Polish Sausage Recipe

Score and heat sausages

Using a sharp knife, lightly score each kielbasa link diagonally 3–4 times on both sides (about 1/8" deep). This prevents splitting and helps flavors penetrate. Choose a cooking method: stovetop skillet, grill, or oven. For stovetop: heat a large skillet over medium heat and add 1 tbsp vegetable oil. Place sausages in the skillet and cook 5–7 minutes, turning frequently so they brown evenly and reach an internal temperature of 160°F (71°C). For grill: preheat to medium-high and grill sausages 6–8 minutes, turning until charred and cooked through. For oven: preheat to 375°F (190°C) and roast on a sheet pan 18–20 minutes, turning once.

When sausages are nearly done, optionally toast buns: split buns and place cut side down on the hot skillet or grill for 1–2 minutes until lightly browned.

Cook onions

In a medium skillet, melt 2 tbsp butter with 1 tbsp vegetable oil over medium heat. Add 1 cup finely diced onion and a pinch of salt. Cook, stirring occasionally, until onions are soft and beginning to caramelize, about 8–10 minutes.

Add aromatics and spice

Add 1 tsp minced garlic to the pan and cook 30 seconds until fragrant. Stir in 1 tbsp apple cider vinegar and 1 tbsp brown sugar to deglaze and balance flavors.

Season the onions by sprinkling in 1 tsp smoked paprika, 1 tsp cayenne pepper (reduce to 1/4–1/2 tsp if you prefer milder heat), 3/4 tsp kosher salt, and 1/2 tsp black pepper. Cook another 1–2 minutes to meld flavors. Taste and adjust salt or heat as desired. If mixture becomes too dry, add a teaspoon of water.

Place each cooked kielbasa in a toasted bun. Spread 1 tbsp mustard inside each bun, then spoon 1–2 tbsp sweet relish over the mustard.

Top each sausage with 2–3 tablespoons of the spicy onion topping and, if using, 2–3 tbsp sauerkraut. Add sliced dill pickles as desired and drizzle about 1/2 tsp hot sauce per sandwich for extra heat.

Garnish with chopped parsley and thinly sliced raw onion if you like extra crunch. Serve immediately while hot.