Recipe for: Grilled sausage with mustard and pickled cucumber - photo 1
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Recipe for: Grilled sausage with mustard and pickled cucumber

Snacks Regional Cuisine of Poland 20 min Easy 7 wyświetleń ~21.87 PLN * - (0)
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Description

A classic Polish snack in a modern twist: juicy grilled sausage served on a slice of fresh bread, with spicy mustard and crunchy pickled cucumber. A simple yet impressive dish, perfect for a picnic, a barbecue gathering, or a quick dinner. It combines the saltiness and smoky aroma of the sausage, the acidity of the cucumber, and the spicy kick of the mustard. Serve hot, garnished with fresh chives and optionally sautéed onions for a contrast of textures.

Ingredients Used

Ingredients (10)

Servings:
4
  • Sausage 600 g
  • Pickled cucumber 2 szt. (~200 g)
  • Mustard 60 g
  • Bread 400 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Butter 40 g
  • Onion 0.8 szt. (~120 g)
  • Chives 0.2 pęczków (~15 g)
💰 Szacowany koszt dania: ~21.87 PLN (5.47 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Gather all the ingredients and tools: grill (charcoal or gas), grill tongs, kitchen brush, cutting board and sharp knife, small bowl. Preheat the grill to medium heat (if you have a thermometer, set it to 180–200°C). For a charcoal grill, wait until the coals are covered with gray ash (about 20–30 minutes after lighting).

Use grill tongs and a metal or silicone brush to coat the sausages with oil. If you are using a gas grill, turn it on 10 minutes beforehand to let the grate heat up properly.
2

Slice the pickles into pieces about 0.5 cm thick. If you are using onion (optional), peel it and cut it into thin half-moons or small cubes. Transfer the cucumber and onion to a bowl for easy serving of toppings on the finished portions.

Ingredients: Pickled cucumber, Onion
Use a sharp knife and a stable cutting board. By slicing evenly, you will achieve a nice appearance and uniform flavor on each slice.
3

Prepare the mustard: transfer the mustard to a small bowl. Optionally, add a pinch of freshly ground pepper (mix everything with a teaspoon). This will make it easier to serve and look nicer when presented.

Ingredients: Mustard, Black pepper
Use a small spoon for mixing. Prepare the mustard in advance to save time at the grill.

Grilling

4

Gently brush the sausage with rapeseed oil, evenly on all sides. Lightly sprinkle with salt (remember that the pickled cucumber is salty). Hold the sausage on the board to allow the oil to spread over the surface.

Ingredients: Sausage, Rapeseed oil, Salt
Use a silicone or metal brush to spread the oil. Do not pour a large amount of oil over the sausage — a thin layer is enough to prevent sticking.
5

Place the sausage on a medium-hot grill. Grill for about 10–12 minutes, turning every 2–3 minutes for even browning. Look for a golden-brown, slightly charred skin; inside, the sausage should be firm, and the juices clear (not pink). If you have a thermometer, the internal temperature should reach 70°C.

Ingredients: Sausage
Use tongs instead of a fork — piercing releases juices and dries out the sausage. Turn the sausage gently, do not toss it. If the edges crack immediately, lower the grill temperature.

Additions

6

Slice the grilled sausage into diagonal pieces (about 2–3 cm thick) for a nice presentation. If you like, sauté the onion in a pan with a little oil for 3–4 minutes until it becomes soft and lightly golden — this adds an extra sweet touch.

Ingredients: Sausage, Onion
For sautéing the onion, use a pan with a diameter of 24–28 cm. Fry over medium heat, stirring every minute to prevent burning.

Assembly and serving

7

Prepare the slices of bread. If you are using butter (optional), spread a thin layer on the slices and toast them for 1–2 minutes on each side on a hot grill or skillet until they are lightly golden. On each slice, place pieces of sausage, add slices of pickled cucumber, a teaspoon of mustard, and sprinkle with finely chopped chives. You can top it off with a few half-slices of sautéed onion.

Ingredients: bread, Sausage, Pickled cucumber, Mustard, Chives, Butter, Onion
Use a sharp knife to slice the sausage and cut the sausage lying on the board to avoid dangerous slips. Additionally, you can add butter and onion for a richer flavor.

Serving and Cleaning

8

Serve immediately while the sausage is still hot. Add extra slices of cucumber to the plate and a small bowl of mustard. After grilling, turn off the gas supply or extinguish the coals and clean the grill with a brush once it cools down to make later cleaning easier.

If the grill is charcoal, make sure the fire is completely out before leaving it unattended. Use a grill brush to clean the grates, and collect any food remnants with a paper towel.

Fun Fact

💡

Sausage is one of the oldest Polish dishes in the form of cold cuts; in different regions of Poland, the recipes vary significantly — from spicier to milder, seasoned with caraway or marjoram.

Best for

majówka piknik impreza grillowa szybka kolacja

Tips

🍽️ Serving

Serve hot, right after grilling. A sour addition (pickled cucumber) and fresh herbs (chives) pair well with the sausage. It can be served with roasted potatoes or a young cabbage salad. For adults, it's worth adding spicy mustard or horseradish.

🥡 Storage

Store cooked sausage in the refrigerator for up to 2 days in an airtight container. Reheat in a skillet or in the oven at 160°C for 8–10 minutes until hot. It is not recommended to grill raw sausage multiple times — it's better to prepare a fresh batch.

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