From humble beginnings in 1967 we've been making this delicious Smoked Polish Sausage and these days it has become one of our most loved products, because everyone remembers it, young and old. Our Smoked Polish is full of authentic, old world, Polish flavor. One bite and you'll know why we've been making sausage for nearly the last five decades.
MICROWAVE: Place link in a shallow microwave safe dish. Add ½ inch of water. Cover. Microwave for approximately five minutes. Remove, pour off water and let stand two minutes before serving. (Since microwave ovens vary, cooking times are approximate.)
GRILLING: To avoid splitting open, place link on foil with small amount of water until heated through. Remove foil and brown. When not using foil, turn frequently (approximately 10 to 15 minutes). DO NOT PLACE COLD LINKS DIRECTLY ON HOTTEST SPOT OF GRILL.
PAN FRYING: Place link in a shallow pan with ½ inch of water and cover. Simmer and turn until heated through (approximately 7 minutes). To brown, pour off remaining water, remove cover, heat at medium until brown, turning occasionally.
1 pkg. Bobak's Smoked Polish Sausage (1'' slices)
1 onion, sliced thin
2 hard boiled eggs, cut in wedges
2 tomatoes, cut in wedges
3 dill pickles, cut in quarters
1 tbsp. chives, chopped
1 tsp. mustard
1 cloves garlic, crushed
2 tbsp. mayo
To make dressing stir in mustard, garlic and onion into mayo with seasoning. Stir in vinegar, then gradually whisk in oil so it thickens slightly. Arrange sausage and onion slices overlapping in dish, spoon dressing over.
Cover and let marinate 2 hours. A short time before serving arrange eggs, tomatoes and dill pickles around dish. Add sausage & onion, sprinkle with chives.
Pork, Water, Potassium Lactate, Salt, Sodium Phosphates, Natural Flavors, Dextrose, Garlic, Sodium Diacetate, Sugar, Sodium Nitrite.