Flavor, convenience, economy, variety--these qualities have made Polish sausage a family favorite for generations. It's delicious simply braised or broiled, but also combines well with other ingredients.
In Polish Sausage Pepper Pot, the meat is cooked atop a combination of cabbage, onion and mushrooms. Because the sausage is fully cooked, preparation of this satisfying entree is quick and easy.
Some pumpernickel bread and a fruit salad round out this satisfying winter meal. POLISH SAUSAGE PEPPER POT
2 to 2 1/2 pounds smoked Polish sausage
1 tablespoon lard or oil
1 large onion, sliced
1 small head cabbage, thinly sliced
1/2 pound mushrooms, sliced
1 teaspoon caraway seeds
1 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/2 cup boiling water
Cut sausage into 6 to 8 serving-size pieces. Saute in lard in skillet 10 to 12 minutes, turning to brown on all sides. Remove sausage. Add onion to pan drippings and cook, stirring, until transparent.
Add cabbage, mushrooms, caraway seeds, salt, pepper and water. Stir to combine. Place sausage on top of vegetables, cover tightly and cook slowly 15 to 20 minutes or until cabbage is tender.
Remove sausage. Place cabbage mixture on warm platter and top with sausage pieces. Makes 6 to 8 servings.