Tips for Cooking With Polish Sausage
Polish sausage is one of the more versatile foods; it can be cooked in many ways. Though it originated in Poland, the sausage has become a favorite throughout the world. Grilled and baked sausage, as well as sausage soups and salads, can be created. Does this Spark an idea?
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Soup
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Eating a hearty soup is a great way to warm up in cold Polish winters, which can reach -31 degrees Fahrenheit. The dish will do the same for you at home. Polish chefs usually prefer cooking with lard instead of oil or butter. Bacon fat or pure lard can be used to make a soup base. Add garlic, onion, celery and carrots. Saute in a hot pan. The mixture can then be transferred to a pot where tomatoes, potatoes and bite-size pieces of Polish sausage can be added. Sugar will give a slightly sweet kick to the dish.
Saute
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Polish sausage is best cooked when the outside is crispy and the middle is tender, though individual chefs have their own preference. Sauteing on medium high heat will allow you to cook the inside, while making sure the outside isn't burned. An overly high heat would leave you with a crispy outside, but the inside might not be cooked. The sausage is usually cooked with onions for flavor. A small amount of lard will help you achieve a crispier outside than you would get with oil or butter.
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Salad
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Try cooking a cool salad for a hot summer day. Summer temperatures in Poland can reach 104 degrees Fahrenheit, so a cool salad could be on the menu, and it could be on yours as well. A regular potato salad can be kicked up with Polish sausage. Boil potatoes and let them cool in a large bowl. Saute the sausage and add it to the potatoes along with celery and hard-boiled eggs. Stir in some mayonnaise and drizzle the top with paprika.
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You can kick up hamburgers and seafood jambalaya by adding the sausage. Though the sausage isn't necessarily the dominant ingredient in these dishes, it is a complement that can set them apart from the ordinary. A grilled, whole polish sausage can be slit open and added to an ordinary hamburger to make it larger and more delicious. In seafood jambalaya, the spices of the sausage do well at complementing the seafood. Jambalaya is usually a spicy dish anyway, making the sausage a perfect feature and giving the chef a surf-and-turf option on his menu.
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References
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