There’s a lot of farm land in Poland, so it’s not uncommon to know someone who is butchering a hog. We’ve been lucky enough to be on the receiving end for some great pork products when that happens. One of my favorite things is a pork sausage that’s put up in a jar. I’ve even bought some from the organic butcher at the Saturday market. I would love for my father to taste this. He makes sausage and is pretty good at identifying flavors. It would be nice to have a source when we’re back in the states.
Usually we just eat it straight out of the jar on bread or crackers, but you can see in the picture above that on one occasion, we fished it out of the jar, and sliced it. We browned it a bit in the frying pan before cooking our eggs; it made a nice breakfast. The most horrible thought occurred to me as I saw the sausage on the cutting board. That’s why I had to take a picture – OMG; this looks like Spam. Before it became junk emails filling up my inbox, Spam was the dreaded protein (a canned pork product) from my childhood camping trips. While the appearance is similar, pink meat, some fat and gelatin, that’s where the similarity ends. The Polish sausage in a jar is more like real meat, not so processed, and the flavor and spice are just right.
I don’t recall seeing a recipe for this in any of my Polish cookbooks, but we have asked the last friend who shared a jar if they could track down the butcher’s recipe. I found nothing like it on google. So I translated the phrase into Polish and then search for it on google.pl. Then I found something. Here’s a link to a Polish food blog that talks about making something like this. My browser, Chrome, offered a translation, so I’ll cut and paste that below.
If you have a recipe for this Polish staple you’d be willing to share, I’d be ever so grateful!
From: Podniebienne Pieszczoty
- 2 kg of raw pork ham
- 700 g smoked bacon
- 1 white onion
- Polish head of garlic
- 2 heaped teaspoons freshly ground, colored pepper
- 3 teaspoons salt Provencal Kamis
- handful of fresh basil, green and red
- 8 jars of 600 ml
The pork ham, trimmed najchudszego a pound of meat and cut into small cubes. Just proceed with smoked bacon – half the thinnest part of the trimming results pos, cut into cubes and mix with the ham. Add the peeled and grated meshed cloves garlic, stir and leave. remaining meat grind the coarse mesh (with bacon necessarily put away the tough skin on the bottom, hard to grind.) diced to add minced meat, chopped onion, pepper color , salt and chopped herbs. All thoroughly knead with hands and put in the fridge overnight. following day, boil the jars neatly, and each nut rub vodka to remove all of the bacteria. When the jars to cool slightly, put them raw meat, leaving an inch of space at the top. The meat should be firmly tamp. put into a pot with a clean cloth, set in the jars and pour cold water to three quarters height. Boil for three hours after the boil, then tighten the jars tightly and leave overnight to cool. following day, again boil the jars by half an hour, cool down and put in the refrigerator. Establishment delicious juicy bits of natural jelly and delicate smalczykiem. Delicious!