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Scored and bloomed kielbasa sausage in a seasoned cast iron skillet on a butcher block with grey linen
Carl @ Cracked Kitchen Window

Cast Iron Kielbasa

Deep crosshatch scoring, cast iron skillet, a beautifully bloomed kielbasa basted with bacon fat and charred under the broiler, served with a side of garlic smoke kielbasa drippings toast and a cold Tyskie Gronie, or Żywiec! This is what you want, this is what you need.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Eastern European, Polish
Ingredients Method Notes

Ingredients
  

The cast iron Kielbasa essentials
Kielbasa (or in Polish - Kiełbasa)
  • 1 Smoked kielbasa ring. A single piece will do just as well
Bacon fat
  • Enough to coat. You can use clarified butter or a little oil as well.
Bread
  • 2 Slices, either rye or sourdough.

Method
 

Prep and Score
  1. Preheat your oven to (375f). Place your ring of kielbasa on a cutting board. Using a sharp knife, score the top surface with alternating diagonal cuts to create a clean diamond cross-hatch pattern. Ensure you cut about halfway through the thickness of the sausage ring; be careful not to slice all the way through.
The Initial Bake
  1. Place the scored kielbasa ring onto the cold cast iron pan and baste it with a little leftover bacon fat, clarified butter or oil. Place in the oven on the middle rack for 20 minutes.
The Bloom and Baste
  1. When you start to see the beautiful opening, baste its inside and outside with the kielbasa drippings. Don't drown it: we're just trying to lightly coat everything again so it doesn't dry out during the broil.
The Char and Broil
  1. Turn your broiler on high and put it on the second rack from the highest for 7 minutes so it chars and doesn't burn. This is where the magic happens, so keep an eye on things just in case!
Transfer and Rest
  1. Transfer to a plate or wire rack and let it sleep for 5 mins.
Don't wash that pan! We're making toast!
  1. Now take some rye or sourdough bread, soak up all the fat from the pan on both sides and toast it directly on the pan for a few mins. These drippings are liquid gold and will taste amazing on the toast.
Time to eat
  1. Serve with the toast, mustard, or whatever other Polish side you like. I recommend Rustic Potato salad with fresh dill or Polish Vegetable Salad (Sałatka Jarzynowa) and a cold Tyskie or Żywiec!

Notes

  • If your cast iron is not seasoned properly, be sure to add a little oil in the pan so it doesn't stick.
  • Use a basting brush for the fat.