Polish sausage (kiełbasa biała)
Traditional white Polish sausage made with ground pork, garlic and spices.
Servings: 4 pounds
Equipment
- Meat ginder
- Sausage stuffer
Ingredients
- 4 pounds pork shoulder roast at least 20% fat content
- 1/3 tsp mustard powder
- 2 tsp marjoram
- 1/2 tsp ground allspice
- 1/2 tsp ground coriander
- 4 cloves garlic crushed
- 1 tsp non-iodized salt scant teaspoon
- 2 tsp black pepper coursely ground
- 1¼ oz water
- 12-14 feet natural hog casings
Instructions
- 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.
- Feed the meat strips into the grinder fitted with a course grinding plate. Use the pusher to force the meat through the grinder.
- Add the spices in succession with the meat into the grinder.
- Unplug the appliance and remove any ground meat that has not come out and stir it into the ground meat mixture.
- Stir 1¼ ounces of water into the bowl, combining all the meat and spices well.
- Cover the bowl tightly with plastic wrap and place in refrigerator overnight. Stir the contents before bed and upon waking in the morning.
- After 24 hours rest time, prepare the sausage stuffing equipment, grease the stuffing tube and rinse the hog casings in cold water.
- Thread a casing onto the stuffing tube and tie off the end.
- Fill the hopper with forcemeat mixture then slowly and steadily fill the casing by pushing meat through the grinder.
- Do not overstuff the casing and try to work out as many air bubbles as you can.
- When the casing is nearly full, pull it off the stuffing tube and tie the open end.
- 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.
- 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.
- Place the links in a large pot of clean water and bring it to a boil over medium-high heat.
- Turn the flame to low and simmer the links for 40-45 minutes, partially covered.
- 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.
- If not cooking sausages right away, cover them and refrigerate. Use within 2-3 days or freeze them for cooking later.