Polish cuisine is a treasure trove of flavors and traditions, perfect for every occasion. From hearty stews to delicate pastries, Polish cooking has something to offer for everyone. In this article, we’ll take you on a culinary journey through 23 savory Polish recipes that are sure to become new favorites.
Whether you’re looking for comfort food, special occasion dishes, or simply want to spice up your meal routine, these recipes have got you covered. From classic bigos (hunter’s stew) and zurek (sour rye soup) to modern twists on traditional pierogi and kielbasa, we’ve gathered the best of Polish cooking in one place.
In this article, we’ll explore a wide range of dishes that showcase the diversity and richness of Polish cuisine. From comforting casseroles to elegant desserts, each recipe is carefully selected to provide inspiration for your next meal or special occasion. So let’s get started and discover the flavors of Poland!
Polish Pierogi with Potato and Cheese Filling
This classic Polish dish is a staple at many family gatherings and celebrations. With its soft, pillowy dough and creamy potato and cheese filling, it’s no wonder why pierogi remain a beloved favorite.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients:
+ 3 large potatoes, peeled and grated
+ 1 cup farmer’s cheese or Russian-style cheese
+ 1/4 cup chopped fresh dill
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into smaller pieces and roll out each piece into a thin circle.
4. Place a spoonful of potato and cheese filling in the center of each circle.
5. Fold the dough over the filling, forming a half-moon shape, and press edges together to seal.
6. Bring a large pot of salted water to a boil, then reduce heat and simmer for 10-15 minutes or until pierogi float to the surface.
7. Serve with melted butter, sour cream, or your favorite topping.
Cooking Time: 10-15 minutes
Classic Bigos (Hunter’s Stew)
This hearty Polish stew is a staple of traditional cuisine, packed with a variety of meats and sausages for a satisfying meal.
Ingredients:
– 1 lb beef brisket or chuck, cut into 2-inch pieces
– 1 lb pork sausage, sliced
– 1/2 lb smoked pork hocks
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup sauerkraut, drained and rinsed
– 1 cup beef broth
– 1 tsp caraway seeds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Brown the beef in a large pot over medium-high heat. Remove from pot.
2. Add sausage to the pot and cook until browned, breaking up with spoon as needed. Remove from pot.
3. Add hocks to the pot and simmer for 10 minutes. Add onion and garlic; cook until softened.
4. Stir in sauerkraut, beef broth, caraway seeds, salt, and pepper. Return beef and sausage to pot.
5. Simmer stew for 2-3 hours or overnight, adjusting seasoning as needed.
Cooking Time: 2-3 hours
Homemade Żurek (Sour Rye Soup)
Żurek is a traditional Polish soup made with sour rye flour, vegetables, and meat. This hearty and comforting soup is perfect for a cold winter’s day.
Ingredients:
– 1 cup sour rye flour
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 pound pork sausage, sliced
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, combine sour rye flour and water. Whisk until smooth, then let sit for 10 minutes.
2. Heat oil in the same pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add sausage and caraway seeds to the pot. Cook, stirring occasionally, until sausage is browned, about 5-7 minutes.
4. Stir in the sour rye mixture. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Polish Kielbasa with Sauerkraut
A classic Polish combination that’s perfect for a weeknight dinner or special occasion. This recipe brings together the rich flavor of kielbasa sausage, tangy sauerkraut, and a hint of caraway seed.
Ingredients:
– 1 lb Polish-style kielbasa sausage
– 1 cup sauerkraut, drained and rinsed
– 2 tbsp caraway seeds
– 2 cloves garlic, minced
– 1 tsp brown sugar
– Salt and pepper to taste
Instructions:
1. Slice the kielbasa into 1/4-inch thick rounds.
2. In a large skillet, combine the sauerkraut, caraway seeds, garlic, and brown sugar. Cook over medium heat, stirring occasionally, until the sauerkraut is heated through and slightly caramelized (about 10 minutes).
