Smoked Polish-style pork sausage, grilled or pan-fried; eaten in a roll with mustard or sliced into a pierogi-and-cabbage plate. The defining link of Cleveland's Slavic Village.

Polish and Slovak butchers in Slavic Village smoked kielbasa for the neighbourhood's mill-worker tables from the 1880s. The Slovenian and Polish parishes still run Easter blessing-of-the-baskets with kielbasa-and-eggs through Lent. Today Hansa Imports in Westown and Kuchar Brothers Sausage in Parma maintain the smoked-on-site tradition; West Side Market vendors keep daily fresh links by the pound.

Where to eat Kielbasa in Cleveland

3 editor picks for Kielbasa in Cleveland, ranked by editorial score. All Cleveland signature dishes · Kielbasa across every city.

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Make it at home

Serves 425 minEasy

Ingredients

  • 4 smoked kielbasa links, about 600g total
  • 4 long rolls or rye slices
  • Yellow ballpark mustard
  • Bertman or Stadium Mustard spicy brown
  • 200g sauerkraut, drained and warmed
  • 1 onion, sliced and slowly caramelized

Method

  1. Score the kielbasa lengthwise to prevent splitting.
  2. Grill over medium heat 4 minutes per side, or pan-fry in a dry skillet until charred and heated through.
  3. Toast the rolls or rye lightly.
  4. Lay a kielbasa link on each roll, top with warm sauerkraut and caramelized onion.
  5. Finish with a heavy stripe of Stadium Mustard or Bertman Ball Park Mustard plus optional yellow ballpark mustard.

Editor tip. Smoke the links over applewood for 30 minutes before grilling if you want extra depth.

Common allergens: Gluten, Sulphites.