How to Cook Polish Sausage: What You Need to Know
There are a number of different ways in which you can use polish sausages in your cooking, and there are equally as many ways to cook sausages as well! Learning how to make the best use of your polish sausages will allow you to create your own delectable dishes with this truly wonderful ingredient and product!
Polish sausages can be an excellent addition to many dishes, but it is often not the case that people know how to make the best use of these delicious but under loved sausages.
Traditionally known by the polish people as ‘Kielbasa’, Polish sausages are succulent and strongly flavored. Many people favor them for their unique taste and aroma, and this means that polish sausage recipes are rapidly on the rise in terms of popularity. But how can you make the best use of your polish sausages?
What Are Polish Sausages?
When it comes to understanding how to cook with Polish sausages, one of the most important things is to ensure that you understand what makes a Polish sausage different from the standard American offerings that you might usually eat.
Polish sausages are known in Poland by their traditional name of Kielbasa. Kielbasa is not a specific type of Polish sausage, but is rather the generic term used in the country to describe sausages. In fact, every Polish region is said to have its own unique variety of Kielbasa sausage, and this means that the possibilities for using Polish sausages in your cooking can seem (almost) endless! Of these different varieties, there are a number of different preparations for Polish sausages: raw sausages, smoked sausages, and dried sausages.
Polish sausages can be made from a number of different meat products. The most popular meat choices for the production and creation of high quality Polish sausages include pork, veal, lamb, beef, and sometimes even chicken (in much the same way as American sausages).
Types Of Polish Sausages
When it comes to using polish sausages to make your very own, specially made Polish sausage recipes, it is vital that you ensure that you are using the right type of sausage. There are a number of different types of Polish sausages and these vary considerably in their flavors and textures. But what are the different types of Polish sausages that you can choose between?
- White Sausage
The Polish white sausage, which is known as Biała kiełbasa in Poland, is an unsmoked product that is typically made from cuts of pork shoulder. The pork shoulder meat is sometimes mixed or supplemented with a little additional veal or beef, depending on the availability of different cuts of meat and the preferences of the person preparing the sausage; this addition is not necessary for a sausage to be considered to be a white sausage, and is therefore something of an additional extra.
During the preparation of white sausages, the pork shoulder meat and any additional meats that might have been added in are seasoned with a selection of herbs and spices. Typically, salt, pepper, garlic, and potentially a little marjoram are added, but this will once again depend on personal preferences and tradition; different regions will have their own favorite combinations, and this can vary still on a family to family basis.
White sausage is traditionally cooked by either boiling or baking, although some people choose to instead Sautee their sausages instead. They are eaten either hot or cold and are enjoyed throughout the year, although they are something of a staple for Easter or Christmas Day meals.
- Hunter’s Sausage
The hunter’s sausage, which goes by the traditional polish name of Kabanosy, is a thin sausage that has been formed in order to be narrow and long. These sausages are made with a mix of pork sausage meat and a variety of other meats primarily chicken which will depend on the specific regional recipe that is being followed. These sausages can be both plain and spicy, depending on the mixture of seasonings and spices that are added; salt and pepper are generally added as standard, and garlic, allspice, caraway, or crushed peppers are added if a spicier sausage is being made.
Hunter’s sausages are not only thin, but also are designed to be a dry and chewy sausage; they are both smoked and dried, which helps to create their characteristically firm texture. They are rarely eaten hot, and are instead enjoyed as a snack or as an additional ingredient in other dishes as cold food products. Because of their dry nature, they generally do not require refrigeration either; hence, their name developed due to the face that they are often consumed by hikers, or hunters, while out on the trail.
- Blood Sausages
As the name would suggest, blood sausages are made from vast quantities of blood, which is what gives them their distinctively dark color. They were traditionally invented as a way of making use of the waste meats from the slaughter of pigs that were unappealing for human consumption, including the snouts, ears, and offal from swine. In modern times, however, these blood sausages are made from far more enjoyable meats and prime cuts, making them a rich sausage that is a great choice for combining as part of your favorite Polish sausage recipes.
Blood sausage meat is mixed with spices and a little barley and is then cooked, prior to being stuffed into the large intestine of a pig. This sausage can then be eaten as it is, or can otherwise be further cooked or grilled in order to develop the flavor more.
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There are two different types of blood sausages: the kiszka, which is made primarily from blood, and the kaszanka, which uses less blood and more cereals (barley or buckwheat) and is therefore far less dark in color.
Most people in America will recognize the frankfurter sausage, which is made from pureed meats instead of the more common choice of roughly ground meats. This gives frankfurter sausages a far finer and smoother texture than the majority of other sausages, which is why they are commonly used in the US for hot dogs.
