Polish-style Saveloy with Kapusta

Ingredients

In this Polish adaptation of the British saveloy, we incorporate the traditional Polish sauerkraut known as kapusta. The saveloy is simmered in a flavorful broth and then pan-fried for a crispy texture. The kapusta is prepared by sautéing onions and garlic, and simmered with a touch of sweetness from apple or honey. This fusion dish combines the smoky and savory flavors of the saveloy with the tangy and aromatic flavors of the kapusta, creating a unique and delicious Polish-style saveloy. We alse have the original recipe for Saveloy, so you can check it out.

• 4 saveloys 4 saveloys
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 500g (1 lb) sauerkraut (kapusta) 500g (1 lb) sauerkraut (kapusta)
• 1 apple, grated or 2 tablespoons honey (optional) 1 apple, grated or 2 tablespoons honey (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a boil. Add the saveloys and simmer for 10 minutes.
2. 2.
   Remove the saveloys from the broth and pat them dry with a paper towel.
3. 3.
   Heat the vegetable oil in a frying pan over medium heat. Add the saveloys and cook until they are golden brown and crispy on all sides. Remove from the pan and set aside.
4. 4.
   In the same pan, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. 5.
   Add the sauerkraut (kapusta) to the pan and stir well to combine with the onion and garlic. Cook for 5 minutes.
6. 6.
   If using apple, add the grated apple to the pan and cook for an additional 5 minutes. If using honey, add it now and stir well.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the saveloys on a bed of kapusta, and enjoy!

Treat your ingredients with care...

• Saveloys — Make sure to simmer the saveloys in the vegetable broth before pan-frying them to ensure they are cooked through and tender.
• Kapusta — If you prefer a sweeter kapusta, add grated apple or honey during the cooking process. Adjust the sweetness according to your taste preferences.

Tips & Tricks

• For extra flavor, you can add a splash of white wine or apple cider vinegar to the kapusta while it simmers.
• Serve the Polish-style Saveloy with Kapusta with a side of crusty bread or boiled potatoes to complete the meal.
• If you can't find saveloys, you can substitute with any other smoked sausage of your choice.
• Adjust the seasoning of the kapusta according to your taste preferences. You can add more salt, pepper, or even a pinch of caraway seeds for extra flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Polish-style Saveloy with Kapusta hot, with the saveloys placed on top of a generous portion of kapusta. Garnish with fresh parsley or dill for a pop of color and freshness. This dish pairs well with a dollop of sour cream or mustard on the side.

Presentation advice

To enhance the presentation of this dish, arrange the saveloys diagonally on top of the kapusta, creating an appealing visual contrast. Drizzle a small amount of olive oil or melted butter over the saveloys for a glossy finish. Serve on a rustic plate or in a traditional Polish pottery dish to showcase the cultural influence of the recipe.