Chicken sausages look and taste like other sausages.

How to Cook Polska Kielbasa Breakfast Sausage

by M.H. Dyer

Polska kielbasa breakfast sausage is a mildly spicy sausage made from pork or a combination of beef and pork. Lower-fat turkey and vegetarian sausages are also available. Seasonings such as black pepper and garlic are added to create the tangy flavor, which may include extra spicy or sweet Italian versions. Polska kielbasa sausage is precooked so preparation involves simply heating the sausage until it is hot throughout.

Simmer the kielbasa in a large skillet. Bring a small amount of water to a boil, then add the sausage. Lower the heat until the water is simmering, then cook the sausage for 10 to 12 minutes. Turn the sausage with tongs once about halfway through the cooking process. If you prefer browned sausage, drain the water and let the sausage continue to cook for 3 to 4 minutes. Turn the sausage often to prevent it from sticking.

Cook the kielbasa on a preheated grill. Grill the sausage on medium-low heat for eight to 10 minutes, or until it is heated through. Turn it often to promote even cooking and prevent burning.

Wrap each breakfast sausage in a damp paper towel to keep it moist. Place wrapped sausages on a microwave-safe plate and cook them until they are heated through. Although cooking time depends on the number of sausages and the power of your oven, start with about 45 seconds. Let the sausage stand for 1 or 2 minutes before serving because microwaved food continues to cook for a short time after you remove it from the oven.

Items you will need

  • Large skillet
  • Tongs
  • Grill
  • Paper towels
  • Microwave-safe plate


  • Serve polska kielbasa breakfast sausage with traditional breakfast foods such as hash brown potatoes, eggs and toast. You can also incorporate the sausage into sandwiches, soups or casseroles.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

Photo Credits

  • pork sausage links with strawberries image by robert lerich from