Best Sausage Bobbat A Polish Russian Recipes
TOP 10 POLISH SAUSAGE RECIPE COLLECTION
Try these Polish sausage recipes for an easy weeknight meal! From soup to pasta to potato pie, get a taste of Poland with these simple dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Polish sausage recipe in 30 minutes or less!
Nutrition Facts :
SAUSAGE BOBBAT - A POLISH-RUSSIAN RECIPE
This is from a Hutterite Cookbook, centuries old recipe. The Hutterites are one of three surviving Anabaptist groups, The other two are Mennonites and Amish. The Hutterites are different because they believe in communal living and communal ownership. There are many colonies in Montana, South Dakota and Canada. They believe in having modern farming and ranching equipment. I have added the modern non stick spray Pam
Provided by Montana Heart Song
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- In medium sauce pan, fry sausages until they are browned.
- Drain the grease.
- Cut in 1 inch or 2 inch pieces, set aside.
- Cream butter, sugar, eggs and milk in a medium bowl.
- In a separate bowl blend flour, baking powder and salt. Mix well.
- Add to creamed mixture.
- Spray Pam in square 10 inch baking pan.
- Pour half of the batter in the pan.
- Place sausage pieces evenly over the batter.
- Pour remaining batter over the sausages.
- Bake 30-40 minutes.
- Cut in squares and serve hot.
- Serve with toppings if desired.
- Toppings are adapted to this recipe from my German heritage.
KIELBASA IN POLISH SAUCE
Steps:
- In a saucepan, over medium heat, combine the beer, water, onions and sausage. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook, covered, for 25 minutes. Remove the sausage from the pan and cool. Slice the sausage into 1 -inch pieces. In a large saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a light brown roux. Stir in the vinegar, sugar and the reserved beer and onion mixture. Season with salt and pepper. Bring the mixture to a boil, reduce to a simmer and continue to cook until the sauce coats the back of a spoon, about 15 minutes. Add the sliced sausage and continue to cook for 5 minutes. Garnish with parsley.
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