Entree: Poland – Highland / Gorale – Kiełbasa Z Grilla (Grilled Polish sausage prepared simply with onions, caraway, and mustard, typical of highland outdoor cooking)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 3 min

Total 33 min

Ingredients

- 4 Polish kielbasa sausages, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) butter
- 1 large onion, sliced (8 oz / 225 g)
- 2 garlic cloves, minced (6 g)
- 1 tsp (5 ml) caraway seeds
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) grainy mustard, for serving
- 4 sturdy rolls or slices of rye bread, total approx. 4 oz (115 g)
- 1 cup (240 g) sauerkraut, warmed, for serving
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Pat the sausages dry and brush lightly with vegetable oil.
2. Place sausages on the hot grill and cook 4–5 minutes per side, turning to develop even char marks; aim for an internal temperature of 160°F (71°C) for fresh kielbasa or 140°F (60°C) for pre-smoked varieties.
3. While sausages cook, heat butter and 1 tbsp (15 ml) oil in a skillet over medium heat. Add sliced onion and a pinch of salt and sauté until translucent and lightly caramelized, about 8–10 minutes.
4. Add minced garlic and caraway seeds to the onions and cook 1 more minute until fragrant. Season the onion mixture with remaining salt and pepper.
5. When sausages are done, transfer to a plate and let rest 3 minutes. Toss the warm onions with parsley.
6. Serve each sausage on a roll or with a slice of rye bread, top or accompany with the warm onion mixture, a spoonful of sauerkraut, and grainy mustard on the side.