20 Delicious Recipes with Polish Sausage Savory

There’s something undeniably comforting about Polish sausage, with its rich flavors and versatility that can transform any meal into a hearty feast. Whether you’re whipping up a quick weeknight dinner or looking for that perfect comfort food to warm your soul, our roundup of 20 delicious recipes is sure to inspire. Dive in and discover how this savory staple can bring a world of flavor to your table!

Polish Sausage and Sauerkraut Skillet

Venture into a hearty meal that’s both simple and satisfying with this skillet dish. Perfect for a quick dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb Polish sausage, sliced into rounds
• 2 cups sauerkraut, drained
• 1 medium onion, thinly sliced
• 2 tbsp butter
• A splash of apple cider vinegar
• A couple of caraway seeds
• Salt and pepper, just a pinch

Instructions

1. Heat a large skillet over medium heat. Add the butter and let it melt.
2. Toss in the onion slices. Cook until they’re soft and slightly golden, about 5 minutes.
3. Add the sliced Polish sausage to the skillet. Brown both sides, about 3 minutes per side.
4. Stir in the sauerkraut, apple cider vinegar, and caraway seeds. Mix well.
5. Reduce the heat to low. Cover and simmer for 15 minutes to let the flavors meld.
6. Season with a pinch of salt and pepper. Give it a final stir.

Zesty and tangy, this dish pairs wonderfully with a side of mashed potatoes or tucked into a crusty roll for a sandwich. The sauerkraut adds a nice crunch, while the sausage brings a smoky depth.

Pierogi with Polish Sausage and Onions

Bold flavors and hearty ingredients come together in this comforting dish. Perfect for a cozy night in, it’s a crowd-pleaser that’s easier to make than you might think.

Ingredients

• 2 cups of all-purpose flour
• 1 egg
• A splash of water
• A pinch of salt
• 1 lb of Polish sausage, sliced
• 1 large onion, thinly sliced
• A couple of tablespoons of butter
• A dash of black pepper

Instructions

1. In a large bowl, mix the flour, egg, water, and salt until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
2. Roll the dough out on a floured surface to about 1/8 inch thickness. Use a glass to cut out circles.
3. Place a small spoonful of your favorite pierogi filling in the center of each circle, fold over, and pinch the edges to seal. Tip: Wetting the edges slightly helps them stick together better.
4. Bring a large pot of salted water to a boil. Drop the pierogis in and cook for about 3-4 minutes, or until they float to the top.
5. While the pierogis cook, melt butter in a skillet over medium heat. Add the sliced sausage and onions, cooking until the onions are golden and the sausage is slightly crispy, about 10 minutes. Tip: Don’t stir too often to get a nice caramelization on the onions.
6. Drain the pierogis and add them to the skillet with the sausage and onions. Toss everything together and cook for another 2 minutes to let the flavors meld.
7. Season with a dash of black pepper before serving.

Vibrant and satisfying, these pierogis have a delightful contrast of textures—soft dough with a crispy, savory filling. Serve them with a dollop of sour cream or a side of sauerkraut for an extra tangy kick.

Polish Sausage, Potato, and Cheese Casserole

A hearty casserole that combines the smoky flavor of Polish sausage with the comforting textures of potatoes and melted cheese. Perfect for a cozy family dinner or a potluck gathering.

Ingredients

• 1 lb Polish sausage, sliced into rounds
• 4 cups potatoes, diced
• 2 cups shredded cheddar cheese
• 1/2 cup milk
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove sausage and set aside. In the same skillet, melt butter and add diced potatoes. Cook until they start to soften, about 10 minutes. Tip: Stir occasionally to prevent sticking.
4. Sprinkle garlic powder, salt, and pepper over the potatoes. Stir to combine.
5. Layer the cooked sausage over the potatoes in the skillet. Pour milk evenly over the top.
6. Sprinkle shredded cheddar cheese over everything.
7. Transfer the skillet to the oven and bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.

Cheesy, smoky, and utterly comforting, this casserole is a crowd-pleaser. Serve it straight from the skillet with a side of sour cream for an extra touch of richness.

