The classic Polish Kielbasa Sausage is a made of a smoked blend of beef and pork, amped up with pepper, garlic and traditional spices.
3 Options to reheat.
Oven: Place sausage(s) on tray in a 175°C oven for about 20 minutes, turning frequently.
Sautée: a. Cut sausage into 2cm thick slices and pan fry it with oil and sliced onions. Our Chef Prefers b. Cover pan with thin coat of oil. Fry sausages on a medium heat, turning them every 20 seconds until lightly browned all over.
Boil: Place sausages in pot of water. Bring water to boil, then turn down heat and let simmer for 5 to 10 minutes.
Chef’s suggestion: serve with tomato sauce, mustard, sauerkraut, rocket lettuce, a soft roll and a glass of beer
Storage & Handling/Ingredients & Nutritional Information
Your delivery will arrive wrapped in a thermal cooler wrap with an ICE GEL pack. This will keep the contents 4*C or cooler. Open the box immediately and check this. Place all products immediately in refrigeration at 4*C or below.
Each product label from the Foodsmiths has a "BEST BEFORE (DATE)". You should consume the product before that date, provided the product has been at 4*C or below.
You must consume the product within 4 days from opening the package or before the "BEST BEFORE" date, whichever is earlier.
Servings per package: 10
Serving size: 100g
Average Quantity per Serving Average Quantity per 100g