polish sausage

A 20 minute skillet keto kielbasa and sauerkraut dinner with Polish sausage, vegetables, sour cream, and kraut. Serve it in a bowl or wrapped up in a low carb tortilla.

Creamy Keto Kielbasa and Sauerkraut

onion, chopped

green bell pepper, diced

Tbsp butter

pkg kielbasa (10 oz), sliced

sauerkraut

sour cream

Tbsp mustard

Garnish- green onions (optional)

Prep the ingredients: chop the onion, dice the...

Prep the ingredients: chop the onion, dice the green pepper, slice the sausage

Drain and squeeze dry the sauerkraut

Melt the butter in a large skillet over...

Melt the butter in a large skillet over medium heat

Saute the onion, green pepper, and sausage slices...

Saute the onion, green pepper, and sausage slices until browned. This took about 6-7 minutes.

Add the drained and dried sauerkraut and stir...

Add the drained and dried sauerkraut and stir until heated.

Mix in the sour cream and prepared mustard.

Serve in bowls or wrapped up in a...

Serve in bowls or wrapped up in a heated low carb tortilla or pita

Polish Casserole

short pasta,

butter

all-purpose flour

milk

Dijon mustard

garlic powder

(16 oz) jar sauerkraut,

lbs smoked Polish sausage

Swiss cheese,

green onions, chopped

salt and black pepper,

Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray.

In a large pot of salted water, cook pasta according to package directions. Drain and set aside in a large bowl.

In a large saucepan, melt the butter over medium heat. Whisk in the flour and let cook 1 minute, stirring constantly.

Gradually whisk in milk, stirring constantly, and cook until thickened. Remove from heat, stir in garlic powder, Dijon mustard, and sour cream, and season with salt and pepper.

Pour sauce over pasta, and add the sauerkraut, sausage, green onions, and 2 cups of the cheese. Pour into prepared baking dish and top with remaining cheese.

Bake until golden brown and bubbly, 30-40 minutes. Let rest 5 minutes before serving. Enjoy!

Enjoy our Quick Pork Cassoulet, a tasty alternative to typical comfort food dishes. This Quick Pork Cassoulet has pork loin chops, kielbasa, fresh veggies and tender cannellini beans.

Quick Pork Cassoulet

olive oil

pork loin chops (1 lb.), 1/2 inch thick

lb. kielbasa, sliced

carrots, sliced

garlic,

(10-1/2 oz.) condensed beef broth

bay leaf

thyme leaves

(19 oz.) cannellini beans

Tbsp. each: flour and water

Heat oil in large skillet on medium-high heat. Add chops; cook 2 min. on each side or until browned on both sides. Move to one side of skillet. Add kielbasa, carrots, onions and garlic; cook 2 min., stirring occasionally.

Add broth, bay leaf and thyme; stir. Cover skillet with lid. Bring mixture to boil. Reduce heat to medium-low; simmer 25 min. or until chops are cooked through. Stir in beans.

Mix flour and water. Add to ingredients in skillet; mix well. Cook 5 min. or until thickened, stirring frequently. Remove and discard bay leaf before serving.

Add some soul to your menu with our Sausage with Black-Eyed Peas &amp; Spinach recipe. This Sausage with Black-Eyed Peas &amp; Spinach dish is a flavorful combo that's sure to please the palate of everyone at the table.

Sausage with Black-Eyed Peas &amp; Spinach

kielbasa,

onion,

baby spinach leaves

(15.8 oz.) black-eyed peas, rinsed

cherry tomatoes

HEINZ Chili Sauce

Tbsp. LEA & PERRINS Worcestershire Sauce

red pepper

hot cooked long-grain white rice

Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add kielbasa and onions; cook 6 min., stirring frequently. Spoon into bowl; cover to keep warm.

