White Polish Sausage Recipe

Polish White Sausage Polish Housewife

WEBOct 17, 2022 · Finely mince the garlic, or use a garlic press. Add it to a small bowl and add the sugar, salt, marjoram, and black pepper. …

Rating: 5/5(1)
1. Dice the pork into cubes, about 1-inch, something that will easily fit in the feed tube of your meat grinder. I didn’t trim the roast I used. All the fat went in. Place the pork on a baking sheet pan. Spread it out, rather than piling it on top. Cut the bacon into 1-inch pieces and add a bacon layer on top of the cubed pork roast. Put the sheet pan in the freezer for 1 – 2 hours. You don’t want the meat to be completely frozen, but you do want it to be quite firm. This makes it easier to grind the fat and connective tissue; it’s less likely to get gunked up around the cutting blade. You could ask your butcher to grind the pork roast and bacon and skip this step.
2. Soak the casings in warm water for 30 minutes to remove the salt. Drain the water and add fresh water to rinse again. Run water through the inside of each casing to be sure all the salt has been removed.
3. Finely mince the garlic, or use a garlic press. Add it to a small bowl and add the sugar, salt, marjoram, and black pepper. Combine.
4. Grind the meat using a 1/4 or 5/16-inch grinding plate (or the closest you have). Sprinkle in the garlic seasoning mixture on the ground meat. I put half in when I had ground half of the meat, and put the rest on top when I had finished.

Preview

See Also:

Show details