Polish-style Grilled Snails

Ingredients

In the original Catalan dish, Caragols, the snails are typically cooked in a tomato-based sauce with herbs and spices. However, in this Polish adaptation, the snails are marinated in a blend of garlic, dill, and Polish vodka, and then grilled to perfection. The Polish version also incorporates traditional Polish ingredients and flavors, such as horseradish sauce, to enhance the overall taste and experience. We alse have the original recipe for Caragols, so you can check it out.

• 500g (1.1 lb) snails 500g (1.1 lb) snails
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 60ml (1/4 cup) Polish vodka 60ml (1/4 cup) Polish vodka
• Salt and pepper to taste Salt and pepper to taste
• Horseradish sauce, for serving Horseradish sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 0g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the snails thoroughly, removing any dirt or debris.
2. 2.
   In a bowl, combine the minced garlic, chopped dill, Polish vodka, salt, and pepper.
3. 3.
   Add the cleaned snails to the marinade and toss to coat them evenly. Let them marinate for at least 1 hour.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the marinated snails onto skewers, leaving a small space between each snail.
6. 6.
   Grill the snails for about 5-7 minutes per side, or until they are cooked through and slightly charred.
7. 7.
   Remove the snails from the skewers and serve them hot with horseradish sauce on the side.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before marinating them. Remove any dirt or debris by rinsing them under cold water and gently scrubbing them with a brush.

Tips & Tricks

• If you can't find fresh snails, you can use canned snails as a substitute. Just make sure to drain and rinse them before marinating.
• For an extra burst of flavor, sprinkle some chopped fresh parsley over the grilled snails before serving.
• If you prefer a spicier kick, add a pinch of chili flakes to the marinade.

Serving advice

Serve the Polish-style Grilled Snails hot, with a side of horseradish sauce for dipping. Accompany the dish with crusty bread to soak up the flavorful marinade.

Presentation advice

Arrange the grilled snails on a platter, garnished with fresh dill sprigs. Serve the horseradish sauce in a small bowl on the side for dipping.