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Authentic Polish Sausage


Authentic Polish Sausage recipe












Trans-fat Free, Low Carb


2 pounds pork shoulder
2 teaspoons salt
1 x black pepper
to taste
1 ½ teaspoons sugar
½ teaspoon thyme
¼ teaspoon basil
¼ teaspoon garlic powder
¼ teaspoon mustard seeds
½ teaspoon marjoram
cup water
ice cold
1 teaspoon water
ice cold


Cut pork into 1½ inch cubes, trimming all gristle and bone.

Pass through a meat grinder with a coarse blade.

Adjust the fat-to-lean ratio to be about 1:3 if you can.

Put pork in a large stainless or ceramic crock or bowl.

Mix the dry spices in a small bowl.

Using your hands, toss the meat while adding the spices a small amount at a time.

When half the spices are in, add half the ice water.

Mix keeping the meat as loose as possible.

Add remaining spices and water as above.

At this point you may fry a small patty of the meat to test for seasonings.

Adjust if necessary.

Refrigerate the sausage mix overnight.

You may check for seasonings again the next day (but be careful! You'll be tempted to fry it all right then and eat it up!)

Stuff the mix into about 5' of rinsed casings, tying off about 8 inch lengths.

You may grill, steam or fry the sausages as you prefer.


* not incl. in nutrient facts

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United States

NOT Authentic Biala (white Sausage) The official Polish government recipe has only Pork, Beef, Sweet Marjoram, Salt, and Black Pepper...NO OTHER SPICES!

about 2 years ago

Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 26453% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 675mg 28%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 58g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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