Baked white sausage with onion and mustard-honey glaze - photo 1
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Baked white sausage with onion and mustard-honey glaze

Pikantne Main Dishes Regional Cuisine of Poland 60 min Medium 26 wyświetleń ~36.03 PLN - (0)
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Description

Traditional Polish white sausage served in an unexpected, slightly sweet and spicy version. The sausage is baked with a generous amount of onions, seasoned with marjoram and garlic, and finally covered with a glaze of mustard and optional honey, served with a baked apple for freshness. The dish combines rustic simplicity with a subtle flavor twist: the sweetness of the onions and apple balances the richness of the sausage, while the mustard adds a spicy note. Perfect as a main dish for a family dinner, a regional Easter table, or a gathering with friends. Serve with horseradish, extra mustard, fresh bread, or barley for a Polish touch. Bold in flavor, appetizingly browned, and visually aromatic — the golden glaze contrasts with the soft, caramelized onions.

Ingredients Used

Ingredients (11)

Servings:
4
  • White sausage 800 g
  • Onion 2 szt. (~300 g)
  • Rapeseed oil 30 g
  • Garlic 2 ząbki (~10 g)
  • Mustard 30 g
  • 🌿 Przyprawy
  • Marjoram 2 g
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Butter 20 g
  • Honey 15 ml
  • Apple 0.8 szt. (~150 g)
💰 Szacowany koszt dania: ~36.03 PLN (9.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the sausage out of the fridge 20–30 minutes before preparation so it is not cold (this allows for even baking). Preheat the oven to 200°C (top-bottom). Prepare a large baking tray (preferably 30x40 cm) and line it with baking paper. If you have a kitchen thermometer, keep it handy.

Ingredients: White sausage
Use a baking sheet with low edges or a heatproof dish. Taking the sausage out earlier will prevent the casing from cracking during sudden contact with high temperatures.
2

Peel the onion and cut it in half, then slice it into half-rings about 5 mm thick. Peel the garlic cloves and chop them very finely or press them through a garlic press.

Ingredients: Onion, Garlic
Use a sharp knife and a cutting board. Even slices of onion bake evenly; finely chopped garlic will release its aroma evenly.
3

In a medium skillet, heat canola oil over medium heat. When the oil is slightly heated (after 30–40 seconds it should shimmer gently), add the chopped onion and sauté, stirring with a wooden spoon for 6–8 minutes, until the onion becomes soft and slightly golden. Add the garlic towards the end of cooking and sauté together for 30–60 seconds, until you can smell the aroma; do not let it burn.

Ingredients: Rapeseed oil, Onion, Garlic
Use a pan with a diameter of 24–28 cm with a thick bottom. The onion should become soft and translucent with brown edges — this is a sign of caramelization. If the onion starts to burn, reduce the heat.
4

Transfer the sautéed onion with garlic to the prepared baking tray and spread it out evenly. If you are using butter, melt it and spread a thin layer on the parchment paper or directly on the sausage before placing it on the onion.

Ingredients: Onion, Butter
Use a spatula to evenly spread the onion. Butter will add flavor and help achieve a nice crust — if you don't have it, you can skip it without any harm.
5

Arrange the sausage on the onions in a single layer, leaving small gaps for hot air to circulate. If you want to prevent the casing from bursting, gently score the sausage diagonally every 2–3 cm with a sharp knife to a depth of about 2–3 mm (do not cut all the way through). Sprinkle marjoram, salt, and pepper evenly over the sausage.

Ingredients: White sausage, Marjoram, Salt, Black pepper
Use a sharp knife for scoring, making short, gentle cuts. Too deep cuts will cause juices to flow out and dry out the sausage.

Glaze

6

In a small bowl, mix the mustard with honey (if using) and 1 teaspoon of canola oil to create a smooth glaze. If you're skipping the honey, just use the mustard. Taste and adjust the proportions: it should be tangy but not too spicy.

Ingredients: Mustard, Honey, Rapeseed oil
Use a teaspoon or a small whisk to thoroughly combine the glaze ingredients. You can also add more honey for a sweeter note.

Baking

7

Place the baking tray in the preheated oven and bake for 25 minutes at 200°C. After 25 minutes, carefully remove the tray (use oven mitts), brush the sausage with the prepared glaze using a brush, and turn the sausage over to brown evenly. Place it back in the oven and bake for another 10–12 minutes until the skin turns golden and the juices are clear. The total baking time is about 35–37 minutes; if you are using larger sausages, bake for 40–45 minutes. The sausage is ready when the internal temperature reaches 70–75°C or when cut, the juice is clear (not pink).

Ingredients: White sausage, Mustard, Honey, Onion
Use kitchen gloves and a silicone brush. If the oven has a convection setting, reduce the temperature to 190°C and shorten the baking time by 3–5 minutes. Do not bake too long, as the sausage will dry out.
8

If you are using an apple, place the apple quarters next to the sausage on the baking sheet for the last 12–15 minutes of baking — the apple will soften and slightly caramelize, adding freshness. You can also drizzle the apple with a bit of oil or sprinkle it with cinnamon (optional).

Ingredients: Apple
Add the apple only at the end of baking so it doesn't fall apart completely. Use a firm, aromatic apple to maintain its structure during baking.

Serving

9

Remove the sausage from the oven and let it rest for 3–5 minutes before slicing — the juices will distribute evenly. Transfer the sausage to a cutting board and slice it into pieces 2–3 cm wide. Serve with roasted onions and apple wedges, along with horseradish, fresh bread, or pearl barley. You can serve extra mustard on the side.

Ingredients: White sausage, Onion, Apple, Mustard
Use a sharp knife to cut the sausage and a cutting board with a rim to collect the juices. Let it rest before slicing — cutting immediately will wash out the juices and dry out the meat.

Fun Fact

💡

White sausage is a traditional element of Polish Easter cuisine and regional holiday tables. Marjoram has been used for centuries in Poland as a light spice that aids in the digestion of fatty meats.

Best for

Wielkanoc rodzinny obiad spotkanie ze znajomymi

Tips

🍽️ Serving

Serve the hot sausage with a side of spicy horseradish and freshly chopped parsley. It pairs well with pearl barley cooked in broth or dark rustic bread. Set additional mustard and pickled cucumbers on the table for a flavor contrast.

🥡 Storage

Store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat in the oven at 160°C for 10–12 minutes or in a skillet over medium heat until the sausage is heated through evenly. Long-term storage is not recommended due to the quality of the sausage.

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