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  • Magda Nogas

Romanian skinless sausages and Polish bread-rolls served with homemade sauerkraut.

Updated: Mar 6



As promised from now on this blog will be dedicated to recipes that I make in our tiny home on wheels.

Some of you may know our family comes from Polish and Romanian heritage so a lot of my cooking is influenced by both. Also back on the East Coast I have small family business thats a food truck called Pierogies on wheels.

I believe in wholesome foods, minimally processed, made with simple ingredients. The more local the better. Sourcing quality ingredients is one of the biggest challenges in this road-life, but we try to be as resourceful as possible. Also being raised on a farm and being able to grow our own vegetables and fruit and raise our own poultry certainly thought us what quality and purity taste like.


Alright lets jump to this Polish/Romanian dish creation!



Romanian skinless sausages:

(ABOUT 10 SAUSAGES)

1lb pasture raised ground pork

1/4 onion finally chopped

1 big or 2 small garlic cloves minced

salt and pepper to taste

1/2 tsp thyme (fresh better) but dry works too

1/2 tsp smoked paprika

Mix everything pretty well ( I like to mix things with my hands) but thats not necessary. Let it stand at room temp for 10-15 min before grilling it. You can use pan, or bake it but it wont have the same flavor. Shape them into little sausages and put them right on the grill.


Polish bread-rolls

(ABOUT 10-12 ROLLS)

4 cups of unbleached bread flour

1 1/2 cup of lukewarm water

1 tbs instant yeast

1tsp salt

1-2 tbs of raw honey

1tbs of olive oil

Mix all the ingredients together, its pretty important to get the exact amount of flour and water, otherwise dough will be too sticky ( if the case sprinkle little more flour) work the dough until its smooth ( again I use hands) you don't have to. The dough should be very flexible and not sticky. Leave it in the bowl for about an hour in a room temp. covered with a kitchen towel. Line your baking pan with parchment paper, rip little peaces of the dough roughly egg size, shape them into balls ( might be sticky, just lightly dust your hands with flour) when done cover them for another 20-40 min for second rise. Heat up your oven (350F,, you can do an egg wash ( beat one egg in a bowl, brush the top of your buns with a pastry brush) but not necessary, you can also sprinkle puppy seeds or sesame seeds on top or simply leave it plain.



Lets talk ovens, our oven in our motorhome is tiny, and it doesn't really work as regular ovens. It has a center flame in the middle right under the racks, the rack is unadjustable, and the oven tends to cook things unevenly, What I did, Is put bunch of layers of aluminum foil right over the plate that the flame is under, this helps with preventing of burnt bottoms. also the temp needs to be higher then in your regular home oven, but that means you have to keep a close eye on your buns or whatever else. My buns look all crammed up because bigger pan wont fit, so I have to sacrifice the perfect bun look. But I guarantee they will taste just as good.







The time of baking will vary, in regular size oven it should be 20 min or so in RV oven about 30-35min just keep checking, when they get to golden color they are done.



Sauerkraut blog post coming soon!



Bon Apetit ✌🏼

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