The only thing that gives White Sausage its name is that it turns white when cooked. In my home, as in most Polish houses, this pork sausage is seasoned with garlic and marjoram and is always served during Easter. It is comparable to the Thanksgiving turkey in America. Everyone is aware that on Easter in Poland, one must eat this. I had to start producing it independently because I have yet to see it available for purchase in America (except from a Polish deli). We also used to prepare it at home when I was a child. It was my responsibility to turn the old iron meat grinder handle. The finest part was that.
Ingredients for white sausage
Eight ounces (227 grams) or one package of natural 32 mm pork donkeys
8 lbs. / 3 A kilo of ground pork (either arm or pork)
500 grams or one pound of pork belly
six minced garlic cloves
Four tsp (72 g) of tiny rock or sea salt
A single tsp of freshly ground black pepper
235 ml of ice water at 1 c
A pair of tablespoons of dehydrated marjoram
Directions for making white sausage
As instructed on the box, soak and rinse the housing.
Pork can be purchased whole and ground yourself at home, or you can ask the butcher in the shop. Grounding the pork belly is another requirement. When polishing it at home, make use of a tiny grinding plate.
After adding the garlic, salt, pepper, water, and marjoram to a big container with the ground pork, give it an excellent 10-minute massage with your hands.
Put the sausage scrub on. After each connection, slide one housing onto the sausage attachment and feed the meat through the funnel’s upper section, filling each housing to the desired length of the sausage.
If you use a sausage attachment, turn your kitchen mixer up to high to help the meat. To avoid spilling, leave a small amount of unsettled housing at the start and finish of each housing. If you’d like, you can tie the ends together. Although the meat should be tightly packed, take caution when filling it because the housings may break. Never cut through the shields at any time.
Eat within two days, or freeze to preserve it. Recall to defrost in the refrigerator.
Savor the tart soup (page 45) or cook it for 20 to 30 minutes on low heat. You can also bake or grill it in the oven.
Notes
You can scale this recipe up or down. Remember to maintain a salt ratio of 2 pounds to 1 tablespoon of salt / 1 kg to 18 g for meat.
