Recipe for: Krakow sausage with chimichurri, grilled peppers, and young potatoes - photo 1
← Recipes

Recipe for: Krakow sausage with chimichurri, grilled peppers, and young potatoes

Spicy Fusion cuisine Main dishes Regional Cuisine of Poland 90 min Medium 0 views ~16.64 PLN * - (0)
Rate:
(0)
Start Cooking

Description

This is a warm, Krakow-fusion version of the classic sausage dish: juicy Krakow sausage served with aromatic, fresh chimichurri (an Argentine-South American salsa made with parsley, garlic, and vinegar), sweet-smoky grilled peppers, and young potatoes with a crispy skin. The dish combines the Polish smoked character of the sausage with the vibrant green-tart note of the sauce and gently roasted vegetables – perfect for summer barbecues, beer gatherings, or a weekend lunch. Visually, it contrasts: golden slices of sausage, green chimichurri, and red-yellow strips of pepper on the plate. Serve immediately after grilling, and you can add a small bowl of extra chimichurri on the side.

Ingredients Used

Ingredients (13)

Servings:
4
  • Krakow sausage 800 g
  • Potatoes 5.3 pcs (~800 g)
  • Red bell pepper 1.7 pcs (~300 g)
  • Yellow bell pepper 1.7 pcs (~300 g)
  • Garlic 4 clove (~20 g)
  • Red wine vinegar 40 ml
  • Olive oil 60 ml
  • 🌿 Spices
  • Parsley 1 bunch (~30 g)
  • Oregano 4 g
  • Salt 6 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Chili flakes 2 pinch (~2 g)
  • Butter 30 g
💰 Estimated dish cost: ~16.64 PLN (4.16 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Chimichurri (sauce)

1

Prepare the ingredients: wash the parsley under cold running water and dry it in a salad spinner or gently pat it dry with a paper towel. Peel the garlic and roughly chop it. Weigh the oregano and prepare the vinegar and oil. Chop the parsley very finely: place the bunch on the board, gather the leaves and thin stems (cut off the tough stems), then with a sharp knife make strokes in one direction until the leaves are like fine sprinkles.

Ingredients: Parsley, Garlic, Oregano, Red wine vinegar, Olive oil, Chili flakes, Salt, Black pepper
Use a sharp chef's knife for finely chopping; if you don't have a salad spinner, drain the herbs in a strainer and dry them with a paper towel. Do this just before mixing to keep the herbs fresh and juicy.
2

In a small bowl, combine the chopped parsley, finely chopped garlic, and oregano. Add the red wine vinegar and immediately half of the olive oil. Season with salt and pepper. Mix vigorously with a spoon, taste, and if necessary, add chili flakes (optional). Finally, pour in the remaining olive oil, gently mixing to create an emulsified and slightly glossy sauce.

Ingredients: Parsley, Garlic, Oregano, Red wine vinegar, Olive oil, Salt, Black pepper, Chili flakes
Use a metal or glass bowl and a spoon. The flavor of chimichurri should be balanced: the acidity (vinegar) should be noticeable but not overpowering, with fresh herbs and pronounced garlic. You can prepare the sauce 15–30 minutes in advance, allowing the flavors to meld.

Young potatoes

3

Scrub the potatoes thoroughly with a brush under running water, do not peel – the skin adds flavor and texture. Place the potatoes in a large pot and cover them completely with cold water, adding 4 g of salt. Bring to a boil over high heat, then reduce the heat to medium and cook for 12–15 minutes depending on their size; they should be visibly soft when pierced with a knife, but not falling apart.

Ingredients: Salt
Use a pot with a capacity of at least 3 liters with a lid. Check the softness with a fork: the fork should go in easily, but the potato should not fall apart. After cooking, drain and set aside to cool for 3–4 minutes.
4

Cut larger potatoes in half or quarters so that all pieces are of similar size. Heat a grill pan or a regular heavy-bottomed pan over medium-high heat. Add 15 g of olive oil (about 1 tablespoon), place the potatoes skin-side down, and fry for 4–6 minutes until the skin becomes golden and crispy. If using butter, add it at the end and sauté briefly (30–60 seconds) for flavor.

Ingredients: Olive oil, Butter, Salt, Black pepper
The best is a grill pan with a diameter of 26–28 cm; use a spatula to turn the potatoes without splattering. If you don't have a grill pan, use a regular non-stick pan. For the vegan version, omit the butter.

