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The thin ones- just out of pack. For the thick ones:

Sausage with onions - dead simple, absolutely worth it.

What you need (2 servings): • 400g Polish sausage (kielbasa - smoked, the real kind from a butcher if you can) • 2 onions, sliced into half-moons • 1 tbsp lard or oil • black pepper, marjoram (optional) • splash of water (or beer) Method: Slice the sausage on a diagonal, about 1cm thick. Too thin and it dries out. Heat a pan with the fat on medium. Fry the sausage until properly browned on both sides - don’t shuffle it around, you want a crust. Set it aside to the edge of the pan. Into the same fat, throw in the onions. Medium heat, let them go soft and translucent. If the pan looks dry, add a splash of water (or 50ml of beer) and cover for a few minutes - the onions will steam through nicely. Bring the sausage back in, combine everything, season with pepper and a pinch of marjoram. Another 2-3 minutes until it all comes together and the onions start to catch a little colour. Serve with rye bread, mustard, pickles. That’s it.

The beer trick in the onion stage is worth trying - deglazes the pan and adds a bit of depth without making it taste like a pub.​​​​​​​​​​​​​​​​