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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Reviews (8)

63 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 25
  • 2 star values: 16
  • 1 star values: 3
Rating: 5 stars
06/09/2019
My family is from Ukraine. I've been looking everywhere for way to cook fresh Kielbasa to get it like my parents and grandparents. This recipe is perfect. Use it every time to cook my fresh Kielbasa. Thank you.
Rating: 5 stars
01/07/2019
I had never roasted kielbasa before and am converted. Wonderfully easy recipe.
Rating: 5 stars
09/25/2018
This is the most perfect way to enjoy fresh kielbasa, along with some good rye bread, spicy mustard, and beet-horseradish!
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Rating: 5 stars
01/08/2018
I've tried other preparations for kielbasa, but this is the best by far!
Rating: Unrated
03/06/2013
We always poach our kielbasa 20 min. for fresh and 8 min for smoked. It makes the inside so juicey and delicious. I only poke the ends because I like the crisp snap of the skin. This recipe is perfect.
Rating: Unrated
10/24/2009
This recipe is for fresh kielbasa -- no need to "poach" smoked sausage. Enjoy!
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Rating: Unrated
02/07/2008
Really happy to find this ...I miss your mom ... I just loved her, still do .... and I love you, too !! Thank you always for everything ~ love, Reveillon
Rating: Unrated
12/17/2007
SORRY TO HEAR ABOUT YOUR MOM. I ENJOYED HER ON YOUR SHOWS. THANK YOU FOR THE RECIPES. IS THIS SMOKED OR FRESH KIELBASA?