Recipe for: Grilled sausages with pickled cucumbers - photo 1
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Recipe for: Grilled sausages with pickled cucumbers

Snacks Regional Cuisine of Poland 20 min Easy 20 wyświetleń ~16.91 PLN * - (0)
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Description

A simple, Polish snack made quickly: juicy sausages with a crispy skin from the grill served with pickled cucumber, mustard, and a fresh roll. The dish combines the salty, smoky flavor of the sausage with the tartness of the pickled cucumber — a classic flavor combination known at Polish garden gatherings. Serve at a party, as a snack with beer, or a quick lunch on the terrace. It looks rustic: a golden sausage with grill marks, slices of cucumber alongside, and yellow mustard, all garnished with dill.

Ingredients Used

Ingredients (9)

Servings:
4
  • Sausage 480 g
  • Pickled cucumber 2 szt. (~200 g)
  • Bun 300 g
  • Mustard 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Onion 1 szt. (~150 g)
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~16.91 PLN (4.23 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the sausages out of the fridge 10 minutes before grilling to bring them closer to room temperature. This will help them grill evenly and prevent them from bursting due to a sudden temperature change.

Ingredients: Sausage
Use a flat plate or board. Do not leave the sausages out of the fridge for too long (max. 30 minutes).
2

Wash the pickled cucumbers under running water, dry with a paper towel, and slice them thinly on the diagonal (thickness 3-4 mm). Cut the rolls in half lengthwise. If using onion: peel and slice into 5 mm thick rings.

Ingredients: Pickled cucumber, bun, Onion
Use a sharp knife and a cutting board. Cutting at an angle makes the cucumber slices larger and looks nicer next to the sausages.
3

Gently brush the sausages with a thin layer of rapeseed oil — you can use a brush or a paper towel soaked in oil. Lightly sprinkle black pepper on top. Do not heavily salt before grilling, as the cucumbers and sausage are salty.

Ingredients: Rapeseed oil, Black pepper
Use a silicone brush or paper towel. Excess oil will cause smoking on the grill.

Grilling

4

Preheat the grill to medium-high heat (if using a charcoal grill, wait until the coals are covered with a thin layer of white ash; if using a grill pan, heat for 6–8 minutes). The grates should be hot to achieve nice grill marks.

Use tongs to turn the sausages and a meat thermometer if you have one. A grill pan or outdoor grill with a grate diameter suitable for the number of sausages.
5

Place the sausages on the grill with about 2 cm spacing. Grill for 10–12 minutes, turning every 2–3 minutes to ensure even browning. Look for a golden-brown, slightly cracking skin and clear juices running out. If using onions, place the slices on the edge of the grill for the last 4–5 minutes, turning until they soften and caramelize slightly.

Ingredients: Sausage, Onion
Use tongs — do not pierce with a fork, as the juices will run out and the sausages will be dry. The sausage is ready when the internal temperature reaches 72°C or when the juices are clear, not pink.
6

1–2 minutes before the end, you can place the halved rolls cut side down on the grill to lightly brown — they will be crispy and warm.

Ingredients: bun
Be careful, the rolls heat up very quickly and can burn — check them every 30 seconds.

Assembly and serving

7

Remove the sausages from the grill and place them on a board, wait 1 minute. Cut each bun in half, place the sausage inside, add slices of pickled cucumber and a spoonful of mustard. If using dill, sprinkle a small amount for freshness. Season the bun with a little salt only if necessary.

Ingredients: bun, Sausage, Pickled cucumber, Mustard, Dill, Salt
Use a board and knife to spread the mustard. You can also add grilled onion for a sweet touch.

Serving

8

Serve immediately, preferably while the sausages are still warm and the bun is crispy. Arrange on a large platter with extra slices of cucumber and mustard in a bowl on the side, so guests can season to their liking.

Ingredients: Pickled cucumber, Mustard
Use a large platter or wooden serving board — it looks rustic and inviting. For drinking, we recommend a light beer or rhubarb compote in season.

Fun Fact

💡

Hot sausage with pickled cucumber is a classic Polish combination — the sour cucumber perfectly balances the richness and smoky flavor of the sausage, and the tradition of eating sausages by the bonfire and grill has a long-standing history in Poland.

Best for

Grill w ogrodzie Spotkanie towarzyskie Szybki obiad na tarasie

Tips

🍽️ Serving

Serve with extra jars of pickles and mustard so everyone can season to their taste. For a more sophisticated version, add a slice of cheese on the hot sausage (it will melt slightly). A sprinkle of dill will add freshness.

🥡 Storage

Store sausages and toppings separately in the refrigerator (max. 2 days). Sausages can be heated in a pan or on the grill for 3–4 minutes over medium heat. Keep the buns in a dry place, and store the pickles in brine in the refrigerator.

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