How to cook fresh white polish sausage kielbasa?
White Polish kielbasa, also known as biala, is traditionally a part of Easter Morning breakfast in Eastern European countries. It is mainly made from tender pork meat, though sometimes beef and venison are added for body. Unlike other sausage kielbasas, biala is unsmoked and may be eaten hot or cold though it is most often used in soups in place of other meats.
The cooking process of biala is quite simple though it may take some time. Before you start cooking, make sure you wash it well in cold running water to remove any trace of preservatives or contaminants that exist on the skin. Pierce the skin several times with a fork or toothpick to prevent air bubbles from building up during the heating process.
Place the sausage into a large pot and cover it with water. Cover the lid and bring it to a boil over high heat. After the water boils, reduce heat to medium low, and continue cooking uncovered. In about 1 hour, the sausage will be fully cooked.
Remove it from the pot, cool it down before cutting it into your desired lengths. Make sure you do not throw way the cooking liquid if you are going to make kielbasa soup. If you are going to use all sausages in just one meal, you can remove it from the cooking pot after 40 minutes for cutting. At this point, the sausage will not be fuly cooked, and will need to be returned to pot after cutting along with your carrots, beets, cabbages and other vegetable you want to include in the soup.
Fully cooked kielbasa may be stored in the freezer for up to 6 months.
In a medium-large skillet, pour in 1 bottle of beer and put at just over medium heat. While the beer’s heating up, cut the lengths in thirds, then poke holes in them with a fork. This will help speed things up. Put the sausage pieces in the skillet, then pop yourself a beer. While you’re enjoying the brewski, roll the pieces around occasionally so they start to become a uniform grey. If you have sauerkraut, this is the time to drain it, put in in a separate saucepan, add some onion, caraway seed, a little of the beer you’re drinking, and some black pepper. Warm the kraut over medium-low heat. Around this point, put 1/3 stick of butter or margarine in with the kol-bossy. As the beer in the skillet begins evaporating, cut the heat a little, and start watching it like a hawk. The inside should no longer be pink. You can have another beer when you’re done, but not now. Now, you’re browning the beer-braised kielbasa in butter. When it’s nice and carmelized brown on the outside, your quick v
