Recipe for: Grilled Easter white sausage with young beet greens, horseradish-chive remoulade, and rye bread chips - photo 1
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Recipe for: Grilled Easter white sausage with young beet greens, horseradish-chive remoulade, and rye bread chips

Easter Grilling 90 min Medium 0 views ~30.45 PLN * - (0)
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Description

A festive version of white sausage prepared on the grill in a zero waste style: juicy, first gently parboiled, then browned over the fire, served with young beet greens used in their entirety (bulbs and leaves) and a creamy horseradish-chive remoulade. The dish combines the traditional Easter flavor of white sausage and horseradish with the summer freshness of beet greens and crunchy rye bread chips made from stale bread. Perfect for a family Easter breakfast or a garden grill — it looks impressive and is seasonal: the intense green of beet greens, white sausage with a golden crust, and creamy remoulade with a distinct horseradish note. The dish demonstrates how to use the whole vegetable and leftover bread to minimize waste.

Ingredients Used

Ingredients (13)

Servings:
4
  • White sausage 500 g
  • Botwinka 1.3 bunch (~400 g)
  • Mayonnaise 100 g
  • Horseradish 50 g
  • Sour cream 100 g
  • Lemon 1.3 pcs (~100 g)
  • Mustard 15 g
  • Rye bread 200 g
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Chives 0.3 bunch (~30 g)
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Dill 30 g
💰 Estimated dish cost: ~30.45 PLN (7.61 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Remoulade

1

Prepare the remoulade: in a medium bowl, measure 100 g of mayonnaise and 100 g of sour cream. Add 50 g of horseradish, 15 g of mustard, the juice of 1/2 lemon (about 30 g of juice), and the zest of 1/2 lemon (finely grated). Chop the chives very finely: loosen the bunch of chives with your fingers and slice it into thin rings with a sharp knife. Add all 30 g of chopped chives to the bowl. Mix thoroughly with a spoon or whisk for about 30-45 seconds until the mixture is smooth and uniform. Season with 1/2 teaspoon (about 2.5 g) of salt and 1 pinch of pepper, mix, and taste; add more horseradish or lemon juice if needed.

Ingredients: Mayonnaise, Sour cream, horseradish, Mustard, Lemon, Chives, Salt, Black pepper
Use a sharp knife and a cutting board to chop the chives, and a microplane grater for the lemon zest and fresh horseradish. If the remoulade is too thick, add a tablespoon of cream at a time. Do not blend for too long — you will lose the texture; a whisk or spoon will be sufficient.

Bread Chips

2

Prepare rye bread chips: preheat the oven to 180°C (fan 170°C). Cut the rye bread into very thin slices — ideally 2-3 mm; if the bread is too fresh, toast it first for 3-4 minutes to make it easier to slice. Arrange the slices on a baking sheet lined with parchment paper in a single layer, drizzle 30 g of rapeseed oil on both sides using a brush or spoon, and gently salt (about 1/2 teaspoon spread evenly). Bake for 8-12 minutes, turning the slices over after 6 minutes. The chips are ready when they are golden and snap when broken after cooling. Remove and let cool completely on a rack.

Ingredients: rye bread, Rapeseed oil, Salt
Use a sharp knife for thin slicing or a mandoline (be careful). A baking sheet with a low rim and parchment paper is best. Don't leave the oven - the chips can burn quickly with thin slices.

Preparation of young beet greens

3

Wash the beet greens thoroughly: separate the bulbs from the leaves. Scrub the bulbs (if the skin is thin, just wash them well) and cut the larger ones in half or quarters so that the pieces are of uniform size (about 1-2 cm thick). Separate the leaves from the thick stems and set aside for blanching. Sprinkle the bulbs with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, drizzle with 1 tablespoon of rapeseed oil (about 15 g) and mix.