Grilled bell pepper

5

Cut the peppers in half, remove the seeds and membranes, keeping the largest possible pieces of flesh. Drizzle the inside with 10 g of olive oil (about 2/3 tablespoon), and sprinkle lightly with salt. Preheat the grill or grill pan to high temperature (it should be hot – water droplets will sizzle immediately). Place the peppers skin side down and grill for 6–8 minutes until the skin is browned and black spots appear, turning every 2 minutes to ensure even cooking.

Ingredients: Red bell pepper, Yellow bell pepper, Olive oil, Salt
Use tongs to turn the pieces of pepper. If you are using a charcoal or gas grill, maintain a medium flame and keep an eye on the peppers to prevent them from burning. Grilling will add a light smokiness and sweetness.
6

After grilling, transfer the peppers to a large bowl and cover with a plate or plastic wrap for 5–8 minutes – the steam will help loosen the skin and soften the flesh. Then, remove the skin using your fingers or a knife (the skin should come off easily), cut the pepper into wide strips, and season with a bit of olive oil and salt.

Ingredients: Red bell pepper, Yellow bell pepper, Olive oil, Salt
The steaming process is key for easy peeling. If the pepper doesn't want to peel, leave it covered for another 2–3 minutes.

Grilling sausage

7

Slice the sausage into pieces about 1–1.5 cm thick (if you prefer, you can grill it whole). Preheat the grill or grill pan to medium-high heat. Place the slices on the grill and cook for 2–3 minutes on each side, until nice grill marks form and the color deepens; the sausage should be hot in the middle, with juices slightly running out, but do not overcook the meat.

Ingredients: Krakow sausage
The best grill pan is cast iron or non-stick; use tongs to turn the slices. If the sausage is thick and raw, first lower the temperature and extend the grilling time to ensure the meat cooks through.

Assembly and serving

8

On a heated plate, arrange a portion of young potatoes on one side, next to slices of sausage arranged in a fan shape, and on the other side, strips of grilled bell pepper. Spoon 1–2 tablespoons of chimichurri onto the sausage slices and potatoes per serving, and serve the rest of the sauce in a small bowl alongside. Sprinkle everything with a bit of freshly ground pepper.

Ingredients: Krakow sausage, Red bell pepper, Yellow bell pepper, Parsley, Olive oil
Use a wide plate for serving to maintain an aesthetic arrangement. Chimichurri tastes best fresh; adding the sauce just before serving will preserve its bright color and flavor.

Final tips

9

Check the seasoning: if the chimichurri is too spicy, add a bit of oil or a teaspoon of sugar; if it's too sour, add more parsley or oil. Serve immediately, as the sausage and potatoes are best hot, and the peppers slightly warm.

Ingredients: Parsley, Olive oil, Salt, Black pepper
At outdoor gatherings, keep the chimichurri in a sealed container until serving, and keep the sausage covered with aluminum foil for a maximum of 10 minutes to prevent it from cooling down.

Fun Fact

💡

Chimichurri comes from Argentina and Uruguay, and the name likely originates from the Spanish 'chimichurri' — a sauce added to grilled meat. Combining it with Polish sausage connects the grilling techniques of both traditions.

Best for

grill letni obiad spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve with an extra bowl of chimichurri, crispy bread (e.g. ciabatta), and a simple cucumber and dill salad. Light beer, dry red wine, or mint lemonade pair well to drink.

🥡 Storage

Chimichurri can be stored in the refrigerator in a closed jar for up to 3 days (the flavors meld together). Cooked potatoes and sausage are best consumed the same day; after cooling, store for up to 24 hours and reheat in the oven for 10–12 minutes at 180°C to regain crispness.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Mussels in Kashubian style with white wine, cherry tomatoes, and parsley 50 min

Mussels in Kashubian style with white wine...

Dishes for Special Occasions
Pork tenderloin with onion and pickled cucumber 15 min

Pork tenderloin with onion and pickled cuc...

Snacks
Fried mackerel with tomato salad 30 min

Fried mackerel with tomato salad

Main Dishes
Pork chops in breadcrumbs 60 min

Pork chops in breadcrumbs

Main Dishes
Wild boar goulash with rhubarb and pearl barley 150 min

Wild boar goulash with rhubarb and pearl b...

Main dishes
Cucumber soup (traditional Polish) 35 min

Cucumber soup (traditional Polish)

Soups

Recipe Categories

Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Main dishes
Main dishes in: May Day

Main dishes are the heart of every May gathering. Grilled meats, fish, and vegetarian options will surely satisfy all guests.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Advertisement