Fresh Polish Sausage {Biała Kiełbasa}

Anna

8 years ago

85 / 100

Fresh Polish Sausage {Biała Kiełbasa}

Biała kiełbasa gets it’s name from nothing else but it looking white after being cooked. It’s a pork sausage spiced with garlic and marjoram always served at Easter in my home, and most homes across Poland. It’s like the American turkey on Thanksgiving. Everyone knows this is what you’re eating during Easter in Poland. I have not seen it for sale in America (other than at a Polish deli), and was forced to start making my own. When I was a kid, we would make it at home too. I was in charge of cranking the handle on the old iron meat grinder. That was the best part.

As scary as it sounds, sausage making is not that difficult. It only takes a bit of planning, but only if you can’t find natural sausage casings at a local sporting goods store. I order mine on-line [link here]. Go for the natural casings (not cellulose), as they are a lot more sturdy and won’t break while being stuffed.

I normally make a large batch of fresh Polish sausage and freeze it. When an opportunity presents itself, during a summer cook-out for example, just throw those suckers on the grill and you’ll have your guests asking for more.

You can watch us make our fresh Polish sausage using two different sausage stuffing set ups in the video below:

Polish White Sausage {Biała Kiełbasa}

Ingredients

One 8 oz / 227 g package of natural 32 mm hog casings
8 lbs / 3 1⁄2 kg of ground pork (shoulder or pork butt)
1 lb / 500 g of pork belly
6 garlic cloves, minced
4 tbsp / 72 g of fine sea or rock salt
1 tsp of freshly ground black pepper
1 c / 235 ml of ice-cold water
2 tbsp of dried marjoram

Instructions

Soak and rinse the casings as directed on the package.
You can purchase pork shoulder whole and grind at home, or have your butcher grind it at the store. Pork belly will have to be ground up also. If you're grinding it at home, use the small grinding plate.
Place ground pork in a large container, add garlic, salt, pepper, water, and marjoram and massage with your hands for about 10 minutes.
Assemble sausage stuffer. Slide one casing on the sausage attachment fully, and feed the meat through the top of the hopper, filling each casing to the desired sausage length, twisting after each link.
If you’re using a kitchen mixer with a sausage attachement, turn the mixer to high; it will make it easier for the meat to go through. Leave a few inches of unfilled casing at the beginning and at the end of each casing, to prevent spilling. You can also tie the end off if you so choose. The meat should be packed pretty well, but careful with overfilling; the casings may break. Don't puncture casings at any point.
Consume within 2 days or freeze to store. Make sure to defrost in the fridge.
Enjoy with sour rye soup (pg. 45) or boiled (boil on low heat for 20–30 minutes). You can also grill or roast in the oven.