How to Cook Easter Sausage

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Kielbasa sausage, or Easter sausage, is one of the most popular dishes in Europe during the spring holiday. From Poland to Slovenia, the sausage is eaten throughout Europe -- recipes slightly differ depending on the region. Easter sausage is commonly purchased at local European food specialty shops but can be made at home in a few simple steps. To enjoy Easter sausage all year round, purchase and freeze it during springtime.

Things You'll Need

  • Easter sausage,1 lb., thawed or fresh
  • Cast iron frying pan, with lid
  • Oil, 2 tbsp.
  • 1 medium onion, sliced
  • 3 cloves garlic, sliced thinly
  • White wine,1 cup
  • 1/2 head cabbage, sliced thinly
  • Prepared horseradish
  • Fill the frying pan halfway with water. Place the pan on the stove and turn the stove to medium-high heat.

  • Place the sausage in the water and cover the pot with the lid. Simmer the sausage for 15 minutes.

  • Remove the pan from heat and pour out the water.

  • Take out the sausage and place it on a plate.

  • Place the frying pan back on the element and pour in the olive oil. Turn the heat to medium-high.

  • Add the onions and garlic to the oil in the pan and fry the onions for 3 to 4 minutes or until browned.

  • Pour in the wine to deglaze the pan, scraping any brown bits off the bottom and stirring them into the liquid. Add the cabbage and simmer for 5 minutes or until the liquid is reduced by half.

  • Add the sausage back to the pan and fry it with the vegetables for another 10 minutes or until glazed with the wine mixture.

  • Serve the sausage with the caramelized vegetables drizzled over top and with prepared horseradish on the side.

Tips & Warnings

  • Serve with rye bread.
  • The vegetables can be omitted from this recipe, with Dijon mustard becoming the condiment instead.
  • Be sure the sausage is thoroughly cooked before consuming.

References

  • Photo Credit Jupiterimages/Photos.com/Getty Images
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