Bigos (Polish Hunter’s Stew) with Sausage

Bigos is a hearty Polish stew that’s perfect for chilly nights. Packed with sausage and sauerkraut, it’s a flavor bomb that gets better over time.

Ingredients

• 1 lb of kielbasa sausage, sliced into half-moons
• a couple of cups of sauerkraut, drained
• a splash of olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• a can of diced tomatoes (14.5 oz)
• a cup of beef broth
• a tablespoon of paprika
• a pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the sliced kielbasa and brown on both sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
3. Remove the sausage and set aside. In the same pot, add the diced onion and cook until soft, about 3 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the sauerkraut, diced tomatoes, beef broth, and paprika. Tip: Rinse the sauerkraut if you prefer a milder taste.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1 hour, stirring occasionally.
7. Return the sausage to the pot and season with a pinch of salt and pepper. Simmer uncovered for another 30 minutes. Tip: The stew thickens as it cooks, so keep an eye on it.

Kielbasa gives this stew a smoky depth, while the sauerkraut adds a tangy crunch. Serve it with a slice of rye bread to soak up all the delicious juices.

Polish Sausage and Cabbage Soup

Venturing into the heart of comfort food, this Polish Sausage and Cabbage Soup is a hearty, flavorful dish that’s perfect for any season. It combines smoky sausage with tender cabbage in a rich broth.

Ingredients

• 1 lb Polish sausage, sliced into rounds
• 1 medium head of cabbage, chopped
• 2 carrots, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 tbsp olive oil
• A couple of bay leaves
• A splash of apple cider vinegar
• Salt and pepper, just enough to season

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the sausage slices. Cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Throw in the onion and garlic. Sauté until soft, about 3 minutes.
4. Stir in the carrots and cabbage. Cook for another 5 minutes until the cabbage starts to wilt.
5. Pour in the chicken broth and water. Add the bay leaves and a splash of apple cider vinegar.
6. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, or until the vegetables are tender. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Season with salt and pepper. Remove the bay leaves before serving. Tip: Taste as you go to adjust seasoning perfectly.

Zesty and comforting, this soup boasts a perfect balance of smoky and sweet flavors. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for extra richness.

Grilled Polish Sausage with Mustard Sauce

Fire up your grill for this simple yet flavorful dish that’s perfect for any summer gathering. Grilled Polish sausage with mustard sauce brings a smoky, tangy twist to your barbecue lineup.

Ingredients

• 4 Polish sausages
• A couple of tablespoons of olive oil
• A splash of apple cider vinegar
• 1/2 cup of Dijon mustard
• A pinch of sugar
• A dash of paprika

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. Brush the sausages lightly with olive oil to prevent sticking.
3. Place the sausages on the grill. Cook for 4-5 minutes per side, or until they have nice grill marks and are heated through.
4. While the sausages cook, whisk together the Dijon mustard, apple cider vinegar, sugar, and paprika in a small bowl. Tip: Let the sauce sit for a few minutes to let the flavors meld.
5. Once the sausages are done, remove them from the grill and let them rest for a couple of minutes. Tip: Resting allows the juices to redistribute, making the sausages juicier.
6. Serve the sausages with the mustard sauce on the side or drizzled on top. Tip: For an extra kick, add a little more paprika to the sauce.

You’ll love the juicy, smoky flavor of the sausages paired with the tangy, slightly sweet mustard sauce. Try serving them on a toasted bun with some sauerkraut for an extra crunch.

Polish Sausage and Pepper Pasta

Must-try this Polish Sausage and Pepper Pasta for a hearty meal that’s packed with flavor. It’s a simple dish that brings a smoky, savory taste to your table in no time.

Ingredients

• 1 lb Polish sausage, sliced into rounds
• 2 cups penne pasta
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of tbsp tomato paste
• 1/2 tsp smoked paprika
• Salt and pepper, just enough to season
• A handful of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the sliced Polish sausage and cook until lightly browned, about 5 minutes.
3. Add the sliced bell peppers and onion to the skillet. Cook until the vegetables are soft, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
5. Mix in the tomato paste and smoked paprika, coating the sausage and vegetables evenly. Cook for another 2 minutes to blend the flavors.
6. Add the cooked pasta to the skillet, tossing everything together until well combined. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley before serving. Tip: For an extra kick, sprinkle some red pepper flakes on top.

