until sausage is golden brown. (*You may need to turn the sausage to prevent from burning). Serve immediately.

FAQs

Top view of
What’s the best way to cook Italian sausage?

 
You can cook Italian Sausage multiple ways whether it’s indoor or outdoor. I’m excited to share with you four different ways you can cook sausage.
Italian sausage is delicious when it’s baked. You can grill Italian sausage, Slow cooker Italian Sausage, or even make Instant Pot Italian Sausage.

How long does it take to cook sausage at 350?

To cook fresh sausage by itself, you need to cook it at 350 degree’s Fahrenheit for at least 40-50 minutes. Or until you insert a thermometer in the center and the internal temperature reads 165 degrees Fahrenheit. For this recipe you will actually need to cook it double the time because of all the vegetables in the pan.

What is the healthiest way to cook sausages?

In general boiling or baking sausage is the healthier option when cooking. These two methods require the least amount of oil.

Tips & Tricks

Two sausage links on a bed of spinach with potatoes and bell peppers.

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

  • Prep Veggies – You can prep the bell peppers, onions, smashed garlic, and tomatoes ahead of time. Just store in a Ziploc baggy. Then once you are ready to make the dinner, all you need to do is quarter the potatoes. Then drizzle on the olive oil and season!
  • Sausage – You can use just about any sausage for this recipe. I’ve always used Italian pork mild or hot sausage. I have had other readers use Bratwurst and even chicken sausage. I have never tested either of those varieties so just make sure to monitor how the sausage is doing. You might have to alter the cooking times. Just know the internal temperature of the sausage should reach 165 degrees Fahrenheit.
  • Add more veggies – As if this recipe doesn’t have enough veggies already in it, I love to serve this meal on top of a bed of fresh spinach. I typically only do this for the adults since the kids don’t care for the fresh spinach. Since the baked sausage and peppers and potatoes are hot they instantly start to wilt the spinach. I also like to use a little bit of the oil and juices from the pan and drizzle over the sausage and potato bake!
  • Cooking Times – As always, cooking times may vary depending on your oven. This recipe cooks for so long because of all the vegetables piled under the sausage. After the sausage bake is uncovered and cooking in the oven. You can check the vegetables at the 15 minutes point. The goal is for the potatoes to be soft and fork-tender. The Italian sausage will be cooked at this point.
  • Herbs – Over the years I have used fresh thyme sprigs and as recently noted Italian Seasoning. You can get creative as to what spices you put in this recipe. Just know, as always your flavor profile will change if you change the spices suggested.
  • Cheese – My kids love when I sprinkle freshly grated Parmesan or Pecorino Romano cheese on top of their sausage and potatoes. If you like Italian grated cheese you can add this on top once you serve!
  • Recipe Substitutions – You can always substitute some of these ingredients for other vegetables. Of course the recipe will turn out a little different. Here is what I have used and others who have made this recipe have used.
    • Mushrooms
    • Green Beans
    • Fennel
    • Cauliflower

Sausage Recipes

White casserole dish with roasted Italian sausage nestled on a bed of vegetables.

If you love sausage you will love these other sausage recipes!

If you make this Italian sausage and potatoes, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Italian Sausage Bake

A twist on an Italian classic: Italian Sausage Bake. This recipe has fresh ingredients that are baked in the oven ideal for a delicious Sunday dinner. This gluten free / dairy free dinner comes together in about an hour and a half.
4.91 from 11 votes
Print Pin Save Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 503kcal
Author: Katie

Equipment

  • Oven

Ingredients

  • 1 pint Grape Tomatoes (red, yellow, orange variety)
  • 1 lb. Honey Gold Potatoes quartered
  • 1 Red Bell Pepper chopped length-wise 1-inch
  • 1 Orange Bell Pepper chopped length-wise 1-inch
  • 1 Red Onion quartered
  • 3 Garlic cloves smashed
  • 1 tablespoon Olive Oil
  • 1 teaspoon salt
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Dried Italian Seasoning
  • 10 Italian Sausage Links (mild or hot)

