Fried Polish sausage with steamed potatoes and cabbage.
preparation time: 5 minutes
cooking time: over 1 hour (depends on the size of the potatoes, and You spend "in kitchen" much less then half an hour)
European type sausage
clean the potatoes, and place it with the cabbage in steaming pot (I used rice-cooker with steaming tray)
Pout water in the steamer, and turn it on.
Now You have a lot of time to take care about sausage.
When You’llfinally set it free from all “safety layers”...
cut itdiagonally in one direction,
…and then across
to have this kind of pattern:
European type of sausage (especially Polish) is much softer then Chinese dried sausage,and it is “instant food” – can be eaten right after opening the package. It is made of first quality meat, with a little of fat, and with a bit salty and spicy seasonings.
Then it is “blanched” in hot water, and smoked in the wood burning smoke, until all meat inside is done, and sausage archives unique its unique taste.
Some types of sausages are then dried a little, some – sold in it’s “fresh state”.
Dried sausages can be stored out of the fridge, but “fresh type”should be kept in cold (after You open the package).
When steamed potatoes and cabbage are ready…
(You can test it with the chopstick)
Peel the potato
And cut it in a large pieces
Then cut the steamed cabbage
Fry the sausage on the grill or pan (on the small amount of oil, best quality lard, or butter for more delicate taste) on both sides, until browned.
Use low, then medium heat – to heat all the sausage, but not to burn too much.
When frying – sides will “open”, allowing fat from the sausage to pour out into the pan.
In this sausage is only pure ham meat, but “opening the sides” allows to exchange tastes.
When sausage is almost ready – put potatoes and cabbage on the same pan, and quick-fry to season it with the taste of sausage. Nothing of this delicious taste and smell should be wasted!
(to have qual heat distribution You can also cover it for a one minute, when on low heat)
Serve it hot just from the pan.
Or with some sauce or mustard (I used garlic sauce that I made for tortillas).
This is “Polish cuisine style” dish, when the meat is well and deep cooked, potatoes and cabbage – very soft.
Simplicity of this dish is opposite to rich taste and smell.
If You want to “taste Polish cuisine” – it can be one of the good examples.
To have even more „Polish taste” – You can cook the potatoes in salted water (or bake it in an oven) and cook the cabbage in separate pot (with salt, sugar, and a pinch of citric acid or lemon juice).
But I like it the way I did it this time – also very tasty, but more healthy.