Posted: November 15 2012 in RecipesMeat


1 pound red potatoes & yukon gold potatoes, cubed

3/4 pound Our Own Kolbassa, cut into cubes

1/2 cup chopped onion

1 tablespoon Carli olive oil

2 tablespoons brown sugar

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard or Maille grainy mustard

a pinch of fresh thyme

1-cup fresh baby spinach

5 Our Own Bacon strips, cooked and diced

¼ tsp cracked pepper


Boil or steam the cubed potatoes until slightly firm but cooked.

In a large skillet, sauté kolbassa and onion in oil until onion is translucent and tender. Add potatoes; sauté 2-3 minutes or until kolbassa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.