Polish Kiełbasa Sausage (Biała Kielbasa) Recipe
A traditional Polish white pork sausage, or biała kiełbasa, is prepared with a savory blend of garlic, marjoram, and black pepper, and can be enjoyed fresh or smoked.
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Instructions
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Grind cold meat strips using a medium plate into a large bowl.
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Incorporate water, garlic, salt, pepper, and marjoram into the ground meat until thoroughly mixed.
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Fry a small patty to taste and adjust seasonings, then refrigerate the mixture for at least two hours or overnight.
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Knot one end of the casing and lightly coat the stuffing funnel with cooking spray. Slip the unknotted casing end over the funnel, pushing it up to the knot.
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Force the meat mixture into the stuffer, controlling the extrusion to create plump sausages without overstuffing.
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Once the casing is full, tie a knot at the end. Form the sausage into a large coil or twist into 5- to 6-inch links.
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Refrigerate the finished sausage, covered, for up to two days.
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Before cooking, prick the sausages along their length to prevent bursting.
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Place sausages in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes, or until an internal temperature of 160 F.
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Optionally, brown the sausage in a 350 F oven, pan-fry for 15 to 20 minutes, or grill for 4 to 6 minutes per side.
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Serve the cooked sausage with horseradish.