Recipe for: White sausage, pepper, and onion skewers with horseradish - photo 1
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Recipe for: White sausage, pepper, and onion skewers with horseradish

European cuisine Grilling Main dishes 75 min Medium 0 views ~22.76 PLN * - (0)
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Description

Traditional Greater Polish skewers combine juicy white sausage with summer, crunchy bell peppers and sweet onions, served with a spicy horseradish sauce. This dish is perfect for summer grill gatherings — aromatic, visually colorful, and filling. The pairing of gently pre-cooked sausage and quickly grilled vegetables creates a contrast of softness and slight caramelization. The horseradish sauce made from fresh horseradish and cream adds a break to the fatty note of the sausage. Serve with bread, barley salad, or pickled cucumber; great for a garden plot and family picnic.

Ingredients Used

Ingredients (12)

Servings:
4
  • White sausage 480 g
  • Pepper 400 g
  • Onion 2 pcs (~300 g)
  • Horseradish 50 g
  • 18% cream 200 ml
  • Mustard 30 g
  • Lemon juice 15 ml
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Marjoram 2 g
  • Parsley 1 bunch (~30 g)
💰 Estimated dish cost: ~22.76 PLN (5.69 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Horseradish sauce

1

Prepare the horseradish sauce: peel the fresh horseradish root gently with a knife (remove the thick outer skin). Grate about 30 g of horseradish on a fine grater and place it in a medium bowl. Add 200 ml of 18% cream, 30 g of mustard, and 15 g of lemon juice. Stir vigorously with a spoon for about 30 seconds to combine the ingredients well. Taste and season with salt (about 1-2 pinches) and pepper (1 pinch). The sauce should be creamy, slightly spicy from the horseradish, with visible strands of grated horseradish.

Ingredients: horseradish, 18% cream, Mustard, Lemon juice, Salt, Black pepper
Use a fine grater for the horseradish and a bowl with a capacity of at least 500 ml. If the sauce is too spicy, add another tablespoon of sour cream. If you don't have fresh horseradish, you can use a tablespoon of grated horseradish from a jar, but the flavor will be less fresh.

Steaming the sausage

2

Gently pre-cook the white sausage to keep it juicy: place the sausages in a large pot and cover them with cold water so that the water covers the sausages by about 1 cm. Slowly heat over medium heat until the water starts to gently steam (small bubbles at the bottom), reduce the heat to low and maintain a light simmer for 10 minutes. Do not allow it to boil vigorously — this will cause the casing to burst and the meat to lose its juices.

Ingredients: White sausage, Salt
Use a pot with a diameter of 20-24 cm. Check from time to time if the water is not boiling too vigorously — it should only be gently bubbling. After 10 minutes, the sausages should be firm to the touch, not mushy.

Slicing

3

After steaming, set the sausages aside for 5 minutes to cool slightly (it will be easier to cut them). Cut the sausage into pieces about 2.5–3 cm long. Wash the bell pepper, remove the seeds, and cut it into pieces with a side of about 3 cm (cubes). Peel the onion and cut it into quarters, separating the layers so that each quarter has 3-4 thin layers that will be easy to stuff.

Ingredients: White sausage, pepper, Onion
Use a sharp knife and a stable cutting board. The pieces should be similar in size so that all elements of the skewers grill evenly. If you're afraid of sharp knives, hold the vegetable with your hand in a 'thumb tuck' position.

Assembly of the skewers

4

Prepare skewers (metal or wooden, soaked in water for 30 minutes). Alternate pieces of sausage, bell pepper, and onion on them — arrange so that the colors interweave. Each skewer should have 6–8 elements (about 3 sausages + 3–4 vegetables), leaving 2 cm of space at the ends. Place the skewers on a tray.

Ingredients: White sausage, pepper, Onion, Marjoram
If you are using wooden skewers, soak them in water for at least 30 minutes before skewering to prevent them from burning on the grill. Use a flat tray for assembly so the skewers don't roll off. Additionally, you can add marjoram before grilling for flavor.

Preparation for grilling

5

Before placing on the grill, brush each skewer with a thin layer of rapeseed oil (use a brush or a bit of oil on a glove). Lightly sprinkle with salt and freshly ground pepper. Preheat the grill to medium-high temperature (about 200–230°C). If using a grill pan, heat it over medium heat and lightly grease it.

Ingredients: Rapeseed oil, Salt, Black pepper
The best option is a thick-walled grill pan or an outdoor grill with a well-heated grate. Do not place the skewers on a cold grate — they will stick. Use a silicone brush or oven mitt to grease.

Grilling

6

Place the skewers on the grill and cook for 10-12 minutes, turning every 3 minutes for even browning. Watch: the onion should soften and start to caramelize slightly (with translucent edges), the bell pepper should have darker caramelized spots, and the sausage should be golden with small cracks on the casing, but not burnt. If the fire is too high and the casing cracks immediately, move the skewers to a cooler part of the grill.

Ingredients: White sausage, pepper, Onion, Rapeseed oil
Use tongs to turn, not a fork (piercing releases juice). If using a wooden grill, monitor the flame and avoid large sparks. Alternative: oven with grill function at 220°C for 12–15 minutes on a baking sheet.

Serving

7

After removing the skewers from the grill, let them rest for 2–3 minutes so the juices don't run out immediately. Place 2 skewers per person on a plate, and next to them add 2–3 tablespoons of horseradish sauce. Sprinkle with finely chopped parsley (optional) for freshness. Serve with rustic bread, barley salad, or pickled cucumber.

Ingredients: Parsley, horseradish, 18% cream
Use wide plates so that the skewers comfortably fit next to the sides. Additionally, you can serve a slice of lemon next to the sauce for those who want it.

Storage and Reheating

8

Store any leftover skewers in an airtight container in the fridge for up to 2 days. Keep the horseradish sauce separately in a sealed jar. To reheat the skewers, use the oven at 180°C for 8–10 minutes or briefly on a grill pan to restore the texture.

Ingredients: horseradish, 18% cream
It is not recommended to thaw and grill multiple times. The horseradish sauce retains its sharpness — if it is too sharp after storage, add a tablespoon of sour cream before serving.

Fun Fact

💡

White sausage is a classic from Greater Poland and Silesia — traditionally served for Easter breakfast, but in its grilled version, it has become popular at summer gatherings and festivals.

Best for

piknik grillowanie z rodziną letnie spotkanie na działce

Tips

🍽️ Serving

Serve the skewers hot, with horseradish sauce on the side. Fresh country bread, barley salad with cucumber and dill, and pickled cucumbers complement the dish. For a milder version, serve natural yogurt mixed with some of the sauce.

🥡 Storage

Store the skewers in the refrigerator for up to 48 hours in an airtight container. Keep the sauce separate for up to 3 days. Reheat in the oven or on a grill pan, do not microwave for more than 1-2 minutes to avoid losing texture.

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