Biała kielbasa is named after its white appearance; the Polish white sausage is an easter essential. However, sausage making is challenging as it requires some unique tools.
Please don’t lose hope yet, because despite how challenging it sounds, making fresh kielbasa is easy once you get the hang of it. Biała kielbasa is pork sausage, but there are some changes here and there. For example, marjoram present in this recipe makes a huge difference.
To make things simple for you, we’ll share how to make kielbasa at home step by step. We’ll also share Polish recipes for it so you can serve it the way you’re meant to.
Preparation
People usually find sausage-making daunting because of the array of equipment required for this. In this section, we’ll quickly go through what you will need to make fresh Polish kielbasa.
The first thing that you’ll need is a meat grinder. This is essential as you can’t make fresh Polish kielbasa without ground meat.
What you’ll need next is a sausage stuffer casing. These are easy to come across, and you’ll find a variety of these on online marketplaces. Some people also prefer using skewers instead of casings.
One of the toughest things you need to do in the preparation phase is to get the tubes on the casings. It’s so arduous that you’ll likely realize why most people don’t attempt making kielbasa at home in the first place. So, we recommend getting a pre-tubed sausage stuffer.
Note that you should purchase all the mentioned items beforehand, so the process of making fresh Polish kielbasa gets smooth for you.
Recipe of Polish White Kielbasa
Upon preparation, fresh polish kielbasa can grill or cook with various kinds of cooking liquid such as beer.
Ingredients
- 4 pounds of ground meat
- Half pound bacon
- Hog natural casings
- Cloves of peeled garlic
- 1 tbsp Sugar
- 2 tbsp salt
- One tbsp of marjoram
- 2 tbsp black pepper
- Cold water, as per necessity
It’s important to note here that the measurements mentioned in this recipe will allow you to make fresh kielbasa for two. You are free to increase or decrease the measurements as per necessity. As for the meat, you can either take pork butt or shoulder.
How to Make Biała kielbasa: Step-by-Step Instructions
Now that we know what ingredients we need let’s see how you can make Biala Kielbasa in seven easy steps!
Step 1: Prepare the Meat
The first step is preparing the meat. You can get the meat ground by a butcher, as we’ve said before. If you intend on doing it by yourself, this step is for you. Start by dicing the pork and put them in a small bowl.
It would be best to dice them small enough to fit them in the grinder, so we recommend cutting 1-inch cubes. Spread the cubes on a pan and put the bacon on top.
Cut the bacon into 1-inch pieces. Now, put the pan in the freezer and leave it be for two hours. You can make a small patty if you aren’t using a lot of pork, to begin with.
Step 2: Prepare the Casings
Next up, you need to take the natural casings and soak them in warm water. They must be soaked for half an hour to remove all the salt from them. To ensure the salt is removed properly, the water must be changed with fresh water multiple times.
Step 3: Add the Spices
Take a small bowl and add the marjoram, salt, sugar, garlic, onions, and black pepper. The garlic must be pressed. You can mince the garlic instead if you don’t have a garlic press.
Step 4: Grind the Meat
For the fourth step, you must grind the meat. Hopefully, by the time you’re done with the third and fourth steps, the meat will become suitable for grinding.
Step 5: Add Seasoning
Add the garlic seasoning with the ground meat as necessary. Make sure that these mix with the meat properly by stirring. Add cold water from time to time to create better consistency in the mix.
You can mix it in two ways. The tough way would be to mix it with a wooden spoon by your hand. As for the easy way, you can use a paddle with a hand mixer.
There’s no right way, so you’re free to choose whatever suits you better. You have to refrigerate this mix for some time before putting it through the stuffer.
Step 6: Make the kielbasa
Finally, you should process the frozen meat through the stuffer. This is a two-person job, so it’s necessary to keep an extra pair of helping hands. One of you must stuff the mixture of meat and spices through the hopper or the entry point at the top.
The other person must hold the end of the casing and slide it off as it begins to fill with meat. If you want long kielbasa, just let the casings fill up naturally. However, people usually prefer small kielbasa. In this case, you need to pinch the casings after they fill up every four to six inches.
Step 7: Refrigerate
You have to refrigerate the casings overnight to give the kielbasa a good texture. However, this isn’t necessary for making smoked kielbasa.
How to Serve Polish Kielbasa?
The beauty of a cuisine lies in how well it’s served. In this section, we’ll discuss three ways of serving Polish kielbasa.
Method One: With White Barszcz
You can serve kielbasa with white Barszcz. You can slice the sausage and put it in the soup. This makes it easy to consume.
However, some people prefer to simmer kielbasa in the soup during preparation. This mixes the flavors a bit better, but you’ll need to use a knife to cut kielbasa while you eat.
Method Two: Cooked in Beer
As we’ve mentioned before, you can cook kielbasa in beer. Please put them in a pot, fill it up with beer, cover the pot, and boil it.
Heat it for 15 minutes to do the trick; after you boil it, cover, and let it rest for five minutes. To add some extra flavor to it, you can throw in a bay leaf and onion to the mix. Before serving, you can top kielbasa with some white sauce too.
Method Three: Grill
Grilled kielbasa make for a great serving. You can increase the internal temperature of kielbasa by putting it on a grill or by cooking it, or you can indirectly heat it using water.
Conclusion
As you can see, white polish pork kielbasa can be served smoked, cooked, or with soups. No matter how you want your Biała kiełbasa served, following the instructions of this article will help you nail the taste and texture.
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