Guys this is a recipe sent to me by a Polish Chef I've made friends with. IT IS GREAT!!!
ENJOY!!
KAHUNA
KIELBASA W OCCIE (Pickled Polish sausage)
In pot combine 2-1/2 c distilled vinegar, 1-1/2 c water, 1/2 c sugar, 2 quartered onions, 1 sliced carrot, 2 buds garlic, 1 bay leaf, 1-2 grains allspice and 1 t crushed red pepper. Bring to boil, reduce heat and simmer on low covered until onion and carrot are tender. Set aside to cool slightly. Place 2.5 lbs smoked kielbasa, cut into 3 inch pieces in jar, and drench with strained marinade. When cooled to room temp., seal and refrigerate at least two days before serving. Feel free to juggle the quantity of sugar and spices as per personal preference. SMACZNEGO!
Rob Strybel
ENJOY!!
KAHUNA
KIELBASA W OCCIE (Pickled Polish sausage)
In pot combine 2-1/2 c distilled vinegar, 1-1/2 c water, 1/2 c sugar, 2 quartered onions, 1 sliced carrot, 2 buds garlic, 1 bay leaf, 1-2 grains allspice and 1 t crushed red pepper. Bring to boil, reduce heat and simmer on low covered until onion and carrot are tender. Set aside to cool slightly. Place 2.5 lbs smoked kielbasa, cut into 3 inch pieces in jar, and drench with strained marinade. When cooled to room temp., seal and refrigerate at least two days before serving. Feel free to juggle the quantity of sugar and spices as per personal preference. SMACZNEGO!
Rob Strybel