Halushki

[DetectDave]

I was going to make a batch tonite and mistakenly bought pork sausage for the topper. Is this a major faux paus or can I slice the links into bite size pieces and make this work ok? The next questions is with or without sour cream? Many thanks.

[Hank1]

Traditionally halushki is meatless and is cabbage and onions fried in bacon grease with course ground pepper then wide noodles or dumplings are added. Meat usually isn't mixed in and might be something like a piece of smoked kielbasa or a fried pork chop on the side.

I have never seen or heard of it served with sour cream.

I would imagine you could fry the pork sausage and serve it on the side..

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[DetectDave]

My thought was to grill the sausage and then slice it to add as a topper. It's good country sausage but I wasn't sure if the kielbasa style was a must do or if this will be an adequate substitute. I will try the small portion w/ sour cream idea and see where that leads me. Thnx.

[CeeBee]

We had halushki often growing up. Cabbage, onions, bacon grease (and butter) with wide noodles and lots of pepper. No sour cream nor meat for us. I can imagine some kielbasa on the side...

[ChiliDude]

I assume that haluski you refer to is the noodle and cabbage dish prepared by Polish and/or Slovak people? It is not a dish I ever prepared, but the question is about pork sausage. I assume that the sausage is raw ground pork in a casing? If so, why not remove the ground pork from the casing and brown it breaking it up as it browns before incorporating it in the haluski. It will be fully cooked after incorporation with the other ingredients and cooked.

I had a career as a statistician, so before adding the sour cream separate a little bit of the haluski from the big batch. Add sour cream to the smaller portion , then taste both portions. If you like the way the portion with the sour cream tastes, combine the haluski again and add the sour cream to the entire dish. Otherwise, hold the sour cream.

Buona fortuna e buon appetito!