Gordaen’s Blog

I don’t typically post recipes on this blog, but this one is one of my favorites and I thought I should share. It’s called “Sautéed Polish Sausage,” but it isn’t cooked in any oil/butter/fat/etc. besides what is naturally in the sausage, so I’m not sure about the name. If I were to name it, I would call it damn-good sausage.

Ingredients
2 lb. sausage
2/3 cup of water
1/2 cup of brown sugar
1/3 cup of Worcestershire sauce
about 1/2 of a baseball-sized onion, diced
about a medium handful of diced mushrooms

Directions
1. Preheat oven to 350° F (about 177° C)
2a. Combine all ingredients except for the sausage in a pan and start heating to a boil; meanwhile…
2b. Cut the sausage into approximately 2.5″ (6cm or so) pieces and “butterfly” them (my term for cutting those individual pieces lengthwise, almost in half, and then “opening” them like a book) in a baking dish (probably one about the size of a standard piece of paper)
3. When the mixture is at a boil, pour it over the sausage in the baking dish
4. Bake for 1 hour
5. Stuff into your facehole and burn your mouth with goodness

Thoughts
That final step might need some modification… You might also opt to dice a whole medium-sized onion, but I’m not especially fond of onions. I like just that hint of flavor. The brown sugar eases the strength of the Worcestershire sauce, so adjust for the level of spice that you like. Also note that some brands of sausages are far more spicey than others, even if the package doesn’t say so! This recipe should have just enough spice to it to be enjoyable but not so much that you are chugging fluids to put out the fire. If the latter is the case, you might want to try another brand of sausage.

As you can tell, I’m not really one for exact measurements. I think every recipe needs a little tweaking until it satisfies the chef (and those fortunate enough to share in it), so feel free to adjust as needed.