polish

These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.

Pickled Eggs

eggs,

empty sterilized glass jar

vinegar

salt

onions,

sugar

pickling spices

Put the peeled hardboiled eggs in the large jar.

Boil the remaining ingredients together for 5 minutes.

Keeps in refrigerator for weeks, in theory.

In reality, if you love pickled eggs, these will disappear.

Thank you for printing this recipe; my mother used to make these very often (they tended to disappear) and there was always a big jar of them in the refrigerator.  I had lost her recipe, and have been searching for years to find one that seemed to be closest to hers.  Yours is just perfect.  With much gratitude.  Doreen. (PS The beet juice is a great idea; mother also used to use vegetable colouring and made some red and some green for Christmas - I have done this and it made a sensation!)

Posting as requested.  We've perfected this recipe to OUR taste (very peppery and garlicky) over 20 years; my mother worked on it for years prior to that, even helping a Polish friend make it for a little Polish grocery store/butcher shop  she owned.  That said, we've found that it all works differently every year, depending on the quality of the meat, spices and casings.  There's always SOME kind of problem!  But it ends up remarkably consistent in taste.  The directions are deliberately lengthy, the way I wrote them for a non-Polish non-sausage-making friend.  And they're a little informal here and there. But DO read them through before you get into this project!    Prep time and sausage-making time are actually just a couple of hours each day for 2 days.  We use an electric grinder which forces the meat through a horn into the casing. 
Recipe #387079 is our favorite way to cook this kielbasa.  Make this 3-4 weeks ahead, wrap very well, and freeze in vac packs.  You can also cook it before you freeze it; we don't.  We've kept this in the deep-freeze for several months with no loss in quality.  Oh, and we call this fresh sausage because we don't smoke it.  You certainly can do that, if you like the flavor.

Kielbasa, Homemade Kielbasa, Fresh Polish Sausage

pork

-6 fresh garlic cloves

garlic powder (yes, powder, too!)

salt (we use kosher salt)

Accent seasoning

coarse black pepper

some people use a little marjoram, we don't

Put the garlic through a garlic press or mince really fine. Put the seasonings into a small pot with a pint of water. Boil and then cool. Here's where my Mom always said taste it and I wouldn't. That could account for the variance in taste from year to year!

Meanwhile, cut the pork off the bone. Cut into strips maybe 1&quot; by 3&quot;. Doesn't have to be exact size, we get pretty sloppy with it. Strips go through the grinder better than chunks. Don't trim anything off, unless you just can't stand not to.   Trust me, if there's not enough fat, the kielbasa will be dry and hard. DO trim off any bloody-type stuff though.  We then put the meat into plastic dishpans, pour the cool liquid over, add about 4 cups ice cubes and mix together until your hands freeze. It should be kinda sloppy. If not, add more water or ice. Cover with aluminum foil or such and put in fridge over night to marinate so the meat soaks up the flavor. Stir occasionally. The ice will probably all be melted the next day before you make the sausage. The meat kind of absorbs the flavors.  Yes, it will smell up the fridge. In fact, it will smell up the whole house! Open the windows.    Make the neighbors crazy!

Next day, take the casings out and soak in warm water for several hours; it makes them more flexible. Cut in 4 ft. lengths. Shove the meat in the freezer for 1/2 to 1 hour before you start. The meat stiffens up a little and it's easier to put through the grinder. (We forget to do this a lot!)  Stick one end of each casing on the faucet and run warm water through the inside of the casing.

Ready? (Keep everything as cold as you can) This is the fun part. Put a little oil on your hand and run it over the horn where the meat will come out. Run casing through fingers to drain slightly. Put a casing on the horn. One person helps push the meat through the grinder while the other holds the casing while it is filling up. It kinda curls up as you hold it. I find for me that it's better if I hold it up while it's filling, less pressure on the casing. We make each one about 12-16&quot;. Or until it splits! Tie it off with string or knot the end if you can get it close to the end of the filled casing. Some people twist it every 6&quot; or so to make smaller sausages. If  the darn thing splits, you gotta scrape out the meat, dump it back with the other stuff in the dishpan and start over. Some years you're lucky, but some years the darn things split all the time. That's one reason for soaking the casings for a longer time, they don't split as easily. Sometimes it's just a bad batch of casings. Then all you can do is swear at it.

