Polish · Main · Easy
Kielbasa
Poland's famous smoked sausage: garlicky, juicy links grilled or pan-fried until snappy, served with mustard and sauerkraut.
The whole recipe in 60 seconds
Kielbasa, in 5 ideas
- Scoring helps the fat render and the skin crisp
- Kielbasa is already cooked; you are just heating and browning it
- The apple tames the sauerkraut's sourness beautifully
- Beer adds malty depth to the braise
- Leftovers make an incredible hash with fried eggs
What you need
Ingredients
- 1 and 1/2 lbs good-quality kielbasa links
- 1 tablespoon vegetable oil
- 2 cups sauerkraut, drained
- 1 onion, sliced
- 1 apple, sliced
- 1/2 cup beer or apple cider
- Spicy brown mustard for serving
- Rye bread or rolls
How to make it
Directions
- Score the kielbasa links lightly in a crosshatch pattern.
- Heat the oil in a large skillet and brown the kielbasa on all sides, about 8 minutes.
- Push the sausage to the side and add the onion and apple. Cook 3 minutes until softening.
- Add the sauerkraut and beer, and simmer everything together for 5 minutes.
- Serve the kielbasa sliced on the bias over the sauerkraut mixture.
- Pass the mustard and rye bread at the table.
Money saver. Buy kielbasa from a Polish deli rather than the supermarket; the quality difference is enormous and the price is similar.