Frankfurters are renowned for their versatility, as they can be cooked in a number of different ways: frankfurters are great when boiled, grilled, or even pan fried to brown them a little on the outside. Alternatively, they are sometimes even served as a cold cut of meat.
Frankfurters come in three different sizes: standard (parowki sausages), mini (paróweczki sausages), and jumbo (serdelki sausages). These different sausages are usually used for different purposes; the jumbo frankfurters are the best choice for serving in buns or with sauerkraut, while mini frankfurters are generally seen most often as a part of a breakfast buffet.
Frankfurter sausages are generally made from finely ground pork meat, however, they can also be made from veal meat if it would be desired. A mix of pork and veal can also be used for a balance between the two flavors.
- Wedding Sausages
While many people might not think much of serving up a generic sausage at their wedding party or celebration, for the people of Poland, only a wedding sausage will do. Wedding sausages, which are typically known as Kiełbasa Weselna in Poland, are designed to be served cold to guests and visitors as something of a snack, and this makes them a great choice for serving up as an appetizer on a wedding buffet.Wedding sausage are made solely from pork, unlike most Polish sausage recipes which use a little bit of a number of different types of meat, and are double smoked in order to develop an incredibly dark color. They typically are seasoned with a small dose of garlic, but the flavors in wedding sausages are generally very mild.
- Juniper Sausages
The juniper sausage is one of the more peculiar types of sausage in our Polish sausage recipes list. These sausages contain as the name would suggest crushed juniper berries, along with pork. This mixture is smoked over juniper wood in order to develop the rich and fruity notes of these sausages.
One of the benefits of the juniper sausage is the fact that they do not require refrigeration or chilling, and it is for this reason that these sausages are often loved as part of a picnic or as a hiking snack. In fact, the sausage is generally preferred when eaten cold or at room temperature.
- Garlic Sausage
Offering quite the kick in terms of flavor, the garlic sausage is well loved by the Polish people for its strong garlic flavor. These sausages, which are known as Kiełbasa czosnkowa traditionally, are made from cured pork meat that is mixed with a variety of different spices and herbs, some of which might include salt, pepper, marjoram, paprika, coriander, and black pepper. This already fragrant mixture is then finished off with an incredibly generous addition of garlic, making this sausage incredibly recognizable.
When it comes to cooking garlic sausages, the method that is generally used is simmering the sausage in a pan of hot wat. After cooking, the sausage will be smoked incredibly lightly and can then be used as desired in order to create strong and flavorsome dishes. Some people like to grill garlic sausages, while others add them to scrambled eggs or stews in order to infuse the dishes with the powerful flavor of garlic and all of the different additions in the sausage meat mix.
- Barbecue Sausage
The Polish barbecue sausage is made from pork that has been flavored lightly with a combination of the highest quality spices and ingredients, which helps to develop the succulent and distinctive barbecue aromas for which it is so loved. Due to already being hard smoked, these sausages do not require a great deal of further cooking, which further makes them perfect for use on a barbecue. Alternatively, some people choose to instead fry them in a pan or even boil them in a saucepan of water.
- Beer Sausage
Oddly enough, the beer sausage does not actually contain any beer in its ingredients—sorry, alcohol lovers! Instead, the beer sausage is actually made in the same region of Poland from which Zywiec beer is made; hence, it got its name. Known to the Polish people as Kiełbasa żywiecka, the so called beer sausage is made from pork that has been diced, possibly with the addition of a little bit of beef, and mixed and seasoned with salt, pepper, and a small amount of garlic.
Traditionally, these sausages are thing and have a dry and wrinkled surface. They are cut into fine slivers for serving and are usually used as cold ingredients as a sandwich filler, an addition to scrambled eggs or omelets, or even as a topping for pizzas.
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Polish Sausage Recipes: Tips For Cooking Polish Sausages
When it comes to cooking Polish sausages, it is vital that you ensure that you understand how to cook the type of sausage that you have purchased/made. Different types of sausages will need cooking in different ways in order to create the perfect flavor and texture.
When it comes to using your sausages in Polish sausage recipes, you should always check that the sausage’s ingredients will complement the dish that you are trying to prepare; if you are making a mild dish, such as an omelet or a stew, and don’t overly appreciate the taste of spices, you should always check to make sure that the sausage recipe that you have found (or the product that you have bought) isn’t one that has been made to be spicy.
Equally, if your dish is already packed full of spices and you don’t feel that it needs any additional heat; you should also work to ensure that you choose a milder sausage variety.
The texture of the sausage that you are using should also be checked; Polish sausages come in a variety of different textures, and you should always try to match these to the dish that you are making when looking for ways to cook sausages to perfection. A dish that is already moist may well benefit from the contrastingly chewy texture of a Polish hunter’s sausage, and vice versa.