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

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.

DIFFERENT WAYS ON COOKING POLISH SAUSAGES

Here are cooking procedures on cooking Polish Sausages

Boiling the Sausages

WHAT YOU NEED

Polish Sausages

Meat Thermometer

Taylor Precision Products Classic Style Meat Dial Thermometer Via Amazon

Soup Pot

Soup Pot Via ecvv

Baking Dish/Pan

Anchor Hocking 3-Quart Premium Baking Dish Via Amazon

• 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

Place the sausages on the pot with boiling water.

After you put the sausages, you may now reduce heat to medium-low

Place the sausages on the pot with boiling water Via wikihow

Let it simmer and check the sausages by using your meat thermometer and if it is all ready and cooked then remove it from the pot and it’s ready to eat.

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

Make sure that the sausages is not squished and touching each other because it will not cook evenly.

Bake them for about 15-20 minutes

Noreen's Kitchen: Quick Tip, Baked Sausage for Quick Breakfasts Via Noreen's Kitchen

Frying the Sausages

WHAT YOU NEED

Polish Sausages

Frying Pan/Skillet

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

Get your sausages and prick them with the fork so that the heat can go through it and cook the insides of the sausage

Once your sausages are ready, put them in the frying pan with water and set it on medium low heat.

Cover the pan and let it simmer until the sausages are cooked as the water evaporates​

It takes about 10-15 minutes till it cooks​

If your sausages are already cooked and the water is gone then it is ready to fry

Cook it until it goes golden brown and it will take for about 3 minutes

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

Polish Sausages

Grill

Grill Via pngimg

Meat Thermometer

Taylor Precision Products Classic Style Meat Dial Thermometer Via Amazon

• 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​

Start grilling the sausages and make sure to find a spot for it to be grilled slowly since you don’t want to burn them and have the insides not properly grilled.

Keep an eye on the sausages for them not to get burnt

Make sure to turn them frequently to cook evenly and the sides must be golden brown in color​

Check your sausages with the use of your meat thermometer​

Sausage Grilling Techniques - How to Barbecue the Perfect Sausages Via Forkly