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Eating Kielbasa - how do you cook yours?



OP Cheery 10 | 128    
13 Dec 2008  #31

I'd prefer horseradish to mustard for kielbasa.


Seanus 15 | 19,750    
13 Dec 2008  #32

Horseradish, nice. I have some from a company called Motyl, tasty. I also bought some Wasabi horseradish by Provitus. Spicy as hell, good for sausages. It's not quite wasabi'ish enough for sushi so I bought separate wasabi.
polishgirltx    
13 Dec 2008  #33

wasabi with kielbasa? not really...
Seanus 15 | 19,750    
13 Dec 2008  #34

Poland doesn't need to import mustards but, were it to do so more, I'd recommend karashi (spicy Japanese mustard) and Colmans.

Wasabi and sausages are not the ideal combo but it's good to experiment, I'd eat that combo any day.
pawian 127 | 6,581    
13 Dec 2008  #35

Horseradish, nice. I have some from a company called Motyl, tasty.

Allow me to introduce another brand. I am not connected with the company by any means but they produce such excellent horseradish, I just must crypto-advertise it here:

It has been exported to the USA for 30 years now...

Poland doesn't need to import mustards but, were it to do so more, I'd recommend karashi (spicy Japanese mustard) and Colmans.

Try any Polish-produced mustard called Russian. It is very spicy.
Seanus 15 | 19,750    
13 Dec 2008  #36

I've tried the Kamis one. Who's the picture of, pawian?
pawian 127 | 6,581    
13 Dec 2008  #37

Who's the picture of, pawian?

If I say me...?
Seanus 15 | 19,750    
13 Dec 2008  #38

It'd surprise me. Dunno why, just didn't picture you that way. I really see the downsides of a forum now. As a teacher, leading from the chalkface (well, marker pen, lol) and being in a classroom and discussing ideas is real life. Teaching requires many skills, methodology etc etc. Tapping keys is just not the same.
wildrover 98 | 4,459    
13 Dec 2008  #39

Don't forget the quality mustard, Sarepska or Rosyska

Definatly....I prefer the mustard to the ketchup most of my Polish friends seem to go for...
rdywenur 1 | 154    
14 Dec 2008  #40

If I say me...?

I would not believe it for a second Seanus. Does that look like a monkey to you.....LOL

Pawian what are you telling us here....double trouble..... LOL

Back to topic...I've usually had kielbasa smoked and then boiled. That sizzle looks good and probably very tasty but then I would want to eat it served like hots with mustard and kapusta.
polishgirltx    
14 Dec 2008  #41

Allow me to introduce another brand.

you got it just right!! the best brand...

sausage! did you notice that they are trying to cook and eat you? no reaction from you???
pawian 127 | 6,581    
14 Dec 2008  #42

It'd surprise me. Dunno why, just didn't picture you that way. I really see the downsides of a forum now. As a teacher, leading from the chalkface (well, marker pen, lol) and being in a classroom and discussing ideas is real life. Teaching requires many skills, methodology etc etc. Tapping keys is just not the same.

Yes, we, gifted devoted teachers, are a special class of people. The salt of this earth.
Seanus 15 | 19,750    
14 Dec 2008  #43

So it is actually you? Interesting. Well, let's stay on thread. There are those which I eat raw. Kabanos for sure (well, they are pre-cooked). The pepper one (pieprzowa?) and with cheese (z serem). Loaded with calories but sausage and cheese is just too good to pass up.

Unfortunately, I fry the other ones. Oozing with grease :( Some of the cheaper yellowy mustards are great for slapping on.
Moonlighting 29 | 218    
14 Dec 2008  #44

This is how i eat my kielbasa:

Impressive! I'll have to try that. [page added to browser bookmark :-)]
dorosinr    
14 Dec 2008  #45

I see no one has told you how to cook the kielbasa. I put mine (fresh, that is) into a frying pan with some water, covered, and simmer until the meat is done. Then remove the cover and let the water evaporate while the meat browns. We eat it with horseradish.

