How to Cook Polish Sausage in 5 Different Ways

Are you tired of your normal, regular sausage?

Maybe you want to try an extra-long sausage for meals? And by extra long, I mean a sausage that is about 12-24 inches long.

Because sausages are one of the best versatile processed foods out there, it is no question that many countries have their very own version of it with special ingredients and shapes that identifies the place it came from.

The Story of Polish Sausage

The Polish Sausage or Kielbasa is not your typical sausage. This kind of sausage hails from Europe, specifically in the Polish (obviously) region. Once upon a time, it was only served on the table of knights and noble families.

However, this kind of long sausage started in the Middle Ages when people were required to go fasting by the Catholic Church.

Because of this, the monasteries and people decided to research and experimented on common methods on meat preservation and came up with sausages.

During that time, Kielbasa was usually described as a thick, dark-colored sausage because it was heavily smoked.

Whether it is just an ordinary day or holiday season, Kielbasa is always served in every Polish household.

However, did you know that Kielbasa has various kinds? If not, here are some of the most common ones:

1. Kielbasa Wiejska

Usually made in veal meat and pork with garlic, this polish sausage takes the U shape. To keep its perfect and natural taste, this type of Kielbasa should be thoroughly smoked.

This polish sausage originated from Krakow, and it is the most popular Kielbasa out there because of its best quality and taste. It is a roasted sausage that can be cooked or eaten cold.

3. FINE Kielbasa

The Fine Kielbasa or Kabanosy is a kind of polish sausage that is air-dried and usually flavored with caraway seeds. During the old years in Poland, this was usually made in horse meat. Nowadays, however, they started to use pork as well.

4. BIALA Kielbasa

This type of Kielbasa is best partnered with soups or Zur/zurek, a special traditional soup from Poland.

#5. Dry Kielbasa

It is a kind of Polish Sausage that can last longer than and retain its flavor than other kinds of Kielbasa. It is usually eaten while it is cold, and that is why it is called dry.

Different Ways to Cook Polish Sausage

If you want to enjoy your Polish Sausage in all its meaty glory, you need to properly know how to cook Polish Sausage and the different ways it can be cooked.

And now, without any further ado, here are the best ways possible to cook fresh Kielbasa!

1. Boiling the Polish Sausage

If you do not want to add any oil when cooking, boiling it should be your option.

What you will need

• Polish sausages
• Soup Pot
• Few pieces of smashed garlic cloves (optional)
• 1 teaspoon of marjoram (optional)
• 1 piece bay leaf (optional)
• Few pieces of peppercorns (optional)
• 1 quartered onion (optional)

***The added spices could replace the lost taste or seasoning of sausage during the boiling process.

Instructions

• Step 1: Fill the soup pot with about 2/3 of water. Put garlic, marjoram, bay leaf, peppercorns, and onion. Turn stove over high heat and place the soup pot. Bring to a boil.
• Step 2: When water boils, add the sausages. Then turn to medium-low heat. (Using high heat can cause the sausages to burst open, so you might want to avoid that.)
• Step 3: Let it simmer. Check sausage if it is cooked then remove it from the pot.
• Step 4: Serve while hot!

2. Baking the Polish Sausage

If you want to prevent a mess in your kitchen, this would be the best cooking method of polished sausage you can do.

What you will need

• Polish Sausage
• Baking Pan or dish
• Fork

Instructions

• Step 1: Preheat oven to 400°.
• Step 2: Place sausages in the baking pan or dish. Make sure to properly arrange the sausages with spaces and not squished because it may not cook evenly.
• Step 3: Use the fork to poke holes on top of the sausage.
• Step 4: Bake the sausages for 15 to 10 minutes or until the skin is brown and cracks open.

3. Frying the Polish Sausage

Frying the polished sausage is the most convenient method for browning it and experience juiciness in every bite.

What you will need

• Polish Sausage
• Water
• Frying Pan or skillet
• Tongs
• Vegetable Oil
• Fork

Instructions

• Step 1: Put about a quarter of water on the pan.
• Step 2: Prick sausages with the fork in order to get heat through it and cook the insides. Or if you want, you can slice the sausage into pieces.
• Step 3: Put the sausages on the pan with water and turn stove to medium heat. Cover the pan and let it simmer for 10 to 15 minutes or until water completely evaporates.
• Step 4: Pour oil into the pan.
• Step 5: Fry sausages for 3 minutes or until golden brown, turning it over using the tongs for even cooking.
• Step 6: Remove from heat and drain oil.

4. Grilling the Polish Sausage

This is the traditional cooking method for Polish sausages. So, if you want to remain true to this cuisine, then this method is what you should be doing. But take note, you need to boil them first before grilling.

What you will need

• Polish sausage
• Grill
• Paper towel
• Tongs
• Vegetable Oil

Instructions

• Step 1: Turn the grill to medium heat. Use a paper towel to put oil on the grill bars.
• Step 2: Place few pieces of boiled sausages on the grill. You might want to avoid crowding the grill to allow proper circulation of heat.
• Step 3: Cover the grill and allow to cook for 4 minutes.
• Step 4: Using the tongs, flip the sausage to the other side and cook for another 4 minutes.

5. Slow Cooking the Polish Sausage

Like its name, this cooking method can take more time. However, the results will give you the tastiest and most flavorful Polish sausage you will ever taste!

What you will need

• Polish Sausages
• ¼ cup of honey mustard
• ¼ cup of brown sugar
• Horseradish
• Onion powder
• Garlic powder
• Curry powder
• 12 oz beer of your choice
• Slow cooker

Instructions

• Step 1: Prepare sausages by slicing them into half inch thick slices.
• Step 2: Turn slow cooker over medium heat.
• Step 3: Mix honey mustard and brown sugar and add to slow cooker. Slowly add the beer to avoid foaming. Then add 5 shakes of onion and garlic powder, 3 shakes of curry powder and a dash of horseradish. (If you want a more Polish-y taste, add a can of sauerkraut to the mix)
• Step 4: Lastly, add slices of sausage to slow cooker and mix. Cover it and cook for about 5 hours.

As a bonus, I have included several tips for a perfect serving of your Kielbasa. Here are some awesome ideas you can add based on your chosen cooking method:

• For Boiled Polish Sausage: Serve sausage with zurek (popular Polish soup) or any other soup.
• For Baked Polish Sausage: You can slice sausages and serve it with side dishes like sauerkraut mustard and horseradish.
• For Fried Polish Sausage: Serve sausage with rice or vegetable salad on the sides.
• For Grilled Polish Sausage: Cut sausages diagonally to ½ inch thick slices. Add it on top of a rye bread slice and add horseradish toppings.
• For slow-cooked Polish Sausage:  Serve it on a sandwich roll and topped with sauerkraut.

The Final Judgment

Polish Sausage or Kielbasa is a highly versatile meat that can be cooked in different ways. And this is the main reason for its widespread popularity.

How do you like my Polish sausage’s cooking methods? Have you already tried some of them, or am I missing something?

If so, please add some suggestions and tips with other readers in the comment section and me.