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Mrs. Kostyra's Kielbasa


Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that it doesn't crack while cooking.

  • Servings: 6


  • 1 two-pound ring kielbasa
  • Rye bread
  • Prepared horseradish
  • Dijon mustard


  1. Heat oven to 350 degrees. In a pot of simmering water, poach kielbasa for 20 minutes. Remove from pot, and transfer to a roasting pan with about 1 cup of the poaching water. Using a fork, poke the skin of the kielbasa to prevent it from cracking. Roast until brown and crispy, about 20 minutes.

  2. Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard.

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