Recipe for: Campfire Sausages with Onion and Pepper - photo 1
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Recipe for: Campfire Sausages with Onion and Pepper

Snacks Grilling Regional Cuisine of Poland 30 min Easy 7 wyświetleń ~27.49 PLN * - (0)
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Description

A traditional Polish snack by the campfire: juicy sausage with a crispy skin, served with caramelized onions and sweet pepper. A dish inspired by regional grill gatherings and outdoor feasts. Perfect as a snack for a long weekend, social gathering, or a quick meal at the cottage. The advantage is its simplicity, a seasonal touch thanks to fresh pepper, and a straightforward way of serving — with bread and mustard.

Ingredients Used

Ingredients (10)

Servings:
4
  • Sausage 800 g
  • Onion 2 szt. (~300 g)
  • Red bell pepper 2.2 szt. (~400 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Country bread 200 g
  • Mustard 30 g
  • Parsley 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~27.49 PLN (6.87 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fire pit

1

Prepare a campfire or grill: arrange kindling and small wood, light the fire and wait until white glowing coals form (about 20-30 minutes from lighting). If you are using a charcoal grill, spread the coals under one part of the ring to have a hot zone and a cooler one. Alternatively, prepare a heated grill pan.

Use heat-resistant gloves and tongs to move the wood/charcoal. If you don't have experience starting a fire, use ready-made charcoal or a grill starter. Don't start too large a fire — a steady glow is better.

Preparation of sausages

2

Dry the sausage with a paper towel. Using a sharp knife, make diagonal cuts every 1–1.5 cm along the sausage (do not cut all the way through) — the cuts will prevent splitting and allow the juices to escape evenly. If you are skewering, soak the wooden skewers for 20–30 minutes, then thread the sausages on slightly alternating (leave some space between the pieces).

Ingredients: Sausage
Use a sharp, long knife and a cutting board. Soaked sticks will not catch fire; metal skewers are best for the campfire. The cuts should not be too deep so that the sausage does not fall apart while roasting.

Preparing the vegetables

3

Peel the onion and cut it into thick rings or half-rings (about 5–7 mm). Cut the bell pepper in half, remove the seeds, and slice it into wide strips (about 2 cm). In a large bowl, mix the bell pepper and onion with canola oil, 2 g of salt, 1 g of black pepper, and 2 g of thyme — coat evenly.

Ingredients: Onion, Red bell pepper, Rapeseed oil, Salt, Black pepper, Thyme
Use a large bowl and a wooden spoon. Do not cut the vegetables into too thin strips — thicker pieces will caramelize nicely and won't fall through the grill. If you don't want to burn them, use a vegetable basket or aluminum foil.

Fire control

4

Check the temperature of the grill/fire: hold your open hand 10 cm above the grate. If you can hold it for 2-3 seconds, the heat is medium-high — perfect for sausages. If you can hold it for less than 1-2 seconds, the fire is too hot — spread the coals to the sides or wait for it to die down a bit.

Use tongs and store-bought meat thermometers if you have them. Do not touch the grill with bare hands. Without a thermometer: the sausage should brown without burning.

Grilling sausages

5

Place the sausages on the grill over the medium heat zone. Grill for 10–15 minutes, turning every 2–3 minutes for even browning. Look for a golden-brown, slightly scored skin and clear juices (no blood) — that's a sign they are ready. If the skin starts to split too much, move the sausages to a cooler area.

Ingredients: Sausage
Use tongs to turn every 2–3 minutes; avoid piercing with a fork (you'll lose juice). If using a grill pan, cook over medium heat for 10–12 minutes, turning.

Grilling vegetables

6

When the sausages have about half of their grilling time left, place the bell pepper and onion on the grill (in a vegetable basket or on foil). Grill for 6–8 minutes, stirring every 2 minutes, until the edges start to caramelize and the vegetables are tender but not mushy.

Ingredients: Onion, Red bell pepper, Rapeseed oil, Salt, Black pepper, Thyme
Use a vegetable basket if you have one; it makes turning easier and prevents pieces from falling into the fire. Check the softness with a fork — the vegetable should give slight resistance but go in without much effort.

Resting and seasoning

7

Remove the sausages from the grill and let them rest on a board for 3–4 minutes to allow the juices to redistribute. Check the taste of the vegetables, and season with a pinch of salt and pepper if needed. Chop the parsley (if using) and sprinkle it over the vegetables just before serving.

Ingredients: Parsley, Salt, Black pepper
Use a cutting board and knife. Resting the meat is an important step — without it, the sausage will lose juices after being cut and will become dry.

Serving

8

Serve the sausages with slices of country bread, a portion of caramelized onions and peppers, and mustard on the side (optional). Cut the sausage in half or serve whole. Arrange everything on a wooden board or plate and sprinkle with parsley for freshness.

Ingredients: Sausage, Onion, Red bell pepper, country bread, Mustard, Parsley
Use a tray or a large serving board. You can also serve pickles or ketchup, but it's not necessary.

Alternative: grill pan

9

If you don't have a fire pit, heat a grill pan over medium heat. Do the same: score the sausages, brush the vegetables with oil, and fry the sausages for 10–12 minutes, turning every 2–3 minutes, and the vegetables for 6–8 minutes. The pan will give a similar browning effect.

Ingredients: Sausage, Onion, Red bell pepper, Rapeseed oil
Use a pan with a diameter of at least 26 cm, well heated. If you want to speed things up, cover the pan for part of the time, but make sure it doesn't start to steam.

Fun Fact

💡

In Polish tradition, sausage roasted over a fire is an element of feasts and May gatherings; old village meetings often combined roasting meat with sharing bread outdoors.

Best for

majówka ognisko towarzyskie piknik

Tips

🍽️ Serving

Serve hot sausages with crispy bread and mustard. Pickled cucumbers, slices of fresh onion, and a light salad of young vegetables (e.g., radish, cucumber, lettuce) complement the dish. Sprinkle with parsley for freshness and color.

🥡 Storage

Store uncooked sausages and vegetables in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 8–10 minutes or in a pan to regain crispiness. Long-term storage of already grilled sausages is not recommended; consuming within 24 hours will ensure the best flavor.

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