Sweet Polish Sausage Food

SWEET & SOUR SAUSAGE

Steps:

• Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a small bowl, combine the preserves, cornstarch, vinegar, soy sauce, ginger and reserved juice., In a large skillet, saute the sausage, onion and pepper in oil until vegetables are tender. Add sauce mixture and pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

TOP 10 POLISH SAUSAGE RECIPE COLLECTION

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• Select your favorite recipe.
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• Prep a Polish sausage recipe in 30 minutes or less!

SWEET 'N' SOUR POLISH SAUSAGE

Steps:

• In a large skillet, saute the sausage, onion, green pepper and celery in butter over medium heat until meat is no longer pink and vegetables are tender; remove with a slotted spoon and set aside., In the same skillet, combine the brown sugar, ketchup, vinegar and salt. Drain pineapple, reserving juice; set pineapple aside. Add juice to skillet; bring to a boil. Return sausage mixture to pan. Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved pineapple; heat through. Serve over rice.

GRILLED POLISH SAUSAGE TOPPED WITH CARAMELIZED ONIONS, SWEET POTATO MASH, AND GRILLED TOMATOES

Steps:

• Slice the sausages on the diagonal and cook in a grill pan over medium-high heat, until grill marks form, about 3 minutes on each side.
• Saute 1 quartered and sliced white onion in a medium pan in extra virgin olive oil until tender. Add a pinch of salt and pepper and 1/4 cup of sugar to the pan and coat the onions evenly. Add 2 tablespoons of butter to the pan and continually stir the onions until they are brown. Top sausages with onions and.serve with Sweet Potato Mash and Grilled Tomatoes.
• Salt Cut 2 medium sized sweet potatoes into small, 2-inch cubes and boil in salted water, in a large pot, until the cubes are fork tender, about 7 minutes. Once the sweet potatoes are fully cooked, drain the water from the pot and place into a medium sized bowl. Stir in 1/2 cup of milk and 2 tablespoons of butter. Add 1/4 teaspoon each of cumin, cinnamon, and ginger. For added heat, add 1 teaspoon of minced chipotle pepper. Mix together with a masher or wooden spoon until the ingredients are fully integrated, then set aside.
• Slice the sweet potato into 1/8-inch triangles. Fry the triangles in vegetable oil in a medium sized saute pan until crisp. Use the triangles as a garnish in the sweet potato mash.
• Place the tomatoes in a large pot of boiling water for approximately 2 minutes. Remove the tomatoes and immediately shock them in ice water. Once the tomatoes are cool, peel away the tomato skins. Cut the tomatoes in 1/2, and season, to taste, with salt and freshly ground black pepper. Place the tomato halves in a grill pan, and cook until each side is seared, roughly 3 minutes per side. Remove the tomato halves from the pan and set aside.

SWEET POLISH SAUSAGE

Steps:

• Place sausage in a large saucepan. Add water to cover and simmer over low heat for 1 hour. Drain, remove sausage and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In the same saucepan combine the Worcestershire sauce, lemon juice, onion, sugar, hot pepper sauce and water. Bring all to a boil, stirring. Place reserved sausage in a 9x13-inch baking dish and cover it with the sauce mixture.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

SAUTEED POLISH SAUSAGE WITH SWEET YELLOW ONIONS, SAUTEED SPINACH AND MUSHROOM RISOTTO

Steps:

• Heat vegetable oil in a medium sized saute pan. Add the sliced onions to the pan and saute them in vegetable oil for approximately 3 minutes, or until they are tender. Add the sliced polish sausage and saute until each piece is heated through. Serve warm with spinach and risotto.
• Saute onions in vegetable oil over medium heat until just translucent. Add chopped garlic and continue to saute for 2 minutes. Add spinach and saute until it begins to wilt. Serve immediately. Season with salt and pepper.
• Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add chopped onion and garlic and saute until the onions become translucent. Add the mushrooms, reserving the mushroom juice, and rice to the pan and toss all of the ingredients together until they are thoroughly mixed. Add white wine to the pan and cook until the liquid is absorbed. Add the reserved mushroom juice, 1 teaspoon of salt and pepper and 1/2 cup of chicken stock to the saute pan. Continuously stir the mixture as you add warm chicken stock, 1/2 cup at a time, until the liquid is absorbed and the rice is cooked al dente and the stock is absorbed into the rice. Remove the pan from heat and add Parmesan and parsley for garnish. Serve immediately.

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.

CROCK POT SWEET AND SOUR POLISH SAUSAGE

Steps:

• Slice polish sausage into 1/2 inch wide pieces.
• Put into bottom of crock pot.
• Mix grape jelly and cocktail sauce.
• Pour over sausage.
• Cook for about 3 hours.
• Being that crock pots are all different, yours might be done a little sooner or a little later.
• I make these with Cheesy Potato Casserole #102296, very good meal.
• Enjoy!