There are many varieties of Polish Sausages, as you may or may not know. We chose the Wedding Sausage for its great texture and aromatic flavor of garlic and spices. This sausage is also double smoked and fully cooked. In the old days it was served at country weddings. We are sure you will love it.

Poaching: is not the same as boiling. Put the sausages in a pot with water or other liquid (beer can add flavor) that is just simmering. Poach the sausages for about 10 minutes.

Grilling: adds a wonderful flavor to sausages and is a favorite cooking method especially in the summer. You can grill raw sausage links, but poaching the first will make grilling easier and ensure they are cooked through and not burned on the outside. Do not pierce the skins. This will release the fat and juices and create flame flare-ups that will burn the sausage and dry out the inside. Cook over a low flame using a gas grill, and cook slowly to prevent the skins from bursting. For a charcoal grill, wait until the charcoal has some white ash and is not too hot. You can cook with your grill’s lid closed to heat the sausages through.