How to Cook the Delicious Polish Sausage

Sausages are and always have been a great aliment. Highly nutritious and rich in protein they are great for the winter. There is no other better way to preserve the meat over longer periods of time. Then by transforming it in sausages.

Th best recipe using sausages is the polish sausage. So let's learn how to cook polish sausage. The way you cook it is very similar to the way how to cook fresh venison sausage.

The first step is to let the sausage stay in cold water. So put cold fresh water in a bowl. A few ounces should suffice. Deep all the sausages you want to use into the water. Let them sink in there for about 2 hours. This way they will be fresh. Don't let them in the water too much because you don't want them to get soaked. And don't let them in hot water. Cold is just great.

Prepare a pan. Pour some oil in it and a few condiments at your choice. It is preferable that you use salt and pepper. The best oil is the olive oil. This is the bets way how to cook fresh venison sausage as well. Now take the fresh sausage out of the cold water bowl and place it in the pan. Let it fry for about 2 hours. Don't forget to turn it around from time to time. This way it will get cooked uniformly. There is no other philosophy in how to cook polish sausage. This should suffice.

Now take the polish sausage out of the pan and place it on a plate. It's best to pour some olive oil from the pan over it. The olive oil is now like a sauce. And it will provide great flavor. You now know how to cook polish sausage and as well how to cook fresh venison sausage.

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Sausage With Peppers Is A Delicious Meal For You

When do you eat a sandwich or sausage with peppers is a delicious meal for you and your family to do. My first encounter with this delicious sandwich at the County Fair when I was younger. Consisted mainly of Italian sausage, onions, peppers and tomato sauce base. Since then I have tried many variations of this favorite food. You can use a variety of sauces, peppers, onions and chorizo experiment to create your own masterpiece. Here are some quick and easy, sausage, peppers and recipes to try, just in time for Sunday's Cup!

Sausage and Peppers

What you need:
• 1.5 to 2 kg Italian sausage
• 2 large onions, sliced
• 1 red or yellow pepper, cut into strips
• 1 large green pepper, cut into strips
• 4.3 tons of salt
• 2.1 t oregano leaves
• 2 tablespoons olive oil
What you can do:
• Pour about 1 / 3 c water in large saucepan. Add sausages to skillet and cook on medium heat until water boils. Cover and simmer 5-7 minutes. Remove lid and cook, turning frequently, for about 20 minutes or until sausage is browned well. Set aside the sausage and add the olive oil in a frying pan. Heat the oil and give the rest of the ingredients in pan. Cook over medium heat until vegetables are golden and tender, stirring frequently. Add sausage Cover pan and simmer until hot.
• sausage and peppers are great by themselves or with a side of rice. They also are delicious fried in a crispy bread or muffins with your favorite spices.

Low fat sausage and peppers

What you need:
• 14 -16 oz package of turkey sausage
• 1 medium onion, chopped
• 1 large green pepper, cut into strips
• 1 large red pepper, julienned
• 14.5 oz can tomatoes
• 4 oz sliced mushrooms, drained,
• 2 tablespoons olive oil
• 1 t Oregano
• 1 t basil
• 2.1 t red pepper flakes
• 4.1 t garlic salt
• 8.1 t black pepper
What you can do:
Heat oil • 1 T olive oil in large skillet over medium high heat. Onions, peppers, mushrooms, oregano, basil, paprika, salt and pepper to skillet and cook until vegetables are crisp, stirring frequently. Remove vegetables from pan. Heat 1 tablespoon oil in a frying pan, sausage in half lengthwise, then cut into 1 / 2 inches. Add sausage and cook over low heat skillet to medium heat until lightly browned. Add chopped tomatoes and vegetables give the pan and mix. Cook over medium heat, stirring occasionally, until hot and serve.

