Grilled kiełbasa is a well-loved classic that everyone hopes to see at a Polish BBQ party. There’s nothing better than a meaty Polish sausage: crispy on the outside, juicy on the inside, enjoyed with a touch of mustard on the side.
So go on – take the BBQ equipment out, crack these cold Polish beers open and invite your family and friends!
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
Wanna impress your guests with your knowledge about Polish sausages? Learn how they’re made and get familiar with the regional varieties here:
Do you need any special ingredients to make grilled kiełbasa?
No, this recipe is super simple to make. Ideally, it’s best to buy high quality kiełbasa at a trusted butcher’s. That way we know that it’s fresh and sourced locally.
While you could go for a raw sausage, smoked kiełbasa is a more popular choice. It has already been pre-cooked, so you don’t have to worry about cooking the meat to a certain temperature. Our only goal is to heat it through and give it a nice char.
While it would be amazing to shop at a speciality meat store every day, that’s often not realistic. So if you’re heading to your local supermarket or a Polish store, keep these things in mind:
- Look at the price. If it’s suspiciously low, it means the meat content is low as well and it’s full of nasty artificial adjectives. In Poland, aim at a price point of at least 25-30 złoty per kilo.
- Natural sausage casing is preferred.
- Read the label! Kiełbasa shouldn’t be too lean or too fatty – which is why pork sausages fit the bill the best. Those with some added veal are great too. Aim for 20 % fat content (or a bit more).
- Popular sausage choices for grilling are: śląska, toruńska, podwawelska, rzeszowska, biała.
What should you serve with Grilled Kiełbasa?
Grilled kiełbasa is served with condiments, usually mustard (mild or hot) and ketchup. Sauces based on garlic or horseradish are also great.
Should I prick Kiełbasa before grilling it?
The jury is still out: most pro chefs would discourage you from pricking sausages. This practice makes them loose their juices and dry out.
On the other hand – almost everyone does the exact opposite, and the sausages are still delicious! If you enjoy a crispier kiełbasa, go on and make a few slit cuts before placing it on a grill.
Next, transfer them onto a hot barbecue (over a moderate heat). Since the sausages are smoked and already cooked through, they’ll need only a couple of minutes on a grill. It’s enough to get a light char and golden colour on the outside.
Can you grill Kiełbasa another way?
For a similar results to grilling, kiełbasa can be baked or pan-fried. Personally, I love it roasted by a campfire. You’ll find more on how to cook kiełbasa here.
How do you know when this Kiełbasa is grilled?
The sausage we’re using in this recipe isn’t raw, therefore it can be enjoyed at any stage of the grilling process. In my experience, 5 to 10 minutes on a grill is enough for kiełbasa to turn nice & golden – but feel free to experiment with the timing.
What diets is this Grilled Kiełbasa suitable for?
This Grilled Kiełbasa is suitable for dairy free, gluten free, paleo and keto diets. Be mindful when choosing sides and condiments.
How long can you keep Grilled Kiełbasa in the fridge?
Once you’ve serve it, ideally it should be eaten within 4 hours.
Should you happen to have any leftovers (though if you have hungry guests, you probably won’t :-P), keep them! You can store them in the fridge for up to 3 days.
Can I freeze this Grilled Kiełbasa?
No, that wouldn’t be a good idea. It will end up very dry and inedible.
How do I reheat this Grilled Kiełbasa?
First off – you don’t have to. It can be enjoyed cold.
You can warm it up in the oven or a frying pan, but be mindful that any reheating will dry it out a bit (I still enjoy it though…)
My trick to reuse any leftover grilled sausage is to chop it into pieces and throw it into scrambled eggs for breakfast. You could also toss it into pasta for lunch the next day.
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