White sausage with sweet additions

April 3, 2019

fot. www.pixabay.com

Easter can’t take place without white sausage. It tastes perfectly with cranberries and blueberries. You can find Łowicz preserves in stores suplied by STANRO. Below we present the recipe for white sousage.

1kg pork fat, cut into 2cm cubes
1kg pork shoulder, cut into 2cm cubes
1 tablespoon salt
2 teaspoons dried marjoram
1 teaspoon black pepper
1 teaspoon herbal pepper
4 cloves garlic, minced
225ml cold water
1 hog casing

1) Pass the pork fat and pork shoulder through a chilled meat mincer fitted.
2) Combine the minced meat mixture, salt, marjoram, pepper and garlic. Add a little of the water. Mix with your hands till thoroughly combined, adding the remaining water in increments as you mix. Cover and chill for at least 2 hour.
3) Soak the casing in cold water for about 30 minutes.
4) Using the medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Stretch hog casing and stuff the sausage. You can use the funnel. Start passing the meat mixture through the funnel, stopping as it just
starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
5) Using a metal skewer, poke 2 to 3 small holes in each sausage to allow air to escape during cooking.
6) Cook and low heat for 20 minutes, don’t bring to a boil.

source: allrecipes