Easter time is approaching with every passing day and new ideas for festive holiday menus keep appearing. They feature smoked meats, eggs, Easter yeast cakes – anything you may wish for. One thing that should not be missing on the Easter table are eggs. They can be prepared in many different ways. One of them, which I would like to recommend, are smoked eggs which will be appreciated by many connoisseurs, and loved by your guests and family. They are not difficult to prepare, but take time. Smoked eggs have a mild smoky flavour resembling that of the “oscypek” sheep milk cheese. They can be served as a separate dish, or used as the basis for many other dishes. They can be stuffed, put in the “żurek” sour rye soup to enhance its flavour, and added to meat roulades, or different types of tarts. Smoked eggs will enrich every dish and give it a noticeable aroma.
Even the best store-bought sausage won’t replace a home-smoked sausage. We know the exact ingredients used for preparing the sausage, it doesn’t contain any chemical substances which are normally added to store-bought sausages. Sausages are usually made from minced pork, veal, beef, mutton, chicken or rabbit. Sausage skins, or casings are made of pig or sheep intestines, or synthetic materials. Before smoking, the sausage is dried. Next, it is cold or hot smoked, depending on the type of sausage. For Easter, I made a delicious sausage from pork neck. For me, the best sausage is a semi-dry sausage hung on smoke sticks.