Authentic Polish Kielbasa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLSKA KIELBASA



Polska Kielbasa image

You are free to use whatever meat you want here: Pork, beef, venison, wild boar, bear -- even duck or turkey. Traditional would be 80 percent pork and 20 percent beef. Go easy on all the spices except the garlic. You should be able to taste garlic in these links. My recipe does that, so make it as-is the first time, then adjust to your liking. A lot of Poles I know prefer to smoked their meats over cherry wood, so use that if you have it. Other choices would be oak, maple, beech, or walnut. You'll need the curing salt No. 1, which you can buy online.

Provided by Hank Shaw

Categories     Appetizer     Breakfast     Cured Meat     Main Course

Time 5h

Number Of Ingredients 10

4 pounds pork, (wild pig, bear, venison, etc)
1 pound pork fat ((fatback or shoulder fat))
36 grams kosher salt, (about 2 tablespoons)
5 grams Instacure No. 1, (about 1 teaspoon)
5 grams ground black pepper, (about 2 teaspoons)
1 gram dried marjoram, (about 2 teaspoons)
10 grams sugar, (about 2 teaspoons)
6 garlic cloves, (minced)
1/2 cup ice water
Hog casings

Steps:

  • Chill the meat and fat until they is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings - you'll need about 3 to 4 standard lengths, about 10 feet - and set in a bowl of very warm water to rehydrate.
  • Chop meat and fat into 1-inch pieces. Combine the salt, instacure, sugar, garlic, marjoram and pepper and mix it into the meat and fat with your hands. Let this rest in the fridge for about an hour.
  • Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the fine die. If your room is warmer than 65°F, set the bowl for the ground meat into another bowl of ice to keep it cold. Put the meat mixture back in the freezer while you clean up.
  • Add the ice water to the meat mix, then mix thoroughly either using a Kitchenaid on low for 90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge while you clean up again.
  • Stuff the sausage into the casings. Kielbasa is normally made into long links tied at both ends to form a loop. Stuff about 2 feet of sausage, then pinch off the trailing end and pull off at least 6 inches of casing from the stuffing tube. Cut the casing with a knife and immediately pull out another 6 inches or so of casing to form the loose end for the next long loop of sausage. This ensures that you will have enough casing to tie off the links. Leave the links untied for now.
  • Check each long link of kielbasa for air pockets. You will probably have some. Use a sterilized needle (get the point glowing in the stove burner for a second or so to do this) and pierce the casing all around any air pockets. Gently compress the meat in the link from either end. Don't force it or the casing will burst. When you see no more air pockets, tie off the casings at either end.
  • Hang the sausages in a cool place. If it is warm out, hang for one hour. If you have a place where the temperature will not go higher than 38°F, you can hang them as long as overnight.
  • Get your smoker going. Smoke the links for at least 4 hours, and as many as 8. I prefer a lighter smoke, so you can still taste the meat and spices. You are looking to get the internal temperature of the links to 155°F. When the kielbasa is smoked, shock the links in ice water to cool quickly.
  • Hang them to dry for at least 1 hour before eating, and if you have a cool place (55°F or cooler) you can hang for up to 4 days.

Nutrition Facts : Calories 358 kcal, Carbohydrate 1 g, Protein 12 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 69 mg, Sodium 599 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOMEMADE SWOJSKA POLISH KIELBASA



Homemade Swojska Polish Kielbasa image

A recipe for one of the best homemade Polish kielbasa.

Provided by Victor

Categories     dinner     lunch     Snack

Time 7h30m

Number Of Ingredients 9

4 1/2 lbs pork butt (about 2,000 g)
1 lb beef chuck (about 450 g)
1 lb pork belly (about 450 g; or back fat)
3 garlic cloves (about 10 g; large, pressed)
2 tsp dried marjoram (about 1.2 g)
2 tsp ground black pepper (about 4.5 g)
2 Tbsp kosher salt (about 36 g; plus more to taste, if needed)
1 1/3 tsp Cure #1 (about 6.5 g; see notes)
1 cup ice water (about 240 g)

Steps:

  • Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").
  • Add the ice water, all of the spices and mix well.
  • Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.
  • Preheat smoker to 140F, or 150F-160F max if your smoker can't get that low.
  • Hang sausages in the smoker and dry for 30-60 minutes, until the skin is dry to touch. Then apply smoke for 3-4 hours.
  • Remove sausages once the internal temperature has reached 154F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170F-175F. You may have to go to 195F if necessary. Alternatively, poach the sausages in 167F water for 25 - 30 minutes or until the internal temperature is at least 154F. Poaching is a much quicker and more effective method.
  • Cool the sausage down and store in a refrigerator or a freezer.Cooling can be achieved by placing sausage in an ice bath to cool it down quickly. It with result in a fuller, more plump product.Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.A reader suggested another effective cooling technique - placing the sausage flat on a cool surface, like a counter top.

Nutrition Facts : Calories 735 kcal, Protein 64 g, Fat 51 g, SaturatedFat 18 g, Cholesterol 233 mg, Sodium 1975 mg, ServingSize 1 serving

POLISH KIEłBASA SAUSAGE (BIAłA KIELBASA) RECIPE



Polish Kiełbasa Sausage (Biała Kielbasa) Recipe image

Polish white sausage (biała kiełbasa) is a pork sausage flavored with garlic, marjoram and black pepper that can be smoked or unsmoked (fresh).

Provided by Barbara Rolek

Categories     Appetizer     Brunch     Dinner     Entree     Lunch

Time 3h20m

Yield 16

Number Of Ingredients 7

4 pounds boneless, well-marbled pork shoulder (sliced into 1-inch-wide strips)
1/2 cup cold water
2 cloves garlic (crushed in press)
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon leaf marjoram
14 feet hog casings (rinsed three times and refrigerated)

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 .

Nutrition Facts : Calories 332 kcal, Carbohydrate 0 g, Cholesterol 102 mg, Fiber 0 g, Protein 26 g, SaturatedFat 9 g, Sodium 392 mg, Sugar 0 g, Fat 24 g, ServingSize 4 pounds sausage (16 servings), UnsaturatedFat 0 g

KIELBASA, HOMEMADE KIELBASA, FRESH POLISH SAUSAGE



Kielbasa, Homemade Kielbasa, Fresh Polish Sausage image

Posting as requested. We've perfected this recipe to OUR taste (very peppery and garlicky) over 20 years; my mother worked on it for years prior to that, even helping a Polish friend make it for a little Polish grocery store/butcher shop she owned. That said, we've found that it all works differently every year, depending on the quality of the meat, spices and casings. There's always SOME kind of problem! But it ends up remarkably consistent in taste. The directions are deliberately lengthy, the way I wrote them for a non-Polish non-sausage-making friend. And they're a little informal here and there. But DO read them through before you get into this project! Prep time and sausage-making time are actually just a couple of hours each day for 2 days. We use an electric grinder which forces the meat through a horn into the casing. Recipe #387079 is our favorite way to cook this kielbasa. Make this 3-4 weeks ahead, wrap very well, and freeze in vac packs. You can also cook it before you freeze it; we don't. We've kept this in the deep-freeze for several months with no loss in quality. Oh, and we call this fresh sausage because we don't smoke it. You certainly can do that, if you like the flavor.

Provided by Jezski

Categories     Pork

Time P2D

Yield 12-14 lbs., 40-50 serving(s)

Number Of Ingredients 9

casing
10 -12 lbs pork butt, whole pieces, not ground, fatty is good
3 -6 fresh garlic cloves
1 tablespoon garlic powder (yes, powder, too!)
4 -6 tablespoons salt (we use kosher salt)
1 tablespoon Accent seasoning
1 tablespoon white sugar (some people use brown sugar, we don't)
4 -6 tablespoons fresh ground coarse black pepper
some people use a little marjoram, we don't

Steps:

  • Put the garlic through a garlic press or mince really fine. Put the seasonings into a small pot with a pint of water. Boil and then cool. Here's where my Mom always said taste it and I wouldn't. That could account for the variance in taste from year to year!
  • Meanwhile, cut the pork off the bone. Cut into strips maybe 1" by 3". Doesn't have to be exact size, we get pretty sloppy with it. Strips go through the grinder better than chunks. Don't trim anything off, unless you just can't stand not to. Trust me, if there's not enough fat, the kielbasa will be dry and hard. DO trim off any bloody-type stuff though. We then put the meat into plastic dishpans, pour the cool liquid over, add about 4 cups ice cubes and mix together until your hands freeze. It should be kinda sloppy. If not, add more water or ice. Cover with aluminum foil or such and put in fridge over night to marinate so the meat soaks up the flavor. Stir occasionally. The ice will probably all be melted the next day before you make the sausage. The meat kind of absorbs the flavors. Yes, it will smell up the fridge. In fact, it will smell up the whole house! Open the windows. Make the neighbors crazy!
  • Next day, take the casings out and soak in warm water for several hours; it makes them more flexible. Cut in 4 ft. lengths. Shove the meat in the freezer for 1/2 to 1 hour before you start. The meat stiffens up a little and it's easier to put through the grinder. (We forget to do this a lot!) Stick one end of each casing on the faucet and run warm water through the inside of the casing.
  • Ready? (Keep everything as cold as you can) This is the fun part. Put a little oil on your hand and run it over the horn where the meat will come out. Run casing through fingers to drain slightly. Put a casing on the horn. One person helps push the meat through the grinder while the other holds the casing while it is filling up. It kinda curls up as you hold it. I find for me that it's better if I hold it up while it's filling, less pressure on the casing. We make each one about 12-16". Or until it splits! Tie it off with string or knot the end if you can get it close to the end of the filled casing. Some people twist it every 6" or so to make smaller sausages. If the darn thing splits, you gotta scrape out the meat, dump it back with the other stuff in the dishpan and start over. Some years you're lucky, but some years the darn things split all the time. That's one reason for soaking the casings for a longer time, they don't split as easily. Sometimes it's just a bad batch of casings. Then all you can do is swear at it.
  • We put the coils of sausage back into clean dishpans (on a rack if possible) and put back into fridge to kinda dry overnight. Then we pack them in Saran, aluminum foil, ziplock bags, anything that will keep the smell in, and put the packages in the freezer. We make 2-3 lb. packages. Since I have a vacuum sealer, I use that. It works really great.
  • By the way, the sausage is pale because it is not smoked. We don't care for smoked kielbasa. But you can smoke it before freezing. Can't help you with that, though!
  • We've been able to keep the sausage frozen for months. Just keep everything cold and clean while you're working. Keep a lot of paper towels handy to dry hands, answer the doggone telephone, etc.
  • We have found over the years, that pork has become much leaner now.That is sometimes a problem. We've considered buying more fat and mixing it in but never have. It worked out all right just not cutting off any fat. But insufficient fat makes for dry sausage.
  • It takes up about 1-1/2 hours altogether to fill the casings. It's really simple and easy. Of course sometimes we have splashes on the walls when "someone" gets a little rough pushing the meat through the grinder. Hey, that's the fun of it. It's a messy job, but someone has to do it.
  • Oh yeah, the house smells for 3-4 days. But it smells good. If you like garlic. All the seasonings are to your personal taste. You really need a lot of salt though. The pepper -- eh, how much do you like? We like a lot. Same with the garlic.
  • We keep a little of the ground meat and cook a couple of small patties of the sausage. That's when you can taste it and find out what you did wrong in the seasoning, too late, of course.
  • Use the plate in the grinder which grinds the meat coarse. It's better if the meat is a little chunky. You don't want a mealy texture.
  • If you run a search on google, you can find other information under kielbasa.
  • One recipe I found says to knead meat and seasonings. Supposedly the more you knead, the more tender the sausage. We've never tried that.
  • In recent years, we've set aside 3-4 lbs. of the ground sausage meat and made it into small patties like breakfast sausage, and larger patties like hamburgers. The grandkids really like that. We do, too. But for Easter and Christmas, it has to be the links.

KIELBASA, HOW TO COOK FRESH HOMEMADE KIELBASA



Kielbasa, How to Cook Fresh Homemade Kielbasa image

Should you make my Kielbasa, Homemade Kielbasa, Fresh Polish Sausage, Recipe #386789, this is a very good way to cook it. This is better even than simmering it in beer. Servings, of course, depend on the amount you are cooking! As to cooking time, remember, this is RAW pork; it requires sufficient cooking time.

Provided by Jezski

Categories     Pork

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 -4 lbs fresh kielbasa, not smoked, uncooked
1 onion, quartered
1 teaspoon marjoram (optional)
1/2 bay leaf
peppercorn, a few
boiling water
1 -2 garlic clove, smashed
mustard seeds, a few

Steps:

  • If the kielbasa is frozen, thaw it a little. Place fresh kielbasa in pot with 1 quartered onion, several peppercorns, garlic cloves, 1 teaspoon marjoram (optional) and half a bay leaf. The addition of spices helps replace the seasoning that boils out during cooking.
  • Add enough boiling water to cover.
  • Cover and simmer on very LOW heat for about 50-60 minutes. Too rapid boiling may cause the sausage to burst. DO NOT prick sausages; they become dry. Let cool in cooking liquid.
  • Sausage comes out moist and delicious, but not brown.
  • Can be frozen after cooking. Wrap very well. Vac seal if you can.

THE ORIGINAL KIELBASA AND SAUERKRAUT



The Original Kielbasa and Sauerkraut image

This is a family recipe passed down from my grandfather and my father who still make every New Year's Day. It's the best. Trust me, you'll love this recipe. It's original and kinda simple. It's 'old school.' Serve with Jewish rye bread, butter, and horseradish. A good side is mashed potatoes with cheese, milk, and butter to create a rich, creamy, tasty mashed potatoes to go with the dish.

Provided by egnatuk

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 4h45m

Yield 8

Number Of Ingredients 4

8 ounces pork fatback, diced
2 (16 ounce) packages sauerkraut, drained
2 heads cabbage, cored and sliced into long, thin shreds
5 links kielbasa sausage, cubed

Steps:

  • Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

Nutrition Facts : Calories 686 calories, Carbohydrate 23.9 g, Cholesterol 92.1 mg, Fat 57.9 g, Fiber 10.4 g, Protein 18.9 g, SaturatedFat 24.4 g, Sodium 1679.2 mg, Sugar 13.2 g

More about "authentic polish kielbasa recipes"

HOMEMADE KIELBASA RECIPE | MOUNTAIN FEED & FARM …
homemade-kielbasa-recipe-mountain-feed-farm image
Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining …
From mountainfeed.com


20 OLD-WORLD POLISH RECIPES WORTH COOKING TODAY
20-old-world-polish-recipes-worth-cooking-today image
2018-08-16 These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional …
From tasteofhome.com


EASY FRIED KIELBASA AND CABBAGE RECIPE - THE …
easy-fried-kielbasa-and-cabbage-recipe-the image
Instructions. Melt the butter in a large skillet over medium heat. Add the kielbasa to the pan and fry for 3-4 minutes. Flip the kielbasa over and cook for an additional 3-4 minutes or until golden brown and heated through. Serve the …
From thesuburbansoapbox.com


10 BEST POLISH KIELBASA SAUERKRAUT RECIPES | YUMMLY
10-best-polish-kielbasa-sauerkraut-recipes-yummly image
2022-07-10 Polish Hush Puppies | Kielbasa, Sauerkraut, Onion and Cheddar Fried Cornbread Foodie with Family. canola, cayenne pepper, ground black pepper, butter, large egg and 10 more.
From yummly.com


UKRAINIAN KOBASA KAPUSTA | HOMEMADE & YUMMY
ukrainian-kobasa-kapusta-homemade-yummy image
2020-03-17 Heat a frying pan over medium heat, and add the oil. Add the onions and seasonings, and cook until browned (about 5 minutes). Add the cut up kobasa and cook until nicely browned (about 6-8 minutes). Add the drained …
From homemadeandyummy.com


FRESH POLISH FARMHOUSE SAUSAGE (KIELBASA WIEJSKA)
fresh-polish-farmhouse-sausage-kielbasa-wiejska image
2021-06-13 Pour the wine into the ground mixture and beat with a paddle until it becomes sticky and slightly shiny, approx 1 minute. Take a minute to cook off a piece of the mixture and adjust the seasoning. Get out your stuffer and feed …
From eatdrinkbreathe.com


CRACOW SAUSAGE (KIELBASA KRAKOWSKA) – AN AUTHENTIC …
cracow-sausage-kielbasa-krakowska-an-authentic image
Transfer the meat to a bowl, mix together, and season generously with both salts. Cover with plastic wrap and place into the fridge for at least 1 day. The best is to leave it in the fridge for 2 days. Once the meat is pickled, …
From tasteisyours.com


OUR 20 FAVORITE KIELBASA RECIPES | TASTE OF HOME
our-20-favorite-kielbasa-recipes-taste-of-home image
2018-06-21 Kielbasa Spinach Soup. When it comes to meal-in-a-bowl soups, this is one of the best. Collard greens or chopped kale can be used instead of spinach. The hot pepper sauce adds real kick, but it's fine to leave it out and …
From tasteofhome.com


15 BEST KIELBASA RECIPES | RECIPES, DINNERS AND EASY …
15-best-kielbasa-recipes-recipes-dinners-and-easy image
Get the Recipe: Grilled Pierogies and Kielbasa Quick Skillet Kielbasa Pork and Beans Swap kielbasa into pork and beans, and top it with hot dog bun croutons and pickle relish.
From foodnetwork.com


WHERE TO FIND AUTHENTIC POLISH KIELBASA FOR EASTER
2014-04-08 Hamtramck, Michigan, near Detroit, is another town with a large population of Polish and Polish-Americans. Like Riverhead, there are many Polish delis, such as: Polish Market, Bozek’s Meat and Groceries and Srodek’s Campau Quality Sausage (visit their Facebook page ). Enjoy your kielbasa! Published April 8th, 2014.
From tastetrekkers.com


AUTHENTIC HOMEMADE POLISH KIELBASA RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Authentic Homemade Polish Kielbasa Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


HOW TO MAKE POLISH KIELBASA - ETHAN
2020-04-04 Method: Multiply the meat by the percentages of spices. For example, 454 grams of pork X 0.0175 (1.75%) gives you around 8 grams of salt. Mix the measured spices into cold meat chunks (or ground meat if using). Note: the meat grinds better if very cold, almost frozen. Add the meat to the grinder and push it through.
From ethanchlebowski.com


BEST SIDE DISHES FOR KIELBASA - POLISH FOODIES
Sausage with fried onions. Creamy peas and carrot salad. Polish Coleslaw. Cooling mizeria salad (cucumber salad) Jajka w majonezie (mayo and hard-boiled egg salad) Polish white sausage salad. White sausage salad – Sałatka z białą kiełbasą balances your meaty desires with a good dose of veggies.
From polishfoodies.com


AUTHENTIC POLISH KIELBASA RECIPES ALL YOU NEED IS FOOD
These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing. Provided by Edyta. Categories Dinner. Total Time 150 minutes. Prep Time 120 minutes. Cook Time 30 minutes. Yield 8. Number Of Ingredients 18
From stevehacks.com


HOW TO MAKE KIELBASA SAUSAGE | EVERYTHING ABOUT POLAND
Making Kielbasa Sausage. Use this recipe to get started. And do note, you do not have to have equipment to make Polish sausage. For one kilogram of pork add 3 large cloves of garlic, 1 teaspoon of salt, one teaspoons of pepper and one teaspoon of marjoram. Use a hand grinder, electric grinder or knife to cut the meat to size.
From masterpage.com.pl


CRACOW SAUSAGE (KIELBASA KRAKOWSKA) – AN AUTHENTIC POLISH RECIPE.
Hang the sausages in a dry place with room temperature for about 12 hours or leave to dry overnight. Smoke the sausages in a smoker using beech wood. The first smoking should take around 3,5 to 4 hours at 60°C. Then increase the temperature to 80°C and smoke the sausages for another 45 minutes.
From tasteisyours.com


KIELBASA - POLISH SAUSAGES - TASTINGPOLAND
Polish sausages of the kabanosy type are dried, have a 'dry texture' and most often a bit of smoke in the taste. This kielbasa is quite long - usually 12-24 in, and very fine - with a diameter of about 1 cm (0.39 in). Theelicious taste and unique look of kabanosy are the most important & characteristic features of this Polish sausage.
From tastingpoland.com


HOMEMADE KIELBASA (POLISH SAUSAGE) - COOKAHOLIC WIFE
2021-10-02 Start by preparing the meat. In a large bowl, combine the ground pork with the mustard seed, garlic, dried sage, salt and pepper. Add warm water and use your hands to fully mix the seasonings through the meat. Then prepare a tester. Process through the machine and boil for 15 minutes or form a patty and pan-fry.
From cookaholicwife.com


KIELBASA RECIPES | ALLRECIPES
21 Polish Sausage Recipes for Quick, Comforting Weeknight Meals. Polska kielbasa is a flavorful sausage that adds a spicy, smoked flavor to soups, stews, and casseroles. Kielbasa with Peppers and Potatoes. 738. "Very good and perfect for weeknight dinners.
From allrecipes.com


HOMEMADE KIELBASA - GARLICKY AND DELICIOUS! - THECOOKFUL
Refrigerate the sausages (whether in casings or in plastic wrap+foil) in a single layer for 24 hours to allow the cure to properly penetrate and for the shape of the sausage to set. Preheat oven to 325°F. Carefully remove foil and plastic wrap from tubes …
From thecookful.com


OUR 13+ BEST POLISH SAUSAGE RECIPES – THE KITCHEN COMMUNITY
2. Polish Sausage and Sauerkraut Hash. Sauerkraut is made by fermenting cabbage and has a robust sour flavor that contrasts well against the meaty kielbasa. The hash itself is made up of potatoes, onions, bell pepper, garlic, salt, black pepper, sausage, and butter.
From thekitchencommunity.org


30 TRADITIONAL POLISH RECIPES YOU CANNOT RESIST IN 2022
2022-04-20 30. Makowiec (Polish Poppy Seed Loaves) With those hypnotizing swirls, there’s no point fighting the temptation. Makowiec is a flavorful bread featuring poppy seeds as the main ingredient, along with nuts and raisins. Undeniably, the glaze is the cream of the crop, which is made with icing sugar and rum.
From lacademie.com


10 POLISH SAUSAGE RECIPES FOR DINNER - INSANELY GOOD
2022-06-09 Mash up a few potatoes to make it nice and thick, then slurp it down with a side of crusty bread. This is a cozy bowl of goodness. 3. Smoked Polish Sausage and Sauerkraut. In Poland, sausage is almost always served with sauerkraut. The combination of tangy cabbage and smoked sausage makes for a mouthwatering meal.
From insanelygoodrecipes.com


9 BEST POLISH SAUSAGE RECIPES - IZZYCOOKING
2022-04-02 Drain the water and set aside. In a small mixing bowl, whisk together brown sugar, vinegar, mustard and black pepper. Add oil to a large skillet over medium-high heat. Add kielbasa and onions. Sauté for a few minutes until the onion is tender. Add potatoes and the sauce. Bring to a boil and reduce the heat.
From izzycooking.com


20 BEST KIELBASA RECIPES - HOW TO COOK KIELBASA - PARADE: …
2020-10-28 Here are the 20 best kielbasa recipes to enjoy the Polish sausage staple, from Kielbasa and Cabbage Skillet and Foil Packet Kielbasa, to Cheesy Potato Kielbasa Soup.
From parade.com


FRESH POLISH SAUSAGE {BIAłA KIEłBASA} - POLISH YOUR KITCHEN
2016-03-26 Soak the natural casings and rinse as directed on the package. Put garlic and water in a blender and blend well. Add to meat, along with the remaining ingredients. Slide one casing on the sausage attachment fully, and feed the meat through the top of the hopper, filling each casing to the desired size sausages.
From polishyourkitchen.com


KIEłBASA AND SAUERKRAUT (GREAT RECIPE!) | POLONIST
2020-09-09 Step 1: Prep work. Have a little taste of the sauerkraut. If it’s too sour, use a colander and rinse it in cold water, then drain it. Roughly chop the sauerkraut, pieces shouldn’t be longer than 1 inch (2.5 cm). Peel the onion, chop it finely. Peel the apples, cut into quarters and remove the core.
From polonist.com


[USA] AUTHENTIC POLISH KIELBASA (HOT SMOKED)
2014-10-10 32-35 mm. hog casings. Place the grinder knife and plate into the freezer while you separate the fat from the lean meat using a sharp knife. Cut the meat into 1" cubes to keep long strands of sinew from wrapping around the auger behind the plate as the meat is ground. Grind the meat using a 3/8" plate and the pork fat using a 3/16" plate.
From wedlinydomowe.pl


MY FAMILY'S KIELBASA RECIPE, ONE OF THE BEST POLISH SAUSAGES.
This kielbasa recipe was written down by my grandpa in 1966 (though it has been in the family longer) and there are three main processes needed in order to m...
From youtube.com


HOW TO COOK POLISH KIELBASA | EHOW
Step 2. Sprinkle the sausages with two tablespoons of water, and cover the dish tightly with plastic wrap. Cut two slits two inches wide in the top of …
From ehow.com


POLISH SAUSAGE KIEłBASA BIAłA - STEP BY STEP RECIPE - FEASTERN …
Turn the flame to low and simmer the links for 40-45 minutes, partially covered. Serve warm from the cooking water or sautee for color and deeper flavor before serving. Polish sausage can also be chilled after cooking and served cold or reheated. If not cooking sausages right away, cover them and refrigerate.
From feasterneurope.com


82 POLISH KIELBASA RECIPES | RECIPELAND
Kielbasa and Cabbage. (16) 295. An easy, inexpensive yet tasty one pot hearty meal that uses polish sausage, cabbage, apples seasoned with fennel seeds. Could easily be adapted for a slow cooker or crockpot.
From recipeland.com


HOW TO COOK FRESH & SMOKED KIELBASA (5 DELICIOUS WAYS)
2022-05-26 Put a cover on the skillet. Allow the sausage to simmer for about 5-10 minutes or until the kielbasa is heated through. To fry, cut the smoked or precooked sausage into chunks. In a hot skillet, add butter (or cooking oil) and the kielbasa. Fry on medium heat for about 4-6 minutes, or until cooked thoroughly. Q.
From threesnackateers.com


THE 44 BEST KIELBASA RECIPES (POLISH SAUSAGE) - YOU SAY POTATOES
2022-02-22 Add to non-stick skillet over medium heat. Grill - Grill your smoked Polish sausage over a medium/high heat for 4-5 minutes on each side, or until heated through. Stove Top - Boil 3-inches of water in a pan, then reduce the heat to low and simmer for 10-12 minutes. Note: if the heat is too high, the sausages could burst.
From yousaypotatoes.com


12 DELICIOUS POLISH EASTER RECIPES | KEY TO POLAND
It is commonly served in żurek (see next recipe) or eaten on the side. In this recipe, the kiełbasa is baked with onions and peppers. We guarantee you will enjoy it! Recipe for biała kiełbasa from Kiełbasa Stories. Photo by Kielbasa Stories 2. Żurek. Żurek (pronounced zhu-reck), is a very traditional sour Polish soup that is made from a ...
From keytopoland.com


AUTHENTIC POLISH RECIPES - THE BEST TRADITIONAL COLLECTION ONLINE
Chlodnik - traditional cold borscht recipe 1 Chlodink 1. Chlodnik - traditional cold borscht recipe 2 Chlodnik 2. Goulash soup Zupa gulaszowa. Polewka kurpiowska - Soup of the Kurpie region Polewka kurpiowska. Old Polish onion soup Staropolska zupa cebulowa. Old Polish beer soup Staropolska zupa piwna. Morello cherry soup Zupa wisniowa.
From tastingpoland.com


TOP 47 AUTHENTIC POLISH KIELBASA RECIPE RECIPES
Ingredient: ½ cup granulated sugar; ¾ cup brown sugar, packed; 1 teaspoon salt; ½ cup unsalted butter, melted; 1 egg; 1 teaspoon vanilla extract; 1 ¼ cups all-purpose flour
From tprecipes.com


KIELBASA RECIPES | ALLRECIPES
So all that changes today with these 10 outrageously delicious Italian meatball recipes that you won't be able to resist trying. An Italian meatball typically contains ground meat, specifically beef, garlic, eggs, parsley, and sometimes cheese. These recipes will mostly follow that structure, sometimes with an added twist. And even though ...
From allrecipes.com


WHAT IS KIELBASA? - THE SPRUCE EATS
2021-07-21 The word kielbasa is commonly found on the labels for packaged sausage in grocer coolers. Many are simply labeled kielbasa Polska and are most similar to "ordinary" sausage, or kiełbasa zwyczajna. The best places to look for authentic Polish sausage are Polish delis and stores that specialize in imported food.
From thespruceeats.com


Related Search