Although you could just eat a fully-cooked sausage right out of the package, heating it up in the oven or on the stove can add some extra flavor and crunch.
Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly. The sausages are ready when the outside is a deep golden brown and the inside is pale, with no pink meat. Any meat juices running off should be clear.
The “deeply smoked,” “distinctive garlicky flavor” and “nice coarse texture” of this naturally smoked sausage won us over when we sampled it alone. It also lent its “meaty, smoky taste” to the stew, “contributing serious flavor to the dish.”
If you have our raw Fresh Kielbasa, it must be cooked until the internal temperature reaches at least 160°F. Boil: Place the kielbasa in a large pot and cover with water. Bring to a boil over high heat. Reduce heat and simmer uncovered for 30 minutes.
Poke the sausage a few times with a fork and place it in a pot or deep skillet. Cover with water and bring to a boil. Adjust the heat and simmer until heated through, 5 to 10 minutes. Drain and serve it with mustard, slice it to serve with pierogis or place it in rolls or sandwiches.
Address: Apt. 536 6162 Reichel Greens, Port Zackaryside, CT 22682-9804
Phone: +9958384818317
Job: IT Representative
Hobby: Scrapbooking, Hiking, Hunting, Kite flying, Blacksmithing, Video gaming, Foraging
Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
