Grilled Kielbasa
Smoked sausage, scored, charred and served with mustard and rye. Roughly four ingredients and a total absence of effort, which is exactly what makes it good.
- Total time
- 12 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 6 in the basket.
How you make it
Score the sausages diagonally about 5 mm deep at 2 cm intervals on both sides so they open out as they cook.
Rub with the oil and set a griddle or heavy frying pan over medium-high heat until it smokes faintly.
Grill for 4 minutes a side, pressing occasionally, until the cuts have opened and the edges are charred and blistered.
Check the sausage is piping hot right through to the centre, at least 74C, then rest 2 minutes.
Serve on the rye with mustard, raw onion and gherkins.
Read all that and thought “absolutely not”?
Completely fair. Grilled Kielbasa is sitting in the Polish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Polish kitchen
Dumplings, sour cream, and a nap immediately after.