Keilbasa with Onions and Poblanos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Bon Appétit Test Kitchen
Polish sausage gives the onions and chiles a rich, smoky flavor.
Ingredients
- 1 large onion, cut into 1/2-inch slices
- 2 poblano chiles or green bell peppers, seeded, cut into 1/2-inch strips
- 2 tablespoons extra-virgin olive oil
- Kosher salt, freshly ground pepper
- 1 1/2 pounds kielbasa sausages, cut on a diagonal into 4-inch pieces, halved lengthwise
- Mustard, sauerkraut, and crusty bread
Instructions
- Place a 16x12" sheet of heavy-duty foil on a large rimmed baking sheet. Toss onion and chiles with oil in a large bowl; season generously with salt and pepper. Mound vegetables in center of prepared baking sheet; top with sausages. Place another large sheet of foil over. Fold and crimp all edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
- Preheat oven to 350 °F. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or transfer packet to grill and cook until onions and peppers are softened (open the packet carefully to check; steam will escape), about 25 minutes.
- If using an oven, turn on broiler. Carefully cut open packet. Arrange sausages on top if necessary. Broil until sausages are browned and crisp, about 5 minutes. If grilling, remove sausages from packet and grill until browned and crisp, about 5 minutes. Serve with mustard, sauerkraut, and bread alongside.
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