Best 2 Sausage Bobbat A Polish Russian Recipes

**Sausage Bobbat: A Culinary Journey Through Polish and Russian Traditions**

Savor the tantalizing flavors of sausage bobbat, a delectable dish that seamlessly blends Polish and Russian culinary heritage. This hearty and versatile dish showcases the finest ground sausage, enveloped in a golden-brown, crispy casing. Embark on a taste adventure as you explore three distinct recipes presented in this article:

* **Classic Sausage Bobbat:** Experience the timeless tradition of sausage bobbat in its purest form. This recipe stays true to the original, using ground pork and beef sausage encased in a crispy batter.

* **Loaded Sausage Bobbat:** Elevate your sausage bobbat experience with an array of savory fillings. This recipe incorporates sautéed onions, bell peppers, and mushrooms, adding a burst of flavor and texture to every bite.

* **Kielbasa and Sauerkraut Sausage Bobbat:** Discover a harmonious fusion of Polish and German flavors in this unique recipe. It features kielbasa sausage and tangy sauerkraut, enveloped in a flaky, golden crust.

Prepare to indulge in a culinary delight that celebrates the rich history and flavors of Poland and Russia. Get ready to tantalize your taste buds with sausage bobbat, a dish that promises satisfaction with every bite.

Let's cook with our recipes!

SAUSAGE BOBBAT - A POLISH-RUSSIAN RECIPE

Sausage Bobbat - a Polish-Russian Recipe image

This is from a Hutterite Cookbook, centuries old recipe. The Hutterites are one of three surviving Anabaptist groups, The other two are Mennonites and Amish. The Hutterites are different because they believe in communal living and communal ownership. There are many colonies in Montana, South Dakota and Canada. They believe in having modern farming and ranching equipment. I have added the modern non stick spray Pam

Provided by Montana Heart Song

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

12 -16 links sausages
1/4 cup butter or 1/4 cup margarine
4 eggs
2 1/2 tablespoons sugar
1 1/4 cups milk
2 3/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
Pam cooking spray
maple syrup
toasted crushed graham cracker
dollop sour cream
chokecherry syrup

Steps:

Preheat oven to 350*.
In medium sauce pan, fry sausages until they are browned.
Drain the grease.
Cut in 1 inch or 2 inch pieces, set aside.
Cream butter, sugar, eggs and milk in a medium bowl.
In a separate bowl blend flour, baking powder and salt. Mix well.
Add to creamed mixture.
Spray Pam in square 10 inch baking pan.
Pour half of the batter in the pan.
Place sausage pieces evenly over the batter.
Pour remaining batter over the sausages.
Bake 30-40 minutes.
Cut in squares and serve hot.
Serve with toppings if desired.
Toppings are adapted to this recipe from my German heritage.

AUTHENTIC HOMEMADE POLISH SAUSAGE

Authentic Homemade Polish Sausage image

Make and share this Authentic Homemade Polish Sausage recipe from Food.com.

Provided by The Hoffs

Categories Pork

Time P2DT1h30m

Yield 10 lbs., 10 serving(s)

Number Of Ingredients 9

Ingredients

10 lbs pork, butts gorund coarse
1/3 cup salt
3 tablespoons pepper
2 tablespoons leaves marjoram, crushed finely between palms
5 -6 kernels garlic
3 cups warm water
garlic salt (optional)
2 tablespoons sugar
hog casing, use 45ft of casing

Steps:

Have the pork butts ground coarse and place in a large pan.
Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
Add the finely mashed garlic and the other above ingredients to the pork butts.
Mix it well.
If possible, allow the mixtures to remain overnight in the refrigerator.
Fill the casings with the meat mixture after washing the casings out with water.
To cook, place sausage in pot with water, bring to boil.
Skim, cover and simmer for about 45 minutes.
Remove form water.
Place in oven for additional browning at 325 degrees for about 45 minutes.
The uncooked sausage can also be placed in plastic bags and frozen for later use.

Nutrition Facts : Calories 1021.3, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 4043.8, Carbohydrate 13.9, Fiber 1.3, Sugar 2.8, Protein 134.8

Tips:

To make the sausage filling, use a meat grinder to grind your choice of pork, beef, or lamb.
Season the sausage filling generously with salt, pepper, garlic powder, onion powder, and paprika.
If you don't have a meat grinder, you can purchase pre-ground sausage.
To make the dough, mix together flour, water, and salt until it forms a smooth ball.
Knead the dough for a few minutes until it is smooth and elastic.
Let the dough rest for at least 30 minutes before rolling it out.
To roll out the dough, use a rolling pin to roll it out into a thin sheet.
Place the sausage filling on the dough and roll it up tightly.
Pinch the edges of the dough to seal it.
Place the sausage bobbat on a greased baking sheet and bake it in a preheated oven until it is golden brown.
Serve the sausage bobbat with your favorite sides, such as mashed potatoes, sauerkraut, or green beans.

Conclusion:

Sausage bobbat is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover sausage, and it can be served as an appetizer, main course, or side dish. With its simple ingredients and delicious flavor, sausage bobbat is sure to be a hit with your family and friends.