Polish Sausage in Mustard Sauce &
Pork Spareribs and Cabbage

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            FOOD FUNNY
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Thanks to Alan Withee for this one:

A cannibal was walking through the jungle and came upon a restaurant
opened by a fellow cannibal. Feeling somewhat hungry he sat down and
looked over the menu.

Broiled Missionary: $10.00
Fried Explorer: $15.00
Baked Politician: $100.00

The cannibal called the waiter over and asked, "Why such a price
difference for the politician?"

"Have you ever tried to clean one?"

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            TODAY'S RECIPES
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Most American's think that "kielbasa" is a type of garlic-flavored
smoked sausage from Poland, but the word is actually just the
generic Polish word for any type of sausage. Accordingly, you
can use just about any kind of sausage such as knockwurst,
frankfurters, or... yes, kielbasa in this recipe.

Sausage in Mustard Sauce (Kielbasa a la Sierzputowski)

1 1/2 - 2 lbs (675-900 g) cooked sausage such as kielbasa,
knockwurst, or frankfurters
1 Tbs (15 ml) butter
1 Tbs (15 ml) all-purpose flour
1/2 cup (125 ml) red wine
1 Tbs (15 ml) dry mustard, or to taste
Salt and freshly ground pepper to taste

Heat the sausages in boiling water or in a skillet over moderate
heat. Meanwhile, combine the butter and flour in a small saucepan
over moderate heat and cook, stirring frequently, until the flour is
lightly browned, about 5 minutes. Stir in the wine, mustard, salt,
and pepper and bring to a boil, stirring frequently. To serve, spoon
the sauce over the sausages. Serves 4 to 6.

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It's hard to imagine a Polish meal without cabbage in some form
or another. Here it is paired with pork, another ubiquitous Polish product.

Pork Spareribs and Cabbage (Boczek Duszony z Kapusta)

3 lbs (1.35 Kg) pork spareribs
2 small heads cabbage, quartered
2 carrots, coarsely chopped
1 onion, coarsely chopped
1/2 celery root (celeriac) or 2 ribs celery, coarsely chopped
6-8 whole black peppercorns
Salt to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour

Place the spareribs in a large pot and add enough cold water to cover by
about 1 inch (3 cm). Bring to a simmer and skim off the scum. Simmer
uncovered for 30 minutes. Add the cabbage, carrots, onion, celery root,
peppercorns, and salt and simmer covered until the meat is tender, about
1 hour. Combine the butter and flour in a small saucepan over moderate
heat and cook, stirring frequently, until the flour is lightly browned,
about 5 minutes. Stir a little of the pot liquid into the flour mixture,
then stir the flour mixture into the pot and simmer covered for 30
minutes. (If the sauce is too thin, simmer uncovered.) Serves 4 to 6.
Received on Thu Feb 22 13:06:17 2007