Spicy and Savory: Polish Sausage with Hot Coleslaw Recipe

Listen up, foodies! I have a recipe that will blow your taste buds away. Let me introduce you to one of the most delicious and underrated dishes in the world of cuisine – Polish Sausage with Hot Coleslaw.

Now, I know that many of you might be skeptical of trying something new, but trust me when I say that this dish is worth every bite. It’s hearty, it’s flavorful, and it’s perfect for any meal – breakfast, lunch, or dinner.

Picture this – savory Polish sausage sliced up and cooked to perfection in a heavy skillet along with crispy bacon and tender cabbage. And to top it off, we’ll add some hot coleslaw with a tangy apple cider vinegar and dijon mustard dressing that will leave you licking your plate clean.

But don’t just take my word for it. Give this recipe a try and you’ll see why it has been a favorite in my family for generations. So let’s turn up the heat and get cooking!

Why You’ll Love This Recipe

Polish Sausage With Hot Coleslaw
Polish Sausage With Hot Coleslaw

Imagine indulging in a delicious hearty meal made with mouthwatering Polish sausage and hot coleslaw that perfectly complements the savory flavors of the sausage. It’s the kind of meal that warms your soul and leaves you feeling utterly satisfied. That’s why I’m excited to introduce you to this incredible Polish Sausage with Hot Coleslaw Recipe.

One of the most fantastic things about this recipe is its simplicity. With just a few ingredients, you’ll be able to create a dish that’s packed with flavor and texture. Most of these ingredients are probably already in your pantry or fridge, and I guarantee you won’t need any fancy equipment either.

Another reason why you’re going to love this recipe is its versatility. You could make it with kielbasa sausage, smoked sausage, or even turkey kielbasa if you’re looking for a low-carb alternative. Plus, the hot coleslaw is perfect for those who love their meals with a little extra kick.

And let me tell you; this is not your average coleslaw recipe. Our hot coleslaw has shredded cabbage and carrots, green onions, golden raisins, and a delicious dressing made with apple cider vinegar, honey, dijon mustard, garlic, and bacon bits. These flavors blend together beautifully to create an unforgettable taste that will rival any other recipe you’ve ever tried.

Whether you’re cooking for one or entertaining friends and family on a special occasion, this recipe is sure to please everyone. It’s easy to make, so even novice cooks can whip up something tasty without any worry. Besides that, both kids and adults are going to love it!

So what are you waiting for? Give this Polish Sausage with Hot Coleslaw Recipe a try today, and I guarantee it’ll become one of your go-to recipes for years to come!

Ingredient List

 Sizzling hot sausage anyone?
Sizzling hot sausage anyone?

Let’s take a look at the ingredients needed to make this delicious Polish Sausage with Hot Coleslaw recipe. Make sure to grab all of these bold ingredients before starting:

For the sausage:

  • 2 pounds of Polish sausage or smoked sausage, sliced into 1/4 inch pieces
  • 1 tablespoon of oil (heavy skillet)
  • 2 green onions, thinly sliced
  • 3 cups of shredded cabbage
  • 1 medium carrot, peeled and grated
  • 2 cloves of garlic, minced

For the hot coleslaw:

  • 1 cup of shredded cabbage
  • 1/2 cup of julienned carrots
  • 1/4 cup of sliced green onions
  • 1/4 cup of golden raisins
  • 4 slices of cooked and crumbled bacon

For the cole slaw dressing:

  • 2/3 cup of apple cider vinegar
  • 1/4 cup of honey
  • 1 tablespoon of dijon mustard
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 cup + 1 tablespoon water
  • 1 teaspoon cornstarch

The Recipe How-To

 This hot coleslaw is the sausage’s perfect match.
This hot coleslaw is the sausage’s perfect match.

Now that we’ve introduced this delicious recipe and discussed why you’ll love it, it’s time to get cooking! In this section, I’ll walk you through the step-by-step process of making Polish Sausage with Hot Coleslaw. Get your apron on and your taste buds ready – it’s time to get cooking!


