Introduction:
Polish White Sausage in Horseradish Sauce, or Biała Kiełbasa w Sosie Chrzanowym, is a traditional Polish dish often enjoyed during Easter, but perfect for any time of year. The savory, mildly seasoned white sausage (usually made from pork) is simmered and served in a creamy, tangy horseradish sauce that adds a delicious zing to the dish. This comforting recipe brings together the rich flavors of the sausage with the sharpness of horseradish, offering a taste of classic Polish cuisine.
Ingredients and Quantities:
For the Sausage:
- 4-6 Polish white sausages (Biała Kiełbasa)
- 1 onion, halved
- 2 bay leaves
- 5-6 peppercorns
- 1-2 cloves garlic (optional)
- Water (enough to cover the sausages)
For the Horseradish Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (or the sausage cooking liquid)
- 1/2 cup sour cream
- 3-4 tablespoons prepared horseradish (adjust to taste)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- Fresh dill or parsley (optional, for garnish)
Tips for Success:
- Use fresh Polish white sausage (Biała Kiełbasa) for the most authentic taste, which is usually found in Polish or Eastern European markets. If you can’t find it, a mild pork sausage can be used as a substitute.
- Adjust the horseradish according to your taste—add more for a stronger kick or reduce it for a milder sauce.
- You can simmer the sausages in beer or broth for extra flavor instead of plain water.
How to Make and Instructions:
1. Cook the sausage:
- In a large pot, add the white sausages, halved onion, bay leaves, peppercorns, and garlic. Pour enough water to cover the sausages.
- Bring to a boil, then reduce the heat and simmer gently for about 20-25 minutes, until the sausages are fully cooked. Remove the sausages from the liquid and set aside. Reserve about 1 cup of the cooking liquid for the sauce.
2. Make the horseradish sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for about 1-2 minutes until lightly golden.
- Gradually whisk in the chicken broth (or reserved sausage cooking liquid), stirring constantly to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
- Stir in the sour cream, horseradish, and Dijon mustard (if using). Season with salt and pepper to taste.
- Simmer the sauce for another 2-3 minutes, stirring occasionally until it’s smooth and creamy. Adjust the horseradish level to your preference.
3. Serve:
- Place the cooked sausages on a serving dish and pour the horseradish sauce over them. Garnish with fresh dill or parsley if desired.
- Serve the sausages hot, alongside mashed potatoes, rye bread, or your favorite vegetables.
Description:
Polish White Sausage in Horseradish Sauce (Biała Kiełbasa w Sosie Chrzanowym) is a hearty, flavorful dish that pairs savory, juicy sausage with a creamy, zesty horseradish sauce. The mild flavor of the white sausage is complemented by the sharpness of the horseradish, creating a well-balanced and satisfying meal. This dish is a classic in Polish cuisine, especially during Easter, but can be enjoyed anytime for a comforting, delicious dinner.
Nutritional Information: (per serving, based on 4 servings)
- Calories: 450
- Protein: 18g
- Carbohydrates: 10g
- Fat: 38g
- Saturated Fat: 18g
- Fiber: 1g
- Sodium: 900mg
Conclusion and Recommendation:
Polish White Sausage in Horseradish Sauce is a simple yet incredibly flavorful dish that highlights the rich, savory taste of Polish white sausage paired with a tangy, creamy sauce. It’s a must-try for anyone looking to explore traditional Polish recipes or add a new dish to their comfort food repertoire. Serve it with mashed potatoes, sauerkraut, or fresh rye bread for a complete meal that will transport you to the heart of Poland. Perfect for special occasions or a cozy family dinner, this dish is sure to become a favorite!