Smoky flavors from the sausage and paprika shine in this dish, with the peppers adding a sweet crunch. Serve it with a side of crusty bread to soak up the delicious sauce.

Kielbasa and Apple Stuffed Acorn Squash

Got a cozy fall dinner idea that’s as easy as it is delicious. Kielbasa and Apple Stuffed Acorn Squash brings together sweet, savory, and a hint of spice in every bite.

Ingredients

• 2 acorn squashes, halved and seeded
• a splash of olive oil
• a pinch of salt and pepper
• 1 lb kielbasa, diced
• 1 apple, cored and chopped
• a couple of garlic cloves, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• a dash of cinnamon

Instructions

1. Preheat your oven to 400°F.
2. Brush the squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet.
3. Roast for 25 minutes until the squash is tender when poked with a fork.
4. While the squash roasts, heat a skillet over medium heat. Add the kielbasa and cook until browned, about 5 minutes.
5. Toss in the apple and garlic, cooking for another 3 minutes until the apple softens.
6. Remove from heat and stir in breadcrumbs, Parmesan, and cinnamon.
7. Flip the squash halves cut-side up. Stuff them with the kielbasa mixture.
8. Return to the oven for 10 minutes until the top is golden.
9. Let cool for 5 minutes before serving.

Makes for a hearty meal with the squash’s creamy texture contrasting the filling’s crunch. Serve with a side of greens for a balanced plate or drizzle with maple syrup for extra sweetness.

Polish Sausage and Bean Stew

Looking for a hearty meal that’s easy to whip up? This Polish sausage and bean stew is your go-to for a comforting dinner.

Ingredients

• 1 lb Polish sausage, sliced into rounds
• A couple of cans (15 oz each) of white beans, drained
• 1 large onion, chopped
• 2 cloves garlic, minced
• A splash of olive oil
• 4 cups chicken broth
• 1 tsp smoked paprika
• Salt and pepper, just enough to season
• A handful of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Toss in the sliced Polish sausage. Cook until lightly browned, stirring occasionally.
4. Stir in the drained white beans and smoked paprika. Mix well to combine.
5. Pour in the chicken broth. Bring the mixture to a boil.
6. Reduce heat to low. Let it simmer uncovered for 20 minutes, stirring now and then.
7. Season with salt and pepper. Tip: Taste as you go to adjust seasoning.
8. Sprinkle with chopped fresh parsley before serving. Tip: Fresh herbs add a bright flavor contrast.

Hearty and flavorful, this stew boasts a rich broth with tender beans and smoky sausage. Serve it with crusty bread to soak up every last drop.

Polish Sausage Pizza with Caramelized Onions

Wondering how to spice up your pizza night? Try this Polish Sausage Pizza with Caramelized Onions for a hearty twist. It’s a crowd-pleaser with minimal fuss.

Ingredients

• 1 pre-made pizza dough
• 1/2 cup of pizza sauce
• 2 cups of shredded mozzarella cheese
• 1 Polish sausage, sliced thin
• 1 large onion, thinly sliced
• A splash of olive oil
• A pinch of salt
• A couple of dashes of black pepper

Instructions

1. Preheat your oven to 475°F. Tip: A hot oven is key for a crispy crust.
2. Heat a splash of olive oil in a pan over medium heat. Add the sliced onions, a pinch of salt, and cook until golden brown, about 15 minutes. Stir occasionally.
3. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy crust, roll it thinner.
4. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle half the mozzarella cheese over the sauce. Tip: Cheese first helps the toppings stick.
6. Arrange the sliced Polish sausage and caramelized onions on top. Sprinkle the remaining cheese over the toppings.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Kick back and enjoy the smoky flavors melding with the sweet onions. Serve with a cold beer for the ultimate experience.

Polish Sausage and Potato Pierogi Bake

Satisfy your comfort food cravings with this hearty Polish Sausage and Potato Pierogi Bake. It’s a simple, filling dish that brings together savory flavors in one pan.

