Polish sausage (also called kielbasa) is a big smoked sausage made of pork. It is usually 2 inches in diameter and sold pre-cooked. You can serve Polish sausage as a main dish or slice it into pieces as part of another recipe. Pre-cooked Polish sausage tastes better when heated before serving.
Polish sausage and sauerkraut (shredded cabbage fermented with salt and spices) go well together. The following is a recipe for cooking Polish sausage and sauerkraut:
The ingredients are polish sausage, sauerkraut, 6 pieces of bacon, a can of stems and pieces of mushroom, a can of golden mushroom soup, California-style onion powder, one box of fusilli pasta, and salt and pepper.
Instructions for Cooking
- Cook about 6 pieces of bacon in a large frying pan.
- Drain the sauerkraut and slice the sausage into bite-sized pieces.
- When the bacon is cooked, remove the bacon grease but leave one tablespoon for frying.
- Put the Polish sausage, sauerkraut, and bacon in the pan.
- Stir occasionally and watch until the sauerkraut turns brown.
- Add a tbsp of onion powder, salt, and pepper.
- Cook the fusilli pasta separately. Once the pasta is cooked, add it to the Polish sausage mixture.
- Empty all the contents of the can of mushroom stems and pieces into the mixture.
- Add the mushroom soup. To maximize the flavor, fill the empty soup can with water and add it to the dish.
- Blend the mixture well to make sure that the pasta is coated. Check if the sausage is cooked.
- Serve with fried potatoes and German beer.
Other Ways of Cooking Polish Sausages
- Simmer Polish sausages in beer for half an hour or until done. Serve with sauerkraut, spicy mustard, sautéed onions, and bell peppers. You can also substitute the side dish with whatever suits your taste.
- You can cook Polish sausage with cabbage and tomato juice.
- Mashed potatoes go well with Polish sausages.