Recipes and Serving Suggestions
Konopelski Kielbasa, it is fully cooked and smoked. This means you can eat it right out of the package. It also means if you want to eat it warm, all you must do is heat it. DO NOT OVER COOK THE KIELBASA! Here are some basic cooking techniques. To heat in water, keep whole so the flavor stays in the casing. Poach (slow heating) rather than boil. A little boil is okay but too much is no good. If you over boil, the skin will get tough, and the meat will break down. Your goal is to simply melt the fats. To grill, keep whole on low temp and try not to break the skin. To deep fry, crosscut the skin on the top side and deep fry for only a few minutes.
Grilled Kielbasa Sandwich
Cut the Kielbasa the length of your roll. Place the Kielbasa in water and poach or on the grill and heat slowly (do not overcook). Prepare your roll with your choice of Spicy Polish Mustard, sauerkraut or mayonnaise and horseradish.
Place the Kielbasa in water and poach or on the grill and heat slowly (do not overcook). Cut in 6” pieces after cooked. Best served with Perogies, Haluski or Galumpkis.
Kielbasa Wrapped in Bacon
Par cook your bacon half way. Wrap the bacon around the kielbasa. Grill on top of the stove or in the oven. Slice the kielbasa into coin pieces. Serve with Sweet and Spicy Mustard dipping sauce.
Kielbasa With Haluski
Place the Kielbasa in water and poach or on the grill and heat slowly (do not overcook). Cut in 6” pieces after cooked. Boil thick noodles. Sauté Onions and cabbage with butter until soft. Add noodles. Salt and pepper to taste.
Cut the Kielbasa in 2” pieces and place on skewers with onions, peppers, and mushrooms. Grill over a medium heat. Serve with a side sauce of Spicy Polish Mustard and honey.
Polish Bloody Mary
Cut Konopelski Kielbasa in quarters lengthwise. Grill in pan for about two minutes. Make your favorite Bloody Mary Mix (with Polish Vodka of course), add horseradish. Pickle garnish is a must!!!
Glazed Kielbasa Pieces
Cut the Kielbasa into 1” pieces. In a frying pan add 2 Tablespoons of butter, 4 cups brown sugar, and ¼ cup of water. Simmer for 15 minutes until it turns into a syrup. Add the coined Kielbasa. Simmer for an additional 15 minutes until syrup turns into a glaze. Serve with tooth picks for a great snack or appetizer.
Place pizza dough on a flat surface. Spread Spicy mustard on the dough. Place one full length on kielbasa on the dough and roll up until fully covered. Place on a bakery sheet and bake in a 350 degree oven for 30 minutes or until brown. Can be eaten as a single serve boli or cut into inch pieces and served with a side of Spicy mustard as an appetizer.
Use your favorite Jambalaya recipe and substitute Kielbasa for a unique flavor. Add the kielbasa at the very end so it’s not overcooked.
Use your favorite Paella recipe to take the dish to the next level. Add the kielbasa at the very end so it’s not overcooked.
Since Kielbasa is fully cooked and so full of flavor it the perfect addition to any Charcutier Board. Don’t for get to have Spicy Mustard and Horseradish!
Kielbasa on a Stick
Heat the kielbasa, put it on a stick. (Do you think you can handle this recipe???) It's great for picnics and tailgate parties where people are moving around. You can also add a little cup of whole grain mustard for dipping.
Kielbasa Cutting Board Appetizer
Heat the kielbasa, put it on a cutting board. (Once again, keeping it easyfor you!) We recommend serving it with a whole grain mustard dip andpickles. (We also recommend having a beer close by!!)
Cut Kielbasa in half and grill in pan. Place on burger and top with Coleslaw.
Cut Kielbasa into quarter inch pieces and use as a topping on any pizza prior to placing it in the oven.
Coin Kielbasa and grill in pan. Serve with your favorite style eggs.
Store your opened kielbasa in a zip lock bag with a paper towel.
Slice the Krakowska thin. Choose your favorite bread (we recommend Rye). Prepare your bread with your choice of Spicy Polish Mustard and sauerkraut or mayonnaise and read horseradish.
Krakowska is a great substitute for ham or bacon in the morning. Cut the Krakowska in ½ “ think slices. Place in a hot frying pan until brown. Serve with your favorite eggs or breakfast entrée.
Like Kielbasa, Krakowska is fully cooked and so full of flavor it the perfect addition to any Charcutier Board. Don’t for get to have Spicy Mustard and / or Konopelski’s Red Horseradish!
Polish Ruben (The Stanley)
For a delicious twist on the popular Ruben, Grill two slices of Rye Bread, then Grill 2-3 slices of Krakowska. After grilling the one side flip and place two slices of Swiss Cheese over the Krakowska. For the assembly place one slice of bread on your plate, top it with the Krakowska and Swiss cheese. grab a heaping scoop of Sourcrout to lay on top. Take the other slice and spread Horsy Russian Dressing all over, finally place slice on top and enjoy.
Polish Rachel (The Karina)
For those who are more daring here's another delicious twist on the popular Ruben called The Karina, Grill two slices of Rye Bread, then Grill 2-3 slices of Krakowska. After grilling the one side flip and place two slices of Swiss Cheese over the Krakowska. For the assembly place one slice of bread on your plate, top it with the Krakowska and Swiss cheese. grab a heaping scoop of mustard slaw to lay on top. Take the other slice and place it on top and enjoy.