Best 7 Polish Sausage With Hot Coleslaw Recipes

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Polish sausage is a delicious and versatile meat that can be cooked in a variety of ways. One of the most popular ways to enjoy polish sausage is to serve it with hot coleslaw. This classic combination is a perfect balance of flavors and textures. The smoky, savory sausage pairs perfectly with the tangy, crunchy coleslaw. Whether you're serving it at a backyard barbecue or a holiday gathering, polish sausage with hot coleslaw is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

TOP 10 POLISH SAUSAGE RECIPE COLLECTION



Top 10 Polish Sausage Recipe Collection image

Try these Polish sausage recipes for an easy weeknight meal! From soup to pasta to potato pie, get a taste of Poland with these simple dishes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Polish Sausage Dogs
Smoked Polish Sausage Soup
Smoked Polish Sausage and Sauerkraut
Polish Sausage and Pepper Pasta
Polish Sausage and Veggies
Kielbasa and Lentil Soup
Kielbasa and Pierogi Sheet Pan Dinner
Polish Beans and Sausage
Bigos (Polish Hunter's Stew)
Sausage and Potato Pot Pie

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Polish sausage recipe in 30 minutes or less!

Nutrition Facts :

POLISH SAUSAGE WITH HOT COLESLAW



Polish Sausage With Hot Coleslaw image

Make and share this Polish Sausage With Hot Coleslaw recipe from Food.com.

Provided by pamsbm

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs knockwurst or 1 1/4 lbs other smoked sausage
2 tablespoons vegetable oil
3 green onions, sliced
4 cups shredded cabbage
2 carrots, thinly sliced
1/4 cup golden raisin
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons vinegar
chopped parsley, for garnish (optional)

Steps:

  • Heat oil in a heavy skillet.
  • Add green onion, cabbage and carrot.
  • Cook and stir until cabbage is crisp-tender.
  • Add raisins, salt, sugar and vinegar.
  • Cover, simmer for 5 minutes.
  • Arrange sausage on slaw, cutting in pieces, if necessary.
  • Cover, simmer for 10 minutes.
  • Arrange hot slaw and sausages on platter.
  • Sprinkle with parsley, if desired.
  • Serve with mustard, if desired.

Nutrition Facts : Calories 598.2, Fat 47.8, SaturatedFat 15.6, Cholesterol 99.4, Sodium 1571.4, Carbohydrate 20.5, Fiber 3.3, Sugar 12.5, Protein 21.7

KIELBASA WITH WARM COLE SLAW



Kielbasa with Warm Cole Slaw image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 to 1 1/2 pounds kielbasa
3 cups green cabbage, cut into thin strips as if for cole slaw (not grated)
1 cup grated or julienned carrot
1 cup plain yogurt
Salt and pepper
Chopped green bell pepper or parsley for garnish

Steps:

  • Cut kielbasa into diagonal rounds and fry in an ungreased nonstick skillet until golden on both sides; remove to a plate. Add cole slaw and carrots and stir fry in rendered fat for a minute just to barely wilt; remove from heat, stir in enough yogurt to make creamy and season to taste with salt and pepper.
  • Transfer warm "cole slaw" to a platter and center slices of kielbasa in middle; garish with parsley and/or green bell pepper.
  • Cut kielbasa into diagonal rounds and fry in an ungreased nonstick skillet until golden on both sides; remove to a plate. Add cole slaw and carrots and stir fry in rendered fat for a minute just to barely wilt; remove from heat, stir in enough yogurt to make creamy and season to taste with salt and pepper.
  • Transfer warm "cole slaw" to a platter and center slices of kielbasa in middle; garish with parsley and/or green bell pepper.

AUTHENTIC HOMEMADE POLISH SAUSAGE



Authentic Homemade Polish Sausage image

Make and share this Authentic Homemade Polish Sausage recipe from Food.com.

Provided by The Hoffs

Categories     Pork

Time P2DT1h30m

Yield 10 lbs., 10 serving(s)

Number Of Ingredients 9

10 lbs pork, butts gorund coarse
1/3 cup salt
3 tablespoons pepper
2 tablespoons leaves marjoram, crushed finely between palms
5 -6 kernels garlic
3 cups warm water
garlic salt (optional)
2 tablespoons sugar
hog casing, use 45ft of casing

Steps:

  • Have the pork butts ground coarse and place in a large pan.
  • Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
  • Add the finely mashed garlic and the other above ingredients to the pork butts.
  • Mix it well.
  • If possible, allow the mixtures to remain overnight in the refrigerator.
  • Fill the casings with the meat mixture after washing the casings out with water.
  • To cook, place sausage in pot with water, bring to boil.
  • Skim, cover and simmer for about 45 minutes.
  • Remove form water.
  • Place in oven for additional browning at 325 degrees for about 45 minutes.
  • The uncooked sausage can also be placed in plastic bags and frozen for later use.

