Sausages are delicious, there’s no denying it, but some sausages are more delicious than others.
Polish sausages are one of the world’s most popular thanks not only to their fantastic taste but also to their versatility, which makes them the perfect ingredient for all kinds of dishes.
However, polish sausages also taste fantastic on their own, which is why we’re going to show you a simple and delicious way of cooking polish sausage that we’re sure you’re going to love.
Let’s get started!
- Related article: Best manual meat grinder
Things You’ll Need to Cook Polish Sausage
- Polish sausage
- Frying pan
- Spices of your choice
You can also use beer to give your sausage more flavor, but we’ll leave that as an optional step.
How to Cook Polish Sausage?
Step 1 – Choosing your Method
We mentioned before that polish sausage can be very versatile, which means there’s more than one way of cooking it.
The most popular methods are frying and boiling, and which one you choose will change what you need to do.
Step 2 – Preparations
The first step is making sure everything is properly set up. This includes thawing your sausages, as they’re often sold frozen, boiling water and choosing your beer, if you plan on using it.
To ensure proper thawing, remember to move your sausage from the freezer to the fridge at least 24 hours before you plan on eating them. This will preserve the sausage’s integrity when cooking it.
If you plan on using beer, choose your beer beforehand. Dark beer is preferred when cooking sausages as the flavor holds up much better, but this is a matter of personal preference.
If You Plan to Boil Your Sausage:
Step 3 – Add Spices
Once your waiter is boiling, add all the spices you’re using and mix them well so that they dissolve in the water as much as possible.
Step 4 – Add Sausage
Once the spices have dissolved, add onion to taste and your sausages, making sure they’re completely covered by water.
Cover and let them cook for 45 minutes.
If you plan on using beer, add beer alongside the water and remember to add more every 10 minutes or so, as the beer reduces as it boils.
Step 5 – Take Out
Once the sausages have cooked, take them out of the boiling water and place them on a paper towel so that it absorbs all excess water.
Let it cool for a few minutes before serving it.
Check below video for Sausage Boil Featuring Daisy:
If You Plan on Frying Your Sausage:
Step 3 – Heat Up Your Pan
Place your pan on medium heat and let it heat up. If you’d like to add more flavor to your sausage, feel free to melt butter and spread it all over the pan.
Step 4 – Cook
Place your sausages on the pan and cook them until they’re brown on both sides.
Avoid overcooking by focusing only on the browning. A few minutes on each side should do the trick.
Step 5 – Deglaze
Turn off the fire and take out the sausages and place them in a plate, covering them to keep them hot.
Add a splash of beer to the pan and gently scrape off all the burnt bits, letting them mix with the beer and infuse it with flavor.
Add more beer as necessary and maybe some chopped onions if you’re filling adventurous.
Step 6 – Serve
Serve your sausages in any way you want, but don’t forget to add the glazing!
This has plenty of flavor on its own so make sure to include the glaze with the sausages.
See below video for How To Fry Sausage In A Pan:
Tips and Tricks To Cook Polish Sausage
Here are some tips and tricks that will make cooking polish sausage much simpler:
- Keep it Natural: You want to use fresh polish sausages for anything you do, which means that you should avoid smoked polish sausages as well as those filled with cheese and any other stuffings, which are usually used to charge you more for less meat.
- Preserve the Casings: Avoid piercing, slicing or cutting the sausages before preparing them, as contrary to the popular belief this won’t make them absorb more flavor. In fact, it will do the opposite while also making the sausage dry and chewy.
- Serve with Beer: Polish sausage only goes well with one and one thing only, beer, so make sure to have plenty available for you and your guests to drink.
Stick to dark stouts from the region to improve the pairing. (And if you can use these beers to cook your sausage, much better).
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