We put the coils of sausage back into clean dishpans (on a rack if possible) and put back into fridge to kinda dry overnight. Then we pack them in Saran, aluminum foil, ziplock bags, anything that will keep the smell in,  and put the packages in the freezer. We make 2-3 lb. packages. Since I have a vacuum sealer, I use that. It works really great.

By the way, the sausage is pale because it is not smoked.  We don't care for smoked kielbasa.  But you can smoke it before freezing.  Can't help you with that, though!

We've been able to keep the sausage frozen for months. Just keep everything cold and clean while you're working. Keep a lot of paper towels handy to dry hands, answer the doggone telephone, etc.

We have found over the years, that pork has become  much leaner now.That is sometimes a problem.  We've considered buying more fat and mixing it in but never have. It worked out all right just not cutting off any fat. But insufficient fat makes for dry sausage.

It takes up about 1-1/2 hours altogether to fill the casings. It's really simple and easy. Of course sometimes we have splashes on the walls when &quot;someone&quot; gets a little rough pushing the meat through the grinder. Hey, that's the fun of it. It's a messy job, but someone has to do it.

Oh yeah, the house smells for 3-4 days. But it smells good. If you like garlic. All the seasonings are to your personal taste. You really need a lot of salt though. The pepper -- eh, how much do you like?  We like a lot.  Same with the garlic.

We keep a little of the ground meat and cook a couple of small patties of the sausage. That's when you can taste it and find out what you did wrong in the seasoning, too late, of course.

Use the plate in the grinder which grinds the meat coarse. It's better if the meat is a little chunky. You don't want a mealy texture.

If you run a search on google, you can find other information under kielbasa.

One recipe I found says to knead meat and seasonings. Supposedly the more you knead, the more tender the sausage. We've never tried that.

In recent years, we've set aside 3-4 lbs. of the ground sausage meat and made it into small patties like breakfast sausage, and larger patties like hamburgers.  The grandkids really like that.  We do, too.  But for Easter and Christmas, it has to be the links.

A good basic recipe. But I use 20 - 25% veal (not ground, and very fresh) and make sure that the fat content of the pork (eyeballed) is 10 - 15% to ensure a moist non-crumbly sausage. Generally, I use about 60% pork, 20% coarsely ground beef and 20% veal. Marjoram is required. Sugar is interesting - I've never tried it. The Accent is important. I like mine quite garlicky and with a good amount of coarse ground black pepper. After grinding the meat and mixing in the water very well, I cover it and let it marinate in the refrigerator overnight, stuffing it the next day. Kielbasa freezes well. A zip lock bag is good for 60+ days.

Make and share this Potato Kielbasa Skillet recipe from Food.com.

Potato Kielbasa Skillet

potatoes,

lb kielbasa, sliced

onion

green pepper

vegetable oil

oregano

basil

pepper

water

American cheese

In dutch oven, brown potatoes, kielbasa, onion and peppers in oil.

Cover tightly and cook for 20 minutes on low, stirring occasionally.

My whole family LOVED this! It was surprisingly easy to make. I used fresh basil and oregano, I also used a few american cheese slices and some colby jack shreds. I also used red potatos and left the skin on. My DH added red pepper flakes to his and said it had a cajun flair.

This recipe takes ideas from traditional Polish kapusniak (sauerkraut soup) and combines them with the creamy texture of potato-leek soup for a bowl that's satisfyingly rich and filling, but with a tangy, bright flavor.

