Biala - Fresh Polish Sausage
This is Poland’s basic fresh, uncooked and non smoked sausage made from selected cuts of tender pork, with a little beef or veal added for the body. It is seasoned with salt, garlic and sometimes touches of marjoram. In Polish families around the globe biala kielbasa is a traditional Easter treat, although it is good enjoyed anytime. It can be boiled or baked and, after being cooked, may be eaten hot or cold. It may be cooked in soup, and added to various other dishes. Fresh Sausage can be fried in a skillet, baked, poached or grilled. There is no one right way to cook sausage as each method has its own advantages but there are some general rules.
Cook sausages slowly to ensure their skins do not burst. Intact skins are needed to hold in the juices and keep your sausage links moist. Do not pierce the skins before cooking as this will allow the fat and juices to drain and lose moisture. The dripping fat on a grill can also cause flames to flare up and burn the outside of your sausage.
For best results, allow meat to fully thaw in your refrigerator.
Ingredients: Pork, Salt, Garlic and Natural Flavors
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