Recipe for: Polish Sausage Skewers with Onions and Peppers in Horseradish Sauce - photo 1
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Recipe for: Polish Sausage Skewers with Onions and Peppers in Horseradish Sauce

Main dishes Grilling 45 min Easy 0 views ~12.38 PLN * - (0)
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Description

Skewers made from Polish sausage, onion, and bell pepper with horseradish sauce are a quick summer option for the grill or grill pan. It combines the salty, meaty flavor of the sausage with the sweetness of grilled bell pepper and the mild sweetness of onion, while the horseradish sauce adds a spicy-creamy note that enhances the meat's flavor. The dish has a rustic appearance thanks to the colorful pieces of bell pepper and golden sausage, and pairs wonderfully with young potatoes with dill, cucumber salad, and a yogurt dip, or with a slice of rye bread. It's an ideal suggestion for a quick outdoor lunch, picnic, or summer grill with friends.

Ingredients Used

Ingredients (12)

Servings:
4
  • Polish sausage 600 g
  • Onion 2 pcs (~300 g)
  • Red bell pepper 1.1 pcs (~200 g)
  • Yellow bell pepper 1.1 pcs (~200 g)
  • Rapeseed oil 30 g
  • Grated horseradish 100 g
  • 18% cream 150 ml
  • Skewers 40 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Natural yogurt 100 g
  • Dill 1.5 bunch (~30 g)
💰 Estimated dish cost: ~12.38 PLN (3.09 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and utensils. Set out a cutting board, a sharp knife, a bowl for the sauce, and a plate. If you are using wooden skewers, soak them in a large bowl of cold water for 20-30 minutes to prevent them from burning on the grill.

Ingredients: skewers
Use a plastic board for meat and another for vegetables to avoid cross-contamination. The bowl for soaking the sticks should be large enough for the sticks to lie flat.
2

Cut the sausage into equal pieces about 3-4 cm long. Hold the knife vertically and cut with a firm motion to ensure the slices are clean and do not tear the casing. Arrange the slices on a plate.

Ingredients: Polish sausage
Use a wide, sharp knife or a cleaver for the sausage. Even pieces will ensure even grilling.
3

Peel the onion, cut it in half through the middle, and then slice it into thick pieces about 1.5 cm wide. If the layers separate, leave them loose — after grilling, they will absorb the flavor and soften nicely.

Ingredients: Onion
Use a sharp knife so that the onion slices have clean edges and do not fall apart too quickly on the skewers.
4

Clean the peppers, cut off the top with the seed cavity, and slice into wide strips about 4-5 cm long — for one skewer, use pieces that are easy to thread onto the stick. Remove the white fibers and seeds.

Ingredients: Red bell pepper, Yellow bell pepper
For cutting the bell pepper, it's best to use a cutting board and a wide knife. Try to cut pieces of similar size for even grilling.

Horseradish sauce

5

Prepare the sauce: in a medium bowl, place grated horseradish (100 g), add sour cream 18% (150 ml) and if you want to soften the consistency, add natural yogurt (100 g) — optional. Mix vigorously with a fork or a small whisk until the mixture is homogeneous and creamy. Taste and season with 1 g of salt (about 1/4 teaspoon) and black pepper (2 g). If the sauce is too spicy, add an extra tablespoon of yogurt.

Ingredients: Grated horseradish, 18% cream, Natural yogurt, Salt, Black pepper
Use a stainless steel or glass bowl. Mix quickly to prevent the cream from curdling. If you are adding yogurt, add it gradually, checking the consistency.
6

Add finely chopped dill (if using, 5-10 g from the bunch) to the sauce and gently mix. The sauce should be smooth, aromatic, and slightly spicy. Set aside in the fridge while preparing the skewers — chilled, it tastes more pronounced.

Ingredients: Dill, Grated horseradish, 18% cream, Natural yogurt
Use a knife with a sharp tip to finely chop the dill. Additionally, you can add a pinch of mustard if you want a bolder flavor.

Stuffing

7

Thread the ingredients onto the skewers: onto a skewer, thread a slice of sausage, then a piece of pepper, a slice of onion, sausage again, pepper, onion. Repeat until the skewer is filled, leaving about 2 cm of free end for holding. Form 8 skewers, evenly distributing the ingredients.

Ingredients: Polish sausage, Red bell pepper, Yellow bell pepper, Onion, skewers
Holding the stick, move the ingredients close together, but not too tightly — leave some space for the heat from the grill to circulate around the pieces and brown them. For safety, keep your fingers away from the sharp ends.

Preparation for grilling

8

Lightly grease each skewer with rapeseed oil: pour the oil into a small bowl and use a kitchen brush to coat the surface of the sausage and vegetables. This will prevent sticking and help them brown nicely. Sprinkle with a little salt (about 5 g evenly distributed) and freshly ground pepper.

Ingredients: Rapeseed oil, Salt, Black pepper
Use a silicone brush or silicone spoon. Do not drizzle the skewers with a large amount of oil, a thin layer is enough.

Grilling and serving

9

Preheat the grill to medium-high heat (about 200-230°C) or light a thick layer of coals. If you are grilling on a grill pan, heat it over medium-high heat for 4-5 minutes. Place the skewers on the grill or in the pan and grill for about 10-12 minutes, turning every 2-3 minutes, until the sausage is golden with a slight crisp, the peppers start to brown, and the onions soften. If you are using a charcoal grill, make sure the fire is not directly under the skewers - indirect grilling is better.

Ingredients: Polish sausage, Red bell pepper, Yellow bell pepper, Onion, Rapeseed oil
Use tongs to turn the skewers every 2-3 minutes. The sausage is ready when the inside is no longer pink and reaches a temperature of about 70°C (if you have a thermometer). The bell pepper should have charred spots, and the onion should be soft and slightly translucent.
10

After grilling, place the skewers on a warm plate. Serve generously with horseradish sauce in a bowl on the side. Sprinkle with fresh dill and serve with sides: young potatoes with butter or a light cucumber and radish salad.

Ingredients: Dill, Grated horseradish, 18% cream
Use a large serving platter and serve the sauce in a separate bowl so everyone can season to taste. Additionally, you can add lemon slices for a fresh squeeze.

Fun Fact

💡

Skewers have roots in Middle Eastern and Balkan cuisine, but Polish versions with sausage and vegetables have been popular for years as a quick, homemade grilling option — a simple way to use local sausages.

Best for

letni grill piknik szybki obiad dla rodziny spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the skewers hot, with horseradish sauce in a separate bowl. They pair well with young potatoes with dill, cucumber salad with dill and sour cream, and rye bread. You can also offer an additional mild sauce (e.g. yogurt-garlic) for children.

🥡 Storage

Unused skewers are best eaten right away. Cooked skewers can be stored in the refrigerator in an airtight container for up to 2 days. Horseradish sauce can be stored in a closed jar in the refrigerator for up to 3 days. Reheat the skewers on a grill pan or in the oven at 180°C for 6-8 minutes to regain their crispiness.

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