With the smoked kielbasa, we usually just brown it whole, or cut it up into slices and brown the slices. We like to add scrambled eggs to the browned slices for breakfast. Pretty good! I also put 1 to 2" pieces of the smoked in my sauerkraut and bake it.
Z.Zybert    
31 Mar 2010  #46

I wont to makea good fresh polish kielbasa.
The Knights of Columbus are having a polish night.
I was asked to make polish Kielbasa for it.
jonni 16 | 2,494    
31 Mar 2010  #47

Z.Zybert

If you don't have a sausage machine (or want to stuff sausage skins) it might be better to buy them. There's quite a bit of skill in making sausages, especially the European kind. You can grill or fry them first with onions and heat the up when you're there, or take the kind that just needs slicing thinly - maybe Krakowska.
plk123 8 | 4,169    
1 Apr 2010  #48

it's a lot of work, that's for sure.
RonWest 3 | 120    
1 Apr 2010  #49

Any ideas?

I'm sure polkamaniac can point you in the right direction.
Dziedzic 3 | 44    
1 Apr 2010  #50

Good Kielbasa MUST have garlic in it. And it cant be greasy. I cant tell you how many times ive been to the store and ill see a different brand of "Polish sausage". I buy it and try and it and become very disappointed. Most grocery stores carry terrible versions of Kielbasa.
jonni 16 | 2,494    
1 Apr 2010  #51

Good Kielbasa MUST have garlic in it. And it cant be greasy.

There are varieties with and without garlic. As for greasy, I sometimes get it from a farmer near Siemiatycze who makes his own. That is always a bit too greasy, but somehow excellent. Better than shop bought.
RevokeNice 15 | 1,867    
1 Apr 2010  #52

And it cant be greasy.

Sacrilege.
polkamaniac 1 | 482    
1 Apr 2010  #53

someone asking for a good sausage recepie .This one makes about 4 pounds of polish kielbasa sausage.And yes ---I have a smoker and do make it myself.I've tried different recepies but this one is the best for my taste.

easteuropeanfood.about.com/od/sausages/r/polishsausage.htm



polish hoss    
3 Apr 2010  #54

for every pound of pork butt, 1/2 TBS salt, 1/2 TBS black pepper, 1 garlic clove

coarse grind meat, finely mince the garlic, mix all together. let sit in the fridge overnight.

next day, stuff the casings, and smoke with low heat. I like to add green apple branches on the wood coals. smoke until you recognize the color as being what you remember in NJ

OR

instead of adding the salt to the meat, I am going to brine the cut up meat in 1 cup salt, 1 gal water mixture, for about an hour or two, and then rinse it and mix in the pepper and garlic, let sit over night, and stuff, smoke.
SenorCojonazos - | 6    
24 Jun 2010  #55

Anyone know the best way to cook Keilbasa Slaska (Silesian Sausage)?
FUZZYWICKETS 8 | 1,892    
24 Jun 2010  #56

get yourself the real deal home made pig fat in lard form, cut up a white onion, and slice a big piece of kielbasa in half. melt the pig fat in a frying pan, drop in your onions and kielbasa, cook as long as you like........

then, of course.....HOHOHO.....why even say it.....lather some good rolls with the pig fat, and crack open a bottle of the clear stuff.

hot sauce completes this meal for me, but most poles don't do spicy.

it's totally vile, but totally beautiful.
Seanus 15 | 19,750    
24 Jun 2010  #57

Grill tomorrow :) That means onions and good mustard aplenty :) A good bun really tops it off :)
pgtx 30 | 3,173    
24 Jun 2010  #58

Grill tomorrow :)

yes baby!

bbq
Seanus 15 | 19,750    
24 Jun 2010  #59

That's worth a suspension that ;) ;) ;) You prematurely got my taste for it :) :)

Texan grills are legendary. However, they don't have the wide range of sausages that Poland does, so ha ha ;)
pgtx 30 | 3,173    
24 Jun 2010  #60

However, they don't have the wide range of sausages that Poland does, so ha ha ;)

true :)

i like kie³basa z ogniska...
and BBQ boczek and karczek are the best!!!
;)




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