Description
A traditional Polish dish featuring flavorful white sausage served with a zesty horseradish sauce, perfect for Easter and Christmas celebrations.
Ingredients
Scale
- 1 kg Polish white sausage (Biała Kiełbasa)
- 500g fresh horseradish root
- 200ml sour cream
- 100ml heavy cream
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- Salt to taste
- Black pepper to taste
Instructions
- Peel and finely grate the fresh horseradish root. Wear gloves to avoid skin irritation.
- In a bowl, combine the grated horseradish with sour cream and heavy cream.
- Add white vinegar, sugar, salt, and pepper. Mix well until smooth.
- Taste and adjust seasoning as needed.
- Pour the horseradish sauce into a serving dish.
- Gently simmer the Polish white sausage in water for about 20-25 minutes, or until heated through. Do not boil.
- Drain the sausage and serve immediately with the horseradish sauce.
Notes
- For a milder sauce, use less horseradish or add more sour cream.
- The sauce can be made a day in advance and stored in the refrigerator. The flavor will intensify overnight.
- Ensure the sausage is heated gently to maintain its texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering and Serving
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving (approx. 150g sausage + sauce)
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Polish white sausage, Biała Kiełbasa, horseradish sauce, Easter, Christmas, traditional Polish food, holiday meal