Kiełbasa Biała Parzona Wielkopolska

Ingredients

• 1 kg (2.2 lbs) white sausage 1 kg (2.2 lbs) white sausage
• 1 cup (240 ml) water 1 cup (240 ml) water
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 16g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil.
2. 2.
   Add caraway seeds, black peppercorns, marjoram, garlic powder, and salt to the boiling water.
3. 3.
   Carefully place the white sausages into the pot.
4. 4.
   Reduce the heat to low and cover the pot.
5. 5.
   Steam the sausages for 20 minutes, or until fully cooked.
6. 6.
   Remove the sausages from the pot and let them rest for a few minutes.
7. 7.
   Serve the Kiełbasa Biała Parzona Wielkopolska with sauerkraut, mustard, and freshly baked bread.

Treat your ingredients with care...

• White sausage — Ensure that the sausage is of high quality and made with a good ratio of lean pork. Look for sausages with natural casings for the best texture and flavor.

Tips & Tricks

• For added flavor, you can grill the steamed sausages for a few minutes to achieve a slightly charred exterior.
• Experiment with different mustard varieties to find your favorite accompaniment for the sausage.
• Serve the Kiełbasa Biała Parzona Wielkopolska with a side of pickles for a tangy contrast.

Serving advice

Serve the Kiełbasa Biała Parzona Wielkopolska hot, alongside sauerkraut, mustard, and freshly baked bread. Slice the sausage diagonally for an attractive presentation.

Presentation advice

Arrange the sausages on a platter, garnish with fresh herbs, and serve with a side of sauerkraut. Add a dollop of mustard for an extra pop of color.