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Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

Pork

Bigos (Polish Hunter’s Stew)

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bigos polish hunter's stew

As Polish dishes go, Bigos is about as traditional as you can get.  You’ll be sure to find it in the food booths at any festival in the old square.  Big flat cast iron pans of simmering meats, wine, mushrooms, and sauerkraut – the perfect thing to warm the heart and the belly, that’s Bigos Polish hunter’s stew!

This Bigos recipe is adapted from Nela’s Cookbook and From a Polish Country House Kitchen.  I left it on the stove overnight on very low heat, I guess that’s the equivalent of putting it in a crock-pot.  With the slow cooking, the flavors mellowed and blended. It was hearty and delicious!

Like any stew, proportions need not be precise. If your package of Polish sausage is 13 ounces rather than a pound, don’t worry. If you happen to have some game meat in the freezer, this is the time to pull it out! Half a pound of diced venison or other game meat would be a very authentic addition. It is, after all, a hunter’s stew.

I remember hearing some controversy about the Bigos served at festivals because the government sanitation inspectors were saying that vendors had to prepare Bigos fresh everyday, that they couldn’t serve leftover Bigos. Polish housewives, the real ones, were up in arms, saying Bigos wasn’t at its best until it had been reheated a few times.

Smacznego!

Lois

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Bigos (Polish Hunter’s Stew)

  • Author: Polish Housewife
  • Category: Main
  • Cuisine: Polish
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Description

A hearty hunter’s stew, a Polish classic!

Ingredients

  • 1/2 pound pork, diced
  • 1/2 pound beef, diced
  • salt and pepper
  • 3 tablespoons olive oil
  • 4 medium onions, sliced
  • 1 pound slab bacon, diced
  • 2 cups beef broth
  • 1 container mushrooms, sliced
  • 2 pounds sauerkraut, drained and rinsed
  • 4 apples, peeled, cored and grated
  • 1/2 cup pitted prunes, quartered
  • 2 pounds canned diced tomatoes
  • 1 tablespoon caraway seeds
  • 12 peppercorns
  • 1 pound Polish sausage, quartered lengthwise and sliced
  • 2 bay leaves
  • 1/2 pound ham, diced
  • 1/2 cup dry red wine

Instructions

  1. Season the pork and beef with salt and pepper
  2. Add olive oil to a large dutch oven, and saute the meat and onions in batches, cooking until the meat is browned and the onions begin to caramelize
  3. Brown the bacon
  4. Combine all the ingredients, and simmer at least two hours, or overnight
  5. Serve as is, over noodles, or with buckwheat.

 

Pork Steak Au Poivre with Roasted Peppercorns

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Rich, spicy, and  decadent, but easy enough to fix for a midweek meal.  We made this twice last week with different cuts of pork.  This is inspired by a recipe that came with our Weber grill many years ago. The original uses beef, but when in Poland. . .   I always love the flavors; you just can’t go wrong with shallots, brandy, cream and mustard.  The sauce is luxurious and it makes you feel rich eating it.

This time we used roasted peppercorns after reading Vicki’s comment on another food blog.  (I tried to go back, so I could link to the original comment, but I just couldn’t find it.)  We bought a variety of pepper corns and tossed them in a frying pan, stirring the over medium heat for about 15 minutes.  For this recipe, we gave them a very coarse grind in a coffee (or spice) grinder that we have dedicated to pepper.  A pepper mill or mortar and pestle  would both work as well. Some will say that roasting intensifies the pepper flavor.  I thought it was more mellow, less harsh – kind of like roasted garlic compared to raw garlic.

Ingredients

Pork steak or chops, to serve 4
salt & coarsely ground peppercorns (roasted as described above)
2 tablespoons olive oil
2 tablespoons butter
1/4 cup diced shallot
2 – 4 tablespoons brandy
2 tablespoons Dijon mustard
1/2 cup heavy cream

Directions

  • Season the pork with salt and generous amounts of pepper
  • Heat the olive oil in a large frying pan over medium-high heat.
  • Add the meat and cook to desired doneness, adjusting the heat as necessary.
  • Transfer the meat to a serving platter.
  • Add butter and shallots to the frying pan.
  • Cook until translucent.
  • Add brandy, allow the liquid to heat up and then carefully, light with a match.
  • When the flame has burned out, stir in the mustard and cream, keeping on the heat for just a minute or two.
  • Pour the sauce over the meat.

