Polish sausages
Description
Perfect with the table and drinks. White sausage (Pol. «biała kiełbasa») is a traditional dish of Polish cuisine. In bygone days, without the help of electrical appliances, making homemade sausage was a long and laborious process. Therefore, it was not prepared often—only for Christmas or Easter. Serve as an appetizer at the table.
Instructions
- 1
Step 1
1. Rinse the pork casings thoroughly 3 times. Crush the garlic in a garlic press. Remove the bones from the pork shoulders, cut them up, and grind them in a meat grinder. Combine water, garlic, salt, pepper, and marjoram; the salt should dissolve. Add the seasonings to the meat and mix thoroughly.
- 2
Step 2
2. Cut off a small piece of meat and fry it in a pan to taste. Remember that sausages are often served cold, and cold meat should be heavily seasoned. Tie off the end of the casing, grease the sausage stuffer with fat, and put the casing on it.
- 3
Step 3
3. Fill the tray with meat and tamp it down with a wooden pestle. Begin filling the casing with meat, keeping an eye on its thickness. Tie off the second end of the casing
- 4
Step 4
4. Place the sausage in a large pot and fill with water. Bring to a boil, then turn the heat down below medium. Let simmer on low heat for 45 minutes to an hour. Do not cover with a lid. If desired, you can brown the boiled sausage in a skillet.