Polish sausage (kiełbasa biała)

Step 1

Start with a partially frozen pork roast (shoulder or butt). Cut it into strips that will fit in the mouth of the meat grinder. Place a large bowl under the grinder.

Step 2

Feed the meat strips into the grinder fitted with a course grinding plate. Use the pusher to force the meat through the grinder.

Step 3

Add the spices in succession with the meat into the grinder.

Step 4

Unplug the appliance and remove any ground meat that has not come out and stir it into the ground meat mixture.

Step 5

Stir 1¼ ounces of water into the bowl, combining all the meat and spices well.

Step 6

Cover the bowl tightly with plastic wrap and place in refrigerator overnight. Stir the contents before bed and upon waking in the morning.

Step 7

After 24 hours rest time, prepare the sausage stuffing equipment, grease the stuffing tube and rinse the hog casings in cold water.

Step 8

Thread a casing onto the stuffing tube and tie off the end.

Step 9

Fill the hopper with forcemeat mixture then slowly and steadily fill the casing by pushing meat through the grinder.

Step 10

Do not overstuff the casing and try to work out as many air bubbles as you can.

Step 11

When the casing is nearly full, pull it off the stuffing tube and tie the open end.

Step 12

Form links by pinching the sausage at regular intervals (5 or 6 inch links are common). Twist the first link away from you; twist the second link towards you. Continue this alternating pattern down the length of the sausage.

Step 13

Let the twisted links rest in the refrigerator while you clean up the grinding equipment. Snip the links at the twists with shears or cut with a knife. Or leave the sausage whole before cooking.

Step 14

Place the links in a large pot of clean water and bring it to a boil over medium-high heat.

Step 15

Turn the flame to low and simmer the links for 40-45 minutes, partially covered.

Step 16

Serve warm from the cooking water or sautee for color and deeper flavor before serving. Polish sausage can also be chilled after cooking and served cold or reheated.

Step 17

If not cooking sausages right away, cover them and refrigerate. Use within 2-3 days or freeze them for cooking later.