what can i do with this stuff
>>21110662smear it on yourself while you masturbate
there's loads of stuff you can do with this but why not try something new? like a smoothie
>>21110662eat it
>>21110667i dont masturbate
>>21110668a smoothie?
>>21110662
bigos
Braise pork and sausage in it. Fresh is much better than canned
>>21110662You can make it part of a Polish feast.
>>21110662lotta brapping
>>21110671big fan of this one
>>21110765eating food is for fat people
Cram
>>21110696gross, no wonder they have trouble screwing in lightbulbs
>>21110662Sneak some into your wife's doody hole without her noticing so the next time she takes a shit and looks at it she'll think she has tapeworms.
>>21110662IT'S GOOD FOR YOU!!!
>>21110799prove it
>>21110799Unless it has live bacterial cultures (most of it doesn't) then it's not particularly healthy. It is tasty though.
>>21110882Heat and eat with any sausage, make in sandwhich, eat by itself, pastrami rye jew melt sandwich. One time I made a bowtie and beef pasta with it with white sauce and wine and vodka. The vodka probably wasn't necessary, but Holy fuck it was good. It's just pickled cabbage, it doesn't have specific use and you can put it in everything.Also great in omelets.
It’s so fucking good EAT IT NIGGA
>>21110829It's a veg
cabbage needs to be braised for days on end with wild mushrooms and gamey meats to really taste good
>>21110968OR fresh cabbage can be cut up, basted with olive oil, sprinkled with salt, and put in an air fryer fo 6 minutes. Orgasmic experience, that
>>21110662Throw it the fuck away and get some real cabbage for fucks sake.
>>21110662Sear some sliced kielbasa with a chuck of butter, add your kraut, little bit of s&p and caraway seeds. Simmer that bich for about eight hours, or put it in a slow cooker. The kraut tastes like sausage, the sausage is softened from the acids and is super tender. Eat it with rye bread. Thank me later, or now if you want.
>>21111200Forgot to mention, it's not done until the kraut looks like >>21110696 at the bottom. Don't know why poles eat their sausage raw, maybe the stove went up and all their handymen were working on screwing in a lightbulb.
>>21111200Yes, reminds me of breakfast z babcia. I used to come home and rip the most heinous farts and my family couldn't stand it, but man was it good. Miss you babcia!
>>21110662make reubens
>>21111211Because it's smoked and cured, and Polish people don't like to spend money on things like cooking fuel. They make fresh sausage also which requires cooking, but you already knew that, didn't you?
>>21110662>canned sauerkraut OP you need to be getting the refrigerated kind, this doesn't do anything
>>21110662Throw it in the trash
>>21111247>BabciaMy grandmother made this for us all the time, and I always think of her when I make it. Rest in peace, Mimi, you crazy old bat.
>>21111200u can do this with sliced bratwurst instead of kielbasa then at the end thro some croutons and mustard in the bowl with it and u have a bratwurst bowl!
>>21111263My gut reaction was to call you a retard who should be beaten with a nightstick if you came within 50 feet of a stove, but after giving it some thought, I would probably eat that. I would just make up a name with a bunch of w's, j's, and z's, and people would understand.
>>21111253I understand the sausage in the pic is edible, and that Poland produces sausages which aren't cured. What I don't understand is a cured uncooked sausage is eaten with cooked food. Sure, cured sausage is fine cold on a cracker, buterbrod, sandwich, whatever. But if you're putting it on a plate, to be eaten with a fork, put a sear on it.
>>21111284So why don't you just have a bunch of people over and enlighten them with this idea/technique and help spread the word of seared cured sausage. I take kabanos and dip it straight into a jar of mustard and eat it like the heathen I am. No shame in my sausage game.
>>21110662Why does every goofy post have pics of Great Value crap?
>>21111259She was the best, always loved to see us, give us candy to rot our teeth and feed us till we were about to burst. I'm glad you had a similar experience/memory.
>>21110668Who the fuck would put kraut in a smoothie? I've seen some dumb shit on this board, but that's the dumbest I've seen in a while.
>>21110696That gołąbki looks fantastic. Would eat, did you make it?
>>21111288>why don't you just have a bunch of people over and enlighten them with this idea/technique and help spread the word of seared cured sausagesee >>21111200Don't be a dumbass. I enjoy your cuisine, don't see why you need to be a buttblasted baby about it.
>>21110991Agreed, make it yourself or get the wild brine version. I like to throw a little pimenton in mine sometimes.
>>21111291Same to you brother, I hope our babcia and mimi are happy to see us after all this, and we can both cook her something wonderful.
>>21111304I didn't realize that was your pic, looks great. I just don't understand what your gripe is. Let people live.We used to grill your standard smoked kielbasa typically, but would have kabanos, swojska and some other stuff in the fridge and Kosciusko mustard, but would also get bratwurst and stuff like that from the German butcher. All the Polish Delis by me are closing because the people are all dying, and probably lack of patronage. Enjoy them while you can.
