polish white sausage

A garlicky fresh Polish sausage that you can cook in beer or grill, or both!

Polish White Sausage

Hog casings (approximately 35 mm)

pork, I used a picnic shoulder roast

bacon

garlic,

sugar

salt

spoon marjoram

black pepper

water

Dice the pork into cubes, about 1-inch, something that will easily fit in the feed tube of your meat grinder. I didn&#8217;t trim the roast I used. All the fat went in. Place the pork on a baking sheet pan. Spread it out, rather than piling it on top. Cut the bacon into 1-inch pieces and add a bacon layer on top of the cubed pork roast. Put the sheet pan in the freezer for 1 &#8211; 2 hours. You don&#8217;t want the meat to be completely frozen, but you do want it to be quite firm. This makes it easier to grind the fat and connective tissue; it&#8217;s less likely to get gunked up around the cutting blade. You could ask your butcher to grind the pork roast and bacon and skip this step.

Soak the casings in warm water for 30 minutes to remove the salt. Drain the water and add fresh water to rinse again. Run water through the inside of each casing to be sure all the salt has been removed.

Finely mince the garlic, or use a garlic press. Add it to a small bowl and add the sugar, salt, marjoram, and black pepper. Combine.

Grind the meat using a 1/4 or 5/16-inch grinding plate (or the closest you have). Sprinkle in the garlic seasoning mixture on the ground meat. I put half in when I had ground half of the meat, and put the rest on top when I had finished.

Stir the ground meat until the spices are well distributed and stir in the cold water until the meat comes together in a uniform texture. Almost like a pate. I use the paddle on my stand mixer for this step, but a wooden spoon and a lot of effort will do the same thing.

Refrigerate the meat while you load the casing on the tube of your sausage stuffer. Fill the sausage stuffer with the meat mixture.

Pull a couple of inches of casing off the tube and begin to process just until the mixture begins to enter the tube. Tie a knot at the end of the casing or tie it off with twine. Continue to carefully process, sliding the casing off as the meat mixture is extruded. This is a two-person job. When you&#8217;re within two inches of the end of the casing, stop the stuffer, slide the casing off, and knot the end. You now have a long tube of sausage. Shape it into links by gently pinching the tube every 6-7 inches and twisting. Each time you twist, go in the opposite direction, so you&#8217;re not untwisting the link you just made. Continue until the mixture has all been turned into links. There will be a little left in the sausage stuffer, which the cooks can fry up as a reward for their hard work.

Let your sausage sit uncovered in the fridge for a few hours or overnight to dry out the casings. This step is less critical than with smoked sausage, but it does give the casing a nice texture.

For sausage will keep in the fridge for only a day or two, so I recommend you vacuum seal and freeze for up to a year.

https://www.youtube.com/watch?v=iK4H-BVTEJk

A garlicky, fresh sausage that's used in zurek or white barszcz at Easter. It's great year-round for grilling, or simmer it in beer and spices, serving it with an onion sauce. 



To make your own sausage, you'll need a meat grinder or ask your butcher to do this for you. You can find a meat grinding attachment for your Kitchen Aid mixer or use the old fashioned hand crank grinder. 



You'll also need a sausage stuffer. Some meat grinder attachments also serve as sausage stuffers, or you can get devices that use a hand crank to extrude the meat mixture into the sausage casings. 



This recipes uses hog casings, 32-35 mm. Look for pretubed casings. They make the process so much easier! 



This is a fresh sausage, it isn't smoked and only keeps in the fridge for a couple of days. So you'll ant to vacuum seal and freeze your end product. 



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https://polishhousewife.com/polish-white-sausage/


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You can make your own Polish White Sausage [Homemade Sausage]

Polish White Sausage in Horseradish Sauce is a comforting and flavorful dish featuring tender white sausages cooked in a creamy, tangy horseradish sauce. Perfect for family dinners or special occasions.

Polish White Sausage in Horseradish Sauce

lb Polish white sausage (biała kiełbasa)

butter

onion,

flour

heavy cream

horseradish

Salt and pepper

Fresh parsley, chopped (optional for garnish)

Cook Sausage

 In a large skillet, cook the white sausages over medium heat until browned and cooked through, about 10-15 minutes. Remove sausages from the skillet and set aside.

Sauté Onion

 In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Make Sauce

 Sprinkle the flour over the onions and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Add Cream and Horseradish

 Gradually whisk in the heavy cream, followed by the horseradish. Bring the mixture to a simmer, stirring constantly until the sauce thickens, about 5 minutes.

Season and Combine

 Season the sauce with salt and pepper to taste. Return the cooked sausages to the skillet, spooning the sauce over them to coat. Simmer for an additional 5 minutes to allow the flavors to meld.

Serve

Garnish with fresh parsley if desired. Serve hot with mashed potatoes, boiled potatoes, or crusty bread

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Top 4 polish white sausage recipes from across the web

The most viewed polish white sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Polish White Sausage

Polish White Sausage

Polish White Sausage in Horseradish...

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The most viewed polish white sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine