Best Sausage In Polish Sauce Kielbasa W Polskim Sosie Recipes

POLISH KIEłBASA SAUSAGE (BIAłA KIELBASA) RECIPE

Steps:

• Gather the ingredients.
• Cold meat grinds more easily, so keep meat refrigerated until ready to grind. Grind strips of meat in a hand-cranked or electric grinder, using medium plate. Place meat in large bowl.
• In a small bowl, mix water, garlic, salt, pepper, and marjoram and combine with ground meat until thoroughly incorporated.
• To make sure seasonings are right, fry a small patty and taste. Store ground meat mixture in refrigerator for at least two hours or overnight before stuffing.
• Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with cooking spray. Slip other end of casing over mouth of funnel, making sure it is not twisted, and opening is centered around funnel. Continue to push remainder of casing up onto funnel until you have reached the knot.
• Begin to force meat into stuffer with one hand, while using other hand to control the thickness of the sausage as it is extruded.
• Remember, sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff, or the casing will burst.
• Keep extruding until casing is used up. Tie a knot in that end. You can either leave sausage in a large coil or twist it at 5- to 6-inch intervals to make links. Store refrigerated and covered up to two days until ready to cook.
• Before cooking, prick sausage along length of link to allow air bubbles to escape. Otherwise, it will explode in cooking water.
• Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 30 minutes or until internal temperature reaches 160 F.
• You can then brown sausage in a 350 F oven, in a pan for 15 to 20 minutes, or grill it for 4 to 6 minutes per side if desired.
• Remove to a serving platter and enjoy with homemade horseradish known as chrzan . When horseradish is flavored with beets, it's called cwikła .

POLISH SAUSAGE IN TOMATO SAUCE (KIELBASA W SOSIE POMIDOROWYM)

Steps:

• Heat the butter and lightly brown the onions. Add the flour and brown again. Gradually stir in water or beef stock and bring to a boil.
• Add the tomato puree, salt pepper and sugar. Skin the sausage, cut into big cubes, and add to sauce. Simmer the sauce for a few more minutes until the flavours blend. Serve with potatoes.
• Serves 2.

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.

SWEET POLISH SAUSAGE

Steps:

• Place sausage in a large saucepan. Add water to cover and simmer over low heat for 1 hour. Drain, remove sausage and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In the same saucepan combine the Worcestershire sauce, lemon juice, onion, sugar, hot pepper sauce and water. Bring all to a boil, stirring. Place reserved sausage in a 9x13-inch baking dish and cover it with the sauce mixture.
• Bake at 350 degrees F (175 degrees C) for 1 hour.