Finding unique ingredients in areas we visit is one of the best aspects of full-time RV living. We were in Indiana recently and discovered Dyngus Sausage at Martin’s Grocery Store. Even though Rich grew up with many Polish dishes and ingredients, he was stumped when he saw the Dyngus Sausage.
Well, of course, we had to buy a package and cook it up. We love sausage, onions, and peppers and thought the Dyngus sausage would work well with the dish. After some research to learn more about Dyngus Sausage, we discovered that Dyngus is the sausage served on Dyngus Day, the day after Easter. It is a traditional Polish sausage flavored with garlic and marjoram. And, for Dyngus Day, the sausage is typically paired with a hard-boiled egg and horseradish. Well, we weren’t feeling the hard-boiled egg part, but definitely knew we wanted to add horseradish to the sauce for the peppers and onions.
We created this dish “on the fly,” which we do much of the time, and the recipes below are loose guidelines that you should feel free to revise however you like. That’s one of the best parts of cooking!
We cooked the entire dish outside on the grill and Blackstone, another thing we love about RV living.
Recipe Notes
- If you cannot find Dyngus Sausage in your local grocery store (and you probably will not), any fresh sausage will work. We like brats the best, just make sure they are do not have beer in them! (that would make them NOT gluten-free).
- If you don’t want to grill the sausage, but rather incorporate it into the sausage and onions, boil the sausage, remove it from the pan and let cool to the touch. Cut into ½ to inch slices and add to the peppers and onions to finish the cooking.
- Another method, if you don’t want to grill the sausage, after the sausage is boiled, remove the water from the pan, add some sunflower oil, and finish the sausage on medium until it has some color and is cooked through.
- For the onions and peppers, you don’t need to use a Blackstone; you can use a skillet on the stove. They will cook in a very similar way.
- You can replace any of the mustards with your favorite mustards, and you can even just use one or two rather than three mustards.
- If you love horseradish, add more. If you are not a horseradish lover, add less or remove it completely.
discover. cook. enjoy.
Grilled Dyngus Polish Sausage with Mustardy Sausage with Peppers
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The Ingredients
For the Sausage
- 1 lb Polish sausage, fresh, Dyngus or Bratwusrst
For Veggies
- 1 large red pepper, sliced
- 1 large green pepper, sliced
- 1 large yellow onion, sliced
- 1 clove garlic, sliced
- 1 tbsp sunflower oil
- kosher salt and pepper
For the Mustardy Sauce
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1 tbsp whole grain mustard
- 1 tbsp horseradish, prepared
- 1 tbsp balsamic vinegar
The Process
Mise en Place
- Slice the peppers and onion into 1-2 inch long slices. Slice the garlic. Measure out the mustards and vinegar and add them to prep bowls.
Parboil the Sausage
- Add the sausage to a medium-sized skillet and add water until the sausage is half covered. Bring to a boil and cook for 5-7 minutes. Remove from pan.
Cook the Peppers and Onions
- Add about a tablespoon of sunflower oil and heat the Blackstone or skillet to medium-high. Add the peppers and onions and season with kosher salt and pepper. Cook until they start to char and become soft, about 10 minutes, stirring regularly.
Grill the Sausage
- While the peppers and onions are cooking, add the sausage to the grill at medium-high. Turn often and cook for about 10 minutes. Remove when done.
Back to the Peppers and Onions
- Once the peppers and onions are nicely charred and softer, add the garlic and cook until it is softened and a bit charred, about 3-5 minutes. Reduce the heat and add the mustards, horseradish, and balsamic vinegar. Stir to combine with the veggies and let cook for about 3-5 minutes.
Serve and Enjoy!
- Leave the sausage whole, or slice the sausage into bite-sized pieces and mix with the veggies. Serve by itself, over pasta, or with other side dishes. Or add the sausage to a gluten-free hot dog bun and cover with the veggies. Top with mustard if desired. Enjoy!
