Recipe for: Grilled white sausage with onion and traditional mustard - photo 1
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Recipe for: Grilled white sausage with onion and traditional mustard

Main dishes Grilling 90 min Medium 0 views ~28.72 PLN * - (0)
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Description

A classic summer grilling dish: juicy white sausage with slightly caramelized onions and a spicy-sweet traditional Polish mustard made from mustard seeds. The dish combines the traditional rustic flavor of the meat with a bold homemade sauce that can be prepared a day in advance. Perfect for summer gatherings, May Day celebrations, and evening barbecues — serve with crunchy country bread and pickled cucumber. Highlights: distinct sausage texture, contrast of sweet onions and sharp mustard, and an appetizing golden appearance after grilling.

Ingredients Used

Ingredients (12)

Servings:
4
  • White sausage 600 g
  • Onion 2 pcs (~300 g)
  • Rapeseed oil 30 g
  • Mustard 40 g
  • Apple cider vinegar 50 ml
  • Honey 30 ml
  • Sugar 10 g
  • Water 60 ml
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Country bread 200 g
  • Pickled cucumber 1 pcs (~100 g)
💰 Estimated dish cost: ~28.72 PLN (7.18 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Old Polish Mustard

1

Prepare the mustard seeds: weigh 40 g of mustard seeds. Divide the seeds into two parts – grind half (20 g) in a coffee grinder or crush in a mortar into coarse pieces, leaving the other half whole for texture. Place the ground and whole seeds in a clean bowl.

Ingredients: mustard
Use a coffee grinder or mortar; if you don't have one, you can use a blender in pulses, being careful not to grind it into powder. A glass or ceramic bowl is best.
2

Into the bowl with mustard, pour 50 ml of apple cider vinegar and 60 ml of water. Add 30 g of honey and 10 g of sugar, as well as 4 g of salt and 2 g of black pepper. Mix thoroughly with a spoon until the ingredients are combined. Cover the mixture and let it sit for at least 6 hours at room temperature; it is best after 12–24 hours. If you need it quickly: pour 100 ml of boiling water over the mixture and let it sit for 30 minutes, then blend until smooth.

Ingredients: mustard, Apple cider vinegar, Water, Honey, Sugar, Salt, Black pepper
If you want a more intense spiciness, let the mustard sit for a shorter time. Use a jug blender for blending and pulse briefly to maintain texture. Covering the bowl with plastic wrap will prevent it from drying out.
3

After the maceration time, taste the mustard and, if necessary, season with additional teaspoons of honey or vinegar until you achieve a balance of sweetness and acidity. If the mixture is too thick, add 5 ml of water at a time until the desired consistency is reached. Transfer the mustard to a jar and store it in the refrigerator for at least 2 hours before serving (the flavors will meld).

Ingredients: mustard, Honey, Apple cider vinegar, Water
For storage, use a clean jar with a lid. The mustard will thicken in the fridge — if it's too thick, take it out 20 minutes before serving.

Preparation of sausage and onions

4

Prepare the onion: peel two onions and cut them into thick half-rings (about 1 cm). Place them in a bowl, drizzle with 15 g of rapeseed oil and lightly salt (2 g of salt), then mix by hand so that each half-ring is coated in fat.

Ingredients: Onion, Rapeseed oil, Salt
Use a sharp knife and a stable cutting board. Thicker slices hold up better while grilling. The bowl should be metal or plastic.
5

Prepare the sausage: remove the white sausage from the packaging and dry it with a paper towel. Gently score the skin a few times diagonally so that hot air can escape — do not pierce too deeply to avoid losing the juices. Brush the sausage with the remaining oil (15 g) and sprinkle with 2 g of black pepper and 2 g of salt, spreading it with your fingers.

Ingredients: White sausage, Rapeseed oil, Black pepper, Salt
Use a silicone brush for greasing. Make the punctures with a needle or a sharp knife very shallow — too deep will cause loss of juices.

Grilling

6

Preheat the grill to medium temperature (about 180–200°C). If you are using a charcoal grill, wait until the coals are evenly heated and covered with a light ash. If you have a grill pan, heat it over medium heat. Place the onion slices directly on the grill or in a grilling tray and cook for 6–8 minutes, turning every 2 minutes, until they soften and dark grill marks appear.

Ingredients: Onion, Rapeseed oil
The best is a grill pan or a grill with a clean surface. Use tongs to turn the onion. The onion is ready when it is soft and slightly translucent with caramelized edges.
7

Place the sausage on the grill and cook for 12–15 minutes, turning every 3–4 minutes to ensure even browning. Look for a golden, slightly crispy skin. Before removing from the grill, check that the juices running from the center are clear and the meat is not pink — this is a sign that the sausage is cooked.

Ingredients: White sausage
Use long-handled tongs, do not pierce the sausage too often. If you have a thermometer, the internal temperature should reach 72°C.
8

After removing the sausage from the grill, let it rest on a board for 4–5 minutes. Resting allows the juices to distribute evenly and prevents them from spilling out when cut. During this time, warm the onion if necessary, and prepare the mustard for serving.

Ingredients: White sausage, Onion, mustard
Use a wooden board and cover it lightly with foil, but not tightly. Do not cut immediately - it will lose moisture and become dry.

Serving

9

Slice the sausage diagonally into pieces about 2–3 cm, arrange on a plate with the grilled onion. Next to it, spoon 2–3 tablespoons of homemade traditional mustard (amount to taste). Additionally, serve slices of country bread and a few slices of pickled cucumber to balance the richness.

Ingredients: White sausage, Onion, mustard, country bread, Pickled cucumber
Use a sharp knife to slice the sausage at an angle. You can also add more mustard or freshly chopped dill for decoration.
10

Serve immediately when the sausage is warm, with mustard and bread available in small bowls. Guests can dip pieces in the mustard and break in pickles for contrast.

Ingredients: White sausage, Onion, mustard, country bread, Pickled cucumber
It's best to use a large, flat plate or serving board for a rustic presentation. When preparing for children, limit the amount of pepper and honey.

Fun Fact

💡

White sausage is a traditional element of Polish cuisine, often consumed during holidays and barbecues. Old Polish mustard made from mustard seeds was once prepared in various ways – with honey, wine, or vinegar – to complement salty meats.

Best for

Letnie grillowanie Majówka Spotkanie przy ognisku

Tips

🍽️ Serving

Serve the sausage hot, with mustard in a separate jar so everyone can season it to their liking. It pairs well with a cold light beer or a light cider. On the plate, arrange the sausage on a bed of onions, which will make it easier to scoop up the mustard and prevent excess moisture underneath.

🥡 Storage

Mustard: store in the refrigerator for 2–3 weeks in a sealed jar. Leftover sausage from the grill can be stored covered in the refrigerator for up to 2 days; reheat in a pan or on the grill to an internal temperature of 72°C. Onion is best eaten the same day — it loses its texture after longer storage.

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