Recipe courtesy of Christina Deyo and Janette Barber

Janette's Drunken-Pig Home-Fries

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
  • Nutrition Info
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8 ounces light kielbasa

12 ounces beer

1 tablespoon olive oil

2 cups quartered mushrooms

1 cup finely chopped onions

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

2 red potatoes, cut into 1/4-inch dice

Salt and freshly ground black pepper

1 tablespoon barbecue sauce

2 tablespoons chopped parsley leaves


  1. Put the kielbasa and beer in a large skillet and bring to a boil over medium-high heat. Lower the heat slightly and simmer, piercing the kielbasa a few times with a fork, for 7 minutes. Set aside.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onions, bell peppers and potatoes and cook, stirring and adding a little of the beer from the sausage as needed, until vegetables are tender, about 15 minutes. Season with salt and pepper, to taste.
  3. Cut the kielbasa into 1/4-inch-thick rounds and stir into the potato mixture along with the barbecue sauce. Transfer to a serving dish, sprinkle with parsley, and serve.
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