Polish sausage

Recipe Recommendations

• fresh meat 800g
• fat 200g
• casing 2m
• marinade 34g

• garlic
• fried
• ten minutes
• simple

Steps for Polish sausage

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Step 1: Select fresh pork or frozen pork with a fat content of about 20-30%. It is recommended to grind the raw meat in a frozen state (-4℃)(the diameter of the orifice plate of the meat grinder is 4mm) for later use. Families without meat grinders can also directly purchase commercially available pork fillings.

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Step 2: Use a sheep sausage coat with a diameter of 22-24mm or a pig casing with a diameter of 38-40mm for filling. When filling, use a funnel to directly cover the casing and make it manually. There is an enema machine at home and you can use the enema machine to enema.

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Step 3: Marinating: Add 3.4g Polish sausage ingredients and 10g ice water to every 100g of raw meat. First mix the ingredients with ice water and dissolve them before mixing well with the raw meat. It is recommended to add appropriate amount of Garford color fixer to make the color of the sausage more attractive.

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Step 4: Tie the mouth of the filled casing, and tighten the enema to a moderate extent. The length of the filling is recommended to be 10-15cm. Ligate with a thin rope. Use a small needle to make several small holes in the filled intestine. It is convenient to remove water and air when baking the intestines

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Step 5: When cooking, the center temperature of the sausage should reach 72 ° C. The recommended cooking time is about 15 minutes. It can be adjusted according to the size of the enema and controlled flexibly. Traditional Polish sausage is usually steamed and cut into small pieces to make soup. Frying: Put a small amount of edible oil into the pan and fry for 5-6 minutes over medium heat until the surface is browned and the center is cooked.

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Step 6: The brewed sausage can be stored in the refrigerator and stored in a frozen manner. It can also be directly steamed, fried and eaten.

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Step 7: If you do not have the conditions for enema, you can make the meat paste evenly mixed with the ingredients into a cake shape with a diameter of about 8cm and a thickness of about 8-10 mm. Pork and eat directly.

Polish sausage Make Tips

Recipe Categories

• homemade dishes
• breakfast recipes
• Western food