Fresh (in Poland also called: white) Polish sausage is very popular dish for Easter. It is an important ingredient of Żurek, hearty traditional Polish Easter soup. But this time I invite you to check Polish White Sausage Baked in Horseradish Creamy Sauce. It is so easy and quick to make. It is so delicious, roasted kiełbasa with spicy creamy rich sauce. Horseradish and kiełbasa accompany each other so well, that they make a perfect comfort dish not only for Easter.
- 2 lb/ 0,8 kg Polish fresh sausage
- small red pepper
- 2 onions
- butter for frying
- 2-4 tbs horseradish
- 2 cups heavy cream (30-40% of fat)
- 2 cloves garlic
- salt, pepper
Chop onions and red pepper. Pan saute them on butter (leave a handful of red pepper to sprinkle over the sausage before baking), sprinkle with salt and pepper. At the end add thinly grated garlic and saute one more minute. Then place vegetables in a baking dish.
Shortly pan roast sausages on both sides and place them on the bed of vegetables.
Prepare sauce: Add 2 table spoons of horseradish to cream. Adjust amount of horseradish to your taste, sometimes horseradish is less strong, you will need more of it. Add salt and pepper to taste. Pour sauce over sausages, sprinkle with red peppers.
Bake the dish for 30 minutes in 360 F/180 C.
Sausage baked with horseradish sauce should be served warm, for example with good wheat bread.
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