Polska Kielbasa or also another name is Poland Sausage. If you are looking for the best way to cook this sausage? you’re in the right place. Because in this article, I will instruct you on how to cook kielbasa properly
1. Frequently Asked Questions
1.1. Is Kielbasa Already Fully Cooked?
In the US, there are two types of kielbasa sold: fresh kielbasa and smoked kielbasa, so to know if Kielbasa is fully cooked? You need to carefully read the information written on the packaging of the kielbasa that you buy
If it’s smoked kielbasa. You just need to reheat them or eat kielbasa out of the package. However, with fresh kielbasa, you will need to cook them properly.
1.2. What’s the Best Way To Cook Kielbasa?
1.3. How Do I Know If Kielbasa is Cooked?
Internal Temperature: Insert a meat thermometer into the center of the kielbasa to check the internal temperature. The USDA recommends a minimum internal temperature of 165°F (74°C) for all types of sausage, including kielbasa.
Color: Cooked kielbasa should have a brownish-red color on the outside and a uniform color throughout the inside.
Texture: Cooked kielbasa should be firm and have a slightly crispy skin on the outside.
Juices: If you pierce the kielbasa with a fork, clear juices should come out. If the juices are pink or red, it is not fully cooked and should be heated further.
2. How To Cook Fresh Kielbasa
If your kielbasa is white, you are using fresh kielbasa, and it is raw; to enjoy you need to boil it
Step 1: First, put the fresh Kielbasa in a large pot, then add just enough boiling water to cover the sausage and cover.
Step 2: Simmer for 30 minutes until the internal temperature reaches 168 ° F. Be careful to check the water amount and add water as needed regularly.
Step 3: Finally use tongs to remove the sausage and dry it. You can slice up the boiled kielbasa, add them to your soup, or move on to fry/roast/grill the pieces for enhanced taste.
3. How To Cook Smoked Kielbasa
The smoked kielbasa of Hillshire Fram Brand or Piast Meats & Provisions is usually dark brown. It was cooked and only heating it for a few minutes is a safe way to eat it!
Fry on the Stove
Step 1: Place the pan on the stove and adjust the flame to medium.
Step 2: Drizzle olive oil. (Only one teaspoon is enough as sausage releases oil while frying)
Step 3: While the oil is heating, slice up the sausage into medium-thick pieces.
Step 4: Add the slices to the pan and cook kielbasa for 7-9 minutes until turning brown by continuously turning the pieces every minute to save them from burning.
Take out the nicely fried brown sausage slices on a paper towel to drain excess oil. You may chop up some veggies and fry them along with the kielbasa for a wholesome meal.
Roast in Oven
Step 1: Place the oven rack in the middle and set the temperature at 350 °F for preheating.
Step 2: Put sausage in the baking tray and transfer the tray into the oven. (If the whole sausage fits in your baking tray, it is unnecessary to cut them in half).
Step 3: Roast kielbasa for 12 minutes. After 6 minutes flip the sausage over for an evenly roasted result.
Step 4: Remove your kielbasa from the oven, transfer them to a plate and enjoy.
Cook Kielbasa in Air Fryer
Step 1: Preheat the air fryer to 350 °F
Step 2: While the air fryer is heating, prepare sausages by cutting them into 1-1.5-inch-thick slices.
Step 3: Then place your sausage in the air fryer basket and leave space between each slice
Step 4: Set the time to 4 minutes, then use tongs to flip the kielbasa and air-fry for an additional 4 minutes until browned. Rest before serving.
I have found that frying in the air fryer is one of the best ways to cook kielbasa
Cook Kielbasa on the Grill
Step 1: Place sausage on the grill for 5 to 6 minutes, then flip and cook the other side for about 5 minutes
Step 2: Rest before slicing.
Note: Avoid Cutting slits on the kielbasa before baking because this will cause it to dry out
If you love Poland and sausages, you should know how to cook kielbasa both fresh and smoked, and enjoy it at least once a week. You will love the taste as well as the color of this dish soon.
1 Comment
Thanks for the tip on boiling. We bought ours from a local butcher and found his kielbasa to be very lean. He also used natural casing so that it tended to burst open when we cooked it. We never thought of boiling it so that when we pan cooked it it kind of destroyed it. But by boiling it the sausage plumped up and was easier to slice into smaller bits. Thanks for the good information. Heslet House B&B, Old Economy Village