I made the Barefoot Contessa’s Kielbasa with Mustard Dip from her Modern Comfort Food cookbook last year for our family of three super chill Super Bowl festivities. And, the fellas said to do it again this year.
My guys like a deep dark sear on many eats, so I did my kielbasa in a cast iron skillet. I did not use as much olive oil as the Barefoot Contessa calls for as kielbasa does a pretty solid job of producing its own oil as it cooks up.
Feel free to make the mustard sauce ahead of time. I also do not use as much salt as the recipe says. Just a pinch does enough for our unsalty tastes here. Enjoy!
Kielbasa with Mustard Dip
Course: AppetizersCuisine: AmericanDifficulty: Easy6-8
servings10
minutes15
minutesIngredients
1 1/4 pounds smoked kielbasa (Polish sausage)
Good olive oil
1/2 cup mayonnaise
2 Tbsp. Dijon mustard
1 tsp. whole grain mustard
1 tsp. prepared horseradish
Kosher salt and freshly ground black pepper
Directions
- Slice the kielbasa crosswise 1/2-inch thick diagonally.
- Heat 2 Tbsp. olive oil in a medium (10-11 inch) saute pan. Please note: The Jersey Girl uses a cast iron skillet.
- Add kielbasa slices and cook over medium high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides. Please note: The Jersey Girl cooks the kielbasa slices in 2 batches as to not overcrowd the pan.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, horseradish, 1/2 tsp. salt and 1/4 tsp. black pepper. Please note: The sauce may be made ahead.
- Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.
