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Poland, Europe · Kopytka

Kopytka and Kielbasa Skewers with Honey-Mustard Glaze

A Polish street-snack twist: pillowy potato dumplings and smoked sausage threaded on skewers, pan-seared until crisp and glazed with honey mustard, with a chive sour-cream dip.

ServingsServes 2
Total cooking time55 min
DifficultyMedium

Method

  1. Peel the potatoes, cut into 4 cm chunks and cover with cold water in a 18 cm pot. Bring to the boil on high heat, lower to medium heat and simmer for , until completely tender.

    Add in this stepFloury potatoes 400 g

    high heat→medium heat

  2. Drain, let the steam escape for 1 minute, then rice or mash until smooth. Spread out and leave for , until cold.

  3. Mix the cold potato with the egg, salt and most of the flour and knead briefly into a soft, non-sticky dough, using the rest of the flour for dusting. Roll into ropes 2.5 cm thick and cut straight across every 2 cm into plump pillows; chunkier dumplings hold better on skewers.

    Add in this stepEgg, beaten (for 1 to 2 servings, use half a beaten egg) ½Salt (for the dough) ½ tspPlain flour 120 g

  4. Bring 3 L of water to the boil on high heat with the salt. Cook the dumplings in batches until they float, then more. Drain, toss with a little of the oil so they don't stick and leave for 5 minutes to firm up, which makes them easier to skewer.

    Add in this stepSalt (for the cooking water) 2 tspNeutral oil ¼ tbsp

    high heat

  5. Cut the sausage into 1.5 cm slices. Thread the dumplings and sausage alternately onto 4 short skewers (soak wooden skewers in water for 10 minutes first so they don't scorch).

    Add in this stepSmoked sausage (Polish kielbasa) 160 g

  6. Heat the rest of the oil in a 26 cm frying pan on medium-high heat. Fry the skewers for , turning every couple of minutes, until golden and crisp on all sides; fry in batches if they don't fit in one layer. Meanwhile mix the honey, mustard and paprika. Lower to medium-low heat, brush the glaze over the skewers and cook for , turning, until sticky. Watch closely: honey burns quickly.

    Add in this stepNeutral oil 1¼ tbspHoney 2 tspWholegrain or Dijon mustard 2 tspSmoked paprika 1 pinch

    medium-high heat→medium-low heat

  7. Stir most of the chives into the sour cream for the dip and sprinkle the rest over the skewers. Serve hot.

    Add in this stepSour cream 60 gSnipped chives 1 tbsp

Cook's tip

Let the boiled dumplings cool and firm up before skewering, or they will tear. Use a non-stick or well-heated pan so the crust forms before you turn them. They also work on a barbecue grill: brush with oil first and add the glaze only at the end.

Cooking it at camp

A great campfire snack: make, boil and cool the dumplings at home, then carry them with the sausage in the cooler. Skewer them at camp and cook over medium embers or in a pan on the stove, glazing at the very end.