Easy Creamy Potato, Leek, And Sauerkraut Soup Recipe

(10 milliliters) vegetable oil

(12-

unsalted butter

salt and black pepper

chicken stock

bay leaves

sauerkraut with its liquid (450 grams; about 2 cups)

dill and extra-virgin olive oil,

crusty bread,

Easy Creamy Potato, Leek, and Sauerkraut Soup Recipe

Heat oil in a large saucepan or Dutch oven over medium heat until shimmering. Add sausage and cook, stirring occasionally, until well browned, about 5 minutes. Remove sausage from pan using a slotted spoon, leaving any rendered fat behind. Set sausage aside.

Add butter and leeks to sausage fat in the saucepan. Season with salt and pepper and cook, stirring, until leeks have softened but not browned, about 3 minutes, reducing heat if necessary. Add potatoes and chicken stock, scraping up any browned bits from the sides and bottom of the pot. Add cabbage and bay leaves. Increase heat to high and bring to a boil. Reduce heat to maintain a bare simmer and cook until potatoes are completely tender, about 10 minutes.

Add sauerkraut and its liquid to the pot and bring to a simmer. Discard bay leaves. Working in batches, transfer the soup to a blender and blend, starting at lowest speed and slowly increasing to maximum speed, until soup is completely smooth, about 2 minutes per batch. Transfer the soup to a fine-mesh strainer set over a clean pot, using the back of a ladle to push it through. Season to taste with salt and pepper.

Garnish soup with browned sausage pieces, chopped dill, and olive oil. Serve immediately with crusty bread.

This chocolate babka is, admittedly, a labor of love. However, it is well worth all of the effort and waiting time. The original recipe calls for an optional addition of crumbled brownie or chocolate wafer cookies– a nice addition, but I prefer to err on the side of simplicity, so I simply stick with chopped pecans and or almonds (feel free to use whatever floats your boat). A chocolate with at least 70% cacao mass is recommended for the filling, but you can most definitely get away with something as low as a chocolate with 52%– especially if you prefer a filling that is not too rich. 

The babka calls for a very Middle-Eastern-inspired soak of simple syrup; if you can’t stand by the idea of a denser, moister babka, feel free to only use enough to coat the top of the babka a couple times. The moistness from the syrup makes the babka delectable, even when cold. But if you’re against using so much simple syrup, warming the babka for a few seconds in the microwave is highly recommended (I know it sounds wrong, but trust me – you need to try it).

Chocolate Babka

(about 8.1 g) Active dried yeast

g (about ½ cup) warm Milk

(about 4.25 g) Granulated sugar

280 g (about 2 ¼ cups) All purpose flour

90 g (about ½ cup) room temperature Unsalted butter

(about 50 g) room temperature Egg

¼ teaspoon (about 0.71 g) Kosher salt

g (about ½ cup) cubed Unsalted butter

250 g (about 1 ¼ cups) Granulated sugar

80 g (about ½ cup) coarsely chopped Bittersweet chocolate

(about 2.65 g) Ground cinnamon

g (about ½ cup) Cocoa powder

(about 34.2 g) toasted, coarsely chopped Hazelnuts

g (about ½ cup) Water

(about 21 g) Honey

Make and share this Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe recipe from Food.com.

Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe

sauerkraut (or more)

bacon fat (vegetable shortening can be substituted) butter (vegetable shortening can be substituted)

sour cream

salt and pepper

flour

Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.

Cook the onion in the fat or shortening until tender.

Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.

Mix the flour with the salt in a deep bowl.

Add the egg, oil and water to make a medium soft dough.

Knead on a floured board until the dough is smooth.

Caution: Too much kneading will toughen the dough.

Cover and let stand for at least 10 minutes.

The filling should be thick enough to hold its shape.

Roll the dough quite thin on a floured board.

Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.

Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.

Be sure the edges are sealed well to prevent the filling from running out.

Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.

COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.

Do not attempt to cook too many at a time.

Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.

The cooling period will depend upon the size you made it, the thickness of the dough and the filling.

Pierogies will be ready when they are puffed.

Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.

Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.

Cover and keep them hot until all are cooked.

Serve in a large dish without piling or crowding them.

Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.

REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.

Many prefer reheated pierogies as compared to freshly boiled ones.

To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.

