Loose polish sausage ideas?

K

kayelin d

New member
I bought about 2 lbs of loose fresh polish sausage (not in casings).
Other than patties, any interesting ideas? I was thinking about stuffing
mushrooms with sauerkraute and the sauage. Or maybe some kind of soup?

Thanks
 
On Feb 1, 8:42?am, Michael L Kankiewicz wrote:
One lb. of your sausage and 2 lbs. of a good ground beef, and seasoned
rather wet (with tomatoes, Heinz Chile Sauce, whatever) can be the
beginning of a great meatloaf, or several mini-loaves to freeze and
have on hand for sandwiches. Highly season the remaining half to use
like chorizo is, browned with eggs scrambled in for tortilla wraps.
....Picky
 
On Feb 1, 8:42?am, Michael L Kankiewicz wrote:


This is a little plebian, but they would be good in a bean dish. Navy
beans, tomato product, seasoned however you like it; fry up the sliced
sausage and onion/peppera and add.

I'd target 1 1/4 to 1 1/2 lbs of dry beans for 2 lbs of sausage.

Steve
 
On Tue, 1 Feb 2011 14:58:19 -0500, Michael L Kankiewicz
wrote:


Just chunk up the loose sausage, it's not brain surgery - it's a
recipe.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
'sf[_9_ Wrote:

1-1.5 lbs Polska sausage, browned
32 oz. Saurkraut, drained
4-5 C Kluski noodles, cooked
3 C Onion soup (the real deal whoops dry junk, but do as you will)

Into a generous skillet, leave the Polish sausage in their after
browning and add saukraut and cooked Kluskis. Cover with onion soup and
reduce until you see it all shine a bit.

I know, most onion soups are made with beef stock 9mine is) and the
sausage is pork. I do this with cheap pork steaks, too. This is actually
an Austrian recipe, but the Polish folks where I'm from call it "Polish
Chop Suey."

Easy to make and great to eat. Try it with some cheap pork steak for
starters (cut up pork steaks, though).




--
Gorio
 
Omelet wrote:

The first time I had Albongidas it reminded me of gnuedel suppe. German
style dumpling soup. As Buffalo has as many Poles as German and as this
is Polish style sauage I suggest rolling it into dumplings, making it
into a soup, and finding out the Polish words for meat dumpling soup.
Put just a little diced beet in it to make it more Slavic.
 
"Gorio" schrieb :

Our Polnische (Wurst) isn't fit for browning.
What the fuck are Kluski noodles ?
Sauerkraut and onion soup ?
No spices ?

No, that's definitely not an Austrian recipe.

Cheers,

Michael Kuettner
 
projectile vomit chick wrote:

A Polock from Buffalo, NY, and doesn't know what to do with his
kielbasa... I hope he's not married, poor wifeski! LOL
 
spamtrap1888;1577794 Wrote:

They are a very thick, pale noodle. I don't beleive there is any egg in
in them as the color doesn't show any signs of yolk being used. Maybe
just the whites. These things are even in local Piggly Wiggly stores
where I live. Look around, I'll bet you can find them. Boiling the
Kluskis is the most time consuming part of my recipe.

Nothing like those thin egg noodles you get in most stores. Mrs. Wyss is
the kind I find most often, whereas the Amish by me sell a Kluski that
does have the yellow tint to it , leading me to conclude yolks were used




--
Gorio
 
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