Taking the taco to Poland with these delicious Polish Sausage Tacos.
I love tacos.
I know I’ve said this before. Because I remember typing this before. I have quite a few taco recipes already. Some of my faves are Tacos Americano, which are just cheeseburger tacos, and Buffalo Chicken Tacos. Those are so good. Oh! Check out another buffalo chicken recipe. I posted on this past weekend as part of #SundaySupper.
I’ve even made some pretty darn good #meatfree options. The portobello tacos are so good! You won’t miss the beef in those babies. The portobellos have amazing taco flavor and make for a quick weeknight meal. Heck any taco should be a quick, weeknight meal, right? If it’s longer than that then it’s not worth it!
I’ve got a few in the works. I’m trying out a shrimp taco recipe. The hubs isn’t quite sure what to make of those. Once I get those down, then I’ll try some fish ones. But y’all know how I am about fish. It’s gonna have to be a cod or haddock. Or maybe a swordfish. Tuna? Ohh. That sounds really good. I might have to try a tuna taco.
Where was I?
Oh yeah! Tacos are quick, weeknight meals. And with the commute we have, we need those recipes in our lives all the time. For those that don’t know, we leave the house at 5:30 in the morning, or there about. We get home around 5:30 or there about.
Yup! We are out of the house 12 hours a day. That means we hit the sack early which means we have to eat dinner earlier than most, which means it has to be something quick. That’s why I have so many sloppy joe and taco recipes. Stir-fry recipes are good for that, too. Hmm…stir-fry tacos? That’s going to require some research.
Though maybe not as much as I think.
There’s Korean tacos, right? And there’s mu shu with their burrito style pancakes. We always called them Chinese burritos. No offense to anyone…EVER! M’kay? That’s just what we called them when I was growing up. Considering mu shu is one of my hands down fave Asian take out recipes ever, I would never want to offend the dish or anyone who loved it like I do.
See how my mind wanders?? Tacos. Polish Sausage Tacos is what this post is about right here. Sheesh.
I know I’ve talked about our love of Polish sausage in the past. We always have a rope of it in the fridge. We almost always have perogies. They’re usually frozen, but they’re there. This means that we can whip up a tasty and quick meal in no time. I know. I can’t say enough good things about having that little convenience food in our fridge. It’s been a meal saver on more nights than I care to admit. There was that whole cassoufail thing I shared a few years ago. If I hadn’t put the whole sausage in there, we wouldn’t have had to scrounge something up or order in. I can’t remember what the result was. You get my point. Polish sausage = quick, easy, tasty dinner.
Now, a word about the horseradish crema that you serve with these tacos. Make a large…I mean LARGE batch of this sauce. You will want to eat it with a spoon. At least I did. It’s so simple yet so good. It could easily be a dip for chips or veggies. These make a great little snack to nibble on while you’re cooking the tacos or pierogies. It’s also really good on the pierogies, too. OH and on a spoon that you put in your mouth. It’s really good on that, too.
I’ve made that sauce a few times because it’s delicious to serve with these tacos, roast beef, spread onto ‘wiches. OMGEEE!! This sauce is incredible on roast beef or ham sandwiches. I haven’t tried it with turkey, but I can imagine it would be great on that, too. It’s a good staple sauce to have in the fridge for lots of uses. And it’s so simple and inexpensive to make. One little jar of horseradish will make probably 2 to 3 batches of this sauce depending on how hot you like your sauce. I like mine medium, so it’s a good heaping tablespoon and a half into the sour cream mixture.
That’s just how I roll.
AND this was lunch the next day. It was so good. It was one of those I can’t wait to eat lunch lunches. For those that are new, yes, I sometimes photograph my lunch at work for my blog. I have a mini studio set up in the office next to me that has this great big window. I have some cheapy printed backgrounds I made when I started, a piece of foam core, some plates, spoons, and forks, and a few napkins or tables clothes for texture. It works! Sometimes you just gotta do what you gotta do to get the post done.
When it’s food like this, you just gotta share it, too!! Not only does this meal come together in the time it takes to bake the piergoies – about 20 minutes or so – it’s also budget friendly. A rope of sausage, for us, doesn’t cost more than $4. The tortillas are just a few dollars for about 20 or so. The prechopped bag of cabbage, onions, and peppers was $2. Horseradish is just a few bucks and if you’re like me you always have sour cream and mayo in the fridge. That just leaves the pierogies. Maybe $11 to feed a family of four almost any time you want? That’s a win to me!!
How do you like to use Polish sausage? Do you keep it on hand for your fails, too?
- 15 ounces turkey kielbasa, sliced
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1 cup shredded cabbage
- 14 ounces sauerkraut
- 2 tablespoons horseradish
- 1/4 cup fat free sour cream
- 1/4 cup fat free mayonnaise
- 12 tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- Heat a large skillet coated with cooking spray over medium-high heat. Add the sausage and cook 5 to 7 minutes. Add the pepper, onion, and cabbage and continue to cook until they begin to soften.
- While the sausage and vegetables are cooking, combine the remaining ingredients in a small mixing bowl.
- Heat the tortillas (or taco shells) according to package directions. Place a teaspoon of the horseradish sauce down the center of a tortilla. Top with some of the meat mixture, lettuce, tomatoes, and onions.
- Garnish with a cheese of your choice. I like Swiss with this recipe.