Polish Kielbasa And Polish Potato Pancakes

The term ‘kielbasa’ was not mentioned in the history books until XVIII century. The term was used from that point on to describe a thick sausage that is dark in color, meaning it was heavily smoked.

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CHARLOTTE – It’s getting cold outside- and with that in mind, it is time to warm the soul with hearty polish kielbasa and potato pancakes!  Rather than the mundane, put a little effort into making new memories with the family and exploring new flavors.  This recipe is easy to make, and just takes a bit of patience while you are frying the potato pancakes.  Before dinner starts (and only if you can handle the excitement), put on some Polka music and enjoy the show!! Enjoy~

Polish Kielbasa and Potato Pancakes (yield 4-6 servings)

Prep Time: 35 Minutes | On the Table: 1hour

1 Pack or your best avaible Kielbasa- Kiolbassa Brand is good…

2 Farm Eggs  |  1 Egg yolk  |  4 tablespoons All-Purpose Flour

¼ teaspoon Baking Powder  |  1 teaspoon Sea Salt  |  fresh Milled Black Pepper

6 medium Potatoes, Peeled and Shredded   |  1 small Onion finely shredded

½ cup Canola Oil |  1 cup Sour Cream  |  2 tablespoons Chives, finely sliced

Shred the potatoes in a food processor (the finer the better) and place in a large stainless-steel bowl.  Press any additional water out of the potatoes.  Shred the onions on a box greater or by using the same attachment on the food processor.  You should remove as much water as possible out of this as well.  Mix the onions and potatoes well.  In a separate bowl, whisk the eggs, flour, baking powder, salt and 10 turns of pepper on the pepper mill.  Mix well and fold into the potato-onion mixture. Mix Well and refrigerate until you are ready to fry…

You can grill or sear the kielbasa and hold hot.  I like searing the outside and cutting it in half for service- but You do You…

Now- in a large flat skillet, coat the base with the canola oil and place on medium.  To make the pancakes, take an amount he size of a golf ball and squeeze into your hand to make a ball.  Carefully place the ball into the pan and flatten with the backside of a spatula, about 1/3 of an inch thick.  Quickly repeat this process to fill the pan.  After cooking for 2-3 minutes on one side, flip over and cook until golden bowl.  Place the finished potato pancake on a plate with a paper towel to soak up the additional oil.  To serve, place 2-3 pancakes on the plate, top with a dollop of sour cream, fresh milled pepper and chives.  Serve the Kielbasa with your choice of spicy mustard!  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!