Ingredients

– 1 package of frozen pierogi (about 16 oz)
– 1 lb Polish sausage, sliced into rounds
– 2 cups diced potatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– A splash of olive oil
– A couple of tablespoons of butter
– 1/2 cup shredded cheddar cheese
– Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet, heat a splash of olive oil over medium heat. Add the sliced Polish sausage and cook until lightly browned, about 5 minutes. Remove and set aside.
3. In the same skillet, melt a couple of tablespoons of butter. Add the diced potatoes and chopped onion. Cook until the potatoes are tender and the onions are translucent, about 10 minutes. Tip: Cover the skillet to speed up the cooking process.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the frozen pierogi to the skillet, mixing gently to avoid breaking them. Cook for about 5 minutes, just until they start to soften.
6. Return the sausage to the skillet, mixing everything together. Season with salt and pepper.
7. Transfer the mixture to a baking dish. Sprinkle the shredded cheddar cheese on top.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
9. Let it sit for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.
The bake comes out creamy from the pierogi, with a nice crunch from the potatoes and a smoky flavor from the sausage. Serve it with a dollop of sour cream or a side of pickled vegetables for an extra tang.

Polish Sausage and Mushroom Risotto

Bold flavors come together in this hearty dish that’s perfect for a cozy night in. Polish sausage adds a smoky depth, while mushrooms bring an earthy balance.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1 Polish sausage, sliced into half-moons
• A couple of cups of sliced mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• A splash of olive oil
• A pat of butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper, just a pinch each

Instructions

1. Heat a splash of olive oil in a large pan over medium heat. Add the sliced Polish sausage and cook until lightly browned, about 5 minutes. Remove and set aside.
2. In the same pan, add a pat of butter. Toss in the onions and garlic, sautéing until soft, about 3 minutes.
3. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the Arborio rice, coating it well with the butter and onion mixture. Toast for 2 minutes until the edges turn translucent.
5. Begin adding the warm chicken stock, one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next.
6. Tip: Constant stirring is key to a creamy risotto.
7. After about 15 minutes, when the rice is al dente, mix in the mushrooms and cooked sausage. Cook for another 5 minutes.
8. Remove from heat. Stir in the grated Parmesan cheese and season with a pinch of salt and pepper.
9. Tip: Let the risotto sit for 2 minutes before serving to thicken slightly.

This risotto turns out creamy with a satisfying chew from the rice. The smoky sausage and earthy mushrooms make it a robust meal. Try serving it with a crisp green salad to cut through the richness.

Polish Sausage and Egg Breakfast Skillet

Zesty mornings call for hearty starts, and this skillet delivers. It’s a one-pan wonder that combines savory Polish sausage with fluffy eggs for a no-fuss breakfast.

Ingredients

• 1 tbsp olive oil
• 1/2 lb Polish sausage, sliced into rounds
• 1 small onion, diced
• 1 bell pepper, chopped
• A couple of garlic cloves, minced
• 4 large eggs
• A splash of milk
• Salt and pepper, just a pinch
• A handful of shredded cheddar cheese
• A sprinkle of chopped parsley for garnish

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering.
2. Add sausage slices, cooking until browned, about 5 minutes. Flip halfway for even color.
3. Toss in onion and bell pepper, sautéing until soft, roughly 4 minutes. Tip: Keep the heat steady to avoid burning.
4. Stir in garlic, cooking for 30 seconds until fragrant. Don’t let it brown.
5. Whisk eggs with milk, salt, and pepper in a bowl. Pour over the sausage mix.
6. Let eggs set for a minute, then gently pull edges towards the center with a spatula. Tip: This creates soft, fluffy layers.
7. Sprinkle cheese on top, cover, and cook on low until eggs are just set, about 2 minutes. Tip: Covering melts cheese perfectly without overcooking eggs.
8. Garnish with parsley before serving.

Layers of flavor make this dish a morning favorite. The sausage adds a smoky depth, while the eggs stay light and creamy. Try it with a side of toasted sourdough for dipping.

