How to Make Mouthwatering Polish Sausage at Home

So Easter is coming, so it's time to prepare some things for Easter, so

polish

ing Easter is an important thing for us, so we only have to prepare a certain type of food, that's why, unfortunately, the preparation begins much sooner for me and I will. I show you step by step what I do and it will be a few videos in a row because it would be too long a video to show you everything I do for Easter preparation, so number one I'm going to need. It is a white

sausage

, which means it is a normal

sausage

but it is not smoked, it is a fresh meat sausage.

I am preparing it much in advance and when it is ready I will leave it for half a day in the refrigerator. so all the spices with the meat are going to go through it and absorb and then I put it in the Ziploc bags and freeze it this way when I need the sausage to be ready, it's good to move on to something else I'm going to prepare my uh ribs I'm going to

make

the smoked ribs uh because I'm going to use them for the white B white B that we eat for an Easter breakfast so it has that white sausage that has smoked ribs and also a smoked sausage and it's the best thing for Easter morning .

Okay, let's start making our white sausage, so let me explain why it's called white sausage. It's because it's not smoked. It's fresh meat. No. cooked meat is just fresh meat and it is ready because we will use it directly for Passover, so for that we are going to need three different types of meat, pork belly, let me cut it into smaller strips, the most important part is There is a lot fat here and I'm going to use it too, but I'm going to grind that fat in the smallest eyes of the grinder and I'll show you the details that I'm going to need is the meat so that The recipe first of all is a recipe from my grandmother and my grandpa and they always added pork shoulder and beef H and the amount of beef to the whole meat you're going to have in a 3 of the meat, so I'm probably going to need that much meat and I'm going to cut it into smaller pieces so I can place it in my chopper.

I think we're going to need bone-in pork ribs, it's a pork shoulder, it's a very nice, beautiful meat that you always see. Goodbye quality meat, so I'm sure I'm not going to use all of it, it will be too much. It's a good advice for you, if you don't have a chopper and you are not willing to buy one, you can do it. I always go to a butcher shop and ask them to grind them for you, they always will or whatever. I also like a Chinese store, they did it for me, but since I

make

so many sausages at

home

, I have my own grinder.

I'm going to grind the fat from the smaller eyes here we go also with the fat I'm going to put four wedges of garlic so it's going to grind everything together the fat is ready I'm going to take this out and change the one I have a bigger ice now let's go to grind the meat without fat, we have here about 4 and A2 kg of meat that is all ground, so now I'm going to measure the salt, so rule number one is important for that white sausage there. no, uh, curing salt, I don't use curing salt even a small amount for that meat because this is not going to be a smoked sausage, it's going to be a cooked or baked sausage, so I don't use curing salt, I just use a normal salt no iodized so I use about 13 G per kilogram of meat so let's measure our salt about 58 G of salt for that amount of meat I'm going to need is Mar Ry and a pepper I already have garlic I added about four cloves of garlic , so since I have this spice for the white sausage that I bought in Poland, I'm going to use this, add about two tablespoons.

I really like the spice in that sausage because that white sausage is all about the spices, that's the main thing, this sausage has the taste of salt, let's dig in good guys, I have to change the bowls, it's too much to mix . I overestimated my amount of meat and the bowl size is about mixed, another thing we are going to need for this meat is a cold liquid, so usually in all recipes for any type of sausage they always tell you to add cold water. I made up a little bit different recipe and I'm adding my own

home

made cold broth so here we go how much soil I usually don't like to add too much I want a little bit of liquid but not too much it should be like about 100 MLS of cold water or your homemade broth here we go , let's mix Until the end I like to feel how the sausage comes out with that liquid because it will feel totally different, it's not going to be as tight, so mix it very well with that liquid.

The reason we add liquid is because it allows the meat to stick to it put more ok nextx so I'm going to leave this in the refrigerator for a while to cool and then I'm going to start putting them in the casing the trick is to make sure that don't get air in like you I can see there's air here, so we just need to close this and start pressing to the point where we see the meat coming out. I want this meat to be up here and I can see some air in there. I'm going to take it out until I don't see any air.

Well, I'm going to remove it. Now I have a casing up here, so unfortunately it's going to be a messy job, but it's worth it. okay, so find the entrance of the casing, here we go and wet this, ah, where is the beginning? Here we go and just put all of this in the only thing you need to make sure you don't break the casings if you do you're going to have a sausage coming out okay I don't want to add too much so this way I can't close any more here so I have enough to roll this up so I can close that casing, it's all about closing it so the sausage doesn't come out.

Okay, here we go, let's tie our sausage, so depending on the length you want, for example, I want the length like this. Let's measure both like this and twist them very gently. Here we go, we have two pieces of cake, so let's move on to the next ones. same thing, try to have the same size and very gently because I can see I have a broken one so I don't want to break it anymore. Okay, turn, okay and we have a turn. Okay, here we go, so you just have to turn gently. Don't force him if he doesn't want to go.

Don't force it, make some space between here we go and we can see I have a break over here, so let me try to save it. Okay, let's turn. Well, I have a twist. right, it's a little bit broken, here we go and I think I'm going to be able to have two more over here, okay, spin gently, okay, here we go and we have all those beautiful sausages ready and before we package that sausage we have to make one. More things, here I have this kind of strange looking tool, it's like a collector, so now, because the sausage may still have air in it, I'm not sure if you can see here, this is an air packet if we leave it like this sausage. it's going to break when we go to smoke it or cook it so now with this speaker we have to puncture like a little hose and release the air like it's a quick little Hol so what I do I just like a really nice quick like that doesn't it will escape the juices it will just release the air so the casing doesn't explode when you cook or smoke it so here is the 4 and 1/2 kg of meat and I have so many sausages so I'm of course I won't use all of them for my Easter, but I will put them in the bags and save them when I want something like a fried sausage or a cooked sausage, I can take them out.

I took them out of the freezer and they are ready to follow what I do at home. I made tons of sausages for Easter and beyond Easter. Still, thank you all for watching, if you like it, subscribe and we'll see you with the new episodes. coming so goodbye