White Polish Farmer s Sausage

Step 1: Prepare the Meat The first step is preparing the meat. You can get the meat ground by a butcher, as we’ve said before. If you intend on doing it by yourself, this step is for you. Start by dicing the pork and put them in a small bowl.

It would be best to dice them small enough to fit them in the grinder, so we recommend cutting 1-inch cubes. Spread the cubes on a pan and put the bacon on top.

Cut the bacon into 1-inch pieces. Now, put the pan in the freezer and leave it be for two hours. You can make a small patty if you aren’t using a lot of pork, to begin with.

Step 2: Prepare the Casings Next up, you need to take the natural casings and soak them in warm water. They must be soaked for half an hour to remove all the salt from them. To ensure the salt is removed properly, the water must be changed with fresh water multiple times.

Step 3: Add the Spices Take a small bowl and add the marjoram, salt, sugar, garlic, onions, and black pepper. The garlic must be pressed. You can mince the garlic instead if you don’t have a garlic press.

Step 4: Grind the Meat For the fourth step, you must grind the meat. Hopefully, by the time you’re done with the third and fourth steps, the meat will become suitable for grinding.

Step 5: Add Seasoning Add the garlic seasoning with the ground meat as necessary. Make sure that these mix with the meat properly by stirring. Add cold water from time to time to create better consistency in the mix.

You can mix it in two ways. The tough way would be to mix it with a wooden spoon by your hand. As for the easy way, you can use a paddle with a hand mixer.

There’s no right way, so you’re free to choose whatever suits you better. You have to refrigerate this mix for some time before putting it through the stuffer.

Step 6: Make the kielbasa Finally, you should process the frozen meat through the stuffer. This is a two-person job, so it’s necessary to keep an extra pair of helping hands. One of you must stuff the mixture of meat and spices through the hopper or the entry point at the top.

The other person must hold the end of the casing and slide it off as it begins to fill with meat. If you want long kielbasa, just let the casings fill up naturally. However, people usually prefer small kielbasa. In this case, you need to pinch the casings after they fill up every four to six inches.

Step 7: Refrigerate You have to refrigerate the casings overnight to give the kielbasa a good texture. However, this isn’t necessary for making smoked kielbasa.