At least according to Stanley Mariański, an author of Polish origin, who wrote in his book “Polish sausages – authentic recipes and instructions”: In 1945 the government standardized Polish meat ...
Root vegetables hold a special place in Polish cuisine: resistant to low temperatures and easy to preserve, they have been an important source of nutrients and vitamins for centuries. Pierogi, the ...
Add garlic and whole-grain mustard and season with salt and pepper. Cut kielbasa into 4-inch pieces, then slash down the center to butterfly. Preheat the grill or light coals to medium-hot on one ...
2. Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and cabbage and cook until softened ...
In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until ...