Kielbasa sausage, or Easter sausage, is one of the most popular dishes in Europe during the spring holiday. From Poland to Slovenia, the sausage is eaten throughout Europe -- recipes slightly differ depending on the region. Easter sausage is commonly purchased at local European food specialty shops but can be made at home in a few simple steps. To enjoy Easter sausage all year round, purchase and freeze it during springtime.
Fill the frying pan halfway with water. Place the pan on the stove and turn the stove to medium-high heat.
Place the sausage in the water and cover the pot with the lid. Simmer the sausage for 15 minutes.
Remove the pan from heat and pour out the water.
Take out the sausage and place it on a plate.
Place the frying pan back on the element and pour in the olive oil. Turn the heat to medium-high.
Add the onions and garlic to the oil in the pan and fry the onions for 3 to 4 minutes or until browned.
Pour in the wine to deglaze the pan, scraping any brown bits off the bottom and stirring them into the liquid. Add the cabbage and simmer for 5 minutes or until the liquid is reduced by half.
Add the sausage back to the pan and fry it with the vegetables for another 10 minutes or until glazed with the wine mixture.
Serve the sausage with the caramelized vegetables drizzled over top and with prepared horseradish on the side.
- Serve with rye bread.
- The vegetables can be omitted from this recipe, with Dijon mustard becoming the condiment instead.
- Be sure the sausage is thoroughly cooked before consuming.
Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.