Our customers' recipes: White sausage from a ham cooker by Jakub Kuroń
The pre-holiday period encourages experimenting in the kitchen. We gladly reach for our grandmothers’ tried-and-tested recipes, but we also look for inspiration to surprise our loved ones—whether with flavor or presentation. The method proposed by the well-known chef Jakub Kuroń for preparing white sausage in a ham cooker is sure to surprise many of you. Be sure to try it! Have a happy and delicious holiday!
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Notes
Recipe for white sausage from a ham cooker:
Cut the meat into smaller pieces. Grind the pork shoulder in a meat grinder together with the garlic cloves. Transfer to a large bowl and season with marjoram rubbed between your hands, herb pepper, salt, and black pepper.
Step 2:
Gradually pour in the cold water and knead with your hands for 10–15 minutes, folding and squeezing the mixture through your fingers. Leave the meat mixture in the refrigerator overnight so the flavors can meld.
Step 3:
After this time, insert the special bag into the ham cooker. Fill the pot with water up to the “water level” line. Fill the ham cooker with the meat, tamping the layers from time to time with a potato masher. The contents should be well compacted. Place the pressing plate on the meat filling, tighten the ham cooker lid, and insert a thermometer in it.
Step 4:
Place the collar on the pot and put the smaller thermometer in it. Insert the ham cooker into the prepared pot so it rests on the collar and does not touch the bottom of the pot. Poach the sausage for 2.5–3 hours at 75–80°C. The finished cold cut should have a core temperature of 68–70°C. After poaching, chill in the refrigerator for several hours until completely cooled. The sausage is perfect served cold on sandwiches, for hot dishes, and especially for żurek (Polish sour rye soup).
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