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Polish Sausage

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I like to mix up our meals with foods from different countries. Not only adds variety, but sparks dinnertime conversation. This menu is a traditional Polish meal farmers and hill people enjoyed. You know, sometimes peasant food really is the best!

Polish Sausage Studs Style


Boiled Potatoes

Bakery Rye Bread



Ice Cold Beer

Polish Sausage Studs Style

  • 4 pounds fresh Polish sausage links*
  • Water

Remove sausage from the refrigerator at least 1 hour before cooking.

Fill a stockpot approximately three-quarters with cold tap water. Bring to a boil over high heat.

Add sausage and cook for 10 minutes once the water starts to boil. The sausage should rise to the top in about 5 minutes. Transfer meat to shallow roasting pans. Clip the connecting casing.

You can stop here and finish cooking the sausage the next day. Be sure to cover and refrigerate the meat.

Preheat oven to 325°F.

Allow the sausage to rest 10-15 minutes so the juices are reabsorbed into the meat.

Cut the links into 1½ – 2 inch pieces.  Bake for 15 minutes. Remove pan from the oven. Turn sausage pieces and then bake for another 15 minutes.

*When shopping, calculate ¾ pound raw sausage per person.


  • 1 jar or bag sauerkraut
  • 5 slices bacon, chopped
  • 1 small onion, chopped
  • ½ tsp. ground thyme
  • 2 cups chicken stock

Preheat oven to 325°F

Pour sauerkraut into a colander. Rinse in tap water several times. Squeeze out most of the moisture and fluff with a fork.

Fry bacon until crisp in a 3-quart saucepan over medium heat. Set pieces on a paper towel.

Add onion to the pan and sauté until translucent, about 5-7 minutes. Do not brown the onion, it will be bitter. Be sure to scrape in all the bits that cling to the side and bottom of the pan.

Return bacon to the saucepan. Add sauerkraut. Sprinkle thyme over the mixture. Mix well. Cook 3-4 minutes over moderate heat.

Stir in stock. Cover and bake in the oven 30 minutes or until sauerkraut is tender, but still has crunch. This could take as long as 2 hours, depending on the brand you use. Add more stock if necessary to keep the sauerkraut moist.

This dish is best if prepared a day in advance and reheated in 325°F oven for 20 minutes.

Boiled Potatoes

  • 1 red potato per person
  • 1 tsp. butter per potato
  • Freshly ground pepper to taste
  • Fresh parsley, chopped

Peel a strip of the middle of the potato. Drop in a saucepan and add water to cover the vegetables. Bring to a boil over medium-high heat. Lower temperature so the water is at a medium boil. The potatoes are done when fork tender.

Drain water. Stir in butter, pepper, and parsley before you serve.

May you enjoy all the days of your life filled with laughter and seated around a well laden table!


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