Recipe for: Meatloaf made from sausage - photo 1
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Recipe for: Meatloaf made from sausage

Pikantne Main dishes Regional Cuisine of Poland 70 min Medium 10 wyświetleń ~22.16 PLN * - (0)
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Description

Meatloaf made from sausage is a Polish, homemade version of classic ground meat baked in the shape of a loaf, with a distinct aroma of smoked sausage. The dish combines the juiciness of ground meat with the intense flavor of sausage, a soft interior thanks to soaked bread, and a delicate crust on the outside. It works great as a main dish for Sunday dinner, sliced warm with potatoes and pickled cucumber, or served cold as a sandwich for a picnic. Enriched with mustard and marjoram, the meatloaf has a Polish character and an appetizing appearance - a golden crust and visible pieces of sausage give it a rustic charm.

Ingredients Used

Ingredients (12)

Servings:
4
  • Sausage 500 g
  • Ground pork 300 g
  • Chicken egg 2 szt. (~120 g)
  • Bun 120 g
  • Milk 100 ml
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Marjoram 4 g
  • Mustard 30 g
💰 Szacowany koszt dania: ~22.16 PLN (5.54 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the filling

1

Prepare the ingredients. Take the ground meat and sausage out of the fridge for 10 minutes so they are not cold; this will make it easier to knead the mixture. Tear the stale bread into pieces and place it in a bowl, pour 100 ml of milk over it and set aside for 5–10 minutes until the bread soaks up the milk and becomes soft.

Ingredients: bun, Milk, Ground pork, Sausage
Use a medium bowl (about 3-4 l). If the bread quickly absorbs unevenly, mash it with a fork to evenly soak up the milk.
2

Remove the casing from the sausage: make a cut with a knife and slide the casing off with your fingers. Cut the sausage into smaller pieces (about 1 cm) and chop finely with a knife or pass it through a meat grinder along with the meat if you prefer a smooth texture.

Ingredients: Sausage
Use a sharp knife and a cutting board. If you are using a meat grinder, first grind the sausage, then the meat, so that the sausage flavor infuses the entire mixture. Be careful not to overheat the meat by grinding too quickly.
3

Peel the onion and chop it into small cubes. In a pan, heat 15 g of rapeseed oil over medium heat, add the onion, and sauté for 4–6 minutes until it becomes translucent and soft (do not brown it too much). Turn off the heat and set aside to cool. Add the garlic pressed through a garlic press to the onion and mix.

Ingredients: Onion, Rapeseed oil, Garlic
The best pan is 24–26 cm in diameter. The onion should be translucent and soft — when it starts to brown, reduce the heat, as it will then add bitterness.
4

Squeeze out the excess milk from the soaked bread (you can keep a little liquid, but the mixture should not be watery). In a large bowl, place the ground meat, chopped sausage, squeezed bread, cooled onion with garlic, and eggs. Add salt (6 g), black pepper (2 g), and, if using, marjoram (4 g).

Ingredients: Ground pork, Sausage, bun, Salt, Black pepper, Marjoram, Onion, Garlic
Use a large bowl and a wooden spoon or a mixer with a dough hook. If kneading by hand, use clean hands and knead for 3–4 minutes until the ingredients are combined.
5

Knead the dough evenly: squeeze and fold the dough for about 3–5 minutes. The dough is ready when it is uniform, there are no dry bits, and it springs back slightly when pressed and does not separate.

Ingredients: Ground pork, Sausage, bun
If the mixture is too loose, add 1–2 tablespoons of breadcrumbs (it's better to add dry bread instead), if too dry — a little milk. Do not knead for too long (>8 min), as it may become dense.

Shaping and baking

6

Preheat the oven to 180°C (top-bottom). Line a loaf pan with baking paper or grease the pan. Transfer the mixture to the pan and shape it into a loaf: smooth the top with hands dampened with cold water to avoid cracks. If using mustard, spread a thin layer on top.

Ingredients: Mustard, Ground pork, Sausage
A loaf pan about 25–30 cm long. Wet hands prevent the mixture from sticking. The top brushed with mustard will caramelize nicely and add flavor.
7

Place the dish in the preheated oven and bake for 45–50 minutes. After 30 minutes, check the color of the top — if it is browning too quickly, cover it with aluminum foil. The roast is ready when a thermometer inserted in the center reads 72–75°C, and the juices running out are clear.

Ingredients: Ground pork, Sausage
Use a kitchen thermometer for certainty. If you don't have a thermometer, you can cut the roast in the thickest part: the meat should be evenly browned and not pink inside.
8

After baking, remove the pan from the oven and let it rest for 10–15 minutes. This is important: as the mass rests, the juices redistribute, ensuring that the roast will not fall apart when slicing.

Ingredients: Ground pork, Sausage
Use a cooling rack or a board. Do not transfer immediately to a plate — cutting too early will cause the juices to run out and the center to be dry.

Serving

9

Slice the roast into pieces 1–1.5 cm thick. Serve hot with mashed potatoes, young vegetables, or cold as a snack on bread with pickled cucumber. For a contrast in flavor, add a spoonful of mustard or a piece of pickled onion.

Ingredients: Mustard, Sausage
Use a sharp knife for cutting, slice with straight motions, do not saw. Serve on warm plates if serving hot.
10

If you want to serve the roast cold, cool it in the mold to room temperature, then transfer it to the refrigerator for at least 3 hours. Chilled roast is easier to slice and has a firm texture.

Ingredients: Sausage, Ground pork
Chill in a covered container or wrap in plastic wrap to prevent drying out and absorbing odors from the fridge.

Fun Fact

💡

The name 'meatloaf' appeared in Poland in the 19th century and refers to the shape and method of preparing meat in a loaf; this dish has many local variations - with the addition of sausage, bacon, or just ground meat.

Best for

niedzielny obiad piknik świąteczny stół

Tips

🍽️ Serving

Serve warm with mashed potatoes and sautéed young carrots, or cold as slices on crispy bread with mustard and pickled cucumber. For effect, I suggest sprinkling fresh parsley just before serving.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Before reheating, slice and heat in the oven at 160°C for 10–15 minutes or in a covered skillet to prevent drying out. You can freeze the cooled, sliced roast for up to 3 months in an airtight bag.

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