3. Add the kielbasa slices to the skillet and cook for an additional 5-7 minutes, or until browned and crispy.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Golonka (Braised Pork Knuckle)
A classic Polish dish that’s perfect for special occasions or cozy gatherings with family and friends. This slow-cooked pork knuckle is tender, flavorful, and falls-off-the-bone delicious.
Ingredients:
– 1 pork knuckle (about 2 lbs)
– 2 tbsp caraway seeds
– 1 tsp black pepper
– 1 tsp salt
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 cup brown beer (or chicken broth)
– 2 tbsp tomato paste
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pork knuckle with caraway seeds, black pepper, and salt.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the pork knuckle until browned on all sides, about 5 minutes per side.
4. Remove the pork from the pot and set aside. Add chopped onion to the pot and cook until caramelized, about 10 minutes.
5. Add garlic, beer (or broth), and tomato paste to the pot. Stir well.
6. Return the pork knuckle to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2-3 hours or until the meat is tender and falls apart easily.
Cooking Time: 2-3 hours
Placki Ziemniaczane (Polish Potato Pancakes)
Placki Ziemniaczane, also known as potato pancakes or latkes, are a classic Polish dish that’s crispy on the outside and fluffy on the inside. This recipe is a staple in many Polish households and is often served during special occasions and holidays.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 onion, finely chopped
– 1 egg
– 1/4 cup all-purpose flour
– Salt to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, combine grated potatoes, chopped onion, egg, and flour. Mix well.
2. Season the mixture with salt to taste.
3. Heat about 1-2 inches (2.5-5 cm) of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the potato mixture into the oil, flattening slightly with a spatula.
5. Cook for about 4-5 minutes on each side, or until crispy and golden brown.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: About 20-25 minutes (depending on the size of pancakes)
Enjoy your delicious Placki Ziemniaczane!
Gołąbki (Stuffed Cabbage Rolls)
Gołąbki (Stuffed Cabbage Rolls) are a beloved Polish dish that combines tender cabbage leaves with flavorful fillings and simmering broth. This recipe yields a delicious, comforting meal perfect for family gatherings or special occasions.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1 onion, finely chopped
– 1 cup cooked rice
– 2 tablespoons tomato paste
– 2 teaspoons paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Remove the leaves from the cabbage head, blanch in boiling water for 5 minutes, then shock in an ice bath.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, cooked rice, tomato paste, paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. Remove the cabbage leaves from the ice bath, pat dry with paper towels.
5. Place a tablespoon of the meat mixture onto each leaf, roll up tightly, and secure with toothpicks if needed.
6. In a large Dutch oven or pot, combine the rolled cabbage leaves in layers, topping each layer with vegetable oil.
7. Pour enough chicken broth to cover the rolls and bring to a boil. Reduce heat and simmer for 30 minutes.
Cooking Time: 1 hour
Chłodnik (Cold Beet Soup)
A classic Polish summer soup that’s perfect for hot days. This cold beet soup is a refreshing twist on traditional soups, and its unique flavor profile will leave you wanting more.
Ingredients:
– 2 large beets
– 1/2 cup plain yogurt
– 1/4 cup sour cream
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 3 tablespoons chopped fresh dill
– 2 cups cold water
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for about 45 minutes, or until tender.
2. Let the beets cool, then peel and grate them into a bowl.
3. In a separate bowl, whisk together yogurt, sour cream, lemon juice, and salt.
4. Add the cooled beets to the yogurt mixture and stir until well combined.
5. Chill the soup in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Just before serving, stir in chopped fresh dill and cold water.
7. Serve chilled, garnished with additional dill if desired.
Cooking Time: 45 minutes (plus chilling time)
Kotlety Schabowe (Polish Breaded Pork Cutlets)
A staple of Polish cuisine, Kotlety Schabowe are crispy on the outside and juicy on the inside. This recipe is a simple yet flavorful take on this beloved dish.
Ingredients:
– 4 pork cutlets (about 1/2 inch thick)
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1 egg, beaten
– 1 tablespoon milk
– 1 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, breadcrumbs, and paprika.