10/07- I also used the dough recipe and it was great. Just like my Grandma used to make. My filling is potatoes (mashed with no milk or butter) sauerkraut, bacon and onion all mixed together. I also boil my pierogies and then fry them in butter afterwards until golden brown. My family likes frying them in butter and onion and then dipping them in sourcream. Thanks for the great dough recipe. Just a variation of what you can fill them with. 07/20/2011 - These freeze really well after making them do not cook at all and place in the freezer on a cookie sheet until fully frozen and then place in ziploc bag....To cook pull out of freezer and put in boiling water til floating and then fry in butter.

There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth.

Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak) Recipe

(15 milliliters) vegetable oil

medium onion, thinly sliced (about 6 ounces; 175 grams)

carrot,

sauerkraut with juice (1 cup; 240 milliliters)

(60 milliliters) chopped fresh dill, stems reserved separately

Kosher salt

(10 grams) cornstarch

(8 grams) paprika

(2 grams)

Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.

Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.

These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother was Polish, and we have always had pierogies at Easter, New Year's and just as a side dish throughout the year. I am always so surprised when people ask what they are because I have always known and just assumed everyone else did :)

Polish Pierogies (Potato Cheese)

all-purpose flour

cheddar cheese

onion,

Place flour in a large bowl and make a well in center.

Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time.

In a separate bowl, prepare filling by combining all ingredients.

Add about 2 tsp. of filling to dough and knead in.

Cut out large rounds, 3 to 4&quot; (I use the widest glass I have).

Place about a tablespoon of filling on one side of each circle.

Moisten edges with water and fold over to close.

After filling all pierogies, place in boiling water until they float.

Freeze for later use or fry in butter over medium heat and light brown both sides.

You do all that work and you want to use instant mashed potatoes????????

Pączki (filled doughnuts) are what Polish people indulge in on “Tłusty Czwartek” (Fat Thursday). They&#x27;re large, deep-fried pieces of enriched yeast dough, traditionally fried in lard, filled with homemade plum marmalade or wild rose petal jam, and topped with a powdered sugar glaze and candied orange peel.

How To Make Pączki (Filled Polish Doughnuts)

vanilla extract

water, dark rum, bourbon, whiskey, or brandy

milk

all-purpose flour (700 grams)

rapid rise or instant yeast

vegetable

vegetable oil,

jelly (if you plan to pipe the filling)

powdered sugar hot water

candied orange peel

Powdered sugar,

Soften the butter. Cut 7 tablespoons unsalted butter into 14 pieces and let sit on the counter at room temperature until softened.

Mix the eggs and flavorings. Place 5 large egg yolks, 2/3 cup granulated sugar, 1 1/2 teaspoons kosher salt, 1 tablespoon vanilla extract, and 2 tablespoons water or alcohol of choice in a medium bowl. Whisk until pale and fluffy and the sugar is dissolved, about 3 to 4 minutes.

Add warm milk. Heat 1 1/3 cups plus 1 tablespoon milk in the microwave (about 30 seconds) or on the stovetop until lukewarm. Add to the egg mixture and whisk to combine.

Mix the dry ingredients. Place 5 1/3 cups all-purpose flour (700 grams) into the bowl of a stand mixer. Add 2 tablespoons instant yeast if doing a same-day rise, or 4 teaspoons if doing an overnight rise, and whisk to combine.

Mix the wet and dry ingredients together. Pour the egg mixture into the flour. Attach the dough hook and turn the mixer on to the lowest speed and mix until all the ingredients are well incorporated, the dough clears the sides of the bowl, and is smooth, tacky, and stiff when poked, about 6 minutes. Don’t be tempted to add any additional liquid, the mixer will be working hard!

Mix in the oil. Mix in 2 tablespoons vegetable oil, one tablespoon at a time, about 3 minutes.

Mix in the butter. Keeping the mixer on the lowest speed, add the softened butter one to two pieces at a time, letting each piece fully mix in before adding the next, about 13 minutes total. Stop the mixer occasionally to push the dough off the hook. When ready, the dough should form a fairly smooth, firm, and not sticky ball, and the sides of the bowl should be clean.

