Recipes Ingredients Meat & Poultry Pork Recipes Martha's Favorite Roasted Kielbasa 5.0 (2) Her go-to method produces plump and juicy kielbasa with crispy, crackly skin every time. Close Credit: John Kernick Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Servings: 8 Jump to recipe Learn how to cook kielbasa in the oven with Martha's easy method. While many recipes call for boiling or pan-frying slices, Martha prefers to roast it at a high temperature in a small amount of water, which helps it stay moist and juicy as it cooks. Poking holes in the skin, meanwhile, makes for an extra-crackly finish. Once it’s roasted to perfection, slice it up and serve it with prepared horseradish and whole-grain mustard. Martha's favorite kielbasa is "chunky, meaty, slightly garlicky, with natural casing and not too much fat." She looks for it at Polish meat markets. Our Guide to Spicy Pork Sausages, From Andouille to Hot Italian What Is Kielbasa? Kielbasa is a Polish smoked sausage typically made from pork and flavored with garlic, marjoram, black pepper. While you can sometimes buy fresh kielbasa at specialty markets, most types you're likely to find are sold fully cooked and shaped into a horseshoe. Before serving, it's best to heat it thoroughly, either in the oven—like in this recipe—or on the stovetop or grill. Tips for Perfectly Roasted Kielbasa In our opinion, the best kielbasa has a crackly skin, deliciously rendered fat, and plump and juicy meat. To achieve all of things at once, Martha employs a few tricks when cooking the sausage, including: Poking the skin: This helps to release steam as the sausage cooks, allowing the skin to crisp up to deep brown perfection. Using a high temperature: A hot oven (400 degrees Fahrenheit) helps render the fat while browning the skin for the best flavor and texture. Adding a little water: Creating a well around the sausage with foil and parchment and adding a bit of water to maintain a moist environment helps keep the kielbasa from drying out as it cooks and results in a juicy finished product. It also keeps your pan mess-free, making clean-up a breeze. Directions Preheat oven, prep baking sheet: Preheat oven to 400°F. Line a rimmed baking sheet with foil; top with parchment. Prep kielbasa: Poke holes all over kielbasa. Transfer to sheet, pulling sides of foil up to create a well. Add 1/2 cup water. Roast: Roast until skin is crackling and beginning to brown, about 20 minutes. Flip; continue to roast until dark golden brown, about 20 minutes more. Serve: Slice and serve, with horseradish and mustard. How to Store Roasted Kielbasa If you find yourself with leftover roasted kielbasa, you can store it in an airtight container in the refrigerator for up to 4 days. Reheat slices, covered, in a 350 degree Fahrenheit oven or pan-fry until hot throughout before serving. What to Serve With Kielbasa Serve roasted kielbasa alongside roasted cabbage wedges or our braised red cabbage, which gets a sweet-tangy kick from cider vinegar, brown sugar, and red wine. Kielbasa is also delicious accompanied by pierogi, like Martha's easy potato-filled recipe or this savory mushroom version. In addition to mustard and horseradish, try serving kielbasa with a pile of store-bought or homemade sauerkraut. 5 More Kielbasa Recipes to Try Kielbasa and Lentil Rice With Spinach Roasted Kielbasa With Apples and Cabbage Kielbasa, Apple, and Cheddar Pretzel Tart Black Beans and Sausage French-Lentil and Sausage Stew Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.