2. In a separate dish, whisk together egg and milk.
3. Season the pork cutlets with salt and pepper.
4. Dip each pork cutlet in the egg mixture, then coat in the breadcrumb mixture, pressing gently to adhere.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the breaded pork cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
7. Serve hot with your favorite sides, such as mashed potatoes or sautéed vegetables.
Cooking Time: About 15-20 minutes per batch of 2-3 cutlets.
Zupa Pomidorowa (Creamy Tomato Soup)
Experience the rich flavors of Poland with this classic Zupa Pomidorowa, a creamy tomato soup that’s perfect for any time of year. Made with fresh tomatoes, onions, and garlic, this comforting soup is sure to become a family favorite.
Ingredients:
– 2 lbs fresh tomatoes, chopped
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup butter
– 1/2 cup heavy cream or half-and-half
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the chopped tomatoes, paprika, salt, and pepper. Cook for 10-12 minutes or until the soup has thickened slightly.
4. Stir in the heavy cream or half-and-half.
5. Simmer the soup for an additional 2-3 minutes to allow the flavors to meld together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Polish Apple Pie (Szarlotka)
This classic Polish dessert is a staple of family gatherings and special occasions. With its tender crust, sweet apples, and hint of cinnamon, it’s no wonder this pie is a beloved favorite among Poles and non-Poles alike.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 2-3 large apples, peeled and sliced
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, sugar, and salt. Add butter and use pastry blender or fingers to work into a crumbly mixture.
3. Roll out dough on floured surface to approximately 1/8 inch thickness.
4. Arrange apple slices in the center of the dough, leaving a 1-inch border around edges.
5. Fold edges of dough up over apples, pressing gently to seal.
6. Brush top with lemon juice and sprinkle with cinnamon.
7. Bake for 45-50 minutes or until crust is golden brown.
Cooking Time: 45-50 minutes
Krokiety (Stuffed and Fried Crepes)
Experience the delight of crispy crepes filled with savory goodness! Krokiety is a popular Polish dish that combines thin, delicate crepes with a flavorful filling and a satisfying crunch from the frying process.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup milk
– Salt to taste
– Filling of your choice (e.g. ham, cheese, spinach, mushrooms)
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour and eggs until smooth.
2. Gradually add milk and mix until the batter is thin and free of lumps.
3. Heat a small non-stick pan over medium heat.
4. Pour in a small amount of batter and tilt the pan to evenly coat the surface.
5. Cook for 1-2 minutes, until the edges start to curl.
6. Loosen the crepe with a spatula and flip it over.
7. Fill the crepe with your chosen filling.
8. Fold the crepe into a triangle or square shape.
9. Fry the filled crepes in hot oil until golden brown, about 2-3 minutes per side.
10. Drain excess oil on paper towels.
Cooking Time: 15-20 minutes
Makowiec (Polish Poppy Seed Roll)
Makowiec, a classic Polish dessert, is a delicious and aromatic pastry filled with the nutty goodness of poppy seeds. This recipe yields a moist and flavorful roll that’s perfect for special occasions or everyday treats.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup warm milk
– 1/4 teaspoon active dry yeast
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1/2 cup poppy seeds
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (for dusting)
Instructions:
1. In a large mixing bowl, combine flour, yeast, and sugar.
2. Gradually add warm milk, melted butter, and poppy seeds; mix until smooth.
3. Knead the dough for 5-7 minutes, until elastic and shiny.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into a log.
6. Brush with beaten egg and bake for 35-40 minutes or until golden brown.
7. Let cool before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Kapusta z Grochem (Cabbage and Peas Stew)
A hearty and comforting stew that combines the freshness of peas with the earthiness of cabbage, perfect for a cozy meal on a cold day.
Ingredients:
– 1 medium head of cabbage, chopped
– 1 cup of fresh or frozen peas
– 2 tablespoons of vegetable oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of caraway seeds
– Salt and pepper to taste
– 2 cups of water
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped cabbage, peas, caraway seeds, salt, and pepper. Stir to combine.