Heat remaining oil in same skillet on medium heat. Add garlic, spinach, peas and tomatoes; stir. Cook 3 min. or just until spinach is wilted, stirring occasionally

Add chili sauce; Worcestershire sauce, crushed pepper and kielbasa mixture; mix well. Cook 3 min. or until heated through, stirring frequently.

Polish White Sausage - Biała Kiełbasa is one of those traditional, deeply rooted in Polish culture foods. It is different from any other sausage out there. Made of ground pork and seasoned with only a few aromatics, Biała Kiełbasa is delicate in taste.

Polish White Sausage - Biała Kiełbasa

Pork shoulder

lb Pork butt

2.5 lb Pork Belly

tbsp Marjoram

Mustard powder

Garlic

Salt

tbsp Black pepper (coarse ground)

Natural hog casing

water

Start by gathering all your ingredients and equipment. Make sure you have large bowls - containers available to store the ground meat. Sharp knife, cutting board, paper towels, have them handy. If possible, prior to starting keep everything cold.

Remove the meat from packaging. Trim excess fat if needed. Cut the meat into cubes or strips that will easily fit the feeding tube of the meat grinder.

If working with a larger amount of meat, keep all the rest you are not processing at this moment in the fridge or freezer.

Assemble the meat grinder. I used a medium size grinding plate. Arrange your workstation in a way that is easy for you to feed the grinder at a fast paste. If you are grinding a large amount of meat, keep all the rest in the fridge or freezer.

You can also place the bowl - container with the cut up meat in a larger container filled with ice, to keep the meat cold as you process it.

I had two containers with cut up meat, one with the pork butt and one with the pork belly. While grinding I would alternate between the two to ensure even mixing of the lean and fatter meat.

After all the meat is ground, add seasoning, spices, herbs. Mix well. You can also add the seasoning while grinding the meat.

Add ice cold water to the ground meat. Recommended amount is 3 tbsp per 1 lb. Mix all thoroughly by hand. This is when we are creating the protein bind, just like in bread. Mix, knead and fold

Taste seasoning - cook a small portion of the seasoned meat in a skillet. Taste and adjust as needed.

Cover the container with the ground meat tightly with a plastic wrap and place in the refrigerator overnight.

After 24 hours of rest you can make the sausages. Taste again for seasoning and adjust if needed.

If using natural hog casing, remove it from the package. Soak it first in cold water to soften it. Follow with rinse and soak of the casing until the soaking water is clear. It may take 2-3 times. Finish with running cold water throughout the inside of the casing. Beside rinsing it on the inside, you can also find any holes or leaks in the casing

Assemble the sausage stuffer. Before you thread the casing apply small amount of oil to the feeding tube. It will help prevent the casing from breaking. Thread one end of the casing onto the sausage stuffer nozzle, leaving a few inches hanging off the end.

Begin to force meat into the casings, gradually feeding the meat mixture through the sausage stuffer. Using your hands regulate the speed and firmness of the stuffing. Make sure the casing is evenly filled and free of air pockets.

Twist or tie off the filled casing at regular intervals to form individual sausage links. Inspect the links for air pockets. Using a needle or sausage pricker remove them. Gently compress the meat to fill in that space.

Rest (yourself) and the sausages on a tray, refrigerated overnight

Cook or freeze for later use

If cooking I would recommend using broth as the liquid. Adding a few berries of allspice, 1-2 bay leaves and a teaspoon of whole peppercorns will enhance beautifully the flavors of the kiełbasa. You can also cook in clear water.

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Creamy Keto Kielbasa and Sauerkraut

Polish Casserole

Quick Pork Cassoulet

Sausage with Black-Eyed Peas & ...

Polish White Sausage - Biała Kiełba...

Top 5 polish sausage recipes from across the web

The most viewed polish sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Keto Kielbasa and Sauerkraut

Polish Casserole

Quick Pork Cassoulet

Sausage with Black-Eyed Peas &amp; ...

Polish White Sausage - Biała Kiełba...

The most viewed polish sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Sausage with Black-Eyed Peas & ...