Nutrition Facts : Calories 1021.3, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 4043.8, Carbohydrate 13.9, Fiber 1.3, Sugar 2.8, Protein 134.8

CABBAGE KIELBASA SKILLET



Cabbage Kielbasa Skillet image

This colorful medley comes together in no time with sausage and a packaged coleslaw mix. "It makes a lot and is very filling," writes Shona Germino of Casa Grande, Arizona. "Plus, it's great for potlucks because it travels so well!"

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 large red onion, sliced
1 large green pepper, julienned
1 large sweet red pepper, julienned
2 tablespoons butter
1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
1 package (14 ounces) coleslaw mix
1/2 cup reduced-sodium chicken broth
1 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • In a large skillet, saute onion and peppers in butter until tender. Add the remaining ingredients. Cook and stir for 6-8 minutes or until heated through.

Nutrition Facts : Calories 476 calories, Fat 37g fat (15g saturated fat), Cholesterol 91mg cholesterol, Sodium 1392mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein.

KIELBASA HOT POTATO SLAW



Kielbasa Hot Potato Slaw image

I like the challenge of cooking lighter meals that pack big flavor. This one, which came from a dear friend, fits the bill. My son rated it a 10 out of 10! -Beverly Batty, Forest Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 18m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 teaspoons cornstarch
1/4 cup cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 package (14 ounces) smoked turkey kielbasa, cut into 1/4-inch slices
2 medium red potatoes (about 8 ounces), cut into 1/2-inch cubes
1/2 cup sliced sweet onion
1/2 cup chopped sweet red pepper
4 bacon strips, cooked and crumbled
1/2 cup water
1 teaspoon beef bouillon granules
1 package (14 ounces) coleslaw mix

Steps:

  • In a small bowl, whisk the first 6 ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add kielbasa, potatoes, onion, red pepper and bacon; cook and stir 3-5 minutes or until kielbasa is lightly browned., Add water and bouillon; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until potatoes are almost tender. Add coleslaw; cook, covered, 4-6 minutes longer or until tender, stirring occasionally., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.

Nutrition Facts : Calories 305 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1529mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

POLISH SAUSAGE CORN CHIP QUESADILLAS



Polish Sausage Corn Chip Quesadillas image

I was hungry one day at lunch and I decided to make a quesadilla! It was the best one I have ever tasted!

Provided by Claire

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 1

Number Of Ingredients 12

1 tablespoon olive oil
1 link kielbasa (Polish) sausage, cut into 1/2 inch pieces
1 clove garlic, minced
1 ½ tablespoons salsa
1 tablespoon chili powder
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 pinch cumin
1 ½ cups shredded Monterey Jack cheese
2 (8 inch) flour tortillas
½ cup slightly crushed tortilla chips
1 tablespoon softened butter

Steps:

  • Heat the olive oil in a skillet over medium heat. Cook the sausage in the hot oil until lightly browned, about 5 minutes. Add the garlic, salsa, chili powder, pepper, garlic salt, and cumin; cook and stir until the garlic has mellowed, about 4 minutes. Place a tortilla onto a microwave-safe plate and top with the sausage mixture. Sprinkle with the shredded Monterey Jack cheese.
  • Cook the tortilla in the microwave on High until the cheese melts, 45 seconds to 1 minute, depending on the microwave. Sprinkle the tortilla chips on top of the melted cheese and top with the remaining tortilla. Butter both sides of the quesadilla and place in a clean skillet over medium heat. Cook until golden brown; flip and continue cooking until golden brown on the other side, about 4 minutes per side.

Nutrition Facts : Calories 1808.6 calories, Carbohydrate 78.2 g, Cholesterol 293.6 mg, Fat 134.4 g, Fiber 7.8 g, Protein 74 g, SaturatedFat 59.5 g, Sodium 5091.7 mg, Sugar 5.1 g

Tips:

  • To make the perfect Polish sausage, start with high-quality meat. Look for sausage that is made with fresh, coarsely ground pork and beef.
  • Season the sausage generously with salt, pepper, and garlic. You can also add other spices, such as paprika, cumin, or coriander.
  • Cook the sausage over medium heat until it is browned on all sides and cooked through. Be careful not to overcook the sausage, as it will become dry and tough.
  • Serve the sausage with your favorite sides, such as sauerkraut, mashed potatoes, or roasted vegetables.
  • For the hot coleslaw, use a variety of cabbage, such as green cabbage, red cabbage, and Savoy cabbage. This will give the coleslaw a more complex flavor and texture.
  • Shred the cabbage finely. This will help the coleslaw to absorb the dressing more easily.
  • Use a creamy dressing for the coleslaw. This will help to balance out the spicy flavor of the sausage.
  • Add some chopped fresh herbs, such as dill or parsley, to the coleslaw for extra flavor.
  • Serve the hot coleslaw immediately or chill it for later. It is also delicious served on top of grilled burgers or hot dogs.

Conclusion:

Polish sausage with hot coleslaw is a delicious and hearty meal that is perfect for a casual get-together or a special occasion. The sausage is flavorful and juicy, and the coleslaw is creamy and spicy. This dish is sure to please everyone at the table.

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