Ingredients:

  • 1 lb smoked kielbasa, sliced into 1/2-inch rounds
  • 1 tbsp neutral oil (avocado or grapeseed oil)
  • 1 small yellow onion, thinly sliced into half-moons
  • 2 garlic cloves, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika

Instructions:

  1. Slice the kielbasa into 1/2-inch thick rounds on a slight bias to maximize the surface area for browning.
  2. Heat the neutral oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the kielbasa slices in a single layer and sear undisturbed for 3 minutes until a deep mahogany crust develops.
  3. Flip the kielbasa slices and cook for another 2 minutes until equally crispy.
  4. Remove kielbasa from pan. Add sliced onions to the remaining fat in the pan and cook for 4 minutes until soft and translucent.
  5. Stir in the minced garlic cloves and smoked paprika. Toast for 30 seconds until aromatic.
  6. Pour in the apple cider vinegar and scrape the bottom of the pan to deglaze.
  7. Toss the kielbasa back into the pan with the onions. Sauté for 1 minute until everything is coated and piping hot.