Instructions

  • Preheat the oven to 400°F.
  • In a large 9×11 glass baking dish, toss grape tomatoes, quartered baby potatoes, bell peppers, and red onion with one tablespoon olive oil and chopped garlic.
  • Add salt, pepper, and Italian seasoning. Mix well.
  • Place the sausage links on top of the vegetables. Cover with foil and bake for 60 minutes.
  • Remove the sausage bake from the oven. Then, remove the tinfoil from baking dish, mix vegetables around, and bake for an additional 30 minutes until sausage is golden brown. (*You may need to turn the sausage to prevent from burning). Serve immediately.

Notes

  • Prep Veggies – You can prep the bell peppers, onions, smashed garlic, and tomatoes ahead of time. Just store in a Ziploc baggy. Then once you are ready to make the dinner, all you need to do is quarter the potatoes. Then drizzle on the olive oil and season!
  • Sausage – You can use just about any sausage for this recipe. I’ve always used Italian pork mild or hot sausage. I have had other readers use Bratwurst and even chicken sausage. I have never tested either of those varieties so just make sure to monitor how the sausage is doing. You might have to alter the cooking times. Just know the internal temperature of the sausage should reach 165 degrees Fahrenheit.
  • Add more veggies – As if this recipe doesn’t have enough veggies already in it, I love to serve this meal on top of a bed of fresh spinach. I typically only do this for the adults since the kids don’t care for the fresh spinach. Since the baked sausage and peppers and potatoes are hot they instantly start to wilt the spinach. I also like to use a little bit of the oil and juices from the pan and drizzle over the sausage and potato bake!
  • Cooking Times – As always, cooking times may vary depending on your oven. This recipe cooks for so long because of all the vegetables piled under the sausage. After the sausage bake is uncovered and cooking in the oven. You can check the vegetables at the 15 minutes point. The goal is for the potatoes to be soft and fork-tender. The Italian sausage will be cooked at this point.
  • Herbs – Over the years I have used fresh thyme sprigs and as recently noted Italian Seasoning. You can get creative as to what spices you put in this recipe. Just know, as always your flavor profile will change if you change the spices suggested.
  • Cheese – My kids love when I sprinkle freshly grated Parmesan or Pecorino Romano cheese on top of their sausage and potatoes. If you like Italian grated cheese you can add this on top once you serve!
  • Recipe Substitutions – You can always substitute some of these ingredients for other vegetables. Of course the recipe will turn out a little different. Here is what I have used and others who have made this recipe have used.
    • Mushrooms
    • Green Beans
    • Fennel
    • Cauliflower

Nutrition

Serving: 1cup | Calories: 503kcal | Carbohydrates: 22g | Protein: 19g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 830mg | Potassium: 905mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1938IU | Vitamin C: 82mg | Calcium: 47mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

Chicken Florentine Pasta

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Chicken Florentine Pasta is sure to be a new family favorite! This pasta florentine is perfect for a fast weeknight dinner, made in just 30 minutes, and made in just one pot. Making dinner cleanup a breeze. Did I mention you’ll have enough leftovers for lunch the next day, too?

Top view of a large OXO black skillet filled with bow tie pasta, chicken, spinach and tomatoes.

When my husband and I were first living together I would make us Bertoli Bag’s for dinner at least once a week. It was an easy no-fail dinner. Our favorite flavor was the chicken florentine pasta bag. The frozen meal got expensive, and let’s face it only gave us enough for dinner for the two of us. Fast forward to a few years later and that’s when I got the idea one day to create my own version of our favorite bagged chicken florentine pasta dinner!

In this post you will learn step-by-step on how to make this chicken florentine pasta recipe.

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Grilled Sausage and Peppers

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Fire up the grill and make my easy recipe for Grilled Sausage and Peppers in a half hours time. Plump Italian mild or medium sausage paired with sweet miniature bell peppers are sure to be a hit for an easy dinner or delicious barbecue.

