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Baked white sausage in beer with young potatoes

Pikantne Main dishes Regional Cuisine of Poland 60 min Medium 1 wyświetleń ~45.94 PLN - (0)
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Description

Traditional Polish white sausage baked in an aromatic beer sauce with onions and marjoram, served with young roasted potatoes. The dish combines the classic, slightly tangy taste of light beer with the tenderness of white sausage, the sweetness of caramelized onions, and the herbal note of marjoram. Perfect as a main course for a family dinner or Sunday gathering, it pairs wonderfully with mustard and fresh chives. Visually: a golden sausage skin and browned potatoes in beer sauce with pieces of soft onion.

Ingredients Used

Ingredients (13)

Servings:
4
  • White sausage 800 g
  • Light beer 400 ml
  • Onion 2 szt. (~300 g)
  • Garlic 4 ząbki (~20 g)
  • Rapeseed oil 30 g
  • Mustard 50 g
  • Potatoes 5.3 szt. (~800 g)
  • 🌿 Przyprawy
  • Marjoram 2 g
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • 12% cream 100 g
  • Chives 0.3 pęczków (~30 g)
💰 Szacowany koszt dania: ~45.94 PLN (11.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Prepare a baking tray or a heatproof dish measuring about 20×30 cm and line it with baking paper or lightly grease it with oil. Wash the potatoes under running water, do not peel if they are young; cut larger ones in half or quarters to ensure similar size. Peel the onion and cut it in half, then slice each half into wedges about 5 mm thick. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Onion, Garlic, Rapeseed oil
Use a large baking tray or a heatproof dish with edges at least 3 cm high. If you don't have baking paper, grease the bottom with oil. When cutting the potatoes, try to make the pieces similar in size — this will ensure even baking.

Preparing the marinade

2

In a large bowl, combine light beer (400 ml) with mustard (50 g), rapeseed oil (30 g), chopped garlic (20 g), and marjoram (2 g). If you want to soften the bitterness, optionally add honey (15 g). Season lightly with salt (about 3 g for the marinade) and black pepper (2 g). Mix with a whisk or spoon to ensure the mustard is well incorporated into the liquid.

Ingredients: Light beer, Mustard, Rapeseed oil, Garlic, Marjoram, Honey, Salt, Black pepper
Use a bowl with a capacity of at least 1 liter and a whisk or fork. Don't overdo it with the salt — the sausage will already be partially seasoned. If you don't have a measuring cup, remember that 400 ml is one standard bottle of beer.

Assembly in the dish

3

Arrange the prepared potatoes in the bottom of the dish with various sides facing up (skin side up if they are young), sprinkle them evenly with salt (the remaining 3 g), and gently drizzle with oil, mixing with your hands or a spoon. Evenly distribute the chopped onion on top of the potatoes. Place the white sausage on the layer of potatoes and onions – you can make shallow diagonal cuts in the casing with a knife 2-3 times on each piece (shallow cuts, 2-3 mm) to prevent it from bursting and to allow the sauce to penetrate inside.

Ingredients: Onion, White sausage, Salt, Rapeseed oil
Use kitchen gloves or a large spoon to evenly mix the potatoes with the oil. Make shallow, short cuts in the sausage – if the cut is too deep, the sausage will lose its juices during baking.

Baking

4

Pour the prepared marinade into the dish so that the liquid reaches 1/3 of the height of the sausage (the beer should cover the potatoes and onion). Cover the dish with aluminum foil or a tight-fitting lid and place it in the preheated oven. Bake covered for 25 minutes to soften the potatoes and allow the flavors to meld. After 25 minutes, remove the lid/foil, increase the temperature to 210°C if you want to brown the skin more, and bake for another 10-15 minutes until the sausage is browned, the onion is soft and slightly caramelized, and the sauce has reduced to a thick glaze.

Ingredients: White sausage, Light beer, Onion
Use a slotted spoon or spatula to turn the potatoes and sausage halfway through the second stage if you notice that one side is not browning evenly. The baking time depends on the size of the potatoes and the oven — check the softness of the potatoes with a fork after 20-25 minutes.

Finishing the sauce (optional)

5

If you want to achieve a creamy sauce: take the sausage and potatoes out of the dish and place them on a plate, covering with foil to keep warm. Place the dish over low heat (if you have a cast iron dish, you can put it on the stove) and cook for 3-4 minutes to allow the sauce to reduce and concentrate the flavor. Lower the heat and pour in the 12% cream (100 g), stirring, and heat for 1-2 minutes until the sauce thickens. Taste and season with salt and pepper if needed. Additionally, you can add honey (if not added earlier) to balance the bitterness.

Ingredients: 12% cream, Honey, Light beer
Use a wooden spoon to stir the sauce. If the sauce seems too thin, heat it longer, but do not boil vigorously after adding the cream to prevent it from curdling. If you do not want to use cream, skip this step — the sauce without cream will be lighter and clearer.

Resting and Serving

6

After baking, let the sausage rest on a board for 5 minutes — the juices will stabilize and the sausage won't crumble when cutting. Slice the sausage into pieces diagonally, about 2-3 cm, and serve with potatoes, drizzled with the sauce from the dish. Sprinkle with freshly chopped chives (30 g) for color and a fresh aroma.

Ingredients: White sausage, Chives, Mustard
Use a sharp knife to slice the sausage; diagonal cuts create nicer slices. If you didn't add chives, you can serve mustard on the side on the plate.

Serving

7

On each plate, arrange a portion of potatoes, a few pieces of sliced sausage, and drizzle with a spoonful of sauce. You can place a teaspoon of mustard next to it. Garnish with chives. The dish is best served immediately while the sausage skin is crispy and the potatoes are hot.

Ingredients: White sausage, Mustard, Chives
Serve on a wide plate while hot; if you prepare portions in advance, cover them with foil and place them in the oven at 180°C for a few minutes before serving to refresh the sausage skin.

Fun Fact

💡

White sausage has a long tradition in Poland and appears in regional versions prepared for Easter and other holidays. Baking in beer is an idea that uses the fermentation aromas of beer to enhance the flavor of the meat.

Best for

rodzinny obiad niedzielne spotkanie majówka

Tips

🍽️ Serving

Serve with mustard and pickled cucumber or a fresh cabbage salad. For drinking, choose a light pale beer of the same variety in which you baked the sausage, or dried fruit compote for a non-alcoholic option.

🥡 Storage

Store leftovers in the refrigerator in a sealed container for up to 48 hours. To reheat — place in an oven preheated to 180°C for 8-10 minutes to restore the crispiness of the crust. Repeatedly reheating meat is not recommended.

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