Biala Kielbasa (White Polish Sausage)
Biala Kielbasa (White Polish Sausage)
Sausage is a staple of Polish cuisine. The word “kielbasa” happens to mean sausage in Polish. Sausage is so popular in Poland that the government has official guides of classification based upon size, meat used, ready-to-eat, and raw varieties. This particular recipe is for biala kielbasa(Polish white sausage). This garlicky tube of meat is made out of pork shoulder and bacon, ground together; flavored with salt, pepper, marjoram, sugar, and the aforementioned garlic. The sausage is found raw, not smoked; typically used in soups, boiled in beer, or grilled.
Equipment
- meat grinder
- sausage stuffer
Ingredients
- 4 lbs boneless pork shoulder cut into small cubes
- 1 lb bacon diced
- 8 garlic cloves
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tsp marjoram
- 3/4 cup ice water
- pork sausage casings
Instructions
- Mix together the spices. Set aside.
- Mix together the pork shoulder, bacon, and whole garlic cloves.
- Grind using a medium ground plate.
- Thoroughly mix the spices and ice water together.
- Pipe the sausage into the casings with your sausage stuffer.
- Twist to 6” in length. Let rest in the refrigerator overnight before cutting to dry out the casing.
