Saturday, February 1, 2014

Super Sausages Snug in Ksiaz (K-shahz) Castle

protected by the Pearl of Lower Silesia!

Slave thought that since this was a Super Bowl, it called for a “super” or more “manly” type of Pigs in a Blanket. These are big enough to serve as sandwiches or slice them and serve with a fantastic dipping sauce.
Jedz i cieszyć”

1 lbs pkg Polish Sausages
1 pkg roll out pizza dough
1 large egg, lightly beaten
2 tbs. Non-fat Half & Half
Kosher Salt for garnish
dusting of Flour, for rolling out dough

Onion Marmalade:
2 cups finely chopped onions
1 Tbs. vegetable oil
½ tsp. kosher salt
¼ tsp freshly ground black pepper
Pinch cayenne pepper
2 Tbs. sugar
1 Tbs. white wine
balsamic vinegar

Directions for Marmalade:
Saute the onions in hot oil in a skillet over medium-high heat with the salt, pepper, and cayenne. Cook, stirring often, for about 7 to 8 minutes, or until the onions are tender and a nice golden brown. Add the sugar and cook for 1 to 2 minutes, stirring constantly.
Add the vinegar and cook for 1 minute. Remove from the heat and cool. Can be stored in an airtight container in the refrigerator for up to 1 week.


Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. In a small bowl, whisk together the egg and the Half & Half and set aside.

Lay out a big piece of wax paper on the counter and lightly dust it with flour. Divide the bread dough into equal portions, one for each sausage. Roll out each portion to 1/4-inch thick.

Spread A hefty tablespoon of the marmalade in the center of each piece of dough. Place a link of sausage against the onions. Paint the edges of the dough with the reserved egg wash.
Carefully roll the dough and sausage up together, like rolling up a rug. Place the sausage rolls on the prepared baking sheet, seam side down.
Paint the outsides of each with the egg wash and sprinkle with the kosher salt.

Bake until golden brown, about 30 minutes.
Transfer the sausages to a cooling rack and cool slightly.
Serve hot with either a cold or warm “bigos” dipping sauce, or just drizzled with a mixture of Dijon mustard and honey: if desired.
Suggested by a recipe of Emeril Lagasse

"Bigos” Horseradish Dipping Sauce
from a recipe of Alton Brown
To carry the Polish theme, Bigos is a cabbage and pork-based stew called the national dish of Poland. It can be based with either tomatoes or prunes. slave thought the touch of prunes would add an interesting dimension to a horseradish cream sauce for dipping.

1 5oz container non-fat plain Greek style Yogurt ½ tsp bottled horseradish
½ tsp. Dijon mustard
2-3 prunes, finely diced
½ tsp. kosher salt
¼ tsp. freshly ground black pepper

Fresh horseradish was not to be found at this one's supermarket so the bottled stuff was used. Since this is soaked in vinegar and is much more concentrated that any fresh could be, we use less.

Dump out the yogurt into a small bowl, add the horseradish mixture and mustard, stirring well. Sprinkle in the chopped prunes and whip everything together.

Taste as you go, your family might like a stronger mixture or not, adjust as you mix. You want this sauce to have “presence" (a bite) but not overpowering, A touch of sweetness, but just to take the edge off. If it needs adjusting, now is the time to do it. If it is too stiff and you want it smoother for a dipping sauce, add tiny bits of non-fat Half & Half. Finish with salt and pepper. Whisk until smooth & creamy.

Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.


Honey – Mustard Sauce

1 5oz container non-fat plain Greek style Yogurt
2 Tbs. Honey
1 Tbs. Yellow Mustard
Salt and pepper to taste.
Start with container of yogurt dumped into a small bowl. Then spray a tablespoon measure with cooking spray before attempting to measure out honey. This way all of the honey will flow out.
Add the yellow mustard and whisk until smooth.

Want more?
A Teriyaki Dipping Sauce
¼ tsp. Ground Ginger
1/3 C. low sodium soy sauce
¼ C honey
1 garlic clove, minced
1 tsp. Grated onion
½ C. water.
Bring to a boil for 3 -5 minutes for flavors to blend, then cool
Hope you and your family have a safe and happy day wither you watch the game, just the commercials, or even the Puppy Bowl!

Slave is hungry!

Happily serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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