>>21110662>slop:|>slop german:O
>>21110662It's really really nice with Schnitzel, I usually have it any time I'm having Hanchen Schnitzel. It's pretty great with basically anything sausage or chicken to be fair, but ESPECIALLY chicken.
>>21111323Do you have a good recipe for Jaeger schnitzel?
>>21110672
>>21110785They have no trouble as long as there's at least 2 guys to pick up the ladder.
>>21111319I'm genuinely sorry that traditional Poland is dying off. I'm murrican of polish descent, if you couldn't guess, and I am sure there are a million applications of smoked sausage. All I'm arguing is that if one has a plate of boiled or steamed veggies with toasted bread, then cold sliced sausage is unacceptable.
>>21111355Fine, you're granted consistent temperature on a plate, just don't force it on us untermensch.
>>21111326Stick about tablespoon and a half of butter in a pan and put in some diced onion (1/2 - 1 depending on the size of the onion, I usually just use a single small onion) and fry them off for about 5 minutes, just until they're soft. Put around 300g of diced mushrooms and cook again for a few minutes until the mushrooms are softened. If needed a little bit of flour, like 1/2 teaspoons give or take, to soak it up some of the excess butter and help it thicken a bit. Add about half a cup of white wine (you can substitute for white wine stock or watered down white wine vinegar, the vinegar wont taste 100% the same but still makes a good substitute since you'll be cooking out the vinegar taste during the next simmer) and about half a cup of beef stock and deglaze the pan, then leave it to simmer for 5 mins. Then all you have to do is add some cream (double/heavy, only need about 1/4 a cup) and give it a good mix. You can also add a little bit of flour at the end to thicken it up but make sure you give it an extra minute on the heat to cook out the flour taste, realistically you're better off just running the recipe without it until you figure out how much flour in the first step addition works for you, I like mine quite thick. Some people add a drop of tomato paste when they add the stock and white wine but it's fine with or without it, my girlfriend prefers with. That's it, sauce is done, you can literally just set it aside while you cook your Schnitzel. I'm not giving you a recipe for the actual schnitzel because I'm too lazy to keep typing but hope this helped anyway. It's great with Schweine schnitzel and in my opinion it's the best way to have it. It's okay with Wiener Schnitzel too, but I prefer to go lighter when having Veal (I.E some combination of lemon juice, basic seasoning, fresh herbs and some pickled vegetable).
>>21111371The temperature balance WILL be inforced
>>21111390
>>21111390Awesome, your contribution made OPs low effort Walmart post all worth it.
>>21111394Fuck off nazi, it's Gdansk, not Danzig.
>>21111397>put a g in the name>don't pronounce itI'll never understand polish. Growing up I had a friend whose last name was sczcepanilk. Pronounced Sapanick. I don't get it
>>21111406Maybe try to learn some other Eastern European languages while you're at it and understand how different they all are from English. I think it stems from the fact that all other alphabets were anglicized probably in the 1800s sometime. Russian is actually far easier to read because all the characters translate to a specific sound without all these letter Latin letter combinations. Polish doesn't have a "w", "c" is actually "tsuh" and l with a slash is a "wuh" sound.The grammar is fucked too, you conjugate nouns, there's different tenses for numbers based on the gender of the noun you're describing. It's really something. Dwa długopisy - two pensDwie kanapki - two sandwiches
>>21111297retard
>>21110799Awwww BIG OL BOWL OF SAUERKRAUTEVERY SINGLE MORNING IT WAS DRIVING ME CRAZY
Stuck it between your buttcheeks..nice and slow
>>21110662Mix it in with mash with a big smoked sausage on the side
>>21111200>simmering sauerkraut in cast ironGoodbye seasoning.
>>21111663The heat of the acid cooks the seasoning
>>21110696I would eat the shit out of this.
>>21111670There is no shit in that dish, despite the looks.
>>21110662Get ome polska kielbasa, cook the polska kielbasa in the sauerkraut, put it in a brat bun with some extra kraut and some brown mustard and prepare to pay the toilet a visit in 10-15 minutes.
>>21111694I think he was talking about his older brothers crotch area in general not the food.
>>21111663>seasoningliterally just a dirty pan
>>21111200>Simmer that bich for about eight hours8 hour simmer of sausage? Wtf are you thinking?Simmer sausage for 45 mins max or else it dries out and turns into wet cardboard.
>>21110662Fry up some potatoes and mix it in afterPut it on a hot dog
>>21111200>simmer for 8 hoursNope
>>21112311>>21112779Fools, the both of you. Once the sausage is seared and the kraut is in, you set your stove to its lowest setting and stir every half hour, and add water as needed. The sausage gets softened to just this side of a pate, and all the flavors meld beautifully. What about what I just said results in wet cardboard, exactly?
