Polish white sausage

Ingredients for 1 servings:

• 1 ½ kg lean pork shoulder
• 1 ½ kg pork, fatty
• 3 cloves garlic
• 8 peppercorns
• 5 grains of allspice
• 2 tbsp salt
• ½ tsp curing salt
• lots of intestines (pork small intestine)
• 3 tsp, heaped marjoram

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 day 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 9 hours 55 minutes

traditional Polish recipe for “Kielbasa biala”

Wash the meat thoroughly and pat dry. Cut the lean pork into small, fine cubes and grind the fatty meat in a meat grinder. Peel the garlic and crush it with a spoon and a little salt. Crush, crush, or grind the pepper and allspice berries thoroughly. Combine the two meats, add 1.5 cups of water and marjoram, and knead until the meat absorbs the liquid. Add the remaining salt, garlic-salt mixture, curing salt or saltpeter, crushed pepper, and allspice berries to the meat and knead thoroughly. Let the meat mixture stand in a cool place for 8 hours so the meat can combine with the ingredients. Use a sausage stuffer or the appropriate attachment for a meat grinder to stuff the meat. Wash the small intestine, slide it completely over the opening of the sausage stuffer, and tie the end with a thick string. Fill the sausage mixture tightly and tie again with a string when the sausage has reached the desired length. Repeat this process until the sausage mixture is used up. Refrigerate the sausage for 24 hours. If eating immediately, place it in a covered pot of nearly boiling water for 20-25 minutes. Do not allow the water to boil! Otherwise, the sausage will burst. You can freeze the sausage raw in a freezer bag, but thaw it first before cooking. Delicious with horseradish or hot mustard.