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Busia's Polish Sausage

By: CHERIBOB3  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 204 people have saved this

What to Drink?

Wine Syrah
Prep Time:
2 Hrs
Cook Time:
1 Hr 15 Min
Ready In:
3 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 6 plump sausages
 

Ingredients

  • 3 pounds pork shoulder, trimmed and cubed
  • 1 clove garlic
  • 1 tablespoon salt
  • ground black pepper to taste
  • sausage casings

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 145 | Total Fat: 10.6g | Cholesterol: 45mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2008 by Lech 
Very nice & simple recipe for "kielbasa biala" (white sausage). I usually do two little things... MORE

 
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