Top view of grilled Italian sausage with charred mini peppers on a white plate with fresh herbs.

My family loves to eat sausage for lunch or dinner. I love recreating classic recipes and cooking them with a twist. This recipe for Grilled Sausage and Peppers is perfect for entertaining or a simple but delicious quick meal! I will pair this with my white beans and fennel or place the grilled Italian sausage on buns and chop up the peppers for subs! My kids actually love beans. I almost always serve this dinner with my white beans dish, salad, and some bread to sop up that delicious white bean juice!

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Buttermilk Biscuits

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Melt-in-your mouth homemade buttermilk biscuits made in your kitchen in less than 30 minutes time! With just a few ingredients your next breakfast or brunch will be complete.

Close up of cooked biscuits on a brown baking tray with text on image.

Let’s take a break and talk about breakfast for a quick minute. We love it in our home. Nothing is better then bacon, eggs, potatoes maybe even a little sausage gravy on a thick and fluffy buttermilk biscuit.

The problem is –most people either don’t know how to make mouthwatering biscuits or they are straight up intimidated by the thought of even making your own. I’ll raise my hand. I was one of those until about four years ago. I tried my hand at so many different biscuit recipes for years always resulting in a dry thin hockey puck.

That was until I went on a media trip with the Florida Beef Council. That’s when I learned the secret to making the best buttermilk biscuits around. So what does beef and biscuits have to do with each other? Well, we had the most amazing home cooked southern breakfast on a cattle ranchers summer home one of the mornings of my trip.

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Mexican Chicken Foil Packets

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Whether your camping or simply cooking a dinner at home and craving Mexican cuisine make my recipe for Mexican Chicken Foil Packets. These can be made on the grill or in the oven and done within an hours time.

4 foil packets with chicken, vegetables, melted cheese, salsa, and lime wedges and title text.

Here we are again, the second summer in a row that I’m sharing a foil packet dinner recipe (don’t worry I have a few more in the works)! We love Mexican cuisine in my home. So I knew it was a no-brainer to make an easy low-clean up Mexican inspired foil packet dinner. Everyone in my family has requested that my Mexican Chicken Foil Packets are on the dinner rotation. Even my 2-year old approves of the dinner.

I partnered with my friends at Better Than Bouillon to create a flavorful dinner on the grill. I love how Better Than Bouillon can transform and add so much flavor to any meal on the grill.

Table of contents

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Creamy Cajun Chicken Pasta

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Creamy Cajun chicken pasta is a delicious dinner recipe that uses chicken, andouille sausage, onions, and tomatoes. The pasta is cooked in the skillet to absorb all the flavors and it’s finished with Neufchâtel Cheese giving it the ultimate creamy texture. Oh, and did I mention it’s made in about 30 minutes time?

Plated Penne pasta with white sauce, herbs, meat next to pan pasta with pinterest title text.

I’m so excited to share another one pot pasta meal with you today. I took a break for a while not only making but creating new one pot pasta dinners, but I’m back at reinventing and simplifying dinner time once again. My kids love a good creamy pasta (I mean what person doesn’t like a creamy pasta?)! My husband and I love Cajun pasta, so I took the chance and made this Creamy Cajun Chicken Pasta for dinner last month.

Top view of sliced sausage, penne, green herbs, chicken tossed in light sauce in pan with spoon.

I used my own Cajun seasoning since I can control the spiciness level. By keeping it simple my kids devoured this dinner. In fact, my 5 year old even asked to try the “spicy” sausage i.e., Andouille sausage and he loved it. He even asked for a second plate of dinner!

Creamy Cajun Chicken Pasta: Table of contents

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One Pot Supreme Pizza Pasta Skillet

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One Pot Supreme Pizza Pasta Skillet is the perfect mix of loaded pizza and the flavors of a delicious hearty pasta dinner.

top view of skillet with rotini in red sauce topped with herbs and melted white cheese with title text.

