Indonesian-Style Smoked Sausage (Kielbasa in Kecap Sauce)
Dutch smoked sausage with an Indonesian twist: braised in kecap manis, vinegar, palm sugar, cloves and nutmeg. Great with rijsttafel or stamppot.
Equipment
- frying pan
Ingredients
- 1 tablespoon sunflower oil
- 1 onion chopped
- 2 cloves garlic squeezed
- ½ cup Kecap Manis
- 4 tablespoons white vinegar
- 4 tablespoons palm sugar
- 3 cloves
- ½ teaspoon ground nutmeg
- 1 pound rookworst kielbasa or smoked sausage
Ingredients you need per step are listed below the step in Italic
Instructions
- Put oil in a frying pan and heat until it’s hot.1 tablespoon sunflower oil
- Fry the onion (about 3 minutes), then add the garlic and stir-fry 1 minute more.1 onion, 2 cloves garlic
- Add the sausage and fry slightly on both sides.1 pound rookworst
- Add the palm sugar, vinegar, kecap, cloves and nutmeg.½ cup Kecap Manis, 4 tablespoons white vinegar, 4 tablespoons palm sugar, 3 cloves, ½ teaspoon ground nutmeg
- Allow to braise for 15 minutes with the lid on the pan.
NOTES
1. Sausage choice: Use a flavorful smoked sausage. When in the Netherlands, use rookworst. This recipe is fast, so the sausage does the heavy lifting.
2. Kecap manis: This is the key ingredient. If you swap it, you’ll change the whole dish.
3. Sauce thickness: Prefer it glossy and clingy? Simmer uncovered for 2–3 minutes at the end.
4. Serving: Works both Indonesian-style (rice table) and Dutch-style (stamppot). Best of both worlds.
5. Strorage
- Fridge: Store covered for up to 3 days.
- Reheat: Warm gently in a pan with a tiny splash of water to loosen the sauce. The microwave works too, but pan = best glaze.
Nutrition
Calories: 578kcal | Carbohydrates: 44g | Protein: 16g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 79mg | Sodium: 1550mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1IU | Vitamin C: 4mg | Iron: 2mg
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