Ladies and gentleman, let me introduce you the most famous polish food well known all around the word! This is of course POLISH SAUSAGE. But what is it exacly and what is make this extraordinary peace of heaven so famous?
Everyone has their favorite type of sausage and the favorite application for it. Let’s check what kinds of sausages we have, what they are made of, how to choose them, what to eat with. Here’s all you need to know about sausage!
Sausage is a meat delicacy known and valued for centuries. Today, it is eaten in various ways – it is cut into slices and laid on sandwiches, fried, grilled, baked over a fire or added to different dishes or scrambled eggs.
What is iside?
Sausage, generally speaking, the type of meat made of crushed corrugated or uncured meat and fat, with or without functional additives, seasoned, smoked (cold, hot or hot smoking, with wood smoke such as beech, alder, maple, sycamore , barked birch, wood of fruit trees or treated with a ready-made smoke) or non-smoked, raw, dried, ripened, scalded or baked and pressed into a casing (cellulose or natural – that is the intestine). Traditionally, they were made of pork.
Types of sausages:
The division of sausages for durability includes:
Sausages constantly for those that are up to 36% water. These include, for example, kabanosy, sucha myśliwska or salami. Mostly they are dried. Semi-permanent had from 36 to 56% water. Semi-permanent sausage: eg. Polish, jałowcowa, krakowska, and żywiecka. For impermanent sausages, i.e. those which 72% of water, go to this group, e.g. white sausage, metka, mortadella, zwyczajna, Silesian. Information on the durability and microbiological effects of sausages – a lot of water for combining the environment for the development of microorganisms.
Another division of the sausages includes the degree of fragmentation and divide one into:
– finely divided
– medium fragmented
– coarsely fragmented.
Homogenised sausages to those in which the meat-fat charge has been homogenised, by means of butchering equipment, eg a cutter), the degree of fragmentation of the batch to below 3 mm, Cater, for example, sausages and mortadella. Fine-ground sausages for those in which the meat-fat charge has been fragmented into particles with a size of 3-5 mm, this group can be made, for example, a tag and salami. Medium minced sausages for such, in relation to ready to imprint for a second meat-fat deadline, crumbled at a size of 5-20 mm, to this group of people, for example, Zwyczajna sausage, Torunska, Podlaska, jałowcowa and kabanosy. Coarsely minced sausages for such parts of the prevailing part of the meat-fat charge, apart from the crushed to particles of over 20 mm in size, this group of sausages are, for example, Dębicka and Krakowska.
The use of sausages in the kitchen:
Sausage has different uses. They often depend on its type. For example, white sausage is associated mainly with white borscht or a duck, for which, along with the egg, it is a great addition; salami is eaten on sandwiches and it is also suitable as an addition to pizzas or casseroles, but you not always cook it, kabanosy are usually an independent snack or ingredient prepared for various types of party buns.
Other sausages, mostly sold in the so-called loops, can be boiled, grilled, baked over a fire, added to various types of dishes, such as cured or baked beans, and even, cut into cubes, into scrambled eggs.
How to buy sausage?
When purchasing a sausage, we should follow the same principle as for the purchase of any other meat product, namely select those sausages whose list of ingredients is the shortest and contains only meat and spices, possibly the minimum amount of stabilizers and preservatives (most often it is sodium nitrite , which also gives a red color) if the highest quality products, ie those produced in accordance with the traditional recipe, are not available to us for any reason. Avoid also sausages containing soy or wheat protein, as well as other types of fillers – sausages made of a small amount of meat, whose volume and mass “create” really only additives, are neither tasty nor healthy.
Sausage is a good source of wholesome animal protein, but most often also contains a fairly large amount of fat. If we want to limit the amount of calories consumed or for health reasons, we must stay on a low-fat diet, choose lower-fat sausages. Remember that the one found in meat products is actually a solid fat containing saturated fatty acids. It is also worth knowing that we can always melt excess fat from too oily sausages, for example by grilling it or boiling it after it has been wiped or pierced with a fork.
Sausage and slimming diet:
Sausage is a product that is avoided by people who take care of the figure or who are trying to lose extra kilograms. The claim that consumption of sausage contributed to weight gain results from the already mentioned fact that it is a product with a high fat content, and also that it also provides quite a large amount of calories. However, if we are lovers of sausages, we do not have to give up on them because they are afraid of getting on weight. It is enough that we will choose thinner sausages and, what is equally important, that we will not combine them in one meal with carbohydrates – especially those with a high glycemic index, this also applies to carbohydrate products such as bread, pasta or ketchup, and we will choose good quality sausages without the addition of suspicious fillers, sugar or glucose-fructose syrup. Lovers of fatty meats who care about losing a few kilos may also choose to switch to one of the low carbohydrate diets that allow the consumption of good quality sausages. The fact is that sausages, like all animal products, have an acidifying effect, which is certainly to be noted.
History? Why not!
Sausage was an indispensable element of the dish so-called “bigos”. In Saxon times, a good noble cook should have been able to cook sausage in 12 ways, and lord’s at 24. At the court of Augustus III was the famous chef Wereszczak, from whom his method of serving sausage was named. The sausage “na wereszczaku” was given, cut into slices and served with a spicy sauce, and was eaten with a spoon. Hence the proverb: “For King Sas, a spoon of sausage.”
- Every year in Chicopee, USA there is a contest for the largest sausage in the world.
- Otto von Bismarck is credited with saying: “The law is like a sausage, it’s better not to know how to make it” (In fact, John Godfrey Saxe, 1869)
- Kiełbasa was in former Poland for a typical German dish, it was laughed that the Germans could make sausages even from dog meat “Germans wandered through forests and forests, They met a bitch, they took on sausages”. Another German proverb says: “Man does not live by bread alone, but bread with ham and sausage”.
- The largest variety in terms of sausage species is found in Germany. It is estimated that there are over 1500 different recipes for sausages in use.
- If you notice a white coating on the sausage, it is worth knowing that it is the most frequently crystallized salt and possibly phosphates, which do not pose a threat to health. This coating is a normal feature only for dry sausages
Do you would like to know how to make a delicious, homemade Bigos or Leczo? Nothing easier! You can find this and more recipes in recipes section or simply click: