How to Cook Polish Sausage

Polish sausage or native people often call it Kielbasa, is one of the most interesting dishes I have ever tried. It originated from Poland and right in the heart of Polish sausage, its taste is already diverse.

In each region in Poland, people use different ingredients to make a unique flavor. Therefore, you can apply the same principle at home to make wonderful Polish sausage. This article will provide all you need to know about how to cook Polish sausage easily.

What You Need

There are many types of meat used to make polish sausage. In fact, you can choose from beef, chicken, to pork, turkey or even lamb.

Above all, my favorite choice is pork. Beef and turkey often have fillers, which are not suitable for the making of sausage. Meanwhile, they are quite smoked, and this might ruin the whole dish’s flavor.


Therefore, pork will be our star today. Normally, if you cook for a group of 4 and 6 people, you will need from 2-4 pounds.

It is interesting that people at supermarkets, delis or even butcher shops may have a different name for polish sausage. As long as you see some words like klobasa or kielbasa, it can be used then.

Besides, you will need some kitchen appliances to make everything easier.

Large Pot

Because a large quantity of meat is boiled, it is necessary to have a big pot that can contain pork and even water added later. It is, however, unnecessary to think about which type of pot you will use.

Any pot can do the task very well, except the case you want to brown your sausage. In this circumstance, the recommendation is ceramic or non-stick steel pot.

Besides, if your pot is quite thin, more water should be added so that your meat does not stick to the pot’s bottom.

Frying Pan

For some people, it is a good idea to brown meat first. They prefer boiling brown meat so that the flavor will be a little stronger.

Therefore, frying pan should be listed in the preparation list. However, it is not compulsory. If you are okay with raw pork, it is possible to boil it immediately.

Likewise, pan type is not a big issue. In most cases, people are more likely to choose non-stick frying pan.

Beer and Water

How much water is a great concern of many people? Normally, it is perfect for ¼ inch above your meat. You can always pour more water into the pot if you notice an imbalance of water meat proportion.

In case you use beer, it is advised to lower the water amount. And one bottle of beer will be sufficient.


Polish sausage does not require heavy flavor; therefore, you had better not use too much seasoning. Remember that the flavor of polish sausage is already unique. If you intend to season too much, the spices will overwhelm its flavor.

There are some recommended herbs and spices to make your polish sausage more outstanding:

  • Bay leaf (only a half)
  • Marjoram (1 teaspoon)
  • Garlic (1-2 raw cloves)
  • Mustard seeds (4)
  • Peppercorns (4)
  • Onion (1)

How to Cook Polish Sausage

Now we get to the main point: how to cook Polish sausage. It is not complicated at all. Only in 7 simple steps can you have your polish sausage to amaze your friends and family.

Step 1: Meat Preparation

It is common to use frozen polish sausage because it is more convenient for storage. Thus, you need to understand how to thaw it in the right way.

You shouldn’t thaw the meat once the cooking process starts. You ought to do so before. The suggestion for you is to take it out of the fridge and leave it at the room temperature overnight.

For example, if you plan to cook it for tomorrow lunch, you should place it out tonight, before you go to bed.

Step 2: How You Cook

There are many methods to boil polish sausage, and we would like to mention some in this article.

When you are not professional, it is recommended that you go for a pot to boil the meat. In case you are an experienced cook, you can apply more complex ways, such as the use of beer in a frying pan.

That sounds amazing and movie-like; however, it is completely unsuitable for beginners as they might burn something.

Step 3: Sear Meat (Not Required)

Searing the meat is an option to make the flavor stronger. If you decide to do so, first start the heat at the medium level. Then, use butter to sear the meat quickly.

Overcooking should be avoided at any price. Your mission is to have brown sausage, looking beautiful from the outside.

If you are not comfortable with the pan, then the pot can be used for the same purpose. Nevertheless, the use of beer is necessary in this case.

Step 4: Deglazing Frying Pan (Not Required)

Either beer or wine can be used to help deglaze your frying pain. This process allows you to enjoy a little-burned meat. Get more instructions on this process via this video:

Some people recommend the use of onions to make the flavor more diverse. You are not required to do so, but it is worth trying too.

Step 5: Boiling

The two steps mentioned above are designed for someone who uses frying pan. If you are not one of them, then you will use water only.

Everything now is about adding more water and seasoning the sausage. The appropriate amount of time is between 45 and 50 minutes.

If you replace water with beer, you should keep an eye on the pot regularly because the amount of beer will reduce more significantly than water.

Step 6: Take Sausage Out

For water method, you just need to take the sausage out and then, use paper towels to absorb the excessive liquid.

Meanwhile, when the beer is used, a ladle should be used to add liquid to the meat so that it maintains the unique flavor.

Now, polish sausage is ready for your meals. There are some ingredients to make your sausage more flavorful, such as cabbage or starchy foods.


No Fillers

Plain meat is the most suitable for making polish sausage. Thus, despite their delicious taste, you should not choose turkey or beef.

No Slice

Some people usually slice the meat with the purpose of checking whether it is cooked or not. However, you shouldn’t try it at all costs!

Slicing or piercing the meat will make it dry. As a consequence, you no longer taste its unique flavor anymore.

Beer Matters

If you are interested in using beer in the cooking process, you have to remember that it does matter. Therefore, be careful when you choose beer. Most people tend to select darker beers because of their stronger flavor.


In spite of the simple cooking method, Polish sausage is a wonderful and delicious dish to your meal. You do not need to be in Poland to enjoy this dish. It can be made right at your home.

These tips on how to cook Polish sausage are helpful for both professionals and beginners. They show everything you need to know about Polish sausage.

We expect that you have an amazing outcome from this article and please share it with other cooks.

3 Reasons Why You Should Use a Kamado Grill

Cooking has to take place in the life of every person to keep living. The fact is that you have to eat for you to survive. It has to be done regularly in each and every day of life. In this case then you need to have the best cooker around you. Kamado grill is then one of the coking materials you need. This will help you in your dairy cooking since it can save you time and money. There are many advantages that you can enjoy be using the best kamado grill.

1. Size

It is the biggest and therefore it is in a position of cooking a number of foods at the same time. In fact even if you had a small house remember it is used outdoor. It can also take multi purpose cooking. One it can smoke and at the same time cook. So it saves you money because you do not have to buy a smoker and then purchase a cooker. It also has an oven making it more economical.

2. Efficiency

Kamado grill is made from clay and it’s a good conductor of heat in fact it is able to maintain heat for a long period of time therefore becoming economical. It is also made in modern class. It is also easy to control heat to lower levels and also to higher levels depending with what you are cooking. It is also easy to clean and maintain. It is not too heavy to cause you the problem of moving from one place to another. Due to being made from clay then it can’t burn food while cooking. Still you need to take good care of it to make sure that it does not brake due to its ceramic materiel. It uses charcoal to do the cooking and this is a readily available fuel. Charcoal is also cheap so your cooking does not end up using more than the necessary amount of money. Hardwood can also be used especially when you are cooking with a high fire. Therefore by the end of the day you save a lot and nothing goes to is able to use very little charcoal to do a lot of cooking.

3. Cost

Kamado grill is affordable in terms of money since it not very expensive. It could also be home made just with the necessary material which is clay and could not expensive because the raw material is readily available. It is also available in the market due to increased demand because of its convenience.

To save money, space and time then ceramic kitchen grill is the best solution to your cooking every day. It is in the market and you can get one at your own convenient time. This is to make sure that you no longer finish cooking late due to having to do one cooking at a time. Since it is multi purpose then it saves you space in your house and you can cook from outside as you enjoy some fresh air. So in this case your cooking problem is solved.Try the best kamado grill we offer and you will never regret.

Barbecue Meat Marinade – The Key To Make Your Recipe Tasty

How to marinade meat? Many a times, I have come across this very short but rather an important question from housewives vying for occasional barbeques to stun their and would be. Many a times, I have heard people cribbing over the meat that has turned sour just when they were start their venture. I have always pondered over the fact that why can’t people make out the real reasons behind all these? Frankly speaking, there is no rocket science behind all keeping the meat fresh. It’s the art of marinating meat that plays the trick and makes the difference. Meat Marinade is an art and one who can master it will be able to maintain the freshness of the meat. I will share the secrets of Meat Marinade with you in certain steps:


First of all, you will have to cut the meat to pieces as per your requirement. This is particularly important if you are preparing the meat for grilling in a barbeque party.


Prepare the marinade according to the recipe and mix it properly with the meat. How you will mix it with the meat will depend upon the type of recipe you are preparing.


While preparing the marinade, you will have to consider whether it contains three of the most important elements – Acid (wine, vinegar, lemon juice etc.) salt and alcohol. Presence of all these components will reduce the time of marinating the meat will need.


Now, you will have to mix the meat with the marinade properly in a container which will not chemically react with the stuff and contaminate it. This is highly important as in order to prepare barbequing recipes you need to marinade stuffs, especially different types of meat, well in advance. So, you will have to pay attention that the meat marinade does not become contaminated. It’s preferable not to use any metal utensil to marinade meat.


It is better to marinade the meat in sealable plastic bag as you will be able to turn the bag upside down or sideways quite easily. This will help the meat to get marinated uniformly.


Now that you have marinated the meat in a properly way, put seal the plastic bag and put it in the refrigerator. Do not keep the marinated stuff open to heat and light. It will get contaminated. Strictly adhere to the time needed to marinade that particular recipe you are preparing.


When it’s time to take the stuff out of the fridge, take utmost care of it while handling and be sure to discard the marinade after the use.

These are some very important steps you will have to take in order to be an extern in the art of meat marinade and preparing mouth watering recipes of meat.

