I’ve been chatting recently with Sandy Schuster of Minto, N.D., about the upcoming 4th Annual Polish Food Fest (Saturday, March 28) in the town’s new community center.
It sounds like a lot of fun. There will be all kinds of food and entertainment, starting at 3 p.m. and continuing until 11 p.m. For more, see next Wednesday’s (March 25) food page in the Herald.
Sandy was kind enough to share a couple of the recipes for some of the food that will be served. One is for Polish sausage recipe (kielbasa) that is being made by her husband, Roger, and some of his friends. She heard him say they’re making 200 pounds. Wow!
Following is the recipe for Roger’s sausage as well as ones for Polish dumplings and pierogies.
If you can’t make it to the festival, give these recipes a try. I’m sure you won’t be disappointed.
Kielbasa (for about 110 pounds)
50 pounds ground pork (Roger prefers Boston butt)
50 pounds ground beef
2¼ pounds of Tenderquick (mix in water)
8 ounces black pepper
1 cup whole mustard seeds
1¼ ounces garlic salt
6 pounds of beef casings for stuffing the sausage
Mix Tenderquick in water prior to mixing it with the meat and other
ingredients. Then mix it, stuff it and smoke it.
4 cups mashed potatoes
½ cup flour
1 teaspoon salt
Add egg to potatoes and mix in. Add flour and salt. Mix all together
Form into 3-inch balls and drop into boiling water. Boil for 15 minutes after water returns to a boil. Remove carefully from water and slice in half. Make sure to gently stir dumpling while boiling so they don’t stick to the bottom.
Lift out of water and place immediately into electric frying pan that has 2 to 3 large onions cut into thin slices and fried in butter and 2 tablespoons kitchen bouquet until translucent. Fry dumplings for a few minutes, about 10, on medium to low heat.
2 cups dry cottate cheese
Salt and pepper
2 to 3 eggs (depends on dryness of cheese)
2 cups flour
Water to make a stiff dough
Prepare filling by mixing cheese, eggs, salt and pepper; set aside. Prepare dough by mixing flour, eggs, water and salt until a stiff dough forms. Roll out on a floured board. Cut into rounds.
Drop 1 tablespoon filling on each round. Moisten one end of round with water; fold over to seal. Drop pierogi into pot of boiling water. Gently boil for 4 to 5 minutes; remove to platter.
When all are made, brown some butter in a frying pan. Place pierogies in pan just enough to lightly brown and serve.
Variations: Onions may be browned with pierogies and butter. Pierogies may be served with sour cream.
For more tasty recipes, go the Herald food page.