How to Cook Polish Sausage? – The Recipe

Polish Sausage
Prep. time:
120 min
1 dishes

The Polish sausage recipe is a