White Sausage (Kiełbasa Biała Surowa)
White Sausage (Kiełbasa Biała Surowa) is a popular Polish fresh sausage, always to be found on Easter tables and very often added into soups (“żurek”) with hard boiled eggs. Adding sausages into soups has been a long tradition, in Louisiana, sausages are added into everything. The recipe consists of the same ingredients and spices as in Polish Smoked Sausage the only difference is that the White Sausage is not smoked. An easy to make, excellent sausage, a real treat. As no nitrite is used the sausage turns grayish white after cooking. German equivalent - Weisswurst (white sausage) is made from veal and fresh pork bacon. It is flavored with parsley, onions, mace, ginger, cardamom, lemon zest and stuffed into 22 mm sheep casings.
|pork butt||900 g||1.98 lbs.|
|beef||100 g||0.22 lbs.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|pepper||2.0 g||1 tsp.|
|marjoram||2.0 g||1 tsp.|
|garlic||2.0 g||½ clove|
|cold water||100 ml||0.4 cup|
- Grind pork with 1/2” plate. Grind beef (preferably twice) with the smallest plate - 1/8” or 3/16”. Add 45% of cold water (in relation to beef) what comes to 45 g (3 tablespoons) and mix with ground beef adding all ingredients
- Add 6% of cold water (in relation to pork) to ground pork which comes to 54 g (¼ cup). Now mix everything well together.
- Stuff the mixture hard into 32-36mm hog casings making one long rope sausage. Tie both ends with twine and prick any visible air pockets with a needle.
- Poach in water before serving. Poaching means placing a sausage in water and simmering at 164º F (73º C) until the sausage reaches an internal temperature of 154 - 158º F (68 - 70º C) which will take approximately 25 min. Staying within these temperatures produces a sausage that is juicy and has a great flavor.
There is a 10 % gain weight of the sausage - 110 % in relation to the original weight of the meat.