First things first, let’s make sure we have all the ingredients we need:

  • 1 1/2 – 2 pounds of Polish Sausage or smoked sausage, sliced into 1/4 inch pieces
  • 1 (12-ounce) bag of coleslaw mix (shredded cabbage and carrots)
  • 2 green onions, thinly sliced
  • 2 cloves of garlic, minced
  • 1/4 cup of olive oil or vegetable oil
  • 1 tablespoon of cider vinegar
  • 1 teaspoon of honey
  • 1 teaspoon of dijon mustard
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper

For the hot coleslaw:
– 3 cups of shredded cabbage
– 1 cup of shredded carrots
– 1/4 cup of golden raisins
– 2 slices of bacon, minced
– 1 tablespoon of apple cider vinegar
– 2 tablespoons of sugar
– 1/4 teaspoon salt
– 1/4 teaspoon cornstarch


Now that we have all our ingredients ready to go, let’s start cooking!

Step One: Cook the Sausage

In a heavy skillet over medium-high heat, add one tablespoon olive oil. Once hot, add sliced sausage and cook for about 6 to 8 minutes or until browned. Flip slices halfway through cooking.

Step Two: Make the Coleslaw Dressing

In a small bowl, whisk together one tablespoon cider vinegar, one teaspoon honey, one teaspoon dijon mustard and one-fourth teaspoon each of salt and black pepper. Set aside.

Step Three: Sauté the Cabbage & Carrots

In another heavy skillet over medium-high heat, add one tablespoon olive oil. Once hot, add in shredded cabbage and carrots. Cook for about 3 to 5 minutes, stirring occasionally until crisp-tender. Add minced garlic and continue cooking for an additional one minute, stirring frequently.

Step Four: Add Coleslaw Dressing

Add prepared coleslaw dressing to cooked cabbage mixture and stir until the vegetables are evenly coated. Reduce heat to low and allow to simmer for another one to two minutes.

Step Five: Make Hot Coleslaw (Optional)

For a spicier twist, make hot coleslaw by sautéing one-fourth cup diced onion in a separate pan in a tablespoon

Substitutions and Variations

 Get ready to take a bite out of this Polish delight.
Get ready to take a bite out of this Polish delight.

For those who prefer different flavors or ingredients, there are plenty of substitutions and variations for this Polish Sausage with Hot Coleslaw Recipe. Here are some ideas to help you customize the recipe to your liking:

– Smoked Sausages: If you’re a fan of smoky flavors, try using smoked sausages instead of Polish sausages. It’ll give the dish a whole new depth of flavor.

– Turkey Kielbasa: For those who prefer a lower-fat option, swap the pork-based sausage for turkey kielbasa. The flavors will still be just as delicious, but with less guilt.

– Sauerkraut: Sauerkraut is a classic pairing with Polish sausages, and you can easily add it to this recipe. Simply substitute some of the cabbage with sauerkraut for a tangy flavor.

– Slaw Dogs: Want to turn this dish into a classic slaw dog? Just place your sliced sausage on a hot dog bun, top it with the hot coleslaw, and voila! You’ve got a delicious summer meal.

– Bacon: Add bacon to the coleslaw mix for an extra layer of smoky flavor. Fry up some slices until they’re crispy and chop them up into small pieces before adding them to the coleslaw.

– French Fries: Serve this dish with a side of french fries for an indulgent twist. It’s like having all your favorite comfort foods in one sitting.

No matter how you choose to customize your version of this recipe, it’s sure to be a hit among friends and family. So get creative and have fun!

Serving and Pairing

 Polish sausage is the star of the show tonight.
Polish sausage is the star of the show tonight.

Now, let’s talk about serving and pairing this delectable Polish sausage with hot coleslaw recipe. The combination of the savory and smoky flavor of the sausage with the tangy and slightly sweet taste of the hot coleslaw is simply divine.

For serving, I suggest placing a generous serving of the hot coleslaw on a plate or bowl, then arranging sliced Polish sausage on top of it. Garnish with chopped parsley for an added herbaceous kick.

