Pan-Seared Biała Kiełbasa with Onions

Step 1

Place each kiełbasa on a cutting board and score the skin by making 3 or 4 shallow diagonal cuts (about 1/8 inch deep) across the top, like slicing breadlines — this prevents the casing from bursting while cooking.

Step 2

Cut each onion lengthwise from root tip to tip, then place the flat side down on the cutting board and slice crosswise into half-moons about 1/4 inch thick.

Step 3

Pour 2 tablespoons of olive oil into a large skillet and set the heat to medium-high until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Place all the kiełbasa in the hot skillet in a single layer and do not move them for 3 minutes until the bottom is golden brown and the surface feels firm when pressed with a wooden spoon.

Step 5

Roll each kiełbasa over using tongs so the other side faces down, then cook for another 3 minutes until that side is also golden brown with a slight char.

Step 6

Slide the cooked kiełbasa onto a plate, then add the sliced onions to the same skillet with the remaining oil and drippings.

Step 7

Stir the onions once every 30 seconds for 6 minutes, stirring gently so they don't break apart, until the onions turn soft and deep golden brown at the edges.

Step 8

Pour 1/2 cup of water into the skillet with the onions and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom — this adds flavor.

Step 9

Bring the mixture to a simmer over medium heat, then place the kiełbasa back into the pan on top of the onions and cook for 4 minutes until heated through.

Step 10

Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over the kiełbasa and onions, then taste and adjust seasoning if needed.

Step 11

Transfer the kiełbasa to a serving platter and arrange the caramelized onions around it, then pour any remaining liquid from the skillet over the top.