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Kielbasa, Apple and Onion Stir-fry with Mini Puff Pancakes

Highly seasoned, garlicky, classic kielbasa pairs perfectly with crisp tender tart apples and sweet onions in this fall stir-fry. Serve over hot egg noodles, cooked rice or as we did on mini puff-pancakes.
Servings 5
Calories 546kcal
Author Rebecca Lindamood


For the Mini Puff Pancakes:

  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • a pinch each of salt and sugar
  • non-stick cooking spray

For the Kielbasa, Apple and Onion Stir-Fry:

  • 14 to 16 ounces of Kielbasa or beef smoked sausage cut into 1/2-inch cubes
  • 4 large tart firm apples (Use a variety good for cooking, such as Cortland, Spy, Gala, or Granny Smith.)
  • 2 large cooking onions ends trimmed and peeled
  • 2 tablespoons butter
  • Pinch of salt
  • freshly ground black pepper to taste
  • Optional: 1 tablespoon Maple Syrup


To Make the Mini Puff Pancakes:

  • Preheat oven to 400°F. Generously spray a 12-cup muffin pan with non-stick cooking spray.
  • Add the eggs, flour, milk, and pinches of salt and sugar to the carafe of your blender*. Blend on high for about 30 seconds, stopping once to scrape down the sides.
  • *If you do not have a blender, whisk all of the ingredients together in a mixing bowl until completely smooth.
  • Divide the batter evenly between the muffin cups. Bake for 20-30 minutes or until they are very puffy, golden brown on top and set to the touch. Place the pan on a cooling rack and let cool for 3 minutes before removing the puff pancakes. If any are stuck, gently run a butterknife around the edge to help loosen them.

To Make the Kielbasa, Apple and Onion Stir-Fry:

  • Place a skillet over medium heat. When it is hot, add the cubes of kielbasa to the pan. Slide the pan back and forth a few times to distribute the sausage cubes. Let the pan rest on the heat without stirring for about 1 minute to help develop a little colour on the sausage cubes. Toss or stir the sausage until some fat has rendered and the sausage has browned evenly, about 3-5 minutes. Use a slotted spoon to transfer the sausage to a plate. Drain off all but about 1 tablespoon of the sausage fat.
  • Cut the onions in half, end-to-end. Cut each half in quarters and then each quarter in half again. Set aside.
  • Peel, core and halve the apples. Cut each half in quarters and then each quarter in half again.
  • Return the pan to the burner and lower the heat to medium-high. Add the butter to the pan drippings to melt. When they have melted, add the onions and toss gently to coat. Let them cook alone for about 3 minutes. Add the apples to the pan and toss to coat. Fry the apples and onions, tossing or stirring occasionally, until the apples are tender but still hold together, about 3-5 minutes. Season with black pepper to taste. If desired, drizzle the tablespoon of maple syrup over the mixture and toss to coat.
  • Serve hot over Mini Puff Pancakes, cooked egg noodles or rice.


Calories: 546kcal | Carbohydrates: 43g | Protein: 20g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 203mg | Sodium: 808mg | Potassium: 484mg | Fiber: 4g | Sugar: 18g | Vitamin A: 488IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 3mg