Entree: Poland – Greater Poland – Kiełbasa Biała (Fresh white Polish pork sausage traditionally poached and lightly browned, served with potatoes and mustard)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 fresh white sausages (Kiełbasa biała), approx. 1 lb (450 g) total
- 3 cups (720 ml) water
- 1 cup (240 ml) pale lager (optional)
- 1 large onion, halved, about 8 oz (225 g)
- 2 bay leaves
- 10 black peppercorns
- 1 tsp (1 g) dried marjoram
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 lb (450 g) small new potatoes, scrubbed
- 1 tbsp (15 ml) Polish or Dijon mustard, plus more for serving
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large pot combine water, beer (if using), halved onion, bay leaves, peppercorns, and dried marjoram. Bring to a gentle simmer over medium heat.
2. Add the sausages, reduce heat to low so the liquid barely simmers, and poach for 15–20 minutes until sausages are cooked through (internal temperature about 160°F / 71°C). Meanwhile, place the potatoes in a separate pot, cover with cold water, add a pinch of salt, bring to a boil, and cook until tender, about 12–15 minutes; drain and keep warm.
3. Remove the sausages from the poaching liquid and pat dry with paper towels. Strain and reserve the poaching liquid if you wish to use as a light broth later.
4. In a large skillet over medium-high heat melt the butter with the vegetable oil. Slice the reserved poached onion thinly and sauté until golden and fragrant, about 4–5 minutes.
5. Add the sausages to the skillet and brown on all sides, turning occasionally, about 5–7 minutes, spooning the butter-onion mixture over them to glaze.
6. Season potatoes with salt and pepper and divide among plates. Place sausages alongside, spoon over any pan juices and onions, garnish with chopped parsley, and serve with mustard on the side.