Serves 4

Gulasz – Polish Pork Goulash

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I wanted to adapt my usual recipe to make it more like Polish pork goulash or gulasz. The paprika we’ve bought in Poznań has been darker and spicier (not smoked), so that took care of part of it.  I also (as the name implies) used pork, the most typical Polish protein, rather than beef.

As I’ve started doing lately with soups, etc., I browned all of the ingredients, not just the meat.  I think it adds to the flavor.

The final difference is that I served this goulash over potato pancakes; in the past, I’ve usually used noodles.

Another typically Polish way to serve goulash would be over buckwheat kasha (toasted groats). I like to cook buckwheat in stock (chicken, beef, or even vegetable broth) to give it a little more flavor.

I hope you enjoy this Polish Pork Goulash as much as we do!

Smacznego!

Lois

Delicious Polish Pork Goulash over potato pancakes!

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Polish Pork Goulash

★★★★★ 5 from 2 reviews
  • Author: Polish Housewife
  • Prep Time: 45 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 45 mins
  • Yield: Serves 6
  • Cuisine: Polish
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Description

A delicious, savory stew, the perfect topping for potato pancakes!

Ingredients

  • 2 pounds pork, trimmed and diced
  • 3/4 cup flour
  • Kosher salt
  • Black pepper
  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 2 bell peppers, cut into thin strips (I used red and yellow)
  • 2 cloves garlic, minced
  • 14 ounces broth (I used veal reconstituted bullion cubes)
  • 2 tablespoons tomato paste
  • 2 tablespoons paprika
  • 1/4 teaspoon black pepper
  • 6 whole allspice
  • 1/4 cup dry red wine
  • 1/3 cup cold water
  • 3 tablespoons flour
  • Potato pancakes, cooked according to directions

Instructions

  1. Dredge pork in flour that has been generously seasoned with salt and pepper.
  2. In a large saucepan, brown pork cubes in hot oil. (I did 2 or 3 separate batches.)
  3. Remove pork and brown onions and peppers, add garlic just before they’re finished. (After multiple batches of meat and then the veggies, there was a dark brown crust on the bottom of the pan. Don’t worry, it will loosen and dissolve in the liquids you’re about to add – giving you a dark, flavorful broth.)
  4. Return pork to the pan and add broth, tomato paste, paprika, pepper, allspice and wine.
  5. Simmer covered 60 to 90 minutes
  6. In a small bowl, blend water and 3 tablespoons flour. Add to meat mixture
  7. Simmer 15 to 30 minutes, stirring occasionally
  8. Serve over potato pancakes

Notes

I can eat this for any meal of the day, and we often have leftovers for breakfast, topping a potato pancake with goulash and a fried egg!

 Try Full of Flavor Polish Pork Goulash - Gulasz! #polishrecipe #polishfood #pork #polishhousewife PolishHousewife.com

 

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Golonka

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Golonka

After reading Annula’s post, checking out a YouTube video, and getting guidance from Ed, who loves the golonka at the Berlin train station, I felt prepared to take on this new cut of meat.

Golonka means knuckle in Polish.  I want to compare it to the familiar ham hock, which I often include in a pot of beans, but you’ll see below that this has much more meat, and a lot less “inedible stuff” than a ham hock in the US.

It’s fantastic with a little sauerkraut, maybe some boiled potatoes, and roasted vegetables.

It’s a Polish classic. If you can find it; cook it!

Smacznego!

