Kiełbasa pieczona z jabłkiem

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Slice the onion into 1 cm wedges, core the apple and cut it into 8 wedges, and finely slice the garlic. Cut the kielbasa into 4 to 5 cm pieces, then score the surface lightly on the diagonal so it browns faster and absorbs the seasoning better.

   120 g onion150 g apple2 cloves (10 g) garlic300 g smoked kielbasa
2. 2

   In a small bowl, mix the Dijon mustard, olive oil, caraway seeds, salt, and black pepper into a loose coating paste.

   1 tbsp (15 g) Dijon mustard1 tbsp (15 ml) olive oil1 tsp (2 g) caraway seeds1/4 tsp sea salt1/4 tsp black pepper
3. 3

   Spread the onion, apple, and garlic in a small baking dish or on a lined tray. Add the kielbasa on top and spoon the mustard mixture over everything, turning briefly to coat. Keep the apple mostly at the edges so it roasts without collapsing too quickly.

   120 g onion150 g apple2 cloves (10 g) garlic300 g smoked kielbasa1 tbsp (15 g) Dijon mustard1 tbsp (15 ml) olive oil1 tsp (2 g) caraway seeds1/4 tsp sea salt1/4 tsp black pepper
4. 4

   Bake for 18 to 20 minutes, stirring once after about 10 minutes, until the kielbasa is sizzling and browned at the edges, the onion is tender, and the apple is softened but still holding its shape. If you want deeper colour, switch to grill/broil for the final 1 to 2 minutes, watching closely to prevent burning.

   120 g onion150 g apple2 cloves (10 g) garlic300 g smoked kielbasa1 tbsp (15 g) Dijon mustard1 tbsp (15 ml) olive oil1 tsp (2 g) caraway seeds1/4 tsp sea salt1/4 tsp black pepper
5. 5

   Rest for 2 minutes so the juices settle, then sprinkle with parsley and serve hot straight from the baking dish.

   1 tbsp (4 g), chopped fresh parsley

Origin & History

Roasted kiełbasa is a natural extension of Poland's long sausage-making tradition, where smoked sausages are often paired with onions, apples, and spices such as caraway. The sweet-savory combination reflects Central European home cooking, especially autumn and winter dishes built from preserved meats and orchard fruit.