Polish Sausage and Lentil Soup

You’ll love how this Polish Sausage and Lentil Soup brings warmth and heartiness to your table with minimal fuss. It’s a straightforward dish that packs a punch of flavor, perfect for those chilly evenings when you crave something satisfying yet simple.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 lb Polish sausage, sliced into rounds
• 1 cup dried lentils, rinsed
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• A couple of carrots, chopped
• A splash of apple cider vinegar
• 1 tsp smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Throw in the sausage slices, browning them slightly for extra flavor, around 3 minutes.
4. Stir in lentils, carrots, diced tomatoes, chicken broth, and smoked paprika.
5. Bring to a boil, then reduce heat to low, covering the pot.
6. Simmer for 25 minutes, or until lentils are tender but not mushy.
7. Finish with a splash of apple cider vinegar, then season with salt and pepper.

Velvety lentils and smoky sausage create a comforting bowl that’s both nourishing and flavorful. Serve with a slice of crusty bread to soak up every last bit, or top with a dollop of sour cream for a creamy contrast.

Polish Sausage Stuffed Peppers

Whip up a hearty meal with these Polish Sausage Stuffed Peppers, perfect for a quick dinner that doesn’t skimp on flavor.

Ingredients

• 4 large bell peppers, any color
• 1 lb Polish sausage, sliced into rounds
• 1 cup cooked rice
• 1 small onion, diced
• 2 cloves garlic, minced
• a splash of olive oil
• a couple of dashes of salt and pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup tomato sauce

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds.
3. Heat a splash of olive oil in a pan over medium heat. Add the onion and garlic, cooking until soft, about 3 minutes.
4. Add the Polish sausage to the pan, cooking until lightly browned, about 5 minutes.
5. Stir in the cooked rice and tomato sauce, mixing well. Season with a couple of dashes of salt and pepper.
6. Stuff each bell pepper with the sausage mixture, packing it in tightly.
7. Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes.
8. Remove the foil, sprinkle the shredded mozzarella cheese on top, and bake for another 10 minutes, or until the cheese is bubbly and golden.
9. Let the peppers cool for a few minutes before serving.

Melted cheese tops off these peppers, giving them a gooey texture that contrasts nicely with the crispness of the pepper. Serve with a side of crusty bread to soak up any extra sauce.

Polish Sausage and Kale Stir Fry

Unlock the flavors of a quick, hearty meal with this Polish Sausage and Kale Stir Fry. Perfect for busy weeknights, it’s a savory blend of smoky sausage and fresh greens.

Ingredients

• 1 lb Polish sausage, sliced into 1/2 inch pieces
• 4 cups kale, roughly chopped
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• A splash of apple cider vinegar
• A couple of pinches of red pepper flakes
• Salt, just enough to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add sliced Polish sausage to the skillet. Cook until browned on both sides, about 4 minutes total. Tip: Don’t overcrowd the pan to ensure even browning.
3. Throw in the sliced onion and minced garlic. Stir frequently until onions are translucent, about 3 minutes.
4. Toss in the kale, apple cider vinegar, and red pepper flakes. Stir well to combine. Tip: Adding vinegar early helps soften the kale.
5. Cover the skillet and reduce heat to medium. Let it cook for 5 minutes, stirring halfway through. Tip: Covering helps the kale wilt faster.
6. Remove the lid, season with salt, and give it a final stir. Cook for another minute uncovered.

Makes a dish where the kale is tender but still vibrant, and the sausage is perfectly caramelized. Serve over mashed potatoes for a comforting twist.

Polish Sausage and Corn Chowder

Got a craving for something hearty and comforting? This Polish sausage and corn chowder hits the spot with minimal fuss.

Ingredients

• 1 lb Polish sausage, sliced into rounds
• 2 cups frozen corn
• 1 large potato, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• A couple of tbsp butter
• A splash of olive oil
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the sliced Polish sausage and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the sausage and set aside. In the same pot, melt a couple of tbsp butter.
4. Add the chopped onion and minced garlic. Cook until soft, about 3 minutes. Tip: Stir frequently to prevent burning.
5. Throw in the diced potato and frozen corn. Stir to combine.
6. Pour in the chicken broth. Bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 15 minutes. Tip: Test a potato piece with a fork for doneness.
7. Stir in the heavy cream and cooked sausage. Heat through for another 5 minutes.
8. Season with salt and pepper to your liking.

