Winnipeg-Style Kubasa and Rye Plate
Garlic kubasa warmed through and served with rye, mustard and pickles.
🇨🇦Canada· Manitoba
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 34 g
- protein
- 24 g
- calories
- 480
Instructions
- 1
Slice the kubasa on a slant into 1 cm pieces.
- 2
Fry it in a dry pan over medium heat until the edges brown and curl, about 6 minutes.
- 3
Butter the rye bread if you like and lay the sausage over it.
- 4
Add mustard, raw onion and pickles.
- 5
Serve warm, with the pan juices spooned over.
Chef's tips
Kubasa is already fully cooked and smoked — you are browning it, not cooking it through.
Ingredient substitutions
- garlic kubasa → farmer sausage, which is milder
Storage
Cooked sausage keeps 3 days refrigerated.
Common mistakes to avoid
- •Frying too hard so the sausage splits and dries
Serving suggestions
Cold beer or strong teaPickled beets on the plate
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