Homemade white sausage - poached
Poached white sausage is a classic of Polish cuisine, especially popular during Easter. Delicately seasoned, juicy, and aromatic — it tastes excellent on its own, with horseradish, beetroot relish, or alongside fresh bread. This simple preparation method brings out the best in the sausage without unnecessary additions.
Notes
How to make white sausage?
Recipe for homemade poached white sausage
Preparation:
Before use, rinse the casings thoroughly to remove the preserving salt, then soak them in water at about 30°C for 20 minutes.
Grind the pork shoulder and pork backfat/bacon using grinder plates with 8 mm and 10 mm holes. Grind the beef at least twice through the smallest plate, then add cold water and knead thoroughly to form a sticky paste.
Combine all the meats, add the seasonings, and mix thoroughly. Once the sausage filling is ready, stuff it into the casings, forming links; a sausage stuffer will make this task much easier.
Leave the raw sausages to dry for an hour (preferably hanging them in a cool, airy place).
After this time, poach the sausages for 20 minutes in lightly salted water at 80°C with bay leaves, allspice berries, marjoram, and a clove of garlic to enhance the flavor (it's important not to bring the water to a boil). The sausages prepared this way can be eaten immediately, and are also suitable for baking, frying, or freezing.