Lois

golonka
The cost – about $2.40

(Amazon pays me a few cents for purchase made via links on this page)
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Golonka

  • Author: Polish Housewife
  • Category: Main
  • Cuisine: Polish
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Description

A meaty knuckle, so popular in Poland

Ingredients

  • golonka
  • beer
  • stock (homemade, purchased, or buillion and water)
  • vegetables, in large chunks (any combination of onion, potato, carrot, celery)
  • 1/3 cup beer
  • 1/4 cup honey

Instructions

  1. My first step was to score the outside, seasoning all around with salt and pepper.
  2. With just enough olive oil to cover the bottom of a pan, brown all sides over medium-high heat.
  3. At this point, I will advise you to add enough beer and stock (equal parts) to give you a couple inches of liquid in the pan.
  4. I had a couple cups of a thick, beer based, meaty stock in the freezer. (The Guinness I used in my Irish Stew needed to be toned down a bit at the end, so I ladled out two cups, replacing it with beef stock.) I’m using this frozen beer broth and a cup of stock.
  5. Simmer, two to three hours, turning occasionally, skimming any foam that developes. Add vegetables at the mid-point of your cooking time.
  6. Preheat the oven to 200 C or 400 F.
  7. Heat the remaining beer with honey, warming enough to combine.
  8. Remove the golonka and veggies and transfer to a baking dish
  9. Baste the golonka and veggies with the beer/honey and bake for about 20 minutes or until the outside of the golonka begins to crisp and the vegetables begin to brown.

Notes

This could be served with rice or mashed potatoes.  I’m using the cooking liquid (thickened if necessary – either by whisking in  a roux or a little corn starch dissolved in cold water) as a gravy.



 

 

Scotch Eggs

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I originally started making Scotch Eggs years ago to use up the dozens of Easter Eggs our daughters would decorate every year.  Their striking appearance really adds  our annual Easter Tea.  Everyone in my family loves them, and they’re puzzled by the construction – curious about how I made them.

Often served whole with a beer, Scotch Eggs are pub food.  Slice them in half to reveal the contrast of colors; garnish with parsley, and you have substantial fare for tea.

Source:  The Pleasures of Afternoon Tea by Angela Hynes

Ingredients

2 t. flour
salt & pepper
4 hard boiled eggs, shelled
1 t. Worcestershire
1/2 lb bulk pork sausage
1 egg, beaten
1 c. fine dry bread crumbs
vegetable oil for deep frying
parsley sprigs

Directions

Combine flour with salt and pepper in a bowl; dust lightly over the eggs.

Add Worcestershire sauce to sausage and mix well.  (If using extra large eggs, I find that I need a little extra sausage.)  Divide sausage into 4 equal portions.  Pat each portion into a round with your hand.  Place 1 hard boiled egg in the center of each round.  Mold meat evenly around egg, covering completely; make sure there are no cracks or gaps  in the meat.

With a pastry brush, coat the meat with the beaten egg; roll in bread crumbs.  In a deep fryer, heat about 4 inches of oil to 350.  Carefully add eggs and cook 7 to 8 minutes or until outside is crisp and golden.  Drain well and cool before serving.

To serve, cut each egg in half lengthwise and decorate cut side with a sprig of parsley.

Makes 8 halves

Sausage Rolls

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sausage rolls

Sausage rolls have been a favorite of mine ever since an extended stay in England more than thirty years ago.  Tuesday was market day in the nearby town.  I’d hop on the bus with the other ladies from my village.  After shopping, we’d gather for a coffee and pastry before catching the return bus.  I tried a sausage roll on the first trip and I was hooked; it became my weekly order.

A snack for all occasions.  Sausage rolls are perfect for brunch, cocktail parties, and of course tea.

Enjoy!

Lois

Source: The Pleasures of Afternoon Tea by Angela Hynes

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sausage rolls

Sausage Rolls

  • Author: Polish Housewife
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 14 2-inch rolls
  • Category: Appetizer
  • Method: Bake
  • Cuisine: British
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Description

Crisp pastry around tasty sausage

Ingredients

  • 1 sheet 14″ x 11″, thawed but still cold
  • 1/2 pound bulk pork sausage, (I like to use Jimmy Dean Hot)
  • 1 egg, beaten

Instructions

  1. Preheat oven to 425
  2. Set the pastry on a lightly floured surface and cut pastry lengthwise in to 2 (14″ x 5″) strips, discard excess
  3. Divide sausage into 2 equal portions, roll each portion with your hands to create a 14 inch long rope of sausage
  4. Place 1 sausage rope on each pastry strip and fold pastry over to encase meat, moisten edges with water; press to seal
  5. Cut each roll crosswise into 7 (2 inch) rolls, cut two small diagonal slits on top of each, place rolls seam side down on greased baking sheet, brush rolls with egg
  6. Bake about 25-30 minutes or until pastry is crisp and golden and meat is cooked, transfer to a wire rack to cool, serve warm or at room temperature

Keywords: Sausage Rolls

 

 

Roast Pork Tenderloin

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I mentioned in a recent post that I missed cooking while I’d been traveling lately.  The upside, of that time out of the kitchen, was the chance to do some reading.  In addition to reading Julia Child’s book about her life in France, I found a bunch of “recipes for one” by Julia’s editor, Judith Jones.  This is the only one I’ve made so far, but it was SO tasty, that I will definitely give some of the others a try.

Source: Judith Jones, O Magazine, October 2009

Ingredients

1 clove garlic, peeled
Kosher salt
1 t. Dijon mustard
1 t. grated fresh ginger
1 pork tenderloin, about 3/4 lb.
black pepper
3/4 lb. vegetables such as winter squash or root vegetables
1 t. olive oil

Directions

Finely chop the garlic, then add 1 t. salt and mash together.  Smear mustard, mashed garlic, and ginger all over pork, and pepper generously.  Refrigerate at least 1 hour, or up to 8, until ready to cook.

Preheat oven to 375, and place tenderloin in the middle of a baking dish.  Rub vegetables with olive oil and season with 1/8 t. salt.  Scatter the veggies around the pork in baking dish.  Roast 30-45 minutes (or until thermometer inserted in pork reads 155).  Remove meat and let it rest 5 – 10 minutes before slicing.  If the vegetables aren’t quite done, let them continue to bake while the pork is resting.

Yields 2 – 3 servings.  Since these are recipes for one, Judith suggests that leftover pork be used to make a red flannel hash.

(I may try mixing all of the ingredients that go on the pork together next time.  I found it difficult to smear the ginger on its own.  I think watching the temp and not over cooking was key to the success of the recipe.  The meat was so tender and moist, and it picked up wonderful, subtle flavors from the mustard, garlic, and ginger.) 

Hot Sausage Stuffed Acorn Squash – Thanksgiving Side Dish

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I created this hot sausage stuffed acorn squash recipe more than 25 years ago.  It’s a combination of a dish my husband described (said dish prepared for him by an old flame,  😉 so the pressure was on) and a recipe for Stuffed Zucchini from the South Fork Ranch Cookbook that I found in the public library.  This was during the heyday of the nighttime soap Dallas and long before the internet, the Food Network, and food blogs; it seems almost primitive!

For a lower carb option, I plan to substitute quinoa cooked in broth with poultry seasoning for the stuffing mix.

Hot sausage stuffed acorn squash

Ingredients

2 acorn squash
1 lb. hot pork sausage (I use Jimmy Dean)
1 c. mayonnaise
2 c. herbed stuffing mix
1/2 c. Parmesan cheese

Directions 

Preheat oven to 350.  Slice squash in half and remove seeds; place cut side down on a parchment covered baking sheet (makes clean up easier).  Bake for 60 – 90 minutes, until tender. You can test it piercing with a fork. It should go in easily.

While the squash is baking, brown sausage; drain on paper towel.

Using a potholder or tea towel to hold the squash, scoop out most of the squash from the shell; mix in a large bowl with the remaining ingredients using only half of the cheese.  Fill the squash shells with squash sausage mixture.  Sprinkle with remaining Parmesan cheese.  Return to baking sheet and bake at 350 for 30 – 35 minutes.

