A simple, Polish grilled snack: sausages stuffed with yellow cheese, caramelized onions, and fresh chives. The dish combines the traditional flavor of smoked sausage with the creamy note of melted cheese; perfect for a May Day celebration, a backyard barbecue, or a quick get-together with friends. The dish is visually impressive — the golden sausage skin, the gooey cheese, and the glistening onions — and satisfying in flavor; the cheese softens the smoky character of the sausage, while the mustard and oil create an aromatic glaze. It can be served on slices of fresh bread or on its own as finger food.
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Prepare your workspace: cutting board, sharp knife, small bowl, brush for spreading, wooden toothpicks (if using), frying pan for onions, and grill or grill pan. Take the sausages and cheese out of the fridge 10 minutes before handling, so they are not cold.
Prepare the cheese: cut the yellow cheese into strips about 1 cm thick and a length suitable for the sausage (about 8–10 cm). To achieve even strips, place the cheese on a board and cut with a steady, firm motion of the knife.
Make a longitudinal slit along each sausage: hold the knife at a slight angle and cut through the skin and part of the meat to a depth of about 1/2 the width of the sausage — do not cut all the way through, so that the slit creates a pocket. This will prevent the cheese from falling out during grilling.
Insert cheese strips into the slits in the sausages: gently open the slit with your fingers and slide the cheese strip in so that it is partially hidden in the meat. If the strip is longer than the slit, you can gently push the end of the cheese into the end of the sausage. If you are worried that the cheese will fall out, secure the vertical ends with a toothpick, but do not pierce it all the way through.
Prepare the glaze: in a small bowl, mix the mustard with the rapeseed oil and add a pinch of salt and a pinch of pepper. Stir until you have a smooth emulsion using a brush. Brush each sausage evenly — the glaze will help achieve a golden crust and add flavor.
Preheat the grill or grill pan to medium-high heat (about 200–220°C). Place the sausages on the grill or in a cold, dry pan, then fry/grill for 10–12 minutes, turning every 3–4 minutes to brown evenly. Watch the skin: when it becomes deeply golden and grill marks appear, and the cheese starts to ooze slightly from the slits, the sausages are ready.
While the sausages are grilling, slice the onion into thin half-rings. In a medium skillet, heat 1 tablespoon (15 g) of rapeseed oil, add the onion, and sauté for 8–10 minutes over medium heat, stirring occasionally, until the onion softens and turns golden-brown. If it starts to burn, reduce the heat and add 1 teaspoon of water.
After removing the sausages from the grill, place them on a plate for 2–3 minutes — resting will allow the juices to distribute evenly and make slicing easier. Remove toothpicks if used. Arrange the sausages on a board or plate, top with caramelized onions, sprinkle with finely chopped chives (optional), and serve with slices of toasted bread (optional) and extra mustard for dipping.
Sausage is one of the oldest meat products in Poland; in rural areas, it was often prepared fresh for grilling and feasts, and the addition of cheese is a newer, popular twist on Polish grilling gatherings.
Serve immediately after a short rest so that the cheese is slightly stretchy. For a contrast in textures, add fresh pickled cucumber or salad with vinaigrette. You can also slice the sausages and serve them as finger food on a charcuterie and cheese board.
Store in the refrigerator for up to 24 hours in an airtight container. Reheat in the oven at 180°C for 8–10 minutes or in a covered skillet until the cheese is slightly melted again. Repeated reheating is not recommended due to changes in the texture of the sausage and cheese.
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Snacks are the perfect companion for May Day gatherings. Quick to prepare, they are great for sharing with others.
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