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Homemade Polish Breakfast Sausage Recipe [Parówka]

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The Polish breakfast sausages are ready to serve.

Parówka is a Polish breakfast sausage that is very popular in the country. This particular delicacy is made out of parboiled meat. You will find that the Polish breakfast sausage is served piping hot after being boiled for a short while in water. It can also be served cold. How it is served is usually an individualistic preference.

The people of Poland love their meat and it is really easy to get your hands on Parówka here. Sometimes however it is fun to give homemade Polish breakfast sausage a try. The recipe is simpler than you think, it gets done quickly and it tastes amazing. 

In fact, most people who grew up in Poland will have a memory linked to making sausages. It was a very common activity back in the day. While it isn’t as popular as it used to, the act of making Polish breakfast sausages stirs up a whole load of good memories. It also helps make new ones with the younger generation when you involve them.

Grinding The Meat For Parówka

The easiest way to get the meat ground is from the readymade packets in the grocery store. The best Polish breakfast sausages however are made of the freshest meat. If this is an activity that you plan on doing often, consider getting yourself a meat grinder

The stainless steel meat grinders are highly recommended. They are durable, easy to use and easy to clean. The ease of cleaning is an important aspect because once you grind the meat, you will be left with an oily film on the machine. The best way to get rid of the oily film is to run the parts under hot water.

Homemade Polish Breakfast Sausage Recipe [Parówka]

Part I: Dice A Small Onion

Clean, wash and finely dice a small onion. Do the same for a clove of garlic and mix them together. This will be the spice mix for the Polish breakfast sausage. 

Part II: Blend The Onion And The Garlic With The Meat

The next step involves mixing the onion and garlic with the meat. Blend the mixture together. This will give you a smooth consistency. Stop blending when the mixture looks and feels like pudding.

Add in 2 tbsp of butter, 7 tbsps of milk, 1 egg, 1 tbsp of salt and ½ tsp of salt before blending again.

Part III: Roll Out The Plastic Cling Wrap

Use a clean dry surface to roll out the plastic cling wrap. This will be used to form the Polish breakfast sausage and will give the delicacy its iconic shape.

Part IV: Place The Meat Mixture On The Wrap

Place 2 tbsps of meat mixture at the central edge of the foil. Spread it along to about 4” / 10 cm. You can make it shorter or longer, depending on how long you want your sausages to be. Make sure to keep enough leeway for you to roll the wrap around the newly formed sausage.

Add the meat on to the cling wrap.
Add the meat to the cling wrap.

Part V: Wrap The Polish breakfast sausage

Carefully wrap the foil around the meat mixture to form the sausage. Make sure no air is left inside. Air will interfere with the shape of the sausage and may prevent it from forming a roll.

Wrap the Polish breakfast sausage.
Wrap the Polish breakfast sausage.

Part VI: Bind The Edges

Bind the edges of the foil. To make it easier, you may simply cut the long strings of foil that will serve as strings. This prevents the cling wrap from unfolding.

Bind or tie the edges
Bind or tie the edges.

Part VII: Repeat The Process

Repeat the process with the remaining meat. You will get about 10-15 sausages using this recipe. If you want more sausages, double the number of ingredients. 

Part VIII: Cook The Sausages

Cooking the sausages is very easy. Simply place the sausages in the pot, cover with water, and bring to boil. Make sure that you cover the pot with a lid and simmer for 20 minutes.

Cook the sausages
Cook the sausages

Part IX: Drain The Sausages

Once the Polish breakfast sausages are cooked, drain them. Now, wait until the sausages are cold enough to remove the plastic foil. Unwrap the sausages and plate them. The Parówka are ready to be served.

Drain the Polish breakfast sausages
Drain the Polish breakfast sausages

Part X: The Polish Breakfast Sausage Can Be Served Either Cold Or Warm.

The Polish breakfast sausages are ready to serve.
The Polish breakfast sausages are ready to serve.

FAQs About Making Polish Breakfast Sausage

What Kind Of Cling Wrap Should I Use?

It is extremely important to use food-grade cling wrap. This is because the wrap will be subjected to high temperatures and comes in contact with the food. The easiest way to determine if the cling wrap is safe for use is by checking the instructions on the package.

Can Polish Breakfast Sausages Be Frozen?

Yes. The Polish breakfast sausages can be frozen. In fact, they can be kept in the freezer for up to 3 months. If you want to keep them in the fridge, the shelf life is different. Here you can keep them only up to 5 days.

Can You Serve Polish Breakfast Sausage To Kids?

Polish breakfast sausages are very popular with kids. You can even serve it to weaning babies. If you intend to give it to the baby make sure that you modify the recipe such that it does not include salt.

Are There Any Other Ways To Serve Polish Breakfast Sausage?

One popular recipe that uses homemade Polish breakfast sausage is the homemade Polish hot dog. You can make the hotdog bun at home and complete the recipe with these sausages. They are healthy, fun and filling meals for people of all ages.

Homemade Polish Breakfast Sausage Recipe (Parówka)

The Polish breakfast sausages are ready to serve.
Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 17 oz (480g) of minced meat
  • 2 tbsps of butter
  • 1 small onion
  • 1 garlic clove
  • 7 tbsps of milk
  • 1 egg
  • 1 tsp of salt
  • ½ tsp of ground pepper
  • plastic cling wrap

Instructions

  1. Peel and finely dice an onion and garlic.
  2. Blend it with minced meat to get the smooth-pudding-like consistency.
  3. Add the remaining ingredients and blend again.
  4. Roll out the plastic cling wrap.
  5. Place 2 tbsps of meat mixture at the central edge of the foil. Spread it along to about 4'' / 10 cm.
    You can make it shorter or longer, depending on how long you want your sausages to be.
  6. Carefully wrap the foil around the meat mixture to form the sausage. Make sure no air is left inside.
  7. Bind the edges of the foil. To make it easier, you may simply cut the long strings of foil that will serve as strings.
  8. Repeat the process with the remaining meat. You will get about 10-15 sausages using this recipe.
  9. Place the sausages in the pot, cover with water, and bring to boil.
  10. Cover the pot with a lid and simmer for 20 minutes.
  11. Drain and wait until the sausages are cold enough to remove the plastic foil.
  12. Serve cold or warm.

Notes

  1. Any kind of ground/ minced meat will work for this recipe (chicken, turkey, beef, pork).
  2. The sausages can be reheated after they are ready. They won't fall apart during cooking or frying.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 228mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 10g

These data are indicative and calculated by Nutritionix

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