5. Pour in the water and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until the cabbage is tender.
Cooking Time: 20-25 minutes
Kaszanka (Polish Blood Sausage)
A traditional Polish blood sausage recipe, Kaszanka is a hearty and flavorful dish made with pork, beef, and chicken blood. This savory sausage is perfect for serving as an appetizer or main course.
Ingredients:
– 500g pork shoulder, finely chopped
– 250g beef kidney, finely chopped
– 250g chicken liver, finely chopped
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon salt
– 0.5 teaspoon black pepper
– 10ml blood (beef or pork)
– 50g breadcrumbs
Instructions:
1. Mix all ingredients together in a bowl until just combined.
2. Stuff the mixture into cleaned and prepared casings (or use sausage skins).
3. Twist the filled casings to form individual sausages.
4. Cook Kaszanka by boiling or grilling for 10-15 minutes, or until cooked through.
Cooking Time: 10-15 minutes
Pączki (Polish Doughnuts)
Pączki (Polish Doughnuts) Recipe
A classic Polish treat, Pączki are deep-fried doughnuts typically filled with jam or cream and topped with powdered sugar. In this recipe, we’ll guide you through the process of making these sweet and indulgent treats at home.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm milk
– 1/4 teaspoon active dry yeast
– 1/4 cup granulated sugar
– 1/4 cup vegetable oil
– 2 eggs, beaten
– Confectioners’ sugar for dusting
– Filling of your choice (e.g. jam or whipped cream)
Instructions:
1. In a large mixing bowl, combine flour, warm milk, yeast, and sugar. Let the mixture rest for 5 minutes.
2. Add vegetable oil, eggs, and a pinch of salt. Mix until a smooth dough forms.
3. Knead the dough for 10 minutes, then let it rise in a warm place for about an hour, or until doubled in size.
4. Heat a deep frying pan with at least 2-3 inches of vegetable oil to 375°F (190°C).
5. Punch down the dough and shape into balls. Fry Pączki for 1-2 minutes on each side, or until golden brown.
6. Drain excess oil and dust with confectioners’ sugar. Fill with your chosen filling and serve.
Cooking Time: 15-20 minutes per batch
Barszcz Czerwony (Clear Beetroot Soup)
This traditional Polish soup is a vibrant and flavorful representation of the country’s love for beets. With its clear broth and sweet beet flavor, Barszcz Czerwony is a perfect starter or light meal.
Ingredients:
– 2 medium-sized beets
– 4 cups water
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon vegetable oil
– Salt to taste
– Fresh dill, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Peel the beets and blend with 2 cups of water until smooth.
4. In a large pot, heat oil over medium heat. Add onion and garlic; sauté until softened.
5. Add the beet puree to the pot, along with remaining 2 cups of water. Season with salt to taste.
6. Simmer for 20-25 minutes or until the soup has reached your desired consistency.
7. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 1 hour 15 minutes
Sernik (Polish Cheesecake)
Sernik is a classic Polish dessert that’s both creamy and crumbly, with a caramelized crust that adds a delightful textural element. This recipe yields a moist and flavorful cheesecake that’s sure to please.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). In a medium bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until well combined.
2. Press crust mixture into the bottom of a 9-inch springform pan.
3. Beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Gradually add sugar and vanilla extract.
4. Pour cheesecake batter over crust.
5. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before serving.
Cooking Time: 45-50 minutes
Zrazy (Stuffed Beef Rolls)
Zrazy are traditional Polish stuffed beef rolls that make a hearty and flavorful main course or impressive appetizer. With tender beef, savory fillings, and crispy pastry, this dish is sure to delight.
Ingredients:
– 1 pound beef top round or rump roast
– 1/2 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup grated cheddar cheese
– 1 tablespoon butter
– 1 egg, beaten
– Salt and pepper to taste
– Pastry dough (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the beef into thin strips and season with salt and pepper.