Ingredients: Botwinka, Rapeseed oil, Salt, Black pepper
Use a vegetable brush to clean the tubers; remove the leaves from the dirty parts. Even pieces will cook at the same time, making it easier to control.
4

Blanch the leaves: bring a pot of water to a boil (about 2 liters). When the water is boiling, immerse the beet greens leaves for 20-30 seconds until they wilt and change color. Quickly transfer them to a bowl of very cold water (ice or cold water) — this will stop the cooking process and preserve the vibrant color. Once cooled, squeeze out the excess water, finely chop the leaves, and mix with 30 g of sour cream, a little lemon juice (about 5-10 g), and a pinch of salt — this will be a delicate dressing for the greens.

Ingredients: Botwinka, Sour cream, Lemon, Salt
Blanching and cooling in ice-cold water (known as thermal shock) preserves the color and freshness of the leaves. Use a slotted spoon to quickly remove the leaves from the boiling water.

Grilling sausage

5

Prepare the sausage: lightly rub the slightly dried piece of sausage with rapeseed oil (about 1 teaspoon = 5 g per piece). In a pot, heat water to about 85°C (small bubbles, not boiling). Place the sausage in the water and gently cook for 10-12 minutes — during this time, the meat will set evenly and retain its juiciness. The sausage should not boil vigorously; monitor the temperature by reducing the heat. After parboiling, remove the sausage and dry it with a paper towel.

Ingredients: White sausage, Rapeseed oil
Use a kitchen thermometer if you have one (the internal temperature should reach ~70°C). Be careful to keep the water just barely moving — vigorous boiling can burst the casing.
6

Preheat the grill to medium-high heat (the grate should be around 200–220°C). If you are using a charcoal grill, wait until the coals are covered with white ash. Place the dried sausages directly on the grate and grill for 2-3 minutes on each side, turning every 1-2 minutes, until a golden, slightly charred crust forms. The sausage should be firm to the touch, with a browned, slightly cracked casing, and the inside should remain juicy.

Ingredients: White sausage, Rapeseed oil
The best grill is well heated and lightly oiled. Use tongs to turn the sausage (do not pierce with a fork — you will release the juices). When the skin starts to crack and brown spots appear, it's a sign that it's ready.

Assembly

7

On the plate, arrange a portion of young beet greens: first place 1/4 of the portion of chopped, seasoned leaves, next to it place the grilled beetroot bulb (if it was grilled or sautéed) — about 100 g. Next to it, lay one or two grilled white sausages (depending on your appetite). On the sausage and beside it, spread 2-3 tablespoons of horseradish and chive remoulade. Next to it, place a few rye bread chips to provide a contrast in crunchiness.

Ingredients: Botwinka, White sausage, Mayonnaise, rye bread, Chives, horseradish
Arrange the ingredients aesthetically: sausage slightly at an angle, remoulade in a nice spoon pocket, chips standing vertically will add height. If you are using dill, sprinkle it over the dish at the end.

Additions and serving

8

Season everything with freshly ground pepper and possibly an extra pinch of salt. If you are using dill (optional), chop it and sprinkle on top just before serving. Serve immediately to keep the chips crispy and the sausage hot.

Ingredients: Salt, Black pepper, dill, Lemon
Serve with additional lemon slices and the remaining remoulade in a small bowl. It's best to add the chips just before serving to prevent them from getting soggy from the moisture of the beet greens.

Fun Fact

💡

White sausage is traditionally one of the symbols of Polish Easter. The remoulade with horseradish combines the Easter element of horseradish with the summery touch of fresh chives, while the bread chips fit into the zero waste idea – nothing goes to waste.

Best for

Wielkanoc Majówka Grill

Tips

🍽️ Serving

Serve immediately after grilling the sausage, keep the remoulade chilled until serving. Serve with freshly sliced pickles or young potatoes with dill. Add the chips just before serving to keep them crispy.

🥡 Storage

Store the remoulade covered in the refrigerator for up to 3 days. Grilled sausage can be stored in the refrigerator for up to 24 hours, and can be reheated on the grill or in a pan (5-8 minutes over medium heat). Chips should not be stored in a closed container with other moist ingredients — they lose their crunch; keep them separately in a dry container for up to 2 days.

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