Perfectly seasoned, we love the smoky paprika flavor. An easy and uncomplicated dinner to throw together. The recipe does feed a decent-sized family and can easily be halved. ...

However, on special occasions such as Christmas or Easter, there was one undeniably Polish addition to the table: a large ...

Drain potatoes and mash. Combine the mashed potatoes, sausage, and season with salt and pepper. Allow to cool. On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3 ...

Sausage has always been an important part of Polish culinary culture, and top chefs and amateurs alike are now going back to its roots and rediscovering all its subtleties Still from the film "Chłopi ...

Any sausage will provide a hearty meat element, but we especially like the deep, slightly spicy flavor of kielbasa. Traditional in Poland, kielbasa is usually sold tied in a loop, weighing about 1 ...

Polish sausage is a big seller all year round. Besides selling Wardynski’s sausage they also make their own smoked and fresh Polish sausage, kabanosa (Polish Slim Jims) and kiska (Polish liver ...

Any sausage can be used, but I like the large, juicy kielbasa that I find at my local supermarket. For the glaze, I use pomegranate juice and a bit of ketchup, but you can also use orange, apple, or ...

Add garlic and whole-grain mustard and season with salt and pepper. Cut kielbasa into 4-inch pieces, then slash down the center to butterfly. Preheat the grill or light coals to medium-hot on one ...

kielbasa sausage, corn on the cob and redskin potatoes. Or, take advantage of the area’s love of fresh oysters, crab legs, and shrimp and grits. The Lowcountry cuisine's identity is based ...