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Patyczki (meat-on-a-stick)

posts: 29

alinabobina	Nov 26, 08, 14:41 #1
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.

polishgirltx

Nov 26, 08, 14:46 #2

szaszłyki?

plk123Threads: 30 Posts: 6,412 Joined: Aug 29, 07 ♂	Edited by: plk123 Nov 26, 08, 17:02 #3
there is no such food as "patyczki" unless you mean pretzel sticks. hmmm

KrzysztofThreads: 2 Posts: 1,146 Joined: Jul 26, 07 ♂	Nov 26, 08, 19:01 #4
plk123: unless you mean pretzel sticks 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.

helenThreads: - Posts: 5 Joined: Apr 28, 08 ♀	Dec 8, 08, 20:45 #5
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.

Bassfisher

Jan 1, 09, 20:49 #6

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.

lisaselena62Threads: 1 Posts: 3 Joined: Jan 3, 09 ♀	Jan 3, 09, 15:08 #7
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.

lakepennyThreads: - Posts: 1 Joined: Jul 17, 09 ♀	Jul 17, 09, 04:43 #8
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.

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Jul 17, 09, 09:23 #9
Gyros is often used as a flavouring.

Maxine1958	Jul 17, 09, 16:19 #10
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.

jump_bunnyThreads: 8 Posts: 332 Joined: May 14, 09 ♀	Jul 17, 09, 17:10 #11
plk123: there is no such food as "patyczki" unless you mean pretzel sticks. hmmm paluszki

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Jul 17, 09, 17:57 #12
Worcestershire Sauce, great stuff. Lea&Perrins is the best but Heinz also do it justice :) I'd eat kebabs with that on it.

Jihozapad	Edited by: Jihozapad Jul 17, 09, 20:05 #13
Seanus: Worcestershire Sauce, great stuff. Yeah. This stuff is similar, but even better imo:

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Jul 17, 09, 22:12 #14
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.

Jihozapad	Jul 18, 09, 01:05 #15
Seanus: 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 :) )

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Jul 18, 09, 01:07 #16
I'd love to try that. Heinz Worcerstershire Sauce is what I add to bigos but it's nice when spiced up.

Jihozapad	Jul 18, 09, 01:19 #17
Seanus: 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) ;)

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Jul 18, 09, 01:20 #18
I'll look out for it in the deli on the market square. Expensive but worth it. Thanks!

Susan1

Jan 28, 10, 19:55 #19

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.

♂

Jan 30, 10, 00:18 #20

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

Patyczki--NO BEEF-only Pork

1 teaspoon salt
1 teaspoon black pepper
1/4 cup butter or margarine
2 cups milk (lowfat okay)
2 cups water
Directions
1-Thread pork cubes onto 4" bamboo skewers.
2-Combine the flour, salt, and pepper on a plate.
3-Roll skewered pork in flour mixture.
4-Reserve left over flour mixture.
5-Brown meat in butter.
6-Combine the milk, water, and leftover flour mixture.
7-Add to meat.
8-Cover and simmer over low heat for 1-1 1/2hours.

pawianThreads: 90 Posts: 5,395 Joined: May 30, 08 ♂	Jan 30, 10, 00:39 #21
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.

♂

Edited by: polkamaniac Jan 30, 10, 18:17 #22

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

polgal	Jan 27, 11, 22:33 #23
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!!!!

MissTina	Oct 1, 11, 18:59 #24
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.

pawianThreads: 90 Posts: 5,395 Joined: May 30, 08 ♂	Oct 1, 11, 22:30 #25
=pawian]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. Shyt! I perpetrated this post on 30 January 2010??? I thought it was like yesterday! Times flies fast when you have fun, indeed.

CanadianPolock

Mar 23, 12, 19:15 #26

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!

pipThreads: 11 Posts: 1,293 Joined: Jul 4, 11 ♀	Mar 23, 12, 19:21 #27
the world really does need more meat on a stick.

beckskiThreads: 19 Posts: 2,148 Joined: May 15, 07 MEMBER ♀	Mar 23, 12, 21:05 #28
pip: the world really does need more meat on a stick With the exception of the types on quote 21, lol A sincere thanks PF, for putting up with me FIVE terrific years, muah!

pawianThreads: 90 Posts: 5,395 Joined: May 30, 08 ♂	Edited by: pawian Mar 23, 12, 22:42 #29
pip: the world really does need more meat on a stick. Yes, more meat! beckski: With the exception of the types on quote 21, lol What? You don`t like sticks? Here you are: Meat without a stick:

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