Emuh Muhyar is blog developer who still exist since now. Don't be hesitate to read more about me at JaVaJoO Blogger News

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Traditional Homemade Sicilian Sausage

Throughout the busy years I’ve tried a variety of store bought Italian sausages that are okay but never match the quality of Italian sausage my Grandfather made when I was a child.  I’ve always had the recipe for this great tasting sausage but never had the time to make it.
Yes, making your own sausage takes plenty of time and you need plenty of help in the kitchen to prepare such a family recipe.  Anyone who has ever made Italian sausage before knows that you start out as the sausage holder not the mixer.  The mixer is the person who mixes all the ingredients for the stuffer to make the sausage with.  
If you are not experienced with grinding, mixing or stuffing then you get to hold the sausage in the front so the casing doesn’t break and to make sure all the air bubbles are out.  Not until you master this technique can you work your way up through the ranks of grinder, mixer and stuffer.
For generations Sicilians have been making sausages in there own special way.  Each town or each home would produce a different type of family sausage.  The type of meat varied as well as the spice mixture that was used.  Each home would at least have one thing in common and that would be the sausage grinder and stuffing machine.
So you can imagine how happy I was when my Aunt asked if I wanted my Grandfather’s sausage making equipment.  Yes I know I can buy attachments for my Kitchen Aid or food processor to do the job but we all know it won’t taste the same as putting the meat through fifty pounds of cold steel attached to side of your kitchen table.  There’s something about spending hours grinding, mixing and stuffing by hand that gives the sausage that extra love that’s needed to create perfection.
Now let me remind you that half way through this process you will definitely start to miss all of your modern day utensils.  That is why you use more people in the kitchen to pick up the slack when your arms get tired from cranking out the meat.
So if I have not scared you away just yet, lets continue on the  equipment you will need to create this miracle.  I’ll first give you the old equipment version and then the modern equipment version just in case you decide to take the easy way out.  
The version my Aunt gave me was the old heavy hand crank version with a grinder and sausage making attachments.  There was also a grating attachment which I remember my Grandmother using to grate cheese and to turn stale bread into breadcrumbs.

Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com for more family favorites.

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Sausage Bread Recipe

There is no yeast in this bread - just refrigerated all-ready pizza crust dough - which makes this recipe oh-so-easy!

Ingredients
2 1/2 teaspoons olive or vegetable oil, divided
13 ounces veal sausage, removed from casing
1 cup each diced onions and green or red bell peppers
1 small garlic clove, minced
1 teaspoon fennel seed (optional)
Dash each salt and pepper
1 refrigerated all-ready pizza crust dough (10 ounces)

Method:
Preheat oven to 425 degree F. In 10-inch skillet heat 2 teaspoons oil; add sausage, onions, bell peppers, and garlic and cook, breaking up large pieces of sausage with a wooden spoon, until sausage is crumbly and no longer pink, and vegetable are soft, about 2 to 3 minutes. If desired, stir in fennel; stir in salt and pepper. Set aside and let cool.

On work surface, press pizza dough into a 12x10-inch rectangle. Spread sausage mixture over entire surface of dough, pressing mixture into dough. Starting from wide end, roll dough jelly-roll fashion to enclose filling; pinch each marrow end to seal and tuck ends underneath loaf.

Transfer loaf, seam-side down, to 9x5x3-inch nonstick loaf pan and bake until golden brown, about 15 minutes. Using pastry brush, brush remaining 1/2 teaspoon oil over bread and bake 5 minutes longer. Remove pan from oven and let cool for 5 minutes. To serve, cut into 10 equal slices.

Each serving provides: 2 Protein Exchange; 2 Bread Exchange; 3/4 Vegetable Exchange; 1/2 Milk Exchange
Per serving: 314 calories; 21 g protein; 11 g fat; 29 g carbohydrate; 17 mg calcium; 1033 mg sodium; 57 mg cholesterol; 1 g dietary fiber

Sandy is a food lover who has been into food business for more than 20 years. She shares her experience in cooking tips, recipes as well as healthy cooking way.

She maintains her site at: http://www.lowcarbdiabeticdiet.com
Read her blog at: http://www.lowcarbdiabeticdiet.com/blog

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