White Sausage is the most popular Polish fresh sausage












       

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White Sausage
(Kiełbasa Biała Surowa) is the most popular Polish fresh sausage,
always to be found on Easter tables and very often added into soups for
example "żurek", goes very well with hard boiled eggs. Adding sausages into soups has
been a long tradition, in
Louisiana, sausages are added into everything. 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. Good for grilling, too.

 



 1.
meat selection

Pork - 4.5 kg (9.9 lb).
80/20 meat - pork butt.
Beef - 0.5 kg (1.12 lb), lean
Meat total : 5 kg (11 lb).

salt
 
pepper
 
garlic
 
marjoram

110 g
5 g
3.5 g
5 g

3.8 oz0.17 oz
0.12 oz
0.17 oz

5 Tbs2 tsp
2 cloves
4 tsp


ingredients


 2.
curing
fresh sausage, no need to cure meat


 3.
grinding
Cut meat into 2" diameter pieces, then grind
lean pork with 1/2" plate, fatter pieces with 3/8" 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 1
cup and mix all ingredients with ground beef .


 4.
mixing
Add 6% of cold water (in relation to pork) to ground pork what comes to 270g (9.5oz or 11/4 cup).
Now mix everything well together.


 5.
stuffing
Stuff mixture hard into 32-36mm hog casings
making one long rope sausage. Tie both ends with a twine, prick
any visible air pockets with a needle.


 6.
drying
no need as there is no smoking


 7.
smoking
none


 8.
cooking
Poach in water before serving. Poaching means
placing sausage in  water and simmering at 164º
F (73º C) until  sausage reaches inside temperature of 154
- 158º F (68 - 70º C) what will take approximately 25 - 35 min.
Staying within these temperatures produces sausage that is juicy
and has a great flavor.


 9.
cooling
no need


10.
storing
2 days in refrigerator. Fresh sausage,
perishable.


 
notes
After poaching the color of the meat will be
gray as the meat is not cured. If it were cured the color would
be pink. When beef is added to sausages it is normaly very
finely chopped in bowl cutters. Finely ground beef has excellent
water binding capability. A home sausage maker can obtain similar
results by grinding meat twice with the grinder using a plate with
very small holes.There is a 10 % gain weight of the sausage -
110 % in relation to the original weight of the meat.



 
 


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