If you have been a regular follower of my blog, you already know how to cook crumble sausage. But that’s not all to do with sausage. So, today I will tell you how to cook fresh Polish sausage, which is such an interesting recipe that I cherish very much!
Before I dive into this recipe, I must tell you about the sausage. Although the name tells it all, one might not know that it is actually a polish sausage and, in Poland, it is known as “fresh kielbasa,”. So, if you walk into a Poland market, you will have to ask for kielbasa as it represents sausage in Poland.
However, you will have to be careful, as you are only looking for fresh sausage because there are other pork-based and smoked sausages as well. But, among all of them, the fresh sausage really takes the lead. Moreover, apart from the cooking process, there are ways to make the sausage taste better while serving. Let’s see how to get it done.
Ingredients
- Uncooked and not cooked fresh kielbasa (2-4 pounds)
- Quartered onion (1 piece)
- Marjoram (1 teaspoon)
- Bay leaf (1/2 of the leaf)
- Peppercorn (a few pieces)
- Finely smashed garlic clove (1-2 cloves)
- Boiling water (as much as you need)
- Mustard seeds (a few pieces)
Instructions
- In a large pot, place the place fresh kielbasa along with the 1 quartered onion. Also, add 1 teaspoon marjoram, several peppercorns, half a bay leaf, and the garlic cloves.
- Then, add the boiling water to the ingredients. (You must be able to hold your fingers in the water.)
- Then cover the pot well and take 55-60 minutes altogether to simmer the ingredients at low heat. Don’t increase the heat, which can make the sausage burst! You must not also prick the sausage at this point, which will also make the sausage dry.
- Let it sit for a moment and let the cooking liquid cool down.
- Gradually, the sausage will become delicious and moist, but it will not turn brown and it shouldn’t.
Now you are done with your sausage. The sausage can remain frozen even after cooking. You can then wrap the sausage well. But I would recommend to vac seal it, if you can.
Recipe Notes
- If you fail to manage marjoram, there is nothing to worry. It’s barely an optional ingredient, which you can skip effortlessly.
- Remember, the seasoning boils out when you cook the ingredients. So, the spices that you add in the beginning fill in the gap of the seasoning.
- I have also tried the recipe in a slow cooker a few times and in the pressure cooker with sauerkraut once. Both the ways just do fine; you choose your way.
Roast the sausage
If you don’t like an extra mess in your kitchen, I would suggest you go for the roasting process.
Step 1: To begin with, preheat your oven to 350-degree Fahrenheit and focus on the ingredients.
Step 2: Prepare your baking sheet and arrange the kielbasa on that sheet one by one. Remember, your lasagna pan will just do fine in place of the baking sheet.
Step 3: Pour in cooking oil (a cup at least) on top of the arranged sausage. Then, to poke the holes on top of the sausage, use a fork and get done with it.
Step 4: At last, roast the sausage. It would take 20-25 minutes to start to get brown and to crack open.
Grill the sausage
Let’s be frank with you, if you want to get to the original cooking style for this cuisine, this grilling method is the traditional way for it. In fact, to some extent, I consider it to be the best cooking method for this sausage. So, let’s know how to cook fresh polish sausage on the grill.
Step 1: Let the grill heat up, setting the temperature to medium-high. At the same time, add oil to the grill bars using a paper towel.
Step 2: Then, go for batches and, on the grill, place a few pieces of Kielbasa. Avoid overcrowding. Place the sausage in one layer.
Step 3: Cover up the grill and let the sausage cook well. Take 4 minutes to cook the sausage and then flip over. Cook for another 4 minutes and finish the cooking process.
Pro Tips
- While adding the on the grill bars, it is safe to use a tong or fire-proof grill gloves so that you don’t get burned.
- Placing the sausage in one layer will provide enough air circulation.
Nutritional Value
For some people, it is more important to know how much nutritional benefit this fresh polish sausage offers than knowing how to cook fresh Polish sausage. So, here goes your nutritional value chart:
| Serving (per serving; 102g) | Nutritional Value | Daily Value |
| Calories | 356 (1456 kJ) | – |
| Total Fat | 45 g | 84% |
| Saturated Fat | 30.9 mg | 57% |
| Sodium | 1024.4 mg | 42% |
| Total Carbohydrate | 0.2 g | – |
| Dietary Fiber | 14 g | 32% |
| Protein | 14g | 28% |
| Cholesterol | 74.8 mg | 24% |
| Sugar | 2.4g | 9% |
| Calcium | – | 6% |
| Iron | – | 4% |
I know you have already headed to the local grocery store to pick up the ingredients needed for the sausage. In fact, that’s what happened to me. When I knew how to cook fresh polish sausage for the first time, I was really thrilled and tried it myself alone the same day.
Just stick to the instructions and enjoy the best version of this recipe! Oh! I would appreciate your feedback! Thanks!