Kielbasa, or Polish sausage, has a satisfyingly garlicky flavor and a coarse texture. This article has been viewed 7,261 times. A quick sear at high-heat is important of course, but following that with a transfer into a grill-safe dish full of those aforementioned veggies will create something truly tasty. These sausages are made in a long u-shaped tube and are usually made of pork or a combination of pork and beef. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Serve the kielbasa, peppers and onions on hoagie buns or as an entrée. Kielbasa, both fresh and fully cooked, are essentially two different foods in one – tender, ground-meat stuffing packed inside tough, thin, connective tissue – and requires two cooking methods for best results: gentle poaching for even cooking of the stuffing and high-temperature searing for a crispy, caramelized casing. Cooking time differentiates grilling fully cooked kielbasa from fresh kielbasa; fully cooked kielbasa take about 10 to 12 minutes to cook, while fresh kielbasa takes twice as long. You can take the kielbasa off the grill once they've reached a temperature higher than 71 °C (160 °F). It’s a great way to improve on the classic grilled bratwurst or sausage formula and bring some new flavors to the palette as well. Learn more... Sausage is one of the staple foods of Polish cooking and it can be eaten in loads of different ways. There are 11 references cited in this article, which can be found at the bottom of the page. A quick sear at high-heat is important of course, but following that with a transfer into a grill-safe dish full of those aforementioned veggies will create something truly tasty. Garlic, caraway, peppers, and more are common to find in a well-made Kielbasa Polska. Chimney starters are pretty cheap. It’s a bit more than just throwing stuff on the grill and letting it go, but the final product is guaranteed to astound. It helps get color on the ends and adds a fair amount to the end product’s texture. By using our site, you agree to our. Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. Kielbasa braised in cast-iron on a grill is an absolute treat. If you're serving on hoagie rolls or buns, toast the buns off to the side of the grill, not over direct heat. If the oil drips into the grate you'll get a lot of smoke and your kielbasa will taste burnt. Cover the skillet while cooking the peppers and onions when you want to cook them faster or more completely. You do, however, need a meat thermometer for both; you must take them from the poaching liquid before they reach the safe-serving temperature of 165F so they don't burst when you sear them on the grill. Piercing lets the natural juices escape, hurting flavor and texture. You can store your leftover kielbasa in the your fridge for 3-4 days if you want to eat it again at another time. When you use the grill for the last time before storing it away for the winter, leave the grease and gunk on it. Check out some of our barbecue reviews: Image credit Laura LaRose via Flickr Creative Commons. Use different utensils for raw and cooked meat. Kielbasa is a delicious food and you should definitely give it a try if you've never had it. You can either close the lid or leave it up, it's up to you. Do not pierce the kielbasa with a fork when handling it; instead, use tongs. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Wash your hands after handling the raw meat. The definition here is a bit nebulous and depending on where you are in the world. Leaving it up is generally a good idea as it allows you to keep a close watch on the sausages. You can do both poaching and searing on the grill. A proper kielbasa cut is diagonal. If you plan on serving the kielbasa with sauerkraut and onions, you can add a little beer and cook everything in the same pan; the same goes for peppers and onions. The kielbasa should be flipped and cooked on the other side for four to six minutes as well. References. It is a very versatile food and you can serve it in a wide variety of ways. Kielbasa is easy to cook and only takes a few minutes on the grill. Learn how to manage stress like a therapist. wikiHow is where trusted research and expert knowledge come together. Traditional herbs and spices vary, ranging from sweet and savory to actually quite spicy, and they all work great on the grill. % of people told us that this article helped them. You can always leave them on the grill for another couple of minutes if you prefer them a little on the burnt side. He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. It is best not to cut slits in the sausage, as this makes the kielbasa dry. You obviously need a medium to poach in, but your choices are not just stock or water.