I’m always looking for a family-friendly quick dinner option. My kids love pizza and they love pasta. What can I say, my Italian genes definitely passed on to them. Luckily, they aren’t too picky and love sauce. That’s when I decided to combine all the flavors we love in a delicious one pot pasta meal. Thanks to my recipe for One Pot Supreme Pizza Pasta Skillet I think you’ll have a new family favorite recipe.

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Chicken Cacciatore Foil Packets

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My recipe for Chicken Cacciatore Foil Packets are a delicious twist on an Italian classic dish. This gluten free/ dairy free chicken foil packet is perfect for a quick dinner on the grill or in the oven.

close up of chicken in an open foil with herbs and red sauce.

I’m always on the hunt for an easy fool-proof dinner recipe. Bonus points if it has very few dishes to clean-up. You might remember that I didn’t have a cook top for pretty much the month of July and part of August. This is where I was forced to get creative. Insert–all the foil packet dinners. I was craving Chicken Cacciatore, but I didn’t have a stove top to work with. That’s when I created a chicken foil packet meal.

I grew up with my dad always making onions and mushrooms in foil packets on the grill. I definitely think of him and channel his love for foil packets when I make meals like these. In fact, the night I made these he almost came over for dinner and was intrigued and loved the idea that I was making dinner in a foil packet. I can’t wait to make this meal for him in the future.

Table of contents

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Polish Feast: Roasted Pork, Potato Dumplings, Sauerkraut, and Red Cabbage

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Thank you Cost Plus World Market for sponsoring today’s recipe. As always, all opinions are my own.

Platter of sauerkraut, roasted pork with gravy, and potato dumplings in front of window.

I’m so excited to share with you my families recipe for Roasted Pork, Potato Dumplings, Sauerkraut, and Red Cabbage. It’s truly our Polish feast and you can find us enjoying this meal at least once a month (either at my home or my inlaws home). My friends at Cost Plus World Market reached out to me to share a recipe inspired by the big soccer game currently going on. Since the United States didn’t qualify for the World Cup in Russia this year my family has been rooting for Poland. I’m a quarter Polish and my husband is 95% Polish. So it was a natural fit to cheer them on. Sadly, as we all know they are currently out, but that’s okay. I’m excited to share some delicious Polish food. 

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Cajun Breakfast Skillet

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Simplify brunch with my Cajun Breakfast Skillet recipe. Thanks to store bought diced potatoes this breakfast recipe only takes 30 minutes to make and uses fresh Andouille Sausage, green bell peppers and of course Cajun seasoning.

top view of diced potatoes, sausage, over easy eggs, peppers, and pepper in skillet with title text.

Raise your hand if you love to brunch? ME! However, now that we have kids brunching is far and few between. Gone are the days of hanging out at a restaurant for hours on end enjoying bottomless bloody mary’s and plates and plates of savory and sweet food. Instead, when we do brunch we brunch at home. We brunch with our friends who also have kids so it’s brunching chaos together. That’s how we roll these days. My Cajun Breakfast Skillet is perfect brunch food especially when we are in the mood for some spice and/or during Fat Tuesday.

We find that if we do stuff with friends who also have kids we can all be in the chaos together. Can anyone else relate? We love breakfast skillets in our home, and I find they are the best to entertain with when your hosting brunching. This recipe for potatoes with Cajun eggs, and andouille sausage marry together and will definitely be the talk of your next brunch.

Table of contents

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Shrimp and Crab Boil

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Wow your friends and family by treating them to a one pot Shrimp and Crab Boil. Super simple to make, feeds 8 hungry adults, and is done in under an hour!

How To Host A Crab Leg & Shrimp Boil

If you love seafood and love getting together with friends and family I highly suggest hosting a Shrimp and Crab Boil at your home! With just a few ingredients you can truly have a memorable dinner with the people you love.

If you find yourself intimidated to cook fish this might be the first recipe I encourage you to try and make. I can honestly tell you it’s probably one of the easiest seafood recipes to cook. With a few ingredients your dinner will be made, and you’ll have wowed your guest.

