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Polska Kielbasa

I picked this uo by mistake. Would anyone have any idea's as to what I can do with it? What can I put it with...how to cook it. I've never eaten it before. TIA

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  1. There are many ways to prepare it. The easiest and simplest is to treat it like a hot dog and eat as such. If you picked it up by mistake, it is most likely a commercial variety that would be a good hot dog sub...

    1 Reply
    1. re: hankstramm

      I like to braise it with beer and onions.

    2. Saute the kielbasa with cabbage...there's a great recipe on epicurious for smothered kielbasa...wait, let me see if I can find it...yep...this is really delicious, speaks more of autumn to me than summer but the kielbasa and cabbage together are super:


      1. Grill it until the casing splits and the outside is a nice charred brown. Slice to length and throw it on a grilled sesame seed bun with caramelized onions and yellow mustard. Eat it outside on a nice August evening with a glass of homemade lemonade.

        2 Replies
        1. re: RealMenJulienne

          I agree with grilling it, but not until it splits. When it splits all the juices escape and a lot of the flavor is therefore lost. Grill it slowly, very slowly, until it plumps and is well browned. Serve it in a bed of sauerkraut, with mashed potatoes, on a simple hotdog bun, sliced on rye bread with a good German mustard, etc. If you grill them slowly (you can use a good cast iron skillet if you don't have a grill) and reserve the juices in the case, the wonderful surprise with the first bit when it's served in a hotdog bun is a slice of heaven.

          1. re: todao

            I slice into 1/2 inch slices and then in half to a half moon shape and saute with ham for the meat in red beans and rice.

        2. Fry up the sliced kielbasa in a skillet before preparing your favorite eggs.

          1. google recipes for lentil and sausage stews, and use the kielbasa as the sausage - very yummy!

            I also like to grill it as others have suggested.

            1. I like to slice it and fry it with peppers, onions, and hot sauce.

              2 Replies
              1. re: nimeye

                Hey Lynn,

                I'm Sending you a Link(haha) to The Kiolbassa's website. The Kiolbassa family produce sausage here in South Texas. Please visit their cool website for great recipes.



                1. re: SAguy

                  I agree. They make the best sausage I have ever tasted. This is a Grill Master's must have.

              2. One thing we haven't learned yet is just exactly what sort of "kielbasa' we're talking about. Fresh? Cooked? Mass-market (like Hillshire Farms) or from a butcher case? All of these are okay with the usual suspects (potatoes and cabbage, whether fresh or sauerkraut), but the preparation method and our expectations are all going to differ from one kind to the other.

                1. I usually use it interchangeably in recipes that call for a smoked sausage. This is assuming that is what you bought, the prepackaged precooked variety like Hillshire Farms.

                  I slice into coins or half moons and use in jambalaya recipes when I can't find or get andouille sausage.

                  1 Reply
                  1. re: Phurstluv

                    A good Prole Food meal I've cooked a lot involves packing chunks of potato into a steamer, topping that with shredded cabbage, and topping that with chunks of supermarket smoked sausage or kielbasa or whatever. Season both layers of veges. Or you can use sauerkraut instead of cabbage, in which case put the sausage in the middle, the kraut on top, and don't season anything until afterwards. Put over boiling water for about 25 minutes, until the potatoes are cooked (a wooden skewer is a good probe to check for that). To use the uncooked kind of kielbasa, fry (or, better yet, grill) the sausage until well-browned and fairly firm, then cut up and proceed.

                  2. For a quick weeknight dinner..I microwave a bag of greenbeans. Then I fry them in a pan with the sliced kielbasa and tons of chopped fresh garlic. Little salt and pepper. Yum.

                    1. Cut into 1/2-inch thick half moons and build a chicken/file gumbo around it.

                      1. if its already cooked(they come that way alot of the time)eat it straight up or mabye with a dash of mustard.its good like that and quik

                        1. I grew up on the stuff. We ate it boiled or fried, sometimes fried with eggs. I still prefer fried, particularly when cut up into dials or lengthwise--cooks off a little of the fat. Saeurkraut is a good side.

                          1. One thing my mom used to do for a quick weeknight dinner- slice the kielbasa into 1/4 inch slices and fry it up, then toss into some good tomato sauce along with some (cooked) rigatoni. Be sure to let everything simmer together for at least 15 minutes so all the flavors combine well and the rigatoni absorbs some of the sauce. Sprinkle with a little Parmesan cheese and voila!

                            1 Reply
                            1. re: JRicher

                              Slice it into rounds and fry it until it's a little bit browned on the edges and the extra fat seeps out.

                              Enjoy it with mustard, sauerkraut, sauteed onions, sauteed mushrooms, cole slaw, potato salad, sour cream, and/or apple sauce. While you're at it, have some borscht and pierogies too!