The Perfect Cheese Pairing For Polish Sausage

Polish sausage, or kielbasa, is a type of smoked sausage that is a staple in Eastern European cuisine. When it comes to choosing a cheese to pair with Polish sausage, there are several options that can enhance the flavour of this smoky and juicy meat. Cheddar, a popular choice for its melting properties, is often used in mac and cheese recipes that feature Polish sausage. Other cheeses that go well with Polish sausage include Gruyere, Monterey Jack, and Mozzarella. For those who enjoy a spicy kick, Pepper Jack cheese is also a great option.

Cheddar and gruyere mac and cheese with Polish sausage

Ingredients

• 375ml/1 ½ cups milk (2% or whole)
• 200 g/2 cups aged/mature cheddar, grated
• 200 g/2 cups Gruyere, grated or other strong-flavoured cheese
• 500g/1 lb short pasta
• 150 g/5 oz Polish smoked kielbasa, sliced

Method

• Preheat the oven to 375°F/190°C.
• Cook the pasta in a large pot filled with salted water for 3-4 minutes less than the package directs.
• While the pasta is cooking, make the cheese sauce. Melt butter in a small saucepan over medium heat, then blend in flour with a wire whisk. Continue cooking for 2-3 minutes, stirring continuously, then add milk and stir.
• Cook the sauce for around 5 minutes, stirring with a wire whisk to avoid lumps. It will gradually thicken. When the sauce is the desired consistency, take it off the heat and stir in both cheeses, reserving a combined ¼ cup of cheese.
• The cheese should melt and fully incorporate into the sauce. Use your wire whisk to ensure the sauce is smooth and lump-free.
• When your pasta is cooked, drain but reserve ¼ cup of the starchy water the pasta was cooking in. Return the drained pasta to the pot and add the pasta water and cheese sauce, gently tossing to coat the pasta. It should be quite runny.
• Mix in the sliced kielbasa and transfer to a deep baking dish, sprinkling with the remaining ¼ cup of cheese.
• Bake in the preheated oven for 30 minutes. The top should be golden by the end of the cooking time. If the pasta still looks pale, set your oven to broil and let the top crisp up for 2-3 minutes.

Tips

• Although macaroni is classic, almost any short pasta will work well for this recipe. Farfalle, penne, fusilli and many more will be worth trying.
• Do not cook the pasta until completely done before combining it with the cheese sauce. It will finish cooking when it bakes.
• The cheese sauce can burn easily or become lumpy if it is not given attention while on the stove. Do not leave it unattended and stir constantly.
• Do grate your own cheese instead of using pre-grated supermarket offerings. Pre-grated cheese is packed in anti-caking agents (starch), which will make your sauce grainy. Using freshly grated cheese will result in a silky smooth sauce.
• Reserving pasta water is a great way to add creaminess to pasta recipes. Reserve a portion before draining the pasta to add along with the cream sauce before baking.

Kielbasa grilled cheese

Ingredients

• 1/2 cup apple cider vinegar
• 3 tablespoons vegetable oil
• 1 16-ounce bag shredded coleslaw mix
• 1/2 cup roughly chopped fresh herbs (such as parsley and dill)
• Kosher salt and freshly ground pepper
• 8 ounces kielbasa, sliced diagonally 1/4 inch thick
• 2 tablespoons whole-grain mustard
• 8 slices cheddar cheese (about 6 ounces)
• 1/2 jalapeno pepper, thinly sliced (seeds removed for less heat)
• 2 tablespoons unsalted butter

Method

• Whisk the vinegar in a large bowl until the sugar dissolves, then whisk in 2 tablespoons vegetable oil. Add the coleslaw mix and herbs, season with salt and pepper and toss.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the kielbasa and cook until browned on both sides, about 2 minutes; transfer to a paper towel-lined plate.
• Spread the mustard on the bread, then sandwich with half of the cheese, the kielbasa, jalapeno and the remaining cheese.
• Wipe out the skillet; add 1/2 tablespoon butter and melt over medium heat. Add 2 sandwiches and press another large skillet on top. Cook, pressing gently, until the bread is golden brown and the cheese melts, 4 to 5 minutes per side, adding another 1/2 tablespoon butter to the skillet when you flip. Transfer to a plate. Repeat with the remaining sandwiches. Serve with the coleslaw.

Variations and Tips

• For a spicier kick, keep the seeds in the jalapeno pepper.
• Try using different types of cheese, such as Monterey Jack, Gruyere, or Mozzarella.
• For a more indulgent meal, serve with a side of mac and cheese.

One-pot cheesy smoked sausage pasta

This one-pot meal is simple, quick, and perfect for busy families. It's a great option for a weeknight dinner as it comes together in a flash and requires minimal equipment and cleanup. The best part? It only takes about 20 minutes from start to finish!

Ingredients:

• Smoked Turkey Sausage (or any smoked sausage such as kielbasa, beef, or pork)
• Diced Onion
• Minced Garlic (fresh is best)
• Chicken Broth (low sodium is recommended)
• Diced Tomatoes (with green chiles for heat, or plain tomatoes for a mild version)
• Milk or Heavy Cream
• Small Pasta (such as rotini, penne, or farfalle)
• Cheddar-Jack Cheese (or your favorite melty cheese like Mozzarella or Jack)
• Green Onions (for garnish)

Instructions:

• Add olive oil to a large, deep saute pan and heat over medium-high heat.
• Cook the smoked sausage, onion, and garlic until lightly browned.
• Add chicken broth, diced tomatoes (undrained), milk, pasta, and seasonings. Bring the mixture to a boil.
• Reduce the heat to low, cover, and simmer for about 15 minutes, or until the pasta is tender and most of the liquid is absorbed.
• Turn off the heat and stir in ½ cup of sharp cheddar cheese.
• Sprinkle the remaining cheese on top and cover for about five minutes to allow the cheese to melt.
• Garnish with sliced scallions or green onions and serve.

Tips and Variations:

• You can add your favorite veggies to the mix, such as mushrooms, zucchini, bell peppers, or broccoli. Simply saute them with the onions and cook them fully with the pasta and sausage.
• Bring the heat up a notch by adding some red pepper flakes or using a spicy andouille sausage.
• For an extra savory and salty kick, add some bacon to the dish.
• If you're serving a crowd, pair it with a copycat Olive Garden Salad and some fresh bread on the side.

Storage and Reheating:

• Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
• Freezing is not recommended as the cream may break down upon reheating.
• To reheat, thaw if frozen, and use the microwave in 30-second intervals, stirring each time until hot.

Skillet mac and cheese with Polish sausage

Ingredients

• 1 (13.5 oz) package Polish Kielbasa Sausage, cut into 1/4-inch slices
• 1 teaspoon cornstarch
• 3 cups uncooked elbow macaroni
• 1 (12 oz) can evaporated milk
• 2 teaspoons hot pepper sauce
• 2 cups shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 pinch toasted bread crumbs

Method

• In a 12-inch nonstick skillet, brown the sausage over medium-high heat for 3-5 minutes. Transfer to a plate and keep warm.
• In the same skillet, bring water to a boil. Add the pasta, reduce heat, and stir often until the pasta is al dente, about 8-10 minutes. Do not drain.
• In a small bowl, whisk together the cornstarch, milk, and hot pepper sauce. Gradually add this mixture to the pasta and cook, stirring, until slightly thickened, about 2 minutes.
• Remove from heat and add the cheese and sausage. Stir until blended and the cheese melts.
• Sprinkle with breadcrumbs if desired and serve.

Tips

• You can make fresh breadcrumbs by pulsing one slice of bread in a food processor until coarsely ground.
• For an extra crunchy topping, use Panko breadcrumbs.
• For a super creamy version, omit the breadcrumbs.
• For a spicier dish, increase the amount of hot sauce.
• For a more indulgent version, add extra sausage.
• For a different type of cheese, try cheddar jack.

Cheese and sausage pairings

When it comes to pairing cheese with Polish sausage, or kielbasa, there are several options to consider. Kielbasa is a type of sausage that is commonly found in Eastern European cuisine and is known for its smoky flavour. Here are some ideas for cheese and sausage pairings:

Cheddar and Gruyere Mac and Cheese with Polish Kielbasa

A popular pairing is to combine Polish kielbasa with cheddar and Gruyere cheese in a mac and cheese dish. The sharpness of the cheddar blends well with the creaminess of the Gruyere, creating a rich and indulgent flavour profile. This combination offers a balance of creamy, sharp, and smoky notes that make for a comforting meal.

Kielbasa Grilled Cheese

For a simpler option, you can create a grilled cheese sandwich with kielbasa. Sliced kielbasa, cheddar cheese, and jalapeno pepper are sandwiched between two slices of bread and grilled to perfection. The sharpness of the cheddar pairs well with the spiciness of the jalapeno, and the kielbasa adds a smoky element to the classic grilled cheese.

One-Pot Cheesy Smoked Sausage Pasta

Another option for a hearty meal is to combine smoked sausage with cheese in a one-pot pasta dish. This recipe typically includes smoked turkey sausage, diced onion, minced garlic, chicken broth, tomatoes, heavy cream, pasta, and cheese. The cheese used can be a combination of cheddar and Jack, or mozzarella, depending on your preference for meltiness. This creates a savoury, creamy, and spicy dish that is sure to satisfy.

Skillet Mac and Cheese Kielbasa

For a quick and easy option, you can toss coin-slice pieces of Polish kielbasa into a skillet with macaroni, evaporated milk, cream cheese, and shredded sharp cheddar and Monterey Jack cheeses. This combination creates a creamy and cheesy dish with the added texture and flavour of the kielbasa.

Frequently asked questions