In this post you will learn everything you need to make a seafood boil at home.

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Cajun Shrimp and Sausage

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My easy recipe for Cajun Shrimp and Sausage comes together in just 30 minutes. Packed full of peppers, onions, plump shrimp, and spicy Andouille sausage–this delicious Cajun-inspired meal will be a new go-to easy dinner recipe.

White bowl stacked on plates filled with sausage, shrimp, peppers on top of white rice.

Raise your hand if you love a quick and flavorful dinner? I partnered with my friends at Circulon to create 3 dinner recipes that are perfect for just two people. In all fairness this recipe for Cajun Shrimp and Andouille Skillet Dinner makes enough for 4. You can eat it for dinner and then take it for lunch the next day. This meal reheats beautifully and tastes even better the next day!

Cajun Shrimp and Sausage: Table of contents

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Road Trip Part 1: Zunzi’s TakeOut Savannah, Georgia

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Last week my husband and I took a road trip–a very long 5 day road trip from Florida to Ohio and back; 1,600 miles each way to attend my best friends wedding. Although we were pressed for time we tried to make the drive as fun as possible. Our first stop was in Savannah Georgia for a late lunch. After consulting with multiple “tweeps” Chris from Eat Local Orlando highly recommended we pay a visit to Zunzi’s. After we read through a few reviews on Trip Advisor this place was definitely in the running. Although little did I know that this was the only place my husband wanted to eat at which meant I did not get a choice (next time we WILL try Mrs. Wilkes’s Dining Room). I’m not gonna lie–I wasn’t 100% on board and was pouting during our few blocks of walking. I wanted to sit down and eat soul food while in Savannah. Not a mixture of International cuisine. I’m glad that my husband dragged me to this place, because it was amazing. Amazing times 10 and we will definitely grab food again on our next visit to Savannah.

Zunzi’s is a take-out restaurant. Their are tables on the side of the building, but their is a gorgeous park a little less than a block from the restaurant. It’s also rather popular and at 2:00 in the afternoon their was still a line outside the door. Then again… you can realistically only fit 4-6 people inside the establishment.

It’s also a little fast paced and if your new to the restaurant you might feel a bit overwhelmed like I did. But rest assure the people behind the counter are super friendly and will explain everything and give you a sample if your still not sure what to order! Luckily, I was able to read the full text menu on my phone thanks to FourSquare. It was preloaded and gave me access upon checking in.

After much wavering, my husband, Jon, went with the Godfather sandwich. It was pretty much the best of both worlds. Part Bowerwors on a roll (which is what Chris highly suggested) and part conquistador. The Godfather sandwich consisted of homemade South African Sausage which resembled similar flavors of Polish Kielbasa. The sandwich also had a baked chicken breast, lettuce, tomato, and two sauces all  served on french bread. He said it was heavenly and surprisingly ate the entire sandwich!

I was really in the mood for comfort food and what screams comfort food better than meatloaf!?!? So yes, I ordered and ate meatloaf in a park! I was sold on the meatloaf as soon as I asked how it was prepared and they said with brown gravy not ketchup. That’s the exact same way I make my meatloaf! With brown gravy and in my opinion its the only way it should be served up. 4 thin slices of well seasoned meatloaf were nestled on a bed of mashed potatoes. It was heaven in each bite, and me being a veggie girl I had to get a side of carrots & peas. I was so full from eating almost the entire serving of meatloaf that I only had one bite of the french bread that was freshly baked and full of flavor.

After lunch we took a one-handed photo in the park and began walking a few blocks back to our car.

Our hour break was well worth it and in the end I’m so happy I listened to my husband and ate at Zunzi’s! As we left Savannah Georgia and drove over the bridge my husband and I both agreed we will be back sooner than later!

Zunzi’s TakeOut & Catering
108 E York Street
Savannah, GA 31401
Phone: 912-443-9555