Here’s a full recipe for Green Beans and Potatoes with Polish Sausage cooked in Chicken Broth — simple, flavorful, and made in one pot.
🧾 Ingredients
Serves 4–6
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450–500 g (1 lb) Polish sausage (kielbasa), sliced into ½-inch pieces
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500 g (1 lb) fresh green beans, trimmed and cut in half
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4–5 medium potatoes, peeled and cubed
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1 small onion, chopped
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2–3 cloves garlic, minced
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3 cups (720 ml) chicken broth (low-sodium preferred)
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2 tbsp butter or olive oil
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½ tsp black pepper
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½ tsp paprika (optional, for color and depth)
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Salt, to taste
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Optional garnish: chopped parsley or a squeeze of lemon
👩🍳 Instructions
1. Brown the sausage
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In a large pot or Dutch oven, heat butter or oil over medium heat.
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Add the Polish sausage slices and cook until browned on both sides (about 4–5 minutes).
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Remove the sausage and set aside, leaving some fat in the pot for flavor.
2. Sauté the aromatics
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In the same pot, add onion and garlic. Sauté for 2–3 minutes until fragrant and slightly golden.
3. Add the potatoes and broth
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Add the potatoes, chicken broth, black pepper, and paprika.
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Bring to a simmer, cover, and cook for 10 minutes (potatoes will start to soften).
4. Add the green beans and sausage
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Add the green beans and browned sausage back into the pot.
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Stir well, cover again, and simmer another 15–20 minutes, or until potatoes and beans are tender.
5. Taste & finish
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Adjust salt and seasoning to your taste.
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For extra richness, stir in a small knob of butter before serving.
🍽️ Serving Suggestions
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Serve as a stand-alone one-pot meal — it’s hearty enough!
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Or pair with cornbread, crusty bread, or rice to soak up the savory broth.
💡 Tips
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Use smoked kielbasa for the best flavor — its smokiness seasons the broth beautifully.
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You can substitute chicken sausage or turkey sausage for a lighter version.
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Add a dash of vinegar or lemon juice before serving to brighten the dish.
Would you like me to give you a Pakistani-style version of this dish — using spiced sausages (or seekh kebab pieces) and a lightly masala-infused chicken broth for a desi twist?
