Polish Sausage Recipe
Polish sausage and a wide range of facet dishes, normally sauerkraut, mashed potatoes and corn, was a dish I used to be raised on and nonetheless take pleasure in very a lot, so scripting this piece introduced again fond reminiscences. There are different cooking strategies like pan frying and grilling, that are used typically, however in my skilled opinion they are going to dry your meat out, and they’re the mistaken strategies for polish sausage.
Even when it may go on a grill and style first rate, it doesn’t imply it is going to be almost pretty much as good as a baked or poached Polish sausage. These strategies maximize taste and succulence.
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Two kilos of Polish sausage
One white onion minimize into quarters
One teaspoon marjoram could be added, however it’s non-compulsory
Half of a bay leaf
About half of a handful of complete, black peppercorns
One or two smashed garlic cloves relying on how a lot you want garlic
A number of mustard seeds
When you purchased your Polish sausage frozen, you’ll be able to thaw it a little bit beneath cool water. It will likely be boiled in water in any case.
Place the Polish sausage within the pot.
Here’s a professional tip: The pot must be large and considerably shallow as a result of you’ll not be including quite a lot of water such as you would if you happen to had been boiling noodles. This type of pot is ideal for this dish.
Add your onion, peppercorns, garlic cloves, marjoram if you happen to select to and half a bay leaf. The spices will add additional taste to the Polish sausage within the occasion some taste occurs to flee by means of the casing.
Cowl the pot, convey it to a simmer and hold it on the low-heat simmer for 50 to 60 minutes. Professional tip: Take away from warmth early if components of the casing start to separate from cooking.
Any try to hurry up the cooking course of by letting the water simmer too excessive or boil will trigger the meat to burst open, which I take into account a failure.
Don’t prick the sausage with a fork considering the flavored water will infuse the meat. It should solely trigger it to dry out. After the hour of cooking is completed, you’ll be able to flip the water off and let the meat relaxation. It’s best to let it cool within the cooking liquid.
The ultimate product ought to come out plump with no brown shade. It will likely be plump, juicy and scrumptious.
© Kiran Sailani