Busia's Polish Sausage

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"My Busia taught me this recipe. What more can I say? This is REAL, old fashioned polish sausage. Busia always said kneading the meat by hand made the sausage more tender than using a meat grinder."

Ingredients

3 h 15 m {{adjustedServings}} servings 145 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
  2. Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
  3. Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
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Reviews

3
  1. 3 Ratings

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Very nice & simple recipe for "kielbasa biala" (white sausage). I usually do two little things in addition: - add a bit of marjoram (personal preference) - let sausage rest overnight in the frid...

Thanks this is as close to my dziadzia's as I can get. I know he always added marjoram and more garlic. I will be trying this one for Thanksgiving.

Always include Marjoram spice, along with lots of fresh, crushed black pepper. When hand mixing you should SEE the Marjoram flakes as well as the black pepper. After stuffing into casings, pri...