Poland's Patyczki (meat-on-a-stick)

How do you make patyczki (meat-on-a-stick)? Very hard to find such a recipe. I found one that uses veal and pork, but I don't eat veal. Pretty sure my mom only used pork.

szaszłyki?

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there is no such food as "patyczki" unless you mean pretzel sticks. hmmm

that would be "paluszki", but I agree with pgtx, it sounded like szaszłyki description (if a voice from a vegetarian matters), maybe "patyczki" was a regional/dialectal name for it used in some areas.

We call this City Chicken. Use all pork if you don't like veal. Put cubes of meat on the stick, salt, pepper, garlic salt ,dip in beaten egg, roll in bread crumbs, brown in oil, same as breaded pork chops. put in roasting pan,cover, bake at 325 for 1 1/2 to 2 hrs. or until tender.

Meilso na patiku or meat on a stick is the proper name, just
finished a large batch.
Cut pork butt or sholder, cheap, tough cuts of pork or veal
as this is peasant food for slow cooking, marinate with your
fave spices and lots of garlic for 2 days.
Soak wooden or bamboo skewers in water for a day and then skewer alterrnate cubes of pork and veal. Double breading of
spiced coatings, then panfry golden brown and steam in roaster for 5 hours or till tender.
Warning: lots of time, this is food designed to utilize cheap and tough cuts of meat, spending more money will result in a dry and stringy product, don't overthink this or throw away money.

Since we are polish-jews, we use veal shoulder or chicken thighs with great sucess.
TIP: To keep breading from falling off this or any fried stuff, bread the items and chill over night to make breading stick.

You can just buy the pork roast when it's on sale--often for $1.99 lb
and cut up your self---but you will need to buy some sticks then.
Dip in flour, egg wash then bread crumbs. Fry in veg. oil over me. heat until browned. Then bake at 350 in a foil covered pan, either glass or corning ware .

We never cooked for 5 hours----
Only 25-30 min.

What are "Fave" spices? Where would I get them? Are they sold online? I call this meat on a stick "city chicken" as do most american/polish people where I grew up outside of Detroit, MIchigan.

I don't like them to be dry what would I put in the roaster to make them moist? I've never had luck making them because of that.

Thank you for your help.

Gyros is often used as a flavouring.

If you put just enough water to cover the bottom of the roaster and cover it you should be able to keep them moist enough. We put some worchestershire sauce and maybe some seasoned salt in the water too. We didn't make 'city chicken' often, mostly for guests, especially one of my aunts who really liked it.

paluszki

Worcestershire Sauce, great stuff. Lea&Perrins is the best but Heinz also do it justice :) I'd eat kebabs with that on it.

Yeah. This stuff is similar, but even better imo:

I'm sure the Americans have all kinds of top sauces too, Jihad. Nice n' spicy, super! Tabasco is always good :) Have you tried the Habanero version? It's spicier than Jalapeno.

Afraid not, I prefer this stuff (also Jamaican, like the above):

enconasauces.co.uk/images/products/5.jpg

Both go into my Bigos, believe it or not. Lots of the former, small amount of the latter (obviously :) )

I'd love to try that. Heinz Worcerstershire Sauce is what I add to bigos but it's nice when spiced up.

Start with 1/4 teaspoon, you can always add more (unlike in Indian cooking) ;)

I'll look out for it in the deli on the market square. Expensive but worth it. Thanks!

I find them easy to make. I use pork tenderloin and cut them into strips for easy skewering. To season them, I use finely chopped onion, finely chopped garlic and season to taste with salt and pepper. I put the mixture into the fridge for 1 day or overnight. I skewer them first and then roll them in flour, dipped in egg and them breadcrumbs. Then fry in oil until golden brown. Once they are fried, put them into a roasting pan and put water on the bottom to steam them. Make sure that they are covered to prevent them from drying out.

