Calypso Kielbasa

Calypso Kielbasa


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This is a sweet, spicy and very colorful island-like tasty treat. It'll make your taste buds dance. I created this recipe when I was running really low on groceries and had to throw something together for dinner. It has evolved a bit since, but it still retains the same basic concept.

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Pittsburgh, PA

Time needed

5 min preparation + 60 min cooking

Serving Size / Yield

4 servings


  • 1 lb. kielbasa or smoked sausage, sliced
  • 1 onion, sliced
  • 6 fresh Serrano or jalapeno peppers, sliced
  • 1/2 med. yellow bell pepper, slice about 1-inch long and 1/4-inch thick
  • 1/2 med. red bell pepper, slice about 1-inch long and 1/4-inch thick
  • 1 15-oz. can black beans, drained and rinsed
  • 1 20-oz. can pineapple chunks, 1/2 the juice should be reserved
  • 1/4-1/3 C. brown sugar, to taste
  • 2 tsp. olive oil
  • pinch red pepper flakes
  • 1 lb. egg noodles

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Heat olive oil and add red pepper flakes in a large skillet. Brown kielbasa on both sides in olive oil and pepper flakes for 5-7 minutes. Add peppers and onion to skillet. Cook until peppers start to soften. This should take about 5-7 minutes. Add reserved pineapple juice and brown sugar to skillet. Cook for another 20 minutes. Add black beans. Cook for another 10 minutes. Add pineapple chunks. Simmer until you have desired sauce amount and thickness. This should take about 20 minutes. While kielbasa mixture is simmering, boil egg noodles, according to package directions, and drain. Serve kielbasa mixture over egg noodles.

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