Serves 4 as a main dish

Note: to serve this as a side dish, place the mixture in a greased casserole dish, top with Parmesan cheese.  Will serve 8 – 12 as a side dish.   

I must admit that for me, the Thanksgiving turkey comes in behind all the wonderful variety of sides! What at are your favorite Thanksgivig side dishes?

This Hot sausage stuffed acorn squash recipe has been shared with All Through the Year Cheer.  

Acorn Squash on Foodista

Zesty Sausage Squares

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There are never leftovers when I serve this Zesty Sausage Squares!  Another favorite from the 612th squadron cookbook.  Serve in small squares for an appetizer, larger ones for brunch.  This recipe comes from Sue Rider, a wonderful cook and hostess.

The crust uses Bisquick or any other buttermilk buscuit mix; it’s easy to stir together and to pat into the pan. The toppings are delicious, sausage, cheese, green chile, what could be better? I know this will become one of your favorites too.

Enjoy!

Lois

 

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Zesty Sausage Squares

  • Author: polishhousewife
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: approx 100 i-inch squares
  • Category: appetizer
  • Method: bake
  • Cuisine: american
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Description

A Bisquick crust topped with sausage, cheese and green chile

Ingredients

2 c. buttermilk biscuit mix
2/3 cup milk
6 tablespoons mayonnaise, divided
1 pound hot pork sausage
1/2 cup onion, chopped
1 egg
2 cups grated cheddar cheese
2-4 ounce cans green chiles, chopped

Instructions

Preheat oven to 350

Mix biscuit mix with milk and 4 tablespoons mayo, spread in a well greased 9 x 13 pan, pat down

Saute  sausage and onion, drain on paper towels; spread on biscuit mixture

Beat egg with remaining mayo, cheese, and chiles, spread on top of meat mixture

Bake 25 minutes, let set 10 -15 minutes, cut into 1 inch squares.

Notes

The onion and sausage mixute can be done ahead

Keywords: sausage, green chile, cheese, breakfast, brunch, appetizer

Pincho Moruno (Moorish Style Kabobs)

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pinchos framed

My husband found this recipe in The Foods & Wines of Spain by Penelope Casas.  He had to buy the book when he saw that Penelope wrote about having Pinchos at the same tapas bar we had – at the Bar Espuela on the Plaza Santa Ana in Madrid.  She has street cred, or should that be kitchen/bar cred?

We made Pincho Moruno for a drinks and nibbles party. Grilling them was our “performance art” of the evening. Even with two tables full of sweet and savory goodies, the Pinchos stole the show. They disappeared the moment they came off the grill, and our five pounds of pork was gone in no time at all.

We sometimes saute the pork with a little olive oil rather than grilling.  It’s not traditional, but the meat seems to be a little more moist.  If grilling, be careful not to overcook. Try it for your next cookout; you won’t be disappointed!

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spanish, kebab

Pincho Moruno (Moorish Style Kabobs)

  • Prep Time: 8 hours
  • Cook Time: 10 mins
  • Total Time: 8 hours 10 mins
  • Yield: 4
  • Category: Appetizer or Main
  • Cuisine: Spanish
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Description

Spicy little bits of moist pork, always a hit!

Ingredients

  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • 1 bay leaf, crumbled
  • 1 teaspoon minced parsley
  • freshly ground pepper
  • 1 lb. lean pork, cut in 3/4 – 1 inch cubes. (We like to use pork tenderloin)

Instructions

  1. Mix all ingredients except pork in a large bowl
  2. Add the meat cubes and stir to coat
  3. Cover and refrigerate several hours or overnight, stirring occasionally
  4. Thread on skewers; grill until well browned, but juicy.

Notes

The spicy oil you’ve cooked the meat in is great for dipping a crusty bread.

Also an excellent main course. Make the pork cubes larger, serve with mashed potatoes, and a green vegetable.

pinchos morunos red