Sunday, 27 January 2013

Polish Sausage & Boczek with Peppers & Onions Recipe


Okay, so this is my very first recipe blog post. An experiment to see how well it goes down. My philosophy has always been that, as White Racial Loyalists true to the Cause, we should still be able to enjoy all the diverse cuisine of the world, but at an affordable price. Why spend a load of money filling the pockets of aliens when you can cook your own meals, save money and not 'feed the evil tide' as it were? Hopefully people appreciate this.

Here we go.

Ingredients:
2 medium sized Polish hunter's sausage sliced
3 or 4 slices of Boczek (Polish bacon) sliced
½ bell pepper, seeded and chopped
½ white onion, chopped
1 tbsp olive oil
½ tsp paprika for a spicy kick
Pinch of salt
Pinch of ground black or white pepper

Serves: two (or one hungry bleeder).

Directions:
Well, to start with, it's good to have all of your ingredients prepared. Heat a frying pan on a medium heat, and add the oil. I must note here that although I suggest a tbsp of oil in my list of ingredients - which is sensible - I do, however, tend to be slightly more liberal when drizzling the oil from the bottle.  Allow the oil to heat up, then add the sausage and bacon. Sauté for a few minutes until the sausage and bacon are nicely browned. Add the paprika in order to release that spicy goodness. After a few seconds, add the chopped onion and pepper, turn the heat up to medium high, and toss it all around in the pan. The moment you add the vegetables, the wonderful aroma permeating from this dish will make you feel like you are at a Polish carnival or some kind of 'ethnic' restaurant. After a minute or so of cooking on a high heat, the onion should become translucent and the peppers slightly softened. You don't want them to be too well done, as you want them to have a bit of a bite, a nice crunch. By this point, it should be looking a bit like the image below, though you may have a more swanky frying pan than I do. 


Now the dish is almost done. Just add a little seasoning to taste (salt and pepper), and you're ready to tuck in. You won't need all that much salt, as the hunter's sausage and bacon are smoked and quite salty anyway. I found this meal to be intensely delicious with a real authentic feel about it. I was most eager to share it with my family, friends and general associates. Hope you enjoy this also. 

James Mac.

1 comment:

  1. ...and suddenly I'm hungry!

    Cheers Jim for the food porn.

    I like polish sausage more than german or even english so this dish I will be trying sooner rather than later.

    -Joe

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