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Barki
I'm looking for a recipe for making it at home in this part of the world it's hard to come by, they have, but it's commercial from the western part of the USA Thank you ahead of time!!
Answer
I remember my busia, mother and aunts making Polish biaÅa kieÅbasa (BEEYAH-wah keeyehw-BAH-sah) or white sausage every year for Easter and Christmas. It was an all-day job. The hog casings were rinsed and soaked to rid them of their salt, and the pork was cut by hand and stuffed into the casings using a metal funnel. The house was perfumed with the aroma of garlic for days.Today, we have the luxury of electric meat grinders and extruders, making this a very simple process.Every family has its own recipe. This is the way my family likes it.
Ingredients:
14 feet hog casings, rinsed three times
4 pounds boneless, well-marbled pork shoulder, cut according to your grinder's directions
1/2 cup cold water
2 cloves garlic, crushed in press
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon marjoram
Preparation:
After rinsing hog casings, store in refrigerator until ready to use.
In a small bowl, mix water, garlic, salt, pepper and marjoram and set aside.
Cold meat grinds more easily, so keep the meat refrigerated until ready to grind. Coarsely grind the meat in a hand-cranked or electric grinder. Place meat in large bowl.
Combine water-spice mixture with meat until thoroughly incorporated. To make sure the seasonings are just right, fry a small patty and taste. Some people like to refrigerate the meat mixture, covered, overnight before stuffing so it flavors, but that's not necessary.
Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with cooking spray. Slip the other end of the casing over the mouth of the funnel. Continue to push remainder of casing up onto funnel until you have reached the knot.
Begin to force the meat into the casing with one hand while using the other hand to control the thickness of the sausage as it is extruded.
Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst.
Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links.
Store refrigerated and covered up to two days until ready to cook. Before cooking, prick sausage along the length of the link to allow air bubbles to escape. Otherwise they will explode in the cooking water.
Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 1 hour (45 minutes if you also brown in the oven).
Some people like to brown their cooked sausage in a 350-degree oven for about 20 minutes, turning frequently.
Remove to a serving platter and enjoy with homemade horseradish known as "chrzan." When the horseradish is flavored with beets, it's called "cwikla."
Don't throw away the cooking liquid. Save it to make a soup known as white "barszcz."
Freeze uncooked or cooked sausage for up to 6 months.
I remember my busia, mother and aunts making Polish biaÅa kieÅbasa (BEEYAH-wah keeyehw-BAH-sah) or white sausage every year for Easter and Christmas. It was an all-day job. The hog casings were rinsed and soaked to rid them of their salt, and the pork was cut by hand and stuffed into the casings using a metal funnel. The house was perfumed with the aroma of garlic for days.Today, we have the luxury of electric meat grinders and extruders, making this a very simple process.Every family has its own recipe. This is the way my family likes it.
Ingredients:
14 feet hog casings, rinsed three times
4 pounds boneless, well-marbled pork shoulder, cut according to your grinder's directions
1/2 cup cold water
2 cloves garlic, crushed in press
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon marjoram
Preparation:
After rinsing hog casings, store in refrigerator until ready to use.
In a small bowl, mix water, garlic, salt, pepper and marjoram and set aside.
Cold meat grinds more easily, so keep the meat refrigerated until ready to grind. Coarsely grind the meat in a hand-cranked or electric grinder. Place meat in large bowl.
Combine water-spice mixture with meat until thoroughly incorporated. To make sure the seasonings are just right, fry a small patty and taste. Some people like to refrigerate the meat mixture, covered, overnight before stuffing so it flavors, but that's not necessary.
Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with cooking spray. Slip the other end of the casing over the mouth of the funnel. Continue to push remainder of casing up onto funnel until you have reached the knot.
Begin to force the meat into the casing with one hand while using the other hand to control the thickness of the sausage as it is extruded.
Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst.
Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links.
Store refrigerated and covered up to two days until ready to cook. Before cooking, prick sausage along the length of the link to allow air bubbles to escape. Otherwise they will explode in the cooking water.
Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 1 hour (45 minutes if you also brown in the oven).
Some people like to brown their cooked sausage in a 350-degree oven for about 20 minutes, turning frequently.
Remove to a serving platter and enjoy with homemade horseradish known as "chrzan." When the horseradish is flavored with beets, it's called "cwikla."
Don't throw away the cooking liquid. Save it to make a soup known as white "barszcz."
Freeze uncooked or cooked sausage for up to 6 months.
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