Serving Suggestions and Recipes
Grilled Kielbasa Sandwich
Cut the Kielbasa the length of your roll. You can also cut it in half lengthwise if you prefer. Place the Kielbasa on the grill and heat slowly. Prepare your roll with your choice of Pilsudski Polish Mustard and sauerkraut or mayonnaise and horseradish.
Boiled Kielbasa Entrée
Cut the Kielbasa in 6”pieces. Place in water and bring to a slow boil for 15 minutes. You do not want to boil it in small pieces or you will lose all the flavor. Best served with Perogies and Galumpkis.
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 Pilsudski Polish Mustard and honey.
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 Pilsudski 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 Pilsudski mustard as an appetizer.
Use your favorite Jambalaya recipe and substitute Kielbasa for a unique flavor.
Add to your favorite Paella recipe to take the dish to the next level.
Since Kielbasa is fully cooked and so full of flavor it the perfect addition to any Charcutier Board. Don’t for get to have Pilsudski Mustard and / or Konopelski’s Red Horseradish!
Slice the Krakowska thin. Choose your favorite bread (we recommend Rye). Prepare your bread with your choice of Pilsudski 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 Pilsudski Mustard and / or Konopelski’s Red Horseradish!