Ingredients
1 lb pork tenderloin, cubed
1/2 cup flour

Patyczki--NO BEEF-only Pork

tccd.edu/magazine/volume-01/issue-02/recipes/

Meat on stick is tasty but you must be careful it doesn`t move any more:

But I never mind when stuff wriggles on my tongue. It is even funny. Ticklish.

that why they have to be cooked on the barbie like these grasshoppers.

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Polkamainiac,
Thank you so much for that recipe! My grandmother gave me hers a loooong time ago and I remembered the basics, but this is it exactly!!! I haven't been able to make it since she got alzheimers!!! again, thank you!!!!

We marinade the pork in milk and lots of fresh chopped garlic atleast 24 hours before skewering, dipping in egg, then seasoned bread crumbs, fry till golden. Place crumpled foil in the bottom of the roast pan to stand the sticks of meat up in, put about an inch of water in bottom and cover with foil. Slow roast 5-7 hours.

I make this all the time. I am a Polish Canadian. You can use any spice you like. Most people I know, use salt, pepper, garlic and parsley. That's it. Bassfisher was right...you don't over think this one - nor over do it. It's a simple recipe made by simple poor people in the "old country". When the meat is done marinating in the spices (you can add a bit of wine or wine vinegar to the spices if you like), skewer on a short (4") stick (previously soaked for at least one hour in water) alternating pork & veal. Then roll in flour, dip in egg/milk mixture, shake off and coat in bread crumbs. Then you just pan fry in vegetable oil (or lard if you REALLY want to make them old-country style).

Make sure that after you fry them, you stand them up in a roasting pan. This way, all the grease from frying them will drain out. A REALLY tasty way to stand them up is to place a layer of thick sliced potatoes on the bottom of your roasting pan. When the patyczki (yes, we call it that when not simply referred to as "meat-on-a-stick") is done, you have very tasty roasted potatoes to complete the dish! This was my grandmothers trick and we all used to fight over who got the most potatoes afterward.

Also, make you you roast them at a fairly low temp (325f) while COVERED. The meat needs to steam for a long time.

These are a lot of work, but SO worth it. I tend to make a very large batch and set aside a whole day to make them.

When they are totally done, you can freeze them for future consumption.

Good luck and enjoy!

the world really does need more meat on a stick.

With the exception of the types on quote 21, lol

Yes, more meat!




What? You don`t like sticks?

Here you are: Meat without a stick:

Patyczki is indeed a beloved Polish recipe. I'm sure the name is regional, but they were readily available in restaurants in the Polish part of Toronto where I grew up.

My aunt's were the best, here's her recipe:

6.5 lbs. lean pork/ham pork, cut into 1 1/2" cubes
patyczki - these wooden sticks are short and much fatter than the bamboo skewers I see for shishkebob - I get them from a Polish butcher, don't know where else

1 lb = 4 or 5 patyczki, so 6 1/2 lbs makes 26 to 30
you can adjust the recipe as you see fit, however, they need to be baked in a dark roasting pan standing up, so you will need a small roaster for 1/2 the recipe

Seasoning:

3 tsp salt
1/2 - 1 tsp pepper
1 1/2 tsp garlic powder
1 tsp caraway

Marinate the meat by tossing the meat cubes in the seasonings and then refrigerating overnight.

Cont:

3 eggs
2 1/2 cups bread crumbs seasoned with salt & pepper
oil for frying

Skewer the meat with the sticks, usually 3 cubes fit onto 1 stick, leaving a little at each end for picking up.
Roll in egg and bread crumbs and brown lightly in the oil.

Pack into the roaster (note that this doesn't work with stainless steel pans, I learned the hard way) standing up/vertically.
Add water to 1/3 - 1/2 way up, cover tightly with foil.

Bake at 350 for up to 2 hrs, checking periodically. Here's a photo of what they look like: euromaxmississauga.com/?p=1800

Funny - I'm Polish, from Poland, and I never heard of this food until I stumbled onto this thread...