sausage
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Pierogi-wich with Kielbasa

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Open-faced sandwiches with caramelized onion mashed potatoes, melted cheese, grilled kielbasa

Ingredients

  • 5 tablespoons butter, divided
  • 2 large onions, chopped
  • 4 cloves garlic. chopped
  • Salt and pepper
  • 2 pounds Idaho or russet potatoes, peeled and cubed
  • 1/3 to 1/2 cup buttermilk
  • 2 tablespoons chopped fresh dill
  • Salt and pepper
  • 1 loaf Italian or peasant-style white bread
  • 3/4 pound Gruyère or Comté cheese
  • 2 pounds kielbasa sausage
  • 1 large bunch fresh radishes
  • Chives
  • Flat-leaf parsley and chives, chopped
  • 4 large deli pickles, garlic or half-sour
  • 3/4 cup brown mustard or grainy Dijon mustard
  • 3 tablespoons sour cream

Yield

Serves: 4 servings

Preparation

In a medium skillet over medium heat, melt 3 tablespoons butter. Add onions and garlic, season with salt and pepper, and cook to light caramel in color, 20-25 minutes.  
Meanwhile, cover potatoes with water, bring to boil. Salt water and cook potatoes until tender, drain and return to hot pot to dry potatoes off a bit. Mash potatoes with buttermilk, caramelized onions and dill. Season with salt and pepper to taste. 
Shred cheese on large side of box grater.
Heat a griddle pan over medium high heat. Cut 6-inch lengths of sausage and butterfly them open. Griddle the sausages a few minutes on each side to crisp and brown.
Lightly toast 4 slices of Italian bread on both sides on baking sheet under hot broiler.   
Heat small skillet over medium to medium-high heat.  Wash and quarter the radishes.  Melt 2 tablespoons of butter in pan, when foam subsides add radishes and season with salt. Toss 2-3 minutes, remove from heat and toss with a small handful of chopped chives and parsley.
Halve pickles.
Spread and mound about 1 inch of potatoes on toasted bread.  Top with cheese and place in lower third of oven under hot broiler. Cook to bubbly and lightly brown.
Combine mustard and sour cream.  
Top pierogi-wiches with kielbasa and drizzle with sour cream-mustard sauce. Serve radishes and a pickle alongside.