As for pairing, this dish pairs well with a variety of sides such as mashed potatoes, French fries, or even barbecue sauce for a more intense flavor profile. You can also try adding sauerkraut or using it as topping for hot dogs or sausage dogs, creating variations that will transport you straight to Cleveland.

If you prefer a lower-carb option, skip the potatoes and serve the sausage and coleslaw alongside some roasted vegetables such as zucchini or bell peppers. Not only will this add color and flavor to your plate but it will also make your meal more balanced and nutritious.

So go ahead and give this Polish sausage with hot coleslaw recipe a try, enjoy it on its own or pair it with your favorite accompaniments for a hearty and delicious meal that will satisfy any craving.

Make-Ahead, Storing and Reheating

 A great combination of flavors and textures.
A great combination of flavors and textures.

Picture this – you’ve just made a big batch of Polish Sausage with Hot Coleslaw using our recipe, and it was such a hit that even the pickiest eaters at your dinner table couldn’t get enough! But now you’re left with leftovers and wondering what to do with them. Fear not, my dear readers, for I have some sage advice on how to make the most of your leftover stash.

Firstly, let’s start with storage. You can refrigerate your sausage and coleslaw in separate airtight containers for up to four days. If you’re planning on reheating, however, I would recommend storing them together because the heat will help distribute the flavors more evenly throughout the dish.

When it comes to reheating, there are several options available depending on what you have at your disposal. If you have a microwave, simply place your sausage and coleslaw in a microwave-safe dish and heat on high for a couple of minutes until they are heated through. Alternatively, if you prefer the stovetop method, you can reheat them in a skillet over medium heat for 5-7 minutes until hot.

Now for my favorite part – make-ahead tips. To save time on busy weeknights or for entertaining guests, prepare the recipe ahead of time and freeze it until needed. Simply cook your sausage and coleslaw as directed in the recipe, let them cool completely, then transfer them to freezer-safe containers or ziplock bags. They can be stored in the freezer for up to three months.

When you’re ready to enjoy your pre-made meal, take it out of the freezer and let it thaw overnight in the refrigerator. Then simply reheat using one of the methods above, whether that’s in the microwave or on the stovetop.

Now that you know how to store and reheat this tasty dish like a pro, there’s no excuse not to make Polish Sausage with Hot Coleslaw part of your weekly meal rotation. So go ahead and give it a try – I guarantee that leftovers will never go to waste under your roof again!

Tips for Perfect Results

 It’s time to give your taste buds a ride.
It’s time to give your taste buds a ride.

After trying this delicious recipe, you’ll want to make sure it turns out perfect every time. Here are some tips that will guarantee a delicious Polish sausage with hot coleslaw every time.

1. Don’t overcook the sausage

Be careful not to overcook the sausage, as it can become dry and tough. When cooking on high heat, keep an eye on the sausage and flip it frequently to ensure even cooking.

2. Add the sugar little by little

When adding sugar to the hot coleslaw dressing, do it gradually to avoid making it too sweet or too sour. Add it little by little while stirring constantly until the desired sweetness is achieved.

3. Use fresh ingredients

Fresh produce and herbs always make a huge difference in any dish, especially in coleslaw. Be sure to use fresh ingredients like cabbage, carrots, green onions, and parsley for optimal flavor.

4. Let the coleslaw sit before serving

Letting the coleslaw sit at room temperature for a bit before serving allows the flavors to meld together and also helps reduce any bitterness from uncooked cabbage.

5. Adjust seasoning as needed

Taste test the hot coleslaw before serving and adjust the seasoning as needed. Add more salt or vinegar if necessary.

6. Serve with other side dishes

Polish sausage with hot coleslaw goes great with a variety of sides such as French fries or sauerkraut. Try different pairings to find your favorite combination.

By following these tips, you’ll be able to create a mouth-watering dish that is sure to impress your family and friends every time.


Now that you’ve learned about the ingredients, how to cook, and serve Polish sausage with hot coleslaw recipe, it’s time to address some common questions that may arise. Below are some frequently asked questions that will help you get the most out of this delicious recipe. So without wasting any time, let’s dive into the FAQ section!

