About this recipe:Called biała kiełbasa in Polish, this pork sausage is delicately flavoured with marjoram. Homemade sausage has incomparable flavour to shop-bought, and once you've got the right equipment is quite easy to make.
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Method Prep:1hr › Extra time:1hr chilling › Ready in:2hr
Pass the pork fat and pork shoulder through a chilled meat mincer fitted with a medium plate.
Combine the minced meat mixture, salt, marjoram, pepper and garlic. Add a little of the water. Mix with your hands till thoroughly combined, adding the remaining water in increments as you mix. Cover and chill for at least 1 hour, or up to overnight.
Soak the casing in cold water for about 30 minutes. Place the wide end of a medium sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing to remove excess salt.
Using the medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
Twist the stuffed casing at regular intervals to create individual links, alternating between each link by twisting in opposite directions.
Using a metal skewer, poke 2 to 3 small holes in each sausage to allow air to escape during cooking.
Cook as desired or chill in the fridge up to 3 days, or freeze for up to 3 months.
For best results, set aside 1 to 2 tablespoons of the sausage mixture just before chilling in step 2. Form the mixture into a little ball, flatten slightly, then cook in a frying pan longer pink in the centre. Taste and adjust seasonings, if necessary.