White Sausage (Kiełbasa Biała Surowa)

White Sausage (Kiełbasa Biała Surowa) is a popular Polish fresh sausage, always to be found on Easter tables and very often added into soups (“żurek”) with hard boiled eggs. Adding sausages into soups has been a long tradition, in Louisiana, sausages are added into everything. The recipe consists of the same ingredients and spices as in Polish Smoked Sausage the only difference is that the White Sausage is not smoked. An easy to make, excellent sausage, a real treat. As no nitrite is used the sausage turns grayish white after cooking. German equivalent - Weisswurst (white sausage) is made from veal and fresh pork bacon. It is flavored with parsley, onions, mace, ginger, cardamom, lemon zest and stuffed into 22 mm sheep casings.

Calories: 190

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Nutritional information

Meats	Metric	US
pork butt	900 g	1.98 lbs.
beef	100 g	0.22 lbs.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
white pepper	2.0 g	1 tsp.
marjoram	2.0 g	1 tsp.
garlic	2.0 g	½ clove
cold water	90 ml	3 oz fl

Instructions

Grind pork with 1/2” plate. Grind beef (preferably twice) with the smallest plate - 1/8” or 3/16”. Add 45% of cold water (in relation to beef) what comes to 45 g (3 tablespoons) and mix with ground beef adding all ingredients
Add 6% of cold water (in relation to pork) to ground pork which comes to 54 g (¼ cup). Now mix everything well together.
Stuff the mixture hard into 32-36mm hog casings making one long rope sausage.
Refrigerate. Cook fully before serving.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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