How to cook a *fresh* kielbasa! — Jaju Pierogi website (2024)

FAQs

How to cook a *fresh* kielbasa! — Jaju Pierogi website? ›

Place fresh kielbasa link in a sauce or sautee pan and cover halfway with water. If you're feeling adventurous, make it half water and half beer! Bring liquid to a boil and let cook for 10 minutes, flipping halfway through to cook evenly. Let rest 5 minutes.

Preheat grill to 450 degrees. Add frozen pierogi to main grill. Cook pierogi for four minutes on each side, then continue to turn until golden. Let rest for two minutes and pat with butter.

Grill: Place kielbasa on a hot grill for about 5 minutes, then flip and cook the other side for another 5 minutes. Bake: Place kielbasa on a tray in a 350° oven for about 15 minutes. Sautée: Cut kielbasa into 1” thick slices and pan fry it with oil and sliced onions.

Preheat the oven to 375 to 425 degrees F. You can roast the kielbasa in one big piece or cut it up any way you like. Place it on a greased baking sheet and roast until it's browned and heated all the way through, anywhere from 15 to 30 minutes depending on the temperature and the size of your pieces.

Preheat your oven to 375°F (190°C). Arrange the kielbasa on a baking sheet and bake for approximately 20-25 minutes, or until it's heated through and slightly browned. You can also brush it with a marinade or glaze for added flavor. What sauces or accompaniments pair well with uncured kielbasa?

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

Add 1 teaspoon of salt to a pot of water and bring to a hard boil. Gently separate thawed (not frozen) pierogi and place one by one into water and cook for 3-5 minutes until they float to the surface. Be careful not over-cook or they will come apart.

In Poland, the term kielbasa can be used to refer to breakfast links, spicy Italian sausage, and smoked sausage flavored with garlic and marjoram. However, in the United States, “Polish sausage” and “kielbasa” are often used to refer to the same type of sausage.

Here are the top side dishes and sauces that go well with kielbasa: Bigos, Meat Stuffed Cabbage, Beef Stroganoff, Chicken Noodle Soup, Vegetable Soup, Mushroom Barley Soup, Ukrainian Meat Borscht Soup, Matzoh Ball Soup, Mushroom Gravy, and Mustard and Horseradish Sauce.

Be sure to bring the internal temperature of both our fresh and smoked products up to 165 degrees F. This is most easily done by bringing enough liquid* to cover the kielbasa and bring to a boil. (* adding spices, onions and/or beer to water is an optional way to add flavor!)

How is kielbasa traditionally cooked? ›

Place fresh kielbasa in pot with 1 quartered onion, several peppercorns, garlic cloves, 1 teaspoon marjoram (optional) and half a bay leaf. The addition of spices helps replace the seasoning that boils out during cooking. Add enough boiling water to cover. Cover and simmer on very LOW heat for about 50-60 minutes.

In moderation, kielbasa can be a part of a balanced diet. Its nutritional profile includes a good amount of protein and various vitamins and minerals. However, moderation is key, and your serving size and frequency of consumption play a major role due to its calorie, fat, and sodium content.

Simply put, fresh sausage is raw and uncooked, making it great as an ingredient, but you'll need to cook it yourself. Smoked sausage is fully cooked, so you can eat it as is. In other words, you don't need to cook smoked sausage for it to be safe for consumption, though you can if you prefer your sausage warmed up.

The biggest difference between cured and uncured is the fact that the uncured uses natural curing agents, such as celery powder, which transforms into nitrite when it is processed. Thus, uncured products have labels with: “No Nitrates or Nitrites added except those naturally in celery powder or juice”.

Uncured Smoked Kielbasa

It's all natural, vegetarian fed, humanely raised meat that's grown and processed in the United States. This smoked kielbasa sausage is fully cooked, seasoned to perfection and ready for whatever meal you're looking to add it to.

Place frozen perogies flat side down on a non-stick baking pan. Spray tops of perogies with cooking oil or brush perogies with light coating of cooking oil. Place in oven at 175 °C (375 °F) for approximately 15 minutes or until golden brown. Serve with non-fat sour cream or other favourite toppings.

Fresh pierogies can be deep-fried, sauteed, baked, grilled or boiled, but they cannot be cooked in the microwave. As a time-saving alternative, purchase frozen pierogies, which can be microwaved straight from the freezer, or after thawing. For the most nutrition with the least added fat, look for whole-grain pierogies.

Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook until they float, 4 to 5 minutes.