3. In a small bowl, mix together cooked rice, parsley, cheese, and butter.
4. Lay a piece of pastry dough flat and place a beef strip in the center.
5. Spoon about 1 tablespoon of filling onto the beef, leaving a 1-inch border around it.
6. Roll the beef tightly, starting from one end. Repeat with remaining ingredients.
7. Place zrazy seam-side down on a baking sheet lined with parchment paper. Brush with beaten egg and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Polish Pickle Soup (Zupa Ogórkowa)
This traditional Polish soup is a tangy and savory delight, perfect for a chilly day. Made with pickled cucumbers, vegetables, and a touch of sour cream, it’s a comforting and flavorful treat.
Ingredients:
– 2 cups pickled cucumber slices
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 cup chicken broth
– 1/4 cup sour cream
– Salt and pepper to taste
– Fresh dill for garnish (optional)
Instructions:
1. In a large pot, combine onion, garlic, and potatoes. Cook over medium heat until the vegetables are tender.
2. Add pickled cucumber slices, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in sour cream and adjust seasoning as needed.
4. Serve hot, garnished with fresh dill if desired.
Cooking Time: 20-25 minutes
Mizeria (Cucumber Salad with Sour Cream)
Mizeria is a classic Polish cucumber salad that’s perfect for hot summer days. This simple yet flavorful dish is made with thinly sliced cucumbers, sour cream, and a hint of dill.
Ingredients:
– 4-6 large cucumbers
– 1 cup sour cream
– 2 tablespoons chopped fresh dill
– Salt to taste
Instructions:
1. Slice the cucumbers into thin rounds.
2. In a large bowl, combine the cucumber slices and salt. Let it sit for 10-15 minutes to allow the cucumbers to release their excess water.
3. Drain the cucumber mixture and rinse with cold water.
4. In a separate bowl, mix together the sour cream and chopped dill until well combined.
5. Add the sour cream mixture to the cucumber mixture and stir gently to combine.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes (including chilling time)
Racuchy (Polish Apple Fritters)
A classic Polish dessert, Racuchy are crispy apple fritters coated in a sweet and crunchy batter. This recipe is a simple and delicious way to enjoy the flavors of Poland.
Ingredients:
– 2 large apples, peeled and chopped
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 egg
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together flour, sugar, and salt.
2. Add chopped apples to the dry mixture and toss until coated.
3. In a separate bowl, whisk together milk and egg.
4. Pour the wet ingredients into the dry mixture and stir until just combined (do not overmix).
5. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
6. Using a spoon, drop small balls of the apple mixture into the hot oil, about 1/4 cupfuls.
7. Fry for 3-4 minutes on each side or until golden brown and crispy.
8. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
Cooking Time: About 6-8 minutes total
Kiełbasa z Grill (Grilled Polish Sausage)
Savor the classic flavors of Poland with this simple grilled kiełbasa recipe. A staple at any backyard barbecue or outdoor gathering, this dish is sure to delight.
Ingredients:
– 4-6 Polish sausages (kiełbasa)
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: your favorite barbecue sauce or mustard
Instructions:
1. Preheat grill to medium-high heat.
2. Brush the sausages with olive oil and season with salt and pepper.
3. Grill the sausages for 5-7 minutes per side, or until nicely browned and cooked through.
4. Meanwhile, grill the sliced onion and minced garlic for 2-3 minutes per side, or until caramelized.
5. Serve the grilled kiełbasa with the caramelized onions and a dollop of your favorite barbecue sauce or mustard.
Cooking Time: Approximately 15-20 minutes
Summary
Get ready to indulge in the flavors of Poland with this collection of 23 savory recipes. From hearty stews and soups to comfort foods and sweet treats, these dishes are sure to please even the most discerning palates. Try your hand at making Polish Pierogi with potato and cheese filling, or go for a classic Bigos (Hunter’s Stew) with kielbasa and sauerkraut. For a sweet treat, try the traditional Polish Apple Pie (Szarlotka). Whether you’re looking for a quick weeknight dinner or a special occasion meal, this article has something for everyone.