Just ladle this chowder into bowls for a creamy, savory meal. The smoky sausage and sweet corn create a perfect balance. Try topping with shredded cheese or a sprinkle of fresh parsley for extra flair.

Polish Sausage and Spinach Quiche

Whipping up a Polish Sausage and Spinach Quiche is easier than you think. Perfect for brunch or dinner, this dish packs flavor in every bite.

Ingredients

• 1 pre-made pie crust
• 4 large eggs
• 1 cup heavy cream
• a couple of Polish sausages, sliced
• a handful of fresh spinach
• 1 cup shredded cheddar cheese
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F.
2. Lay the pie crust in a 9-inch pie dish. Crimp the edges if you like it fancy.
3. In a skillet over medium heat, cook the sliced sausages until they’re lightly browned, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
4. Whisk together eggs, heavy cream, salt, and pepper in a bowl until smooth.
5. Layer the cooked sausages, spinach, and cheese in the pie crust.
6. Pour the egg mixture over the top. Tip: Let it settle for a minute to fill all the gaps.
7. Bake for 35-40 minutes, until the center is set and the top is golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Light and fluffy with a crispy crust, this quiche is a crowd-pleaser. Serve it warm with a side of fresh fruit for a balanced meal.

Polish Sausage and Sweet Potato Hash

Zesty and hearty, this Polish Sausage and Sweet Potato Hash is a one-pan wonder that’s perfect for any meal of the day. It’s packed with flavor and comes together in no time.

Ingredients

• 1 lb Polish sausage, sliced into rounds
• 2 medium sweet potatoes, diced into 1/2-inch cubes
• 1 large onion, chopped
• 2 tbsp olive oil
• A couple of garlic cloves, minced
• A splash of apple cider vinegar
• 1 tsp smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add the sweet potatoes and onion. Cook until the potatoes start to soften, about 10 minutes.
4. Stir in the garlic, smoked paprika, salt, and pepper. Cook for another 2 minutes until fragrant.
5. Return the sausage to the skillet. Add a splash of apple cider vinegar to deglaze the pan, scraping up any browned bits.
6. Cook everything together for another 5 minutes, until the sweet potatoes are tender and the flavors have melded.

Crispy on the outside and tender inside, this hash has a smoky sweetness balanced by the savory sausage. Serve it topped with a fried egg for a breakfast twist or alongside a crisp green salad for dinner.

Polish Sausage and Tomato Pasta Bake

Out of all the comfort foods, this Polish Sausage and Tomato Pasta Bake hits the spot every time. It’s hearty, flavorful, and ridiculously easy to make.

Ingredients

• 1 lb Polish sausage, sliced into rounds
• 2 cups uncooked penne pasta
• a splash of olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• a 14.5 oz can of diced tomatoes
• a couple of tbsp tomato paste
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1 cup shredded mozzarella
• a handful of grated Parmesan

Instructions

1. Preheat your oven to 375°F.
2. Boil the penne pasta according to package instructions until al dente, then drain.
3. Heat a splash of olive oil in a large skillet over medium heat. Add the sausage and cook until browned, about 5 minutes.
4. Toss in the onion and garlic, cooking until soft, about 3 minutes.
5. Stir in the diced tomatoes, tomato paste, basil, and red pepper flakes. Let it simmer for 5 minutes to blend the flavors.
6. Mix the cooked pasta into the skillet until everything is well combined.
7. Transfer the mixture to a baking dish. Top with mozzarella and Parmesan.
8. Bake for 20 minutes, or until the cheese is bubbly and golden.

Just out of the oven, this bake is a cheesy, savory delight with a slight kick from the red pepper. Serve it straight from the dish for a family-style meal that’s bound to impress.

Conclusion

Kickstart your culinary adventure with these 20 Delicious Recipes with Polish Sausage Savory! Whether you’re craving comfort food or something new, this roundup has something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the love and this article on Pinterest for fellow foodies to discover. Happy cooking!

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