How do you make hot Polish sausage?

When preparing sausage, it’s crucial to simmer it slowly until it reaches an internal temperature of 165 degrees. In the past, the common belief was to cook it until there was no pink, or as some may say, “cook it until it’s dead.” However, cooking it to a specific internal temperature is the most effective way to ensure it’s safe to eat.

What is Amish coleslaw made of?

Looking for a refreshing and zesty side dish to bring to your summer gatherings? Try making Amish Vinegar Slaw or Old Fashioned Coleslaw! Unlike traditional slaws that use heavy mayonnaise as the base, this one is much lighter and tangier. The ingredients are simple, including shredded cabbage, onion, apple cider vinegar, and dry mustard. With its quick preparation time, it’s the perfect dish to bring to BBQs, potlucks, and family gatherings.

How do you spice up store bought coleslaw?

When it comes to adding some zest and flavor to your dish, try incorporating some lemon or lime zest, or even a squeeze of lemon or lime juice. Not only will it add a spark of citrus, but it will also bring a freshness to the dish. If you’re looking to bring some color to the table, shredded carrots or diced red bell pepper are great options. To amp up the spice or tang, consider adding some capers, Dijon mustard, vinegar, or wasabi. All it takes is a tablespoon’s worth to transform your dish into something special.

What is the difference between cabbage slaw and coleslaw?

When it comes to coleslaw, cabbage is the star of the show. However, if you swap out the “cole,” you can make slaw with any crunchy vegetable, such as shredded broccoli, carrots, or snow peas. The possibilities are endless!

Bottom Line

Now, if after reading through this recipe article, you’re still on the fence about giving this Polish sausage with hot coleslaw recipe a try, let me persuade you otherwise.

Firstly, there’s nothing quite like the taste of juicy, smoked sausage paired with the crisp, savory tang of hot coleslaw. It’s a flavor combination that is sure to leave your taste buds singing.

Secondly, this recipe boasts a versatile ingredient list that allows for substitutions and variations based on your taste preferences and dietary restrictions. Whether you opt for low-carb turkey kielbasa or regular pork sausage, this recipe adapts to fit your needs.

Lastly, the tips and recommendations provided in this article will ensure that your final dish comes out perfect each time you make it. From storing and reheating instructions to substitution suggestions, we’ve got you covered.

In conclusion, I urge you to give this Polish sausage with hot coleslaw recipe a try. Trust me; it’s worth it! Happy cooking!

Polish Sausage With Hot Coleslaw

Polish Sausage With Hot Coleslaw Recipe

Quick and satisfying supper
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Course: Main Course
Cuisine: Polish
Keyword: < 60 Mins
Prep Time: 25 minutes
Cook Time: 20 minutes
Calories: 598.2kcal


  • 1 1/4 1 1/4 lbs knockwurst or 1 1/4 lbs other smoked sausage
  • 2 tablespoons vegetable oil
  • 3 green onions, sliced
  • 4 cups shredded cabbage
  • 2 carrots, thinly sliced
  • 1/4 cup golden raisin
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons vinegar
  • chopped parsley, for garnish (optional)


  • Heat oil in a heavy skillet.
  • Add green onion, cabbage and carrot.
  • Cook and stir until cabbage is crisp-tender.
  • Add raisins, salt, sugar and vinegar.
  • Cover, simmer for 5 minutes.
  • Arrange sausage on slaw, cutting in pieces, if necessary.
  • Cover, simmer for 10 minutes.
  • Arrange hot slaw and sausages on platter.
  • Sprinkle with parsley, if desired.
  • Serve with mustard, if desired.

Your own notes


Serving: 284g | Calories: 598.2kcal | Carbohydrates: 20.5g | Protein: 21.7g | Fat: 47.8g | Saturated Fat: 15.6g | Cholesterol: 99.4mg | Sodium: 1571.4mg | Fiber: 3.3g | Sugar: 12.5g

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