My nephew LOVED his grandma's homemade kielbasa! She's been gone since '94 but for special occasions we buy it fresh from a local butcher shop. It's not my mom's, but it will pass. I bought some for Mother's day and used this method to cook it - YUM! I used the marjoram (that was the secret ingredient when she made her sausage) and it added a great savory taste! Despite the reviewer who compared this to cardboard, this is fresh, nonsmoked pork and needs to be cooked for an hour to be cooked well! Your added ingredients made this just like Mom's! This is the method I will use from now on. Thanks for posting Jezski. Made for Zaar Cookbook Tag.
Love this recipe, especially with a few tweaks. First, substitute a good beer for the water. Use something malty and sweeter, without too much of the bitter hops. Wheat beers, sweet dark ales, and marzens (Oktoberfest) work particularly well. Second, you only need to gently simmer the Kielbasa for about 30 minutes. Then let it cool for a bit in the liquid. Finally, throw it on the grill on a low heat to lightly brown the outside. Your Kielbasa will be tender and flavorful inside, with a lightly crispy crust on the outside. One of our favorite recipes!
DH said that this produced "cassoulet grade" sausage. This is quite the compliment, indeed, as cassoulet is one of his favorite dishes. As it simmered, my kids and husband kept commenting on how good it smelled in the house. I used a 1lb fresh kielbasa and, afterwards, browned it in a cast iron skillet. Prepared for last night's dinner Kielbasa With Tomatoes and White Beans. It was enjoyed by all. Thank you. Oh, and the next time I do cook cassoulet, I'll be sure to use your method!
IMHO, your surname notwithstanding, you are unmercifully overcooking your Kielbasa. Put your sausage in water (with whatever), bring water to a boil and simmer for about 20 minutes. Those who have not been doing it this way are eating seasoned. cardboard. Try it, it's certainly easy to sample
I can't believe I haven't rated this yet!!! I've used this to cook fresh kielbasa, polish sausage & potato sausage....even fresh bratwurst, but used beer instead of water...YUM!!! GREAT recipe...THANKS for sharing!!!
This was, by far, the best tasting fresh kielbasa I've had since I was a kid. Thanks for sharing. I'm from a large family and they all got to taste it with some fresh Polish rye bread. Superb reviews! I'll be cooking the kielbasa for my family again this Christmas!
Great tip! The house smells extra great while this is simmering.. I used this technique on our own homemade Polish sausage, but I can't wait to try yours next..