Recipes Ingredients Meat & Poultry Beef Recipes Mrs. Kostyra's Kielbasa 3.1 (63) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 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. Ingredients 1 two-pound ring kielbasa Rye bread Prepared horseradish Dijon mustard Directions 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. Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard. Rate it Print