Polish Sausage Tacos Recipes

AMAZING POLISH PIEROGI TACOS

Steps:

• Place the flour in the medium bowl. Add the pinch of salt. Mix with the spoon.
• Place the butter in the dish with boiling water. When the butter is melted, slowly pour the mixture into the bowl with flour. Mix everything with the spoon.
• Add a whisked egg.
• Knead the dough for about 7 minutes with your hands.
• Cover the bowl with the clean cloth or plastic foil and put aside for 30 minutes.
• Prepare your countertop. Wash it with water and soap, dry and sprinkle flour on it.
• Divide the dough ball into 3 pieces. Roll each of them ( the dough pancake should be around 5 mm/0.2 inch thick). If the flour sticks to the rolling pin or the countertop, then sprinkle more flour.
• Cut out the circle/oval shape for your pierogi dough shells. Approximately size of a coffee saucer or 5-6" diameter.
• Boil the water in a big pot. Add a pinch of salt. Put the pierogi dough circles into the boiling water. Do not put too many at the same time because they may stick to each other. After the dough starts floating, boil it for 2 more minutes and take it out with a skimmer.
• Heat the vegetable oil in the frying pan. Fry the dough circles (one side is enough) until it gets golden.
• Set the pierogi dough taco shells aside and pat them with paper towels to absorb some oil.
• While you are waiting for the dough, fry the bacon in a big frying pan until crispy. Set aside on a plate.
• Chop onion into small pieces. Slice kielbasa.
• Scoop out some bacon grease and leave only a little bit for frying onion and kielbasa. Fry on small/medium fire until onion is translucent.
• Fill the pierogi dough taco shells with fried onion and kielbasa, top with crispy bacon, sauerkraut, and sour cream.

POLISH SAUSAGE TACOS

Steps:

• Heat a large skillet coated with cooking spray over medium-high heat. Add the sausage and cook 5 to 7 minutes. Add the pepper, onion, and cabbage and continue to cook until they begin to soften.
• While the sausage and vegetables are cooking, combine the remaining ingredients in a small mixing bowl.
• Heat the tortillas (or taco shells) according to package directions. Place a teaspoon of the horseradish sauce down the center of a tortilla. Top with some of the meat mixture, lettuce, tomatoes, and onions.
• Garnish with a cheese of your choice. I like Swiss with this recipe.

POLISH SAUSAGE CORN CHIP QUESADILLAS

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the sausage in the hot oil until lightly browned, about 5 minutes. Add the garlic, salsa, chili powder, pepper, garlic salt, and cumin; cook and stir until the garlic has mellowed, about 4 minutes. Place a tortilla onto a microwave-safe plate and top with the sausage mixture. Sprinkle with the shredded Monterey Jack cheese.
• Cook the tortilla in the microwave on High until the cheese melts, 45 seconds to 1 minute, depending on the microwave. Sprinkle the tortilla chips on top of the melted cheese and top with the remaining tortilla. Butter both sides of the quesadilla and place in a clean skillet over medium heat. Cook until golden brown; flip and continue cooking until golden brown on the other side, about 4 minutes per side.

POLISH SAUSAGE AND VEGGIES

Steps:

• In a large skillet over medium heat, cook the potatoes, sausage, onion, peppers and Cajun seasoning in oil and butter for 15-20 minutes or until potatoes are tender, stirring occasionally.

POLISH-STYLE SAUSAGE 'N' POTATOES

Steps:

• In a nonstick skillet, brown sausage over medium heat; set aside. For white sauce, melt butter in a saucepan. Stir in flour and seasonings until smooth. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat., In a 3-qt. baking dish coated with cooking spray, layer a third of the potatoes, cabbage, onion, sausage and white sauce. Repeat layers twice. , Cover and bake at 350° for 1 to 1-1/2 hours or until the vegetables are tender.

AUTHENTIC HOMEMADE POLISH SAUSAGE

Steps:

• Have the pork butts ground coarse and place in a large pan.
• Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
• Add the finely mashed garlic and the other above ingredients to the pork butts.
• Mix it well.
• If possible, allow the mixtures to remain overnight in the refrigerator.
• Fill the casings with the meat mixture after washing the casings out with water.
• To cook, place sausage in pot with water, bring to boil.
• Skim, cover and simmer for about 45 minutes.
• Remove form water.
• Place in oven for additional browning at 325 degrees for about 45 minutes.
• The uncooked sausage can also be placed in plastic bags and frozen for later use.