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Sausage Ideas

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Polish sausage is on the menu tonight for dinner but since we're getting hit with snow today in the NE, outdoor grilling is out of the question. I don't want to fry them so I'm looking for some other ideas. Poached in beer/stock maybe? Your suggestions, thanks.

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  1. Anyone?
    Thanks

    1. Poached in beer, put on buns and topped with good mustard sounds good to me.

      Also maybe a sort of jambalaya sort of thing?

      1. I would poach and then finish in the pan for a little color and caramelization.

        7 Replies
        1. re: melpy

          This is what I do most of the time. I poach in beer even if I will grill. Sometimes I poach then broil. The reason to poach is to get the sausage done all the way through, then grill or broil for the pretty crispy outside.
          I'd serve with smashed potatoes or spaetzle, along with sauerkraut.

          1. re: travelerjjm

            Thanks, how long would you poach them for?

            1. re: JerkPork

              It depends on the size and whether or not they're frozen. I do it until they are plump and hot through.

              1. re: JerkPork

                Are they cooked or raw?

                1. re: sr44

                  Cooked/smoked and not frozen.

                  1. re: JerkPork

                    Smoked/cooked sausage like kielbasa does not need poaching. Just grill. For kielbasa in particular I like to split lengthwise and brush with Harvey's Bristol Cream Sherry before grilling and getting a nice char on the very edges.

                    1. re: melpy

                      I guess you didn't read my original post, we kind of have had some snow last Friday which made outdoor grilling somewhat difficult . Lol.

                      Sure, I could have used the cast iron grill pan but didn't want to go that route. Smoked sausage actually does benefit from a quick beer poach even if grilling, we do the poach/grill when when we have time. I'd say most Eastern European restaurants poach as opposed to grill their sausages.

                      The poach only method last week made for an excellent final product, the poaching keeps the sausage extra moist, you should try it out.

          2. I don't know what ingredients you have on hand, but one of my favorite ways to use good smoked sausage (I assume that Polish is fully cooked/smoked?) is a reader recipe from one of the magazines that is gone (Gourmet?) from many years ago. It calls for Kielbasa, but I use any good quality smoked sausage I have on hand.

            Cabbage with Smoked Sausage
            2 T. butter
            1 large onion, halved lengthwise, then cut crosswise into thin slices (3 c.)
            1/2 T. sugar
            1 1/2 t. salt
            1 (12-oz) bottle beer
            1 lb. smoked kielbasa, cut into 2-in long pieces
            1 medium head cabbage ((2 1/2 lb) cut into 2 inch wedges
            3/4 lb medium red potatoes, quartered

            Melt butter in a dutch oven over mod low heat, then add onion, sugar, and salt, and cook,
            stirring frequently, until onion is golden, about 15 minutes.

            Stir in beer, scraping up any brown bits from bottom of pot, then add kielbasa, cabbage, and
            potatoes and simmer, covered, stirring occasionally, until vegetables are very tender, about
            1 hour.

            Serve with lots of crusty bread to sop up pot liquor.

            1 Reply
            1. re: dkenworthy

              Went with a simple beer poach with sauteed onions, served with some Hungarian mustard (or is it Romanian?). I'll definitely keep your recipe for next time dken.

            2. Fresh Cabbage Sauerkraut with butter and Caraway Seeds..Potaotes as another side and your favorite bread. cook the cabbage with optional bacon and the sausages.

              1. Roast on a sheet pan in the company of whatever alliums, tubers, cruciferous, and/or root vegetables you have on hand. Roughly 1" cubes of veg, tossed with oil, S&P, at 475 for 45 min..

                1. My favorite way to do Polish sausage is to slice fairly thin on the bias, then stick them under the broiler until the edges get dark brown and crisp. I take it almost to burnt - love that deep caramelization. Then serve the slices with a lentil salad. Awesome cold-weather eats.

                  1 Reply
                  1. re: biondanonima

                    I like the sausage cooked that way, too -- with a dab of sharp cheddar on each just before removing from the broiler. I sometimes skip the broiler and do them on the flattop, add the cheese, then put a stainless mixing bowl on top so the cheese melts. Never tried it with lentil salad, though -- we served it on potatoes of various kinds.

                  2. Nothing original here, but in Chicago's "Polish smorgasbord" restaurants they are always right next to the sauerkraut and the plain boiled potatoes with dill sprinkled on top. And somehow I can't think of the sausage without remembering the other two parties. With some mustard somewhere around. The sausage looks poached.