Read more: Perfectly Succulent Barbecue Beef Brisket

Super Grilled Vegetables- A Timeless Recipe

You may get tired by preparing various recipes of pork, beef or chicken. You may even have prepared various recipes of fish those have given you a lot pleasure or accolade from various quarters. Do not be complacent! Maybe your next door neighbor will someday prepare some unique vegetable dish and stun you and if that happens, attention will swiftly shift from you. May be someone is planning to prepare grilled vegetables this weekend to be the master chef in your locality. Do not worry-preparing grilled vegetable  is very easy! It is one of these easy recipes which you can prepare without much arrangement.


  • Freshly ground black pepper and salt
  • 3 tps of  balsamic vinegar
  • 2 garlic cloves that should be minced
  • 1 tps of fresh Italian parsley leaves which should be chopped
  • 1 tps fresh basil leaves those should be chopped as well
  • 1/2 tps fresh rosemary leaves those should be chopped finely
  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (total amounting to 1 lb ), sliced along its length into 1 half inch thick rectangles
  • 3 zucchini (about 12 oz in all), sliced along its length into half inch -thick rectangles
  • 3 Japanese eggplant (12 oz total), sliced along its length into 1half inch thick rectangles
  • 12 Cremini Mushrooms
  • 1 bunch (1lb) asparagus, which should be properly trimmed and washed
  • 12 green onions whose roots have been chopped off
  • One fourth  cup and 2 tps of olive oil


The first step to make grilled vegetable recipe for a barbeque is to place a wide pan over the grill that should be heated moderately. By the time the grill warming up, let us concentrate on the vegetables. Use your hand to mix the vegetables with one fourth cup of olive oil and spray salt and pepper on the vegetables properly. Now that you have done so, place the pan that you have already placed on the grill and stir them lightly they get lightly charred and tender all over. The time duration will obviously vary depending upon the vegetable you are grilling – say, if you are grilling bell peppers, you should grill it for 8-10 minutes, in case of yellow squash or mushrooms, eggplant or zucchini, it should be for 7 minutes and if you are preparing asparagus you should take the pan off after only 4 minutes and arrange it on a tray. If you want your grilled vegetable to bear the brownish marks of grilling do not move them frequently while they are on the grills.

Perfectly Succulent Barbecue Beef Brisket

I’m sure most of us love a good beef brisket. The secret behind cooking this all American delicacy lies in the hunk of meat, its quality and lastly in the way it is prepared. For the best results, choosing the right cut of meat is most important. Working with a prime grade untrimmed brisket is ideal as you don’t require investing in an expensive free range. While smoking a beef brisket, remember that the two vital ingredients that can make it a success are timing and patience.

The whole process is a labor of love that can take as much as 20 hours to smoke. The cardinal rule of preparing all beef recipes, especially beef brisket is “low and slow”. The time required to smoke would depend on the quantity of the meat. For instance a 10-pound brisket that is smoked at a temperature of 225 F will take about 15 to 20 hours. In this article, we have included everything you need to know to help you prepare a perfectly succulent BBQ beef brisket.

What You Will Need to Make The Magic Happen

First things first, let us start with the raw materials you would need. They are – a prime cut of meat and good pieces of wood for the smoke. The most suitable brisket meat is procured from the tough underside of the animal. The high collagen content present accounts for the toughness of the meat. When cooked on the low, the collagen gets converted into a gelatin and gets absorbed by the meat. This accounts for the delectable taste and smoked flavor of brisket. Hence, a low temperature is ideal as it prevents the meat from drying out and becoming tough.

While procuring the brisket, go for a prime cute that has a layer of white fat and a deep coloring of meat below it. The “Packer’s Cut” as it is known would have an evenly displaced content of fat on it. This would produce the adequate moisture required during preparation as the fat would melt and grease the other layers of the meat. Before you smoke the meat, make sure that you give it a nice rise under lukewarm water and pat it dry with paper towels.


Marination of the meat should be done at least 12 hours in a refrigerator, prior to tossing it into the smoker. To tenderize the collagen in the meat, marinate the brisket in an acid based marinade consisting of lemon juice and vinegar. The acids present in the marinade would breakdown the tough fibers in the meat and give it a tangy flavor.


Smoking the meat is the most time consuming part of preparing brisket. You would require a good pellet smoker that would let you cook the meat at a steady temperature for about 10 to 15 hours. Set the fire of the grill anywhere between 200 and 230 degrees F. This is the right temperature that will facilitate the breakdown of the collagen in the meat. Place the meat in the grill with the fat side up, so that the meat below it is kept moist by the lard.


Smoking the brisket for 5 to 6 hours at a stretch can dry even the fattiest meat. To prevent this from happening, you would want to wrap the brisket in foil after the first 5 hours of smoking. Wrapping the meat would also create a subtle smoked flavor that would add to its taste and ensure that the meat is succulent and tender.


Once your brisket is done, it is time to enjoy the fruits of your labor. Remove the meat from the grill and carve it into medium slices. Let it cool for about 10 to 15 minutes and serve with a smothering of hot sauce.