Traditional white Polish sausage made with ground pork, garlic and spices.
Prep Time2 hourshrs15 minutesmins
Cook Time45 minutesmins
Resting time1 dayd
Total Time1 dayd3 hourshrs
Course: Main Course
Cuisine: Polish
Keyword: kielbasa, Polish, Pork, Sausage
Servings: 4pounds
Equipment
Meat ginder
Sausage stuffer
Ingredients
4poundspork shoulder roastat least 20% fat content
1/3tspmustard powder
2tspmarjoram
1/2tspground allspice
1/2tspground coriander
4clovesgarliccrushed
1tspnon-iodized saltscant teaspoon
2tspblack peppercoursely ground
1¼ozwater
12-14feetnatural 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.