Party Polish Sausage
Party Polish Sausage
Party Polish Sausage is always a crowd pleaser. Smoked Sausage cooked with butter, onions, garlic and a few seasonings and herbs makes this dish not only delicious but simple and affordable to make. I started making this dish years ago when I needed an affordable way to feed a crowd. The version I made yesterday did not have sauerkraut in it, but I did include instructions for adding kraut.
I served this dish with buttered noodles on the side and some good, grainy and spicy mustards. I also made a simple cucumber salad for a side dish. Add some delicious rye bread and butter and you have a complete, easy and delicious meal.
Full and Printable Recipe
The full and printable recipe is linked below. Beyond that are a few more pictures and paragraphs that may be helpful to someone who needs more clarification. Including the type of sausage I used and how I made my buttered noodles.
- 4 1 pound packages of smoked Polish sausage
- 1 very large yellow onion, diced
- 3 garlic cloves, minced or use a garlic press
- 4 tablespoons of butter
- 1/2 tablespoon of dried mustard
- 1/2 teaspoon of white pepper
- 1/2 tablespoon of caraway seeds
- black pepper to taste
- pinch of salt
- 1/4 teaspoon of nutmeg
- 1 to 2 tablespoons of dark brown sugar
- 1/2 to 1 tablespoon of dried dill
- *seasonings are a suggestion and you are welcome to add or subtract as much or as little as you please
- Remove the sausage from the packages. The brand of sausage I used is in the blog post. This sausage is already cooked. Split the sausages lengthwise down the center then repeat that step on the halved pieces then cut across the quarters to make small, bite sized pieces.
- Dice your large yellow onion and your garlic, add the butter to a hot skillet and add your onions and garlic. Heat should be lower, you want to sauté your garlic and onions until they are golden brown but not dark. About 10 minutes depending on the type of pan you are using and your stove.
- Season the onions and garlic with the salt, black pepper, white pepper, nutmeg, caraway seed and dill. Cook for about 2 minutes with the herbs and seasonings.
- Add your polish sausage to the skillet, and sauté until the pieces are golden brown and warmed through. I like them to have a little char to them.
- Add your brown sugar and toss to coat and let cook another five minutes.
- Taste and adjust seasonings if needed.
- If you like kraut you can add a 15oz can of kraut that has been drained to the onions when cooking. Then add your sausage and finish the recipe as outlined.
Smoked Polish Sausage
The brand of sausage I used was called Slotkowski Polska Kielbasa and it was on sale at Mariano’s. It was $4.99 a package making the total cost of the meat about twenty dollars. The rest of the ingredients were about seven dollars, so this was a very affordable recipe that easily fed twenty people with some leftovers. I have also used other brands of smoked Polish sausage, including national brands like Hillshire Farm.
I love using white pepper and nutmeg in dishes like this. The flavor of white pepper is more mild to me than black but also more tangy and sharp. For some reason in my mind this just is a seasoning you use in polish food and cooking. I also like to use ground nutmeg in this recipe, as it gives some depth of flavor and I enjoy the nutty aroma. If you would like another delicious Polish/American Recipe try my recipe for my Grandmother’s Polish Hamburgers. I also have a fun recipe that is not authentic but it is delicious for a Polish Stir Fry.
This is not really a “recipe” in my eyes but just a simple side dish. On my Dad’s side of the family, they are simple eaters, so I love serving simple food they love. I make these buttered noodles and there is not a real recipe per se but a method I use. Eyeball the measurements because it depends on how much pasta you are using. For this tray I used two boxes of Campanelle Pasta.
- 3 sticks of butter
- 5 cloves of crushed garlic
- dried dill
- dash of nutmeg, about 1/2 teaspoon
- pinch of paprika (just not smoked paprika)
- 1 tablespoon of heavy cream
I use the same pan I made the sausage in and add the butter and crushed garlic and keep the heat on very low, let this all melt down and let the garlic just warm up in the butter. You don’t need to brown this. Add the seasonings and again, just let this all warm up together. It should not be simmering or sautéing. When it is all melted and has warmed for about 10 minutes, add the cream, pour it over and mix it with the cooked noodles.