Fusilli With Polish Sausage, Potatoes and Caramelized Onions 6.000

Goran Kosanovic for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Apr 1, 2015

The idea behind this dish is to take ingredients associated with pierogis and marry them with Polish sausage and its traditional condiments, horseradish and whole-grain mustard.

A trip to Ostrowski’s Famous Polish Sausage in Baltimore inspired the recipe. The shop sells many kinds of homemade sausage (fresh Polish sausage and smoked kielbasa being the top-sellers) and other specialties, including fresh horseradish, whole-grain mustard and a variety of pierogis, the half-moon-shaped dumplings often filled with sauerkraut and/or mashed potatoes that are boiled and then sauteed in butter until crisp. (Fried onions and sour cream are frequent condiments.)

Make Ahead: The sauce can be made and refrigerated a day in advance.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 2 tablespoons canola oil
  • 1 medium yellow onion, cut in half and then into thin slices
  • 1/2 teaspoon kosher salt, plus more for the pasta cooking water
  • 8 ounces fresh Polish sausage (casings removed), such as Ostrowski's brand, pinched into pieces (see headnote)
  • 1 medium russet potato (8 ounces), peeled and cut into 1/2-inch cubes
  • 3 cups no-salt-added chicken or vegetable broth
  • 1 tablespoon horseradish, preferably freshly grated
  • 1 tablespoon whole-grain mustard
  • 1/2 cup sauerkraut, drained and chopped
  • 12 ounces dried fusilli pasta
  • 6 tablespoons sour cream, for garnish
  • Chopped chives, for garnish


Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, stir in the onion and salt; reduce the heat to medium and cook, stirring occasionally, until the onion is golden and beginning to caramelize, about 15 minutes. Transfer to a bowl.

Return the pan to the stove over medium-high heat. Add the sausage and potato; cook, stirring often, until the potato pieces are al dente and the meat is cooked through, about 8 minutes. Take the pan off the heat while you use a wooden spatula to push the solids to one side of the pan; tip it so the fat drains to the other side of the pan. Sop up the fat with a paper towel and discard it.

Return the pan to the stove over medium-high heat; stir in the broth, horseradish, mustard and sauerkraut. Once the liquid comes to a boil, reduce the heat to medium and cook for 5 minutes or until the potato pieces are tender. Remove the pan from the heat.

Meanwhile, bring a large pot of heavily salted water to a boil over medium-high heat. Add the pasta and cook (al dente) according to the package directions.

A few minutes before the pasta is ready, return the saute pan to the stove over medium heat to warm the contents through.

Transfer 1/4 cup of the pasta cooking water to the sauce in the saute pan, then drain the pasta and add it to the sauce, along with the reserved onion. Stir to incorporate and coat the pasta, then divide the mixture among individual wide, shallow bowls.

Top each portion with a tablespoon of sour cream and a sprinkling of chopped chives.

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Recipe Source

From cookbook author and former chef David Hagedorn.

Tested by David Hagedorn.

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