Tried And Tasty Methods On How To Cook Fresh Polish Sausage

It was the best of times, it was the worst of times - hopefully this rough adaptation of the infamous opening line of a piece of literature set in mid 19th century Europe doesn't cause the author to roll over in his grave.
The humble sausage is generally considered an alternate food to the more familiar hunks of meat as various herbs and spices are added as part of its ingredients. Whether in its fresh state or dried form, it is a food for easy and mobile transportation. Nothing beats the sizzle of fresh sausages on a hot pan or grill, its aroma wafting to excite the olfactory senses. Dried sausages are best being reconstituted to hydration and serve as great flavoring agents to soups and stews.
The Polish Sausage, also known as the Kielbasa, comes as a long coiled form in fresh and dried states. Normally the boil-and-grill method is the most common on how to cook fresh Polish sausage. Boiling fresh Polish sausages removes most of the fat and gives justification in the name of healthier consumption. Since boiled meats don't look nor sound appetizing, grilling fresh Polish sausages crisps the skin and eliminates whatever earlier claims of healthier living. If one was to consult a Polish grandmother, she may disagree as boiling rids the sausages of their beautiful flavors, ending up with a tube of tasteless ground meat. A simple and tasty method is to place the fresh Polish sausages as a single layer in a heavy-bottom pan. Add a little water to cover up to half the sausages' height and put on a gentle simmer with a covered lid. Once cooked, remove the lid and turn up the heat slightly to brown the sausages. Alternatively, you can pan fry fresh Polish sausages and strain away the excess fat.
If you are game for a slightly more elaborate method on how to cook fresh Polish sausages, why not try baking fresh Polish sausages? Place a coil of sausages in a pan and add enough water to cover them. Once cooked, remove from the liquid and cut into smaller sections at an angle. This increases surface area and ability to absorb more flavors. Arrange the sections in a single layer in a pan or ovenproof dish. Add some of the earlier cooking liquid (skim away the excess fat) with apple or orange juice and some sugar or honey to balance the acidity. You can add spices or herbs similar to the sausage's ingredients. Place the dish in an oven and bake to perfection.





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