Roasted Beef Kielbasa


BKI was planning on serving the last of our Christmas ham with our Black-Eyed Peas and Collard Greens for New Year’s. However, my guys had eaten almost all of the ham up — Very Sneaky! As a result, I chopped up what little remained and added it to the Black-Eyed Peas as a substitute for the pork shoulder. Thank goodness I had a kielbasa on hand to finish out the meal. I have never used this method to prepare kielbasa, but I promise it won’t be the last time. This recipe yielded a wonderfully juicy sausage by boiling it for a short time before roasting it in the oven — and without the fat of pan-frying! It was a delicious addition and complimented the other components of our meal quite well. Served here with Collard Greens.




  • 2 rings of kielbasa, approximately 2 pounds each, preferably fresh smoked
  • Rye bread, for serving
  • Prepared horseradish with beets, for serving


  1. Preheat oven to 350 degrees. Bring a large pot filled three-quarters full with water to a boil over high heat. Reduce heat to a simmer and add kielbasa; cook 15 minutes.
  2. Transfer kielbasa to 2 baking sheets. Pour 1/2 cup of the cooking liquid over each ring of kielbasa. Using a fork, poke holes all over the top. Roast until the skin is crackling and just beginning to brown, about 20 minutes.
  3. Slice kielbasa on the diagonal into 1/2-inch-thick slices. Serve with rye bread and horseradish.



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