This recipe will teach you how to make your own Polish sausages from scratch. The trick is to knead the pork for as long as you can instead of passing it through a meat grinder.
Very nice & simple recipe for "kielbasa biala" (white sausage). I usually do two little things in addition: - add a bit of marjoram (personal preference) - let sausage rest overnight in the fridge before boiling (to let flavors mix) - 22 Aug 2008 (Review from Allrecipes US | Canada)
Thanks this is as close to my dziadzia's as I can get. I know he always added marjoram and more garlic. I will be trying this one for Thanksgiving. - 27 Oct 2010 (Review from Allrecipes US | Canada)
Always include Marjoram spice, along with lots of fresh, crushed black pepper. When hand mixing you should SEE the Marjoram flakes as well as the black pepper. After stuffing into casings, prick a couple holes every foot or so with a tooth pick. This alows the trapped air to escape. - 23 Jan 2010 (Review from Allrecipes US | Canada)