Oh My Polish: Different Ways On How To Cook Polish Sausage
Sausages are probably one of the most versatile processed foods in this world. Many countries have their own version of sausages and each has a special ingredient mixed into it that represents the place it came from.
But in this article, we are going to be talking about a certain sausage, the Different Ways on How to Cook Polish Sausages which is very easy to follow so keep reading and enjoy.
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All About Sausages Via metro
Polish Sausages obviously came from Poland and it started off in the Middle Ages when the Catholic Church requires people to go fasting. Not just only with meat but also with eggs and milk and for the people who would disobey, there is a severe punishment.
The monasteries then conducted researches on familiar methods when it comes to meat preservation and so the people decided to experiment as well and they came up with sausages.
And finally during the XVIII century the “kielbasa” or the Polish word for “sausage”. During the time it was often described as a thick kind of sausage with dark color simply because it is heavily smoked. The sausage is always on the table of the noble families and knights.
How to cook SAUSAGES Via cstormedinburgh
VARIETIES OF POLISH SAUSAGES
Whether it is the holiday season or just an ordinary day, the “kielbasa” is always present in the Polish households but did you know that there are several kinds of polish sausages, you can have them fat, dry, slightly dried, smoked, cooked, hard and even raw. Here are some:
DRY Kielbasa
DRY Kielbasa
This type of Polish sausage tend to last longer than the others that could actually retain its flavor. It is normally consumed while its cold, hence it’s called dry.
SMOKED Kielbasa
Smoked Kielbasa Via harringtonham
SMOKED Kielbasa is especially appreciated and is most commonly eaten by anyone.
BIALA Kielbasa
Domowa biała kiełbasa Via kuchniaplus
This Polish sausage is best partnered with soup or the special Polish traditional soup zurek/zur.
FINE Kielbasa
Kielbasa/Kabanosy Via columbusdeli
FINE Kielbasa or commonly known as Kabanosy. This kind of sausage is air dried and normally flavored with caraway seeds. Kabanosy is often made from horsemeat during the ancient Poland but now they use pork as well.
Kielbasa Krakowska
Kielbasa Krakowska
last but definitely not the least is the sausage from Krakow which is the most popular Polish sausage known in the entire world because it has the best taste and quality.
The Kielbasa Krakowska is a permanent, roasted sausage (originally from the 16th century). It can be eaten cold or cooked.
Kielbasa Wiejska
Kielbasa Wiejska Via tastingpoland
this type of Polish sausage looks like it is in a U shape. It is often made from pork and veal meat that has garlic on it. It should be thoroughly smoked as much as is needed just to keep its natural and perfect taste.
- DID YOU KNOW? The most common meat used to make kielbasa is pork. There are some who use beef, turkey or lamb but Polish people say it is best to use pork than any other meat.
DIFFERENT WAYS ON COOKING POLISH SAUSAGES
Here are cooking procedures on cooking Polish Sausages
Boiling the Sausages
WHAT YOU NEED
- STep 1
- Step 2
- Step 3
Get your soup pot and fill it with water about two-thirds full.
After filling your pot with water, place it on the stove over high heat.
Wait for it to boil.
Wait for water to boil Via wikihow
Baking the Sausages
WHAT YOU NEED
Polish Sausages
Baking Dish/Pan
Anchor Hocking 3-Quart Premium Baking Dish Via Amazon
- STep 1
- Step 2
- Step 3
Pre-heat the oven to 400 degrees and place the sausages in the baking dish
Noreen's Kitchen: Quick Tip, Baked Sausage for Quick Breakfasts Via Noreen's Kitchen
Frying the Sausages
WHAT YOU NEED
Polish Sausages
Skillet Clipart Frying Pan Via clipartkid
Water
Water Via circuitworksla
Fork
Fork Via pixabay
- STep 1
- Step 2
- Step 3
- STEP 4
Get a frying pan and put some water about a quarter of the pan
How To Fry Sausage In A Pan - Cook Sausage Via Street Foods TV
Grilling the Sausages
- NOTE: You must boil the sausages first before grilling (refer to the boiling procedure above)
WHAT YOU NEED
- STep 1
- Step 2
- Step 3
Once the sausages have been boiled, you can now start grilling them
You can also store it in the fridge for a couple of weeks before you boil them so you can use this for a special occasion without having to worry about it being time-consuming since you don’t have to boil it again
Serving Size (56.0g) |
Calories 127 |
Total Fat 9.9 g |
Saturated Fat 3.5 g |
Polyunsaturated Fat 1.3 g |
Monounsaturated Fat 4.6g |
Cholesterol 39mg |
Sodium 672mg |
Potassium 0mg |
Total Carbohydrates 2.2g |
Protein 7.3g |
If you wish to stuff your sausages, you will need a tool like sausage stuffer. Visit Here!
