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Tradition tastes best! 🌿 Homemade Polish white sausage, step by step.
Nothing beats the flavor of true, homemade white sausage. Ditch the store-bought stuff—here’s how to make this Easter classic that wows with juiciness and a perfectly balanced herb profile.
Preparation:
1. Prep the meat and spices
- Peel the garlic cloves.
- Grind the beef together with the garlic using a fine grinding plate—this gives the sausage a proper bind.
- Dice the pork belly and pork neck, then grind through a coarse plate so the sausage stays juicy with a nicely defined texture.
2. Mix the filling
- Add the herb-and-spice blend, water, and salt to the ground meat.
- Knead thoroughly by hand until the mixture is uniform and starts to stick to your hands.
3. Stuffing
- Lightly oil the stuffer horn so the casing slides on easily.
- Slide the pre-soaked casings onto the horn and tie off the end.
- Load the meat mixture into the stuffer. Crank slowly and steadily, filling the casing to about 90% (it shouldn’t be overly tight).
4. Linking and poaching
- Twist and tie off the long coil to form shorter links with the classic loops.
- Lower the sausages into hot water (tip: keep the water just under a boil—no vigorous bubbling—so the casings don’t burst). Poach for a dozen or so minutes, until cooked through.
Enjoy! ... because homemade is better!
