Polish Sausage Patties Food

SIMPLE HOMEMADE SAUSAGE PATTIES

Steps:

• Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
• To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
• Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

FRESH OLD FASHIONED POLISH SAUSAGE RECIPE - (4/5)

Steps:

• Cut the meat into one-inch cubes. Put through medium grinder. Using your hands (wear latex or rubber gloves, if you prefer), mix the pepper, marjoram, garlic, allspice, water and salt into the meat. Cover and chill at least two hours or overnight. Make into patties or links using hog casing. If links, spread on a tray and refrigerate for up to three days, turning daily to allow sausages to dry and cure. Makes five pounds of sausage. To cook, you can grill or brown in a skillet. Cook thoroughly, at least 20 minutes.

POLISH, SAUSAGE PATTIES

Steps:

• In a small bowl, combine dry ingredients. Pinch and rub ingredients together, allowing marjoram oil to blend with other spices.
• in a medium bowl, mix ground pork and spices until well mixed with seasonings throughout the pork. Add the beer or liquid and mix until all liquid is absorbed.
• Make the mixture into 10 (2 ounce) balls, press into patties.
• When freezing place a wax paper separator between patties.

TOP 10 POLISH SAUSAGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish sausage recipe in 30 minutes or less!

AUTHENTIC HOMEMADE POLISH SAUSAGE

Steps:

• Have the pork butts ground coarse and place in a large pan.
• Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
• Add the finely mashed garlic and the other above ingredients to the pork butts.
• Mix it well.
• If possible, allow the mixtures to remain overnight in the refrigerator.
• Fill the casings with the meat mixture after washing the casings out with water.
• To cook, place sausage in pot with water, bring to boil.
• Skim, cover and simmer for about 45 minutes.
• Remove form water.
• Place in oven for additional browning at 325 degrees for about 45 minutes.
• The uncooked sausage can also be placed in plastic bags and frozen for later use.

CHEF JOHN'S BREAKFAST SAUSAGE PATTIES

Steps:

• Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
• Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
• Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
• Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.