Let the dough rise in the refrigerator. Remove the dough from the bowl, lightly coat the bowl with vegetable oil, and place the dough back in. Cover the bowl with plastic wrap and refrigerate until at least doubled in size, 2 1/2 to 3 hours (or overnight if using 4 teaspoons yeast). Meanwhile, prepare the parchment paper squares.

Cut parchment paper squares. Cut 21 (4-inch) parchment paper squares.

Divide the dough. Transfer the dough to a work surface (don’t knead or fold it anymore) and divide into 21 pieces (each about 65 grams).

Form the dough balls. Working with one dough ball at a time, fold the sides in towards the center and pinch together. Place seam-side down on the work surface. Using the palm of your hand, roll and press it lightly against the surface to form a smooth, tight ball. Let rest uncovered for 10 to 15 minutes.

Flatten and let rise again. Place a ball on a parchment square. Flatten with your palm into a 1/2-inch thick disc that’s about 3-inches wide. Repeat with the remaining dough balls. Cover loosely with plastic wrap and let rise until at least doubled in size, about 1 1/2 hours.

Heat the oil. About 15 minutes before the end of the rising time, heat 1 1/2 quarts vegetable oil in a large Dutch oven or heavy-bottomed pot until 340ºF. Line a large baking sheet with paper towels or fit a wire rack over the baking sheet.

Fry the pączki. Working in batches of 5 to 6 pączki (they will puff and expand a lot), gently place each one upside-down in the hot oil and peel off the parchment. Fry until dark golden brown and the center registers 193ºF, about 3 1/2 minutes per side. Transfer to the prepared baking sheet. Repeat frying the remaining pączki, taking care to maintain an oil temperature of 340ºF.

Filling option 1: With a piping bag. While still warm, take a chopstick or paring knife and poke it through the side about halfway into the pączki. Wriggle the chopstick or knife inside a bit to hollow out space for the filling. Fit a 1/4-inch round tip onto a piping bag, then fill the bag with 1 1/2 cups jelly. Pipe about 1 tablespoon jelly into each pączki through the hole in the side.

Filling option 2: Like a sandwich. While still warm, halve each pączki horizontally with a serrated knife. Open them up, place 1 tablespoon jam or jelly on the bottom half of each one, then close with the top half.

Top the pączki (optional). If desired, dust with powdered sugar before serving. Another option is to glaze the filled pączki (let them completely cool first): whisk 3 cups powdered sugar with 1/3 cup hot water in a medium bowl until smooth, then dip the top of each pączki into the glaze. Top with chopped candied orange peel if desired and let the glaze set, about 15 minutes.

Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes.

This is a dish I remember my Gram making.  I've taken the recipe and tweaked it as I've cooked.

The dish is hearty and delicious--and known by other names throughout Eastern Europe.  I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me.

It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily.  It also helps to split it into two main phases:  1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki.

For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch).

Enjoy!

Golabki - Polish Cabbage Rolls

cabbage

beef

lb pork veal

rice

eggs

garlic

butter

marjoram

thyme (or sage)

tomatoes

(12 tomato sauce

Saute garlic and onion in 2 T butter over medium heat until onions are caramelized.  Remove from heat and let cool to near room temperature.

Beat 2 eggs thoroughly with 2 T marjoram, 1 T thyme/sage, salt, and pepper.

In bowl, add ground beef, pork (or veal), rice, onion, garlic, and eggs.

Cover and let rest in the fridge.  (You can let it sit overnight, it will just let the flavors permeate more.).

Blanche cabbage leaves in boiling water, peeling them off as they become limp. (Alternatively, after coring the cabbage, you can put it in the freezer and after it's frozen, let it thaw and the leaves will be limp--you can just pull them off.  **If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw**).

Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.

Put about 2 T of meat filling in the center of each leaf.  Fold the sides of the leaf in and roll it up into a little package.  Put each golabki seam-down into a casserole dish.  (At this point, if you like, you can freeze them and thaw them later.  Once thawed, continue with the recipe steps below.).

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