Sausages in horseradish sauce is a typical polish homecooked meal. This quick and simple recipe is tasty hit for those who love comforting meals during winter and spring.
Traditionally this recipe uses White pork or Cumberland sausages (Biała kiełbasa). However, this robust recipe will taste great even with beef, lamb or even vegetarian sausages. The important thing is the sausages you use, are fresh and of great quality to ensure they release their flavour into the rest of the dish.
Ingredients
| – Around 600g (1.3lbs) of Pork, Beef, Lamb or vegetarian sausages – 1 large onion – 50g (1.7 oz) of horseradish – 2 cloves of garlic – 80g (2.8 oz) of high quality/deli mayonnaise (preferably creamy in taste) – 200ml (6.7 fl oz) of whipping cream (30% content) – 1 tablespoon of marjoram (Fresh Thyme or parsley can be used as substitute) – 2 tablespoons of frying oil – 1/2 teaspoon of salt – 1/3 teaspoon of pepper |
Preparation for Sausages in horseradish sauce
- Finely chop the onion
- Grate the horseradish
- Add 2 tablespoons of oil into a large frying pan
- Take the cream out of the fridge 10 minutes before cooking.
- Preheat the oven to 180°C (355°F)
Method for Sausages in horseradish sauce
If your using white sausages which are of particularly high fat content. I suggest placing them in a pot of boiling water for a few minutes before proceeding further.
Place the sausages in the pre-heated frying pan (Medium high heat) with 2 tablespoons of oil and cook until both sides are a nice golden brown.
Remove the sausages and set on a plate to the side, keeping the juices and fat in the pan. Add your chopped onion and cook on a low heat until softened or translucent. Once the onion is ready, add the 2 garlic cloves crushed and cook for another 1-2mins.
Next add 80g of creamy mayo, 50g of the graded horseradish, salt and pepper before adding your heavy cream. Maintain a medium-low heat and mix gently until the mayo has melted and the sauce is starting to boil. Once you see it start to boil, turn off the heat.
In an oven proof dish around 20x25cm in size, place the browned sausages in, evenly apart and pour the contents of the pan over the top of the them.
Place in the middle shelf of the pre-heated oven and cook at 180°C (355°F) for 20 minutes uncovered.
Traditionally this dish is served with potatoes or bread, However, find this dish most enjoyable serve with a small portion of rice.
Streamlined Recipe
| 1. Finely chop the onion and grade the horseradish. 2. Heat up a large frying pan to medium-high heat, with 2 tablespoons of cooking oil. 3. Cook the sausages on both sides until golden. 4. Remove the sausages and add the chopped onion to the pan. Fry until the onion is softened. 5. Once the onion is softened, add the garlic (crushed or finely chopped) and cook for another 2 minutes. 6. Lower the heat to medium-low and add the mayo, horseradish, salt and pepper. Stir well then add the heavy cream. 7. Continue mixing until the mayo has completely melted and bring to the boil gently. Once the sauce starts to boil, turn off the heat. 8. Place the sausages in an oven proof dish and pour the sauce over them. 9. Bake the sausages in the sauce (uncovered) in the middle shelf of a preheated oven, at 180°C (355°F) for 20 minutes. 10. Serve with potatoes, rice or rustic bread. |
Serving
Typically this dish is served with boiled potatoes or white rice.
Storage
Due to the combination of fat juices and diary, I don’t recommend storage of this dish for more than a day. If storage is required be sure to place the sausages and sauce in a food safe, airtight container before placing in the fridge no more than an hour after cooking.