Biała Kiełbasa w Piwie
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Lazy Weekends · Polish

Biała Kiełbasa w Piwie

I simmer these white sausages in beer and onions until the flavors meld into something complex and deep.

15 min active
40 min total
4 servings
6 ingredients
beginner

Why This Works

Beer provides a subtle bitterness that cuts through the fat of the pork sausage.

The Upgrade

Serve with a side of horseradish for a sharp heat contrast.

Chef's Secret

Michelin Technique

Prick the sausages lightly with a needle once to prevent bursting during the initial simmer.

Ingredients

Servings:

Total time including resting: 40 min

Directions

1

Place the sausages in a large, cold pan and add just enough water to cover.

2 min
2

Bring to a very gentle simmer and poach; do not boil, or the casing will burst.

10 min
3

Drain the water, add the onions to the pan, and lightly sear the sausages to get some color.

5 min
4

Pour in the beer, add the bay leaf and allspice berries.

2 min
5

Simmer covered until the liquid has reduced by half, creating a savory glaze.

15 min
6

Stir in the mustard to thicken and flavor the beer reduction.

3 min
7

Serve the sausages topped with the onion-beer sauce.

1 min

Wine Pairing

🍷

Dry Riesling

White Wine

The BottleTrimbach Riesling

This wine has the crisp acidity needed to cut through the fatty, beer-braised sausage. Its mineral depth complements the savory, onion-forward broth.

Nutrition per Serving

350

calories

22g

protein

10g

carbs

25g

fat

Make It a Complete Meal

Sides the kitchen recommends alongside this dish.

Side Dish

Spicy Mustard

Serve a high-quality brown or stone-ground mustard to provide a sharp, vinegary punch to the beer-braised sausages.

5 min
4 servings

Ingredients

Directions

1

In a small glass bowl, combine the mustard, horseradish, and honey.

2

Whisk vigorously until the mixture is uniform and smooth.

3

Adjust consistency with a few drops of water if too thick.

4

Transfer to a chilled ramekin for immediate service.

Side Dish

Warm Sauerkraut

Heat store-bought sauerkraut with a pinch of caraway seeds for a classic fermented side that aids digestion.

15 min
4 servings

Ingredients

Directions

1

Melt the butter in a heavy-bottomed sauté pan over medium-low heat.

2

Add the caraway seeds and toast for 60 seconds until fragrant.

3

Incorporate the drained sauerkraut, folding gently to coat in the butter.

4

Cover and heat for 8 to 10 minutes until steaming hot.

5

Season with freshly cracked black pepper and serve warm.

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