The Grand Tour Story
The Grand Tour leaves the warm Pacific behind and heads back into the heart of Europe. Autumn has arrived. The air
feels cooler, church bells echo across old town squares, and the streets of Kraków smell of wood smoke, fresh bread
and sausages sizzling over open grills.
Welcome to Poland.
As dusk settles over the market square, we follow the unmistakable aroma of smoked kielbasa to a tiny food stall
where locals are already queuing despite the cold. Thick slices of sausage hiss beside caramelising onions while
potatoes roast slowly underneath, soaking up every drop of smoky goodness.
Our guide, Piotr, smiles as he turns another sausage.
"Good kielbasa doesn't need hiding."
"It only needs feeding properly."
One tray later, we completely understood.
You’ll Need
For the Kielbasa
500g smoked Polish kielbasa, sliced into thick rounds
1 tbsp sunflower oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cracked black pepper
Potato Tray
600g baby potatoes, halved, 2 large onions, cut into thick wedges, 1 tbsp sunflower oil
1 tsp sea salt, 1 tsp smoked paprika, ½ tsp dried marjoram, ½ tsp cracked black pepper
Mustard Butter
30g butter, melted
1 tbsp wholegrain mustard
To Finish
Fresh parsley, chopped
Optional but dangerous
Pickled gherkins
Sauerkraut
Crusty rye bread
Cold Polish lager
Method
Preheat your air fryer to 200°C.
Toss the potatoes and onion with the sunflower oil, sea salt, smoked paprika, marjoram and black pepper until
evenly coated.
Place the potatoes and onions into the air fryer basket in a single layer.
Air fry for 10 minutes, shaking once halfway through.
Meanwhile, toss the kielbasa slices with the remaining sunflower oil, smoked paprika, garlic powder and cracked
black pepper.
Push the potatoes to one side and add the kielbasa in a single layer.
Air fry everything together for 10–12 minutes, shaking once, until the potatoes are crisp, the onions are deeply
caramelised and the sausage develops beautifully browned edges.
Stir the wholegrain mustard into the melted butter.
Drizzle the mustard butter over the hot tray and toss gently to coat everything.
Finish with chopped parsley and serve immediately with pickled gherkins, sauerkraut or rye bread if using.