More Delicious Than Any Polish Sausage Has a Right to Be


Over there on the right you’ll see Lois, from whom I have the most incredible kielbasa recipe I’ve ever tasted. I first tasted it two weekends ago when we went out to an acquaintance’s house in NJ for a very fun day of food, beer, and live music. Lois’s kielbasa was the hit dish of the day, and was dubbed “MamaLo’s Holy Shit Kielbasa.”

She was kind enough to send me the recipe, and now I’m sharing it with you. Don’t let its simplicity fool you; this is the best kielbasa ever.

3-5 lbs. kielbasa, chunked or sliced thick

Layer 1½ – 2 inches deep in large roaster

Cover with layer of sliced Vidalia onions

Cover with layer of apple sauce (16 oz)

Sprinkle with ½ c. brown sugar over all.

Bake 3 hours at 350, covered, stirring occasionally

Crock Pot: 8 hours on LOW

I did the crock pot method, but next time I think I’ll try the oven method. There was a bit more juice in the pot at the end than I would have liked, and I think the oven would help evaporate some of that, because it won’t be covered.

Another idea I have is to use a bottle of Guinness instead of the applesauce.


6 Responses

  1. I’m defrosting a kielbasa now. and I have the other ingredients. I thought I’d try the oven method. Is 3 hours really right?


  2. Yup, 3 hours is right. The kielbasa gets so tender, it practically falls apart in your mouth.

    Jaspenelle, it’s a pre-cooked Polish sausage. You can find it at the grocery store with the other cooked, processed meats. Like hot dogs, etc. Great on the grill. Or boiled in beer. Or fried. And especially good like this!