Polish Sausage Patties Recipes

Steps:

• Place all ingredients in a large bowl,mixing well to assure spices are evenly distributed.
• Form into patties, refrigerate several hours to allow spices to blend.
• Fry over medium heat until well browned and cooked through, with no pink showing.
• NOTE this mixture may be stuffed into small casings, making 3-4 inch links, your guests will be so impressed!

Steps:

• Combine parsley, salt, fennel, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until all seasonings are finely crushed.
• Place pork in a large bowl and add seasoning mix. Mix with your hands until well combined. Roll into a log and slice into four 1/2-inch thick sausage patties.
• Heat oil in a skillet over medium heat and cook sausage patties for 4 minutes. Turn patties and finish cooking for 4 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).

Steps:

• Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
• To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
• Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

Steps:

• In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.

Steps:

• Put the garlic through a garlic press or mince really fine. Put the seasonings into a small pot with a pint of water. Boil and then cool. Here's where my Mom always said taste it and I wouldn't. That could account for the variance in taste from year to year!
• Meanwhile, cut the pork off the bone. Cut into strips maybe 1" by 3". Doesn't have to be exact size, we get pretty sloppy with it. Strips go through the grinder better than chunks. Don't trim anything off, unless you just can't stand not to. Trust me, if there's not enough fat, the kielbasa will be dry and hard. DO trim off any bloody-type stuff though. We then put the meat into plastic dishpans, pour the cool liquid over, add about 4 cups ice cubes and mix together until your hands freeze. It should be kinda sloppy. If not, add more water or ice. Cover with aluminum foil or such and put in fridge over night to marinate so the meat soaks up the flavor. Stir occasionally. The ice will probably all be melted the next day before you make the sausage. The meat kind of absorbs the flavors. Yes, it will smell up the fridge. In fact, it will smell up the whole house! Open the windows. Make the neighbors crazy!
• Next day, take the casings out and soak in warm water for several hours; it makes them more flexible. Cut in 4 ft. lengths. Shove the meat in the freezer for 1/2 to 1 hour before you start. The meat stiffens up a little and it's easier to put through the grinder. (We forget to do this a lot!) Stick one end of each casing on the faucet and run warm water through the inside of the casing.
• Ready? (Keep everything as cold as you can) This is the fun part. Put a little oil on your hand and run it over the horn where the meat will come out. Run casing through fingers to drain slightly. Put a casing on the horn. One person helps push the meat through the grinder while the other holds the casing while it is filling up. It kinda curls up as you hold it. I find for me that it's better if I hold it up while it's filling, less pressure on the casing. We make each one about 12-16". Or until it splits! Tie it off with string or knot the end if you can get it close to the end of the filled casing. Some people twist it every 6" or so to make smaller sausages. If the darn thing splits, you gotta scrape out the meat, dump it back with the other stuff in the dishpan and start over. Some years you're lucky, but some years the darn things split all the time. That's one reason for soaking the casings for a longer time, they don't split as easily. Sometimes it's just a bad batch of casings. Then all you can do is swear at it.
• We put the coils of sausage back into clean dishpans (on a rack if possible) and put back into fridge to kinda dry overnight. Then we pack them in Saran, aluminum foil, ziplock bags, anything that will keep the smell in, and put the packages in the freezer. We make 2-3 lb. packages. Since I have a vacuum sealer, I use that. It works really great.
• By the way, the sausage is pale because it is not smoked. We don't care for smoked kielbasa. But you can smoke it before freezing. Can't help you with that, though!
• We've been able to keep the sausage frozen for months. Just keep everything cold and clean while you're working. Keep a lot of paper towels handy to dry hands, answer the doggone telephone, etc.
• We have found over the years, that pork has become much leaner now.That is sometimes a problem. We've considered buying more fat and mixing it in but never have. It worked out all right just not cutting off any fat. But insufficient fat makes for dry sausage.
• It takes up about 1-1/2 hours altogether to fill the casings. It's really simple and easy. Of course sometimes we have splashes on the walls when "someone" gets a little rough pushing the meat through the grinder. Hey, that's the fun of it. It's a messy job, but someone has to do it.
• Oh yeah, the house smells for 3-4 days. But it smells good. If you like garlic. All the seasonings are to your personal taste. You really need a lot of salt though. The pepper -- eh, how much do you like? We like a lot. Same with the garlic.
• We keep a little of the ground meat and cook a couple of small patties of the sausage. That's when you can taste it and find out what you did wrong in the seasoning, too late, of course.
• Use the plate in the grinder which grinds the meat coarse. It's better if the meat is a little chunky. You don't want a mealy texture.
• If you run a search on google, you can find other information under kielbasa.
• One recipe I found says to knead meat and seasonings. Supposedly the more you knead, the more tender the sausage. We've never tried that.
• In recent years, we've set aside 3-4 lbs. of the ground sausage meat and made it into small patties like breakfast sausage, and larger patties like hamburgers. The grandkids really like that. We do, too. But for Easter and Christmas, it has to be the links.

Steps:

• In a food processor, process pork until coarsely ground (or have your butcher grind the meat); place in a large bowl. Add marjoram, salt, garlic powder and pepper; mix well. Add water and mix well. Shape in into 20 patties, 4 in. each. Fry in a skillet over medium heat for 20-25 minutes or until thoroughly cooked.

Steps:

• In a small bowl, combine dry ingredients. Pinch and rub ingredients together, allowing marjoram oil to blend with other spices.
• in a medium bowl, mix ground pork and spices until well mixed with seasonings throughout the pork. Add the beer or liquid and mix until all liquid is absorbed.
• Make the mixture into 10 (2 ounce) balls, press into patties.
• When freezing place a wax paper separator between patties.

Steps:

• Cook onion in the olive oil over moderately low heat.
• Stir occasionally until onions begin to soften and brown.
• 8-10 minutes.
• Cool for 10 minutes.
• In a small bowl, combine the sage, pepper (red and black), sugar, cloves and thyme.
• Place the egg yolk, pork, and reserved onion in a large bowl and then add the mixed spices.
• Mix well.
• Form into 16 patties, 2 ounces each.
• Pan fry the patties in a large skillet over medium high heat for 5 minutes on each side or until the internal temperature reaches 160 degrees.

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.

Steps:

• Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
• Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
• Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
• Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.