Sarra Ina Garten’s kielbasa with mustard dip is a fast appetizer of seared smoked kielbasa served with a creamy mustard and horseradish dip. The dip is just mayonnaise, two mustards, and horseradish, whisked together. The whole thing takes about 10 minutes and serves six to eight.
This recipe is from Ina’s Modern Comfort Food (2020). She came up with it when friends stopped by unannounced, saying “sometimes you just need an appetizer fast.” She grabbed kielbasa from the fridge, seared it, and served it straight from the pan with a quick mustard dip.
Since smoked kielbasa is already fully cooked, the only job is browning it well. You sear the slices over medium-high heat for 5 to 6 minutes, turning until both sides are deeply browned. Crowd the pan or keep the heat low and the sausage just steams, staying pale and soft instead of crisp.
Ina Garten Kielbasa With Mustard Dip
Course: AppetizersCuisine: AmericanDifficulty: Easy8
servings5
minutes6
minutes290
kcalA last-minute party appetizer that takes one pan and ten minutes. Make the mustard dip ahead, sear the sausage just before guests arrive, and serve it on skewers right from the skillet.
Ingredients
- For the kielbasa:
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1 1/4 pounds (565 g) smoked kielbasa (Polish sausage)
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2 tablespoons good olive oil
- For the mustard dip:
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1/2 cup (115 g) good mayonnaise, such as Hellmann’s
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2 tablespoons Dijon mustard
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1 teaspoon whole-grain mustard
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1 teaspoon prepared horseradish
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
Directions
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Slice the kielbasa: Slice the kielbasa crosswise into 1/2-inch (1 cm) thick pieces, cutting on the diagonal.
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Sear it: Heat the olive oil in a 10 to 11-inch sauté pan. Add the kielbasa and cook over medium-high heat for 5 to 6 minutes, turning, until browned on both sides.
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Make the dip: Meanwhile, whisk together the mayonnaise, Dijon, whole-grain mustard, horseradish, salt, and pepper in a bowl.
- Serve: Serve the kielbasa hot from the pan with small wooden skewers and the mustard dip alongside.
Notes
- Buy a good smoked kielbasa, since it is the whole dish. A quality Polish sausage browns better and tastes meatier than a cheap, watery one.
Cut the slices on a sharp diagonal. The angle gives more surface to brown and makes the pieces easier to spear.
Do not move the slices too often while they sear. Let each side sit and color before turning, or they brown unevenly.
FAQs
What kind of kielbasa should I use?
Use smoked kielbasa, the fully cooked Polish sausage sold in a U-shaped ring. It just needs browning, not cooking through.
Avoid fresh, raw kielbasa for this, since it has to be cooked all the way and behaves differently. Turkey kielbasa works if you want something leaner.
Can I make kielbasa with mustard dip ahead for a party?
The dip yes, the sausage no. Whisk the mustard dip up to three days ahead and keep it covered in the fridge.
Sear the kielbasa right before serving, since it is best hot and crisp from the pan. If you have to hold it, keep it warm in a low oven.
What else can I dip in the mustard sauce?
The dip works on far more than sausage. Try it with soft pretzels, raw vegetables, or chunks of smoked ham.
It is also great as a spread, and since it is so close to a Horseradish Sauce For Prime Rib , it is a natural with roast beef. For a herbier dip with crudités, a Green Goddess Dressing is another good option.
Can I bake the kielbasa instead of searing it?
Yes. Spread the slices on a sheet pan and roast at 400F (200C) for about 15 minutes, flipping halfway, until browned.
The oven is easier for a big batch, though you get less of that deep, even crust than you do in a hot pan.
Is kielbasa already cooked?
Smoked kielbasa is already fully cooked, so you are only heating and browning it. That is why this appetizer is so fast.
Fresh kielbasa, sometimes labeled white or raw, is a different product and must be cooked all the way through. Always check the package.
