Polish Sausage Recipe

Prepare and cook sausage

If using large sausage links, cut them into 4-6-inch pieces or slice diagonally into 1/2-inch thick rounds. Pat sausages dry with paper towel. Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. When oil shimmers, add sausage pieces in a single layer (work in batches if needed). Cook undisturbed 3-4 minutes until nicely browned on one side. Flip and cook another 3-4 minutes until browned and cooked through (internal temperature for fresh sausage 160°F/71°C). If using pre-smoked kielbasa, cook 2-3 minutes per side until heated through and browned. Remove sausages to a plate and tent with foil to keep warm.

Season the pan briefly after removing sausage: sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper over the browned sausage while it rests, or reserve seasoning to add while serving. Taste and adjust if necessary.

Sauté onions and peppers

Using the same skillet with leftover sausage fat and browned bits, add 1 tablespoon butter over medium heat. Add the sliced yellow onion and cook, stirring occasionally, until softened and beginning to brown, about 5-7 minutes. Add the sliced green and red bell peppers and continue to sauté 4-6 minutes until peppers are tender-crisp and onions are caramelized to your liking. Season with a pinch of salt and pepper. If pan becomes dry, add an additional teaspoon of oil or butter.

Return the sausage to the pan with the onions and peppers and toss to combine and warm together for 1-2 minutes so flavors meld.

Serve

Transfer sausage, onions, and peppers to a serving platter. Sprinkle chopped fresh parsley over top. Serve with Dijon or yellow mustard on the side and crusty rolls or rye bread. If desired, split rolls and place sausage and peppers inside for sandwiches.

Estimated plating: 1/4 pound (about 4 ounces) of sausage per serving. Leftovers keep refrigerated for 3-4 days and reheat in a skillet or microwave until hot.