Authentic Homemade Polish Sausage Recipes

FRESH OLD FASHIONED POLISH SAUSAGE RECIPE - (4/5)

Fresh Old Fashioned Polish Sausage Recipe - (4/5) image

Provided by á-5765

Number Of Ingredients 9

Ingredients

4 pounds boneless pork butt
1 pound veal (or chicken) stew meat
2 teaspoons coarse ground pepper
1 tablespoon marjoram leaves
4 to 6 cloves garlic, minced
1/4 teaspoon ground allspice
1 cup cold water
3 to 4 teaspoons salt
Hog casings (if making links)

Steps:

Cut the meat into one-inch cubes. Put through medium grinder. Using your hands (wear latex or rubber gloves, if you prefer), mix the pepper, marjoram, garlic, allspice, water and salt into the meat. Cover and chill at least two hours or overnight. Make into patties or links using hog casing. If links, spread on a tray and refrigerate for up to three days, turning daily to allow sausages to dry and cure. Makes five pounds of sausage. To cook, you can grill or brown in a skillet. Cook thoroughly, at least 20 minutes.

TOP 10 POLISH SAUSAGE RECIPE COLLECTION

Top 10 Polish Sausage Recipe Collection image

Try these Polish sausage recipes for an easy weeknight meal! From soup to pasta to potato pie, get a taste of Poland with these simple dishes.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 10

Ingredients

Polish Sausage Dogs
Smoked Polish Sausage Soup
Smoked Polish Sausage and Sauerkraut
Polish Sausage and Pepper Pasta
Polish Sausage and Veggies
Kielbasa and Lentil Soup
Kielbasa and Pierogi Sheet Pan Dinner
Polish Beans and Sausage
Bigos (Polish Hunter's Stew)
Sausage and Potato Pot Pie

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Polish sausage recipe in 30 minutes or less!

Nutrition Facts :

AUTHENTIC HOMEMADE POLISH SAUSAGE

Authentic Homemade Polish Sausage image

Make and share this Authentic Homemade Polish Sausage recipe from Food.com.

Provided by The Hoffs

Categories Pork

Time P2DT1h30m

Yield 10 lbs., 10 serving(s)

Number Of Ingredients 9

Ingredients

10 lbs pork, butts gorund coarse
1/3 cup salt
3 tablespoons pepper
2 tablespoons leaves marjoram, crushed finely between palms
5 -6 kernels garlic
3 cups warm water
garlic salt (optional)
2 tablespoons sugar
hog casing, use 45ft of casing

Steps:

Have the pork butts ground coarse and place in a large pan.
Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
Add the finely mashed garlic and the other above ingredients to the pork butts.
Mix it well.
If possible, allow the mixtures to remain overnight in the refrigerator.
Fill the casings with the meat mixture after washing the casings out with water.
To cook, place sausage in pot with water, bring to boil.
Skim, cover and simmer for about 45 minutes.
Remove form water.
Place in oven for additional browning at 325 degrees for about 45 minutes.
The uncooked sausage can also be placed in plastic bags and frozen for later use.

Nutrition Facts : Calories 1021.3, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 4043.8, Carbohydrate 13.9, Fiber 1.3, Sugar 2.8, Protein 134.8

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