Homemade Polish sausage
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.
Ingredients
Serves: 12
- 1.3kg pork shoulder, trimmed and cubed
- 1 clove garlic
- 1 tablespoon salt
- ground black pepper to taste
- sausage casings
Method
Prep:2hr ›
Cook:1hr15min ›
Ready in:3hr15min
- In a medium bowl, mix together the cubed pork shoulder, garlic, salt and pepper. Place on a clean smooth surface and knead for at least 10 or 15 minutes. This is worthwhile as the longer you can knead the mixture - the more tender your sausage will be.
- Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the tap. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
- Place sausages in a large pot with enough water to cover them. Bring to the boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would shop bought sausage.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
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)
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