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Smażone ziemniaki / bratkartofle – Fried slices of potatoes (often previously cooked) usually (1) eaten with a fried egg, (2) mixed in scrambled eggs, onions, and grilled, or (3) mixed with fried, sliced kielbasa. Whole dish and serving with eggs (German: bratkartoffeln mit ei) or sausage (bratkartoffeln mit wurst) comes from Germany.
2. Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and cabbage and cook until softened, about 6 ...
Kielbasa eating contest held in Kansas City. In the United States, kielbasa which may also be referred to as Polish sausage in some areas, is widely available in grocery stores and speciality import markets. While the smoked variety is more commonly found, the uncured variety is often available, particularly in areas with large Polish populations.
Production of kabanosy requires a minimum of 150 grams of best grade pork meat to make 100 grams of sausage, which is known today as the "minimum of 3:2 ratio". This is required because of the loss of some of the water contained within the meat used to prepare the raw sausage, which evaporates during the long process of meat smoking. [5]
The bread used is somewhat similar to a French baguette, but shorter (200 to 250 mm (7.9–9.8 in) long) and has a different texture and recipe, hence not called a baguette but a bun. The bun is cut open at one end and a hole is poked into it with a warm 1-inch-diameter (25 mm) metal rod.
Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork and can be quite tough without long cooking times due to the high amount of collagen in the meat; therefore, pork shoulder steaks are often cooked slower than a typical beef steak and may be stewed or simmered in barbecue sauce during cooking.
The Kraków sausage (Polish: kiełbasa krakowska), also known by its German name, Krakauer, is a type of Polish sausage (), usually served as a cold cut.The name is the adjective form of the name of the city of Kraków (medieval capital of the Polish–Lithuanian Commonwealth till the late 16th century).
Very flavorful, but also rather tough. It is a part of the plate (situated at the cow's abdomen), the steak is long, thick and tender. Skirt steaks are not to be confused with flank steaks because they are near the sirloin and shank. Skirt steaks are used in many international cuisines: Mexican cuisine use this steak for fajitas and arrachera.