Kiełbasa and sauerkraut rolls
Smoky Polish sausage with tangy sauerkraut and soft onions in a warm roll.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Polish smoked sausage (kiełbasa)400 g
- Burger buns4 buns
- Sauerkraut (jar)200 g
- Brown onions150 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Slice the onion. Heat a tablespoon of oil in a frying pan over a medium heat and fry the onion for 8 minutes, stirring, until soft and golden. Push to one side.150 g brown onions
- Cut the sausage into lengths that fit the buns, then split each piece lengthways. Fry cut-side down for 2 minutes a side until browned.400 g polish smoked sausage4 buns
- Drain the sauerkraut well. Split the buns and fill with the sausage, the onions and the sauerkraut.200 g sauerkraut
Warm the sauerkraut in the onion pan for a minute so it softens and picks up the sweetness.
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