in Eastern Europe, Poland

Fried white sausage with onions

updated

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Ingredients for 4 servings:

  • 800 g sausage (white sausage – raw sausage)
  • 2 onions
  • 2 tbsp lard

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

traditional Polish cuisine

Rinse the sausage in warm water. Tie both ends with string to prevent the contents from escaping during frying. Pat the sausage dry thoroughly. Peel and wash the onions, then slice them (rings). Heat the lard in a large pan and fry the sausage until dark brown. Pierce the fried sausage with a fork (1 cm each). When the juices start to run from the sausage, carefully turn it over, pierce it, and fry until the water has completely evaporated. Arrange the fried sausage in a spiral on a platter. Fry the onion in the remaining fat in the frying pan and then add it (along with the fat) to the sausage. Serve cold or hot with horseradish sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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