How to cook polish sausage?
Polish sausage or Kielbasa is such a versatile ingredient to cook with. There are so many fabulous dishes to make from this culinary gem. From simple to old fashioned to modern takes, kielbasa can take various forms. I will start with the basic heat and eat to traditional Sauerkraut kielbasa with perogies then kielbasa kabobs and last Mac-N-Cheese with kielbasa all within the beginner’s level. Let’s get ready to chow down on tasty kielbasa.
Okay so you have this polish sausage sitting on the counter staring at you and hungry people to feed. A quick American style dish is a mock hot dog. All you need to do is open the kielbasa and slice it on an angle about a quarter inch thick. While slicing let a pan heat up on med heat. When finished slicing add a little oil about 1TBLspoon oil into the pan. Next add your polish suasage and sauté till the angled sides have a nice medium brown crunchy crust. This should only take five minutes. While hot add a few slices to hot dog bun with your choice of fixings like mustard or horseradish.
Next let’s try traditional Polish dish my friend’s mother taught me. Quite simple since all the major elements are store bought. You will need: 1 package of polish sausage, 1 package of sauerkraut, 1 package of perogies which are either refrigerated or frozen. Your choice of filling although I am quite partial to potato and cheese and that is it. This is a recipe for four although at my house there is never enough kielbasa and perogies that I usually double up on both. First thing in a colander drain and rinse very well your sauerkraut to get rid of the brine. Next in a large pot bring to medium heat and add a tablespoon of oil. Throw in the sauerkraut and let it begin to fry. Next cut sausage in half so you have two pieces, move the sauerkraut to edges of pot so you have an empty inner circle. Put sausage there and let it start to brown. Once browned mix the polish sausage and kraut together bring the heat down to low and cover next let’s get the perogies going. In another large pot bring water to a boil add perogies to pot bring heat down to med-high. They should sink and when ready to come out they will float to top. Once ready remove to plate. In the kraut, sausage pot, what you want to do is move the kraut and sausage to one side leaving one side of pot bare. Now to bare side add one tablespoon butter. Move around to coat the bare side evenly. Next add perogies and when side is full cover with kraut and polish sausage and repeat with the other side so all the perogies are getting crisp on one side. Cover and bring pot to Low heat. Now all the elements are cooked however to get all the flavors to come together and perogies crisp up leave on low for another 15 minutes. Then carefully remove sauerkraut, polish sausage, and perogies and enjoy.
These two last recipes are quite simple let’s start with the kabobs. All you need is one package of kielbasa, two peppers, one onion, grape tomatoes, and skewers. Fist you want to wash peppers and tomatoes. Next cut onion and peppers in half and each half into fours. Next slice the polish sausage on an angle about a quarter inch thick. Now you can make up skewers in whatever pattern you choose. Hint: to keep grape tomatoes on skewer, skewer them on first. Also skewer the polish sausage lengthwise so cut sides will catch the grill marks. Once your kabobs are made grill on medium low for about 10 – 15 minutes or till vegetables are cooked and enjoy.
For the final polish sausage recipe I will share one my kids truly enjoy which is really quick and easy. You will need one box of Mac-n-cheese one large piece of kielbasa chopped (about half the package), milk, butter and one cup of frozen peas. Start by boiling the pasta according to the directions. The last minute of the noodles boiling add the frozen peas. Then drain pasta and peas and set aside. Next add butter (again amount according to package) to pot and kielbasa sauté till the sausage talks to you in the crackle language☻. Next add milk and cheese powder stir till smooth and add noodles and peas back into the pot mix well and enjoy.
