Polish Sausage, also known as Kielbasa, is a traditional polish dish. These types of sausages are sold either fresh or dry. Dry Polish sausage lasts longer. The fresh version can be eaten either cold or cooked. It is used in a number of Polish viands such as bialy barszcz and bigos.
You can make your own fresh Polish Sausage.
Directions: Fresh Polish Sausage
- Prepare high-quality meat and non-extracted spices. Pork is the usual meat used for Polish sausage.
- Cut the meat into 1 inch squares. Place them in a mixing bowl.
- Add seasoning to the meat and mix thoroughly. Some commonly used seasoning ingredients are onions, garlic, jalapeños, green chili, and cheddar cheese. You can also use spices if you wish to.
- Grind the mixture of meat and seasonings with the help of a course blade.
- You may add more ingredients after grinding. If you are making Polish sausage for the first time, it is advisable to stick to the first seasoning.
- Use the fine blade of your grinder along with your stuffing tube to stuff sausage casings. Natural hog casings packed in salt for preservation are ideal for Polish sausages. To avoid waste, unpack only the casings you will use. Wash casings under cold water to get rid of excess salt. Afterwards, immerse them in lukewarm water for an hour or more, the longer the better.
- Slip casing on to your stuffing horn. Fill the casing firmly. Do not over apply pressure.
- You can refrigerate your fresh Polish sausage for up to a day. If you intend to store it for a longer period of time, use airtight plastic bags and freeze.
- Once you are ready to eat the sausages, simply take them out of the refrigerator, thaw, then fry or grill them.