POLISH WEDDING SAUSAGE SUPPER

12 Aug

 

                                                     mariafedro.com                                   

 

Kiełbasa weselna (keow-BAH-sah vuh-SELL-neh) Weselna means “wedding.  This pork kielbasa is mixed with beef and double-smoked for a hearty flavor, texture, and color . Double-smoked pork sausage used to be the preferred choice to serve at weddings and other important events and to sober guests up before going home

These days, it’s simply a signifier of intense smokiness and a touch of garlic flavor.

It is meant to be served at room temperature as a snack or appetizer, but today we are going to incorporate it into a wonderful dinner skillet.

 

 

 

Before we begin , here’s a little something you might not know about one of Americas favorite sausages

 

The word entered English directly from Polish kiełbasa (/kiːlˈbɑːsə/ or /kᵻˈbɑːsə/),[b] meaning “sausage”. Etymological sources state that originally, the word comes from Turkic kol basa, literally “hand-pressed”, or kül basa, literally “ash-pressed” (cognate with modern Turkish dish külbastı), or possibly from the Hebrew kol basar (כל בשר), literally meaning “all kinds of meat; however, other origins are also possible.
The terms entered English simultaneously from different sources, which accounts for the different spellings. Usage varies between cultural groups and countries, but overall there is a distinction between American and Canadian usage. In New Jersey, Pennsylvania and most areas of Greater New York City, a plural Polish transitional form is used, kiełbasy (pronounced /kəˈbɑːsiː/). Canadians also use the word kubasa (/kuːbɑːˈsɑː/ or /ˈkuːbəsɑː/), a corruption of the Russian kolbasa (колбаса), and Albertans even abbreviate it as kubie to refer to the sausage eaten on a hot dog bun.[c]

 

The most popular kiełbasa is also called “Kiełbasa Polska” (“Polish Sausage”) or “Kiełbasa Starowiejska” (“Old Countryside Sausage”). This one comes closest to what is generally known in America as “kiełbasa” (a Polish sausage). Nowadays, many major meat packers across America offer a product called “kiełbasa,” usually somewhat different from the original.
In Poland, kiełbasa is often served garnished with fried onions, and – in the form of cut pieces – smoked kiełbasa can be served cold, hot, boiled, baked or grilled. It can be cooked in soups such as żurek (sour rye soup), kapuśniak (cabbage soup), or grochówka (pea soup), baked or cooked with sauerkraut, or added to bean dishes, stews (notably bigos, a Polish national dish), and casseroles. Kiełbasa is also very popular served cold as cold cuts on a platter, usually for an appetizer at traditional Polish parties. It is also a common snack (zagrycha) served with beer or plain vodka

and this is what Brian L Lichorowic has to say about it :

What we buy around here in our local Safeway™ and most grocery chains is not Kielbasa but it’s not, trust me.   Authentic Polish Kielbasa is a delicious delicacy that can only come from age-old recipes and careful production by master butchers and chefs. Sorry, Hillshire Farms does not qualify. It’s some type of meat that is flavored to taste something like the real deal. I am always uninspired when cooking with it because once you cook with the real thing it’s hard to go back to an imitation. Like so many things epicurean I guess.
.

 

 

The Mustard and horseradish really add a surprising  robust taste to this !

 

 o

one perfect bite

 

Recipe :

 

3 tablespoons bacon fat or olive oil

1 large Red  onion, –  chopped 
1 half head of (about 10 ounces total) savoy cabbage, cored, cut into 1-inch pieces, about 6 cups   

 

1 bunch  kale, – stem  removed, leaves cut into 1 inch pieces, about 3 cups   

                                                                                                                                                                                                                                           once upon a chef

 

1 red pepper – cored, cut into 1-inch pieces
1/2 teaspoon salt
1  14 oz can  sauerkraut, drained, –
2 cloves garlic, finely chopped
1 tablespoon whole-grain Dijon mustard –
1 teaspoon prepared horseradish –

Freshly cracked black pepper
1 lb . uncured fully cooked kielbasa, cut on bias into 1/2-inch slices  

2 tablespoons each, chopped: parsley, chives

Heat a large (12-inch) deep nonstick skillet over medium-high heat. Add the bacon fat or oil, onion, cabbage, kale, red peppers and salt. Cook until cabbage and kale are wilted and tender, about 10 minutes. Stir in sauerkraut; cook and stir 5 minutes.

Stir in garlic, mustard, horseradish and pepper to taste; cook 2 minutes. Stir in sausage. Cook and stir until heated through, about 5 minutes. Remove from heat. Sprinkle with herbs and serve.

 

Eat nd Enjoy !

 

 

 

 

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