White Sausage is the most popular Polish fresh sausage

White Sausage (Kiełbasa Biała Surowa) is the most popular Polish fresh sausage, always to be found on Easter tables and very often added into soups for example "żurek", goes very well with hard boiled eggs. Adding sausages into soups has been a long tradition, in Louisiana, sausages are added into everything. 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. Good for grilling, too.

1.	meat selection	Pork - 4.5 kg (9.9 lb). 80/20 meat - pork butt. Beef - 0.5 kg (1.12 lb), lean Meat total : 5 kg (11 lb).	salt pepper garlic marjoram	110 g 5 g 3.5 g 5 g	3.8 oz 0.17 oz 0.12 oz 0.17 oz	5 Tbs 2 tsp 2 cloves 4 tsp
	ingredients
2.	curing	fresh sausage, no need to cure meat
3.	grinding	Cut meat into 2" diameter pieces, then grind lean pork with 1/2" plate, fatter pieces with 3/8" 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 1 cup and mix all ingredients with ground beef .
4.	mixing	Add 6% of cold water (in relation to pork) to ground pork what comes to 270g (9.5oz or 11/4 cup). Now mix everything well together.
5.	stuffing	Stuff mixture hard into 32-36mm hog casings making one long rope sausage. Tie both ends with a twine, prick any visible air pockets with a needle.
6.	drying	no need as there is no smoking
7.	smoking	none
8.	cooking	Poach in water before serving. Poaching means placing sausage in water and simmering at 164º F (73º C) until sausage reaches inside temperature of 154 - 158º F (68 - 70º C) what will take approximately 25 - 35 min. Staying within these temperatures produces sausage that is juicy and has a great flavor.
9.	cooling	no need
10.	storing	2 days in refrigerator. Fresh sausage, perishable.
	notes	After poaching the color of the meat will be gray as the meat is not cured. If it were cured the color would be pink. When beef is added to sausages it is normaly very finely chopped in bowl cutters. Finely ground beef has excellent water binding capability. A home sausage maker can obtain similar results by grinding meat twice with the grinder using a plate with very small holes. There is a 10 % gain weight of the sausage - 110 % in relation to the original weight of the meat.