Fried Polish sausage with steamed potatoes and cabbage

Tip:

European type of sausage (especially Polish) is much softer then Chinese dried sausage,and it is “instant food” – can be eaten right after opening the package. It is made of first quality meat, with a little of fat, and with a bit salty and spicy seasonings.

Then it is “blanched” in hot water, and smoked in the wood burning smoke, until all meat inside is done, and sausage archives unique its unique taste.

Some types of sausages are then dried a little, some – sold in it’s “fresh state”.

Dried sausages can be stored out of the fridge, but “fresh type”should be kept in cold (after You open the package).

When steamed potatoes and cabbage are ready…

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