Also known as kielbasa polish sausage is made of beef but was traditionally made with pork. Lightly spiced with pepper and garlic, polish sausage has a mellow flavor that makes it a handy ingredient. In most markets, they are sold precooked or smoked, but in others, they deliver only fresh varieties.
Furthermore, boiling, then frying, grilling, or baking the kielbasa delivers the texture and flavor, more so with liquids like pint. Here is a step-by-step guide if you want to know how to cook polish sausage:
How to Cook Polish Sausage On a Stove
- Polish sausages
- White onion
- ½ bay leaf
- Black peppercorns
- Smashed garlic cloves
- Marjoram (optional)
- In case you purchased the kielbasa frozen, begin by thawing it under cool water for a short time. The sausage will boil in the water anyway.
- Next, put the kielbasa on the pot. The pot must be shallow and somewhat wide since you won’t be adding more water as though you are cooking noodles.
- After that, add marjoram if you want, garlic cloves, peppercorns, and onion. The spices add more taste to the sausage. Ensure you cover the pot properly since some flavor may begin passing through the casing.
- Then allow the sausage to simmer then make sure the pot is on a low-heat simmer for up to 60 minutes. You can remove from heat once the casing parts start splitting while cooking.
- Attempting to speed the cooking process by allowing the water to boil or simmer too high causes the sausage to burst open that may be considered a total cooking failure.
- Also, never prick the kielbasa with a sharp object with a thought that the flavored water gets inside the meat. Doing this will only dry the sausage.
- After cooking the sausage for 60 minutes, turn off the water, then allow the meat to rest. Some people prefer placing it on the cooking lid to rest.
The cooked polished sausage should be fat without any brown color. It will be juicy, plump, and delicious.
How to Cook Polish Sausage in an Oven
Step 1: Boil Them
Begin by filling a soup pot with water, any additional ingredients, or cooking liquid up to two-thirds full. After that, set the pot over high heat, then allow the liquid to boil. Add the sausages inside the boiling water, then lower the temperature to medium-low.
With that done, simmer the polished sausages until they get warm on the inside. You can check their temperature using a digital thermometer if you want.
The precooked polished sausages must read 140 degrees F, but fresh beef or pork sausages must read 160 degrees F. once the sausages attain this temperature, remove them from the liquid.
Step 2: Bake Them in The Oven.
Preheat your oven to 400 degrees F, then put the sausages inside the nonstick baking dish. Ensure you space them uniformly to be sure that their sides aren’t touching.
Please put them in the preheated oven and bake them for some time until their skins turn to a golden hue color.
Finally, remove them from the oven, then serve while hot.
- If you want excellent results, give the polished sausages ample time to rest and cool for some minutes before you cut them. Even though allowing the sausages to rest isn’t good, it gives the juices inside the kielbasa a nice opportunity to cool. As they cool, they get thicker and can stay in the meat for long when you cut it.
- The sausages tend to open up while baking or boiling them. This happens when the stuffing bulges from the heat, thus breaking the casing. But this shouldn’t worry you, and it’s not proof that the sausages are bad.
- You can also add other different ingredients inside the boiling pot to boost the flavor. For instance, dip the sausages in the boiling water with tomato sauce, garlic, and onions if you want an Italian twist.
How to Cook Polish Sausages with pint
What you’ll need
- Three uncooked polished sausages like bratwurst, hot Italian sausages, chorizo, and any other you wish
- One cork
- A pin or a needle
- One thinly sliced onion
- One tablespoon cooking oil
- 3 cups of pint
- Using the pin stuck in a cork or a needle, prick the sausages half a dozen times. Then arrange the sliced onions on the sauté pan, just a good amount to hold all the polished sausages in position.
- After that, put the sausages on the sauté pan, then add water and pint to cover them (the ratio of water to pint should be 1 to 3).
- Then put the pan over medium heat and slowly allow the liquid to boil, but not a rapid boil. Make sure you poach your polished sausages for 5 minutes until they are half cooked. Then place them on top of a rack on the baking sheet to allow them to drain water. Alternatively, you can drain them using a colander. As you do this, make sure you separate them in links.
- Next, set up your grill to cook the sausages directly to a medium heat setting.
- Immediately you are ready to grill the sausages, brush, then oil the grill grates. Gently brush the sausages on all sides using the vegetable oil, then place them on the hot grate. Then start grilling the sausages until their casings are nicely brown and crisp. Cook them for up to 6 minutes per side. You can also rotate them after every 2 minutes at 90 degrees on both sides to develop beautiful grill marks crosshatch.
- Move them to a separate section of the grill, then use a slim metal skewer to check for doneness. Place it inside one of the cooked sausages, and the skewer should come out hot when touched.
- After that, transfer them to a platter and allow them to cool for 3 minutes. Serve your polished sausages with mustard.
How to Cook Polish Sausage with Sauerkraut
Sauerkraut and polish sausages are a nice combination made in heaven. Just top up with some onions and potatoes, and you’ll have a nice meal for dinner or breakfast.
- Polished sausage, fresh or smoked
- Sliced onions
- Russet potatoes cut into ½ cubes
- Ground black pepper
- 1 Tbsp. unsalted butter
- ¼ tsp salt
- Inside a large-sized saucepan, cover your potato cues using water, then allow it boil tenderly for about 7 minutes. After that, drain all the potatoes then place them aside.
- After that, in a non-stick skillet, add ½ water and then place the polish sausages. Allow them to boil over medium heat setting. Once they are boiled, and the boiling water evaporates, pan-fry the polished sausages for 10 minutes until they are golden.
- If they fail to release much grease, melt some butter in the frypan. Then add sauerkraut and onions until golden and dry for 5 minutes. Slide the onion mixture to one end of the pan.
- With that done, add the other 2 tsp of butter to the other empty part of the pan, then put the boiled potatoes. Carefully toss the boiled potatoes inside the hot butter before mixing the other ingredients inside the pan together.
- Allow the mixture to fry as you stir after every 2 minutes until they get crisp and turn to a golden color.
- Then taste the hash as you season using pepper and salt as you want.
- Finally, return your sausages to the frying pan, then heat for 2 minutes.
Serve while hot and enjoy your meal.