Sausage Bobbat A Polish Russian Recipes

LIGHT & TASTY BOBBAT

Steps:

• Sprinkle yeast over water and sugar.
• Stir and set aside.
• In a large bowl beat eggs, then add milk, yeast mixture and salt.
• Gradually add flour.
• Cover and keep in a warm place till it is double in bulk.
• During this time, slowly fry pieces of meat on each side to eliminate excess grease in batter and almost done.
• Drain on paper towels and cool.
• Stir down bobbat batter and pour half into a greased baking pan.
• Lay pieces of meat on top of batter and pour remaining batter over meat.
• Let rise till doubled in bulk (about 1 hour).
• Bake at 375 deg F for about 40-60 minutes or until golden brown.
• Serve hot.

AUTHENTIC HOMEMADE POLISH SAUSAGE

Steps:

• Have the pork butts ground coarse and place in a large pan.
• Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
• Add the finely mashed garlic and the other above ingredients to the pork butts.
• Mix it well.
• If possible, allow the mixtures to remain overnight in the refrigerator.
• Fill the casings with the meat mixture after washing the casings out with water.
• To cook, place sausage in pot with water, bring to boil.
• Skim, cover and simmer for about 45 minutes.
• Remove form water.
• Place in oven for additional browning at 325 degrees for about 45 minutes.
• The uncooked sausage can also be placed in plastic bags and frozen for later use.