One of our “standard” meals in the six years Mary and I have been together has been a fairly traditional meal of Polish Kielbasa and Pierogi. We served this meal at our small wedding in late 2004, our wedding reception in mid-2005, to the administration of the Village of Carleton, Michigan, during Luna Pier’s portion of the 2008 Mayoral exchange, and countless other meals around those.
Today, for Mary’s dinner for Mother’s Day 2010, I think I finally got it right.
Sautéeing the pierogi and onions is the simple part. I use Michigan-made pierogi from Polish Harvest, an old-style manufacturer in Hamtramck, Michigan (yes, where Paczki were brought into the U.S.) I sautée the pierogi in real, unsalted butter over medium-high heat and pay really close attention to which pierogi are done and which aren’t. As they’re done (not all at once) they go into a glass casserole in a 225-degree F oven for holding.
The Kielbasa has always been the rough part. Traditionally the sausage is braised in a German-style beer in a high-wall skillet on the stove. For larger groups, we’ve gone with slow-cooking in old-style roasters at about 225 degrees F, with plenty of beer included in the sausage. But to me, there was something else that might have been done to make it just a little more traditional for today’s “Americanized” tastes.
This morning, on a whim, I picked up a 6-pack of Samuel Adams Boston Lager. The Polish Kielbasa for this batch was handmade by our friends at Kilgus Choice Meats in Toledo, Ohio. Before noon I dumped a couple bottles of the lager in with the three pounds of Kielbasa and set it in the fridge. After draining it this evening, I simply grilled it over medium heat.
That’s really all it needs. With the casing nice and crisp, the tender meat of the sausage really let the lager come through in a good balance with the flavor of the pork. The pierogi were also crisp on the outside and, as they were potato and cheddar, were tender on the inside and worked well with the sautéed onions.
Will I cook this meal this way again? Absolutely.