The Krakow Recipe

Prepare the Beer-Braised Onions

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and sauté until they are translucent, about 5 minutes. Pour in the beer and bring to a simmer. Cook for an additional 10 minutes until the onions are soft and the liquid has reduced. Season with salt and pepper to taste.

Cook the Sausage

In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the smoked Polish Zwyczajna sausage and cook until browned on all sides, about 8-10 minutes.

Prepare the Hungarian Potatoes

In a pot of salted boiling water, add the diced Hungarian potatoes and cook until tender, about 15 minutes. Drain and set aside.

Assemble the Baguette

Slice the baguette in half lengthwise. Spread the Polish honey-horseradish mustard on both halves. Layer the cooked sausage on the bottom half, followed by the beer-braised onions and smoked Gouda cheese. Top with the other half of the baguette.

Serve

Slice the assembled baguette into portions and serve alongside the Hungarian potatoes.