Recipe for: Grilled sausage with marjoram and mustard - photo 1
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Recipe for: Grilled sausage with marjoram and mustard

Snacks Regional Cuisine of Poland 20 min Easy 7 wyświetleń ~19.13 PLN * - (0)
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Description

A classic Polish snack in a modern, simple version: juicy sausage with a crispy skin, seasoned with dried marjoram and served with spicy mustard. The dish draws from the tradition of grilling in spring and early summer — perfect for a picnic, a long weekend, or a home barbecue. The combination of fatty, well-seasoned sausage, aromatic marjoram, and spicy mustard creates a bold, well-balanced flavor. Serve with dark rye bread, raw onion, or pickled cucumber for a contrast of sour and salty. A simple, quick recipe even for beginners — step by step description of preparation, grilling, and serving.

Ingredients Used

Ingredients (9)

Servings:
4
  • Sausage 600 g
  • Mustard 60 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Marjoram 4 g
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Onion 1 szt. (~150 g)
  • Rye bread 200 g
  • Pickled cucumber 1.2 szt. (~120 g)
💰 Szacowany koszt dania: ~19.13 PLN (4.78 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the sausage out of the fridge about 10–15 minutes before grilling, so it reaches a temperature close to room temperature. This will ensure that the meat cooks evenly and does not burst suddenly due to the temperature difference.

Ingredients: Sausage
Use a plate and kitchen paper to drain excess moisture; do not cut the sausage before grilling, as it will lose its juices.
2

Prepare the surface marinade: in a small bowl, mix canola oil (15 g) with marjoram (4 g) and pepper (1 g). Stir with a spoon until the marjoram is evenly distributed in the oil.

Ingredients: Rapeseed oil, Marjoram, Black pepper
Use a small bowl and a spoon; do not add salt to the mixture — the sausage is often salty enough.
3

Brush the sausage with a thin layer of the prepared oil and marjoram mixture. Use a silicone brush or a spoon to evenly spread the oil over the entire surface of the sausage. This will help the skin brown faster and prevent it from sticking to the grill.

Ingredients: Sausage, Rapeseed oil, Marjoram
Use a silicone brush or a folded paper towel to apply the oil; don't overdo it with the amount of oil — a thin layer is enough.

Grilling

4

Preheat the grill to medium-high heat (the grate should be hot, around 200–220°C) for 10–15 minutes; if using a grill pan, heat it over medium heat for 5 minutes. Place the sausage on the grate or pan and cook for 8–12 minutes, turning every 2–3 minutes for even browning. The skin should become golden-brown and slightly crispy.

Ingredients: Sausage
Use tongs to turn (not a fork, to avoid piercing the sausage). If you have a kitchen thermometer, the internal temperature should reach about 70°C. If the sausage is bursting intensely, the heat is too high — reduce the temperature.

Additions

5

While the sausage is grilling, slice the onion into thin half-moons (150 g). If you want to soften the rawness of the onion, soak it in cold water for 5 minutes, then drain with a paper towel.

Ingredients: Onion
Use a sharp knife and cutting board; thin slices of onion are more enjoyable to eat with sausage than thick pieces.

Serving

6

When the sausage is ready (the skin is golden, internal temperature ~70°C or a sliced piece is not raw), remove it from the grill and let it rest for 2 minutes. Serve hot with mustard (60 g) on the side, optionally with slices of rye bread (200 g), onion slices (150 g), and pickled cucumber (120 g). Make a slit along the sausage if you want to put mustard inside.

Ingredients: Sausage, Mustard, rye bread, Onion, Pickled cucumber
Use a cutting board and a serving knife; letting it rest for 2 minutes allows the juices to stabilize and prevents spilling while cutting.

Cleaning and Safety

7

If the grill was used, clean the grate after it has cooled down with a stiff brush, removing any burnt fat residues. Rinse the tongs and cutting board or wash them in the dishwasher if they are dishwasher safe.

Always clean the grill and accessories after use to avoid fire and extend the lifespan of the equipment; use protective gloves when cleaning hot parts.

Fun Fact

💡

Marjoram is a traditional Polish herb used for centuries to season pork and sausages; in ancient times, it was added to improve the digestibility of fatty dishes.

Best for

majówka piknik grill w ogrodzie spotkanie towarzyskie

Tips

🍽️ Serving

Serve hot sausages on a board with mustard in the center for dipping. For aesthetics, place a few slices of onion and halved pickles next to them. You can also serve with mustard mixed with honey (adds a sweet contrast) as an option.

🥡 Storage

Store the baked sausages in the refrigerator for up to 2 days in an airtight container. Reheat in a pan or in the oven at 180°C for 8–10 minutes until hot in the center. Avoid reheating multiple times, as it reduces the quality of the meat.

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