INGREDIENTS

INSTRUCTIONS

This year The Cook & Kitchen Staff are taking you to Poland to celebrate a
Polish Easter. If you had the good fortune of being born into a Polish
family, then you're already familiar with the traditions with which a
loving, caring Polish family will celebrate the holiday. If not, you can
still serve a phenomenal Polish Easter Feast.
Just to have a little fun at your Polish Easter Feast, why not teach your
guests a little Polish? As each course is served, get your guests to say
"please" ("prosz¸e"; pronounced "prosheh") and "thank you" ("dzi¸ekuj¸e";
pronounced "dzhenykooyeh") at the commencement and close of each service.
Today's recipe is a must-serve at your Polish Easter Feast. It is filled
with tradition and wholesome goodness. We'll let you work out the
pronunciation on your own.
In a large mixing bowl, combine the oats with the two cups of warm water.
Add the bread crust and cover with a towel. Let the mixture stand until it
sours, at least 24 hours. Strain the mixture and reserve the liquid.
Cook Polish sausage in 1 1/2 quarts water for about 1 hour. Remove the
sausage to cool, and skim the fat from the broth. Combine the skimmed broth
and oatmeal liquid.
Add horseradish, brown sugar, and salt and pepper. Slice the sausage into
small, bite-sized pieces, and add to the broth. Bring the mixture to a boil
over a medium-high heat setting. Reduce the heat and simmer until you're
ready to serve, about an hour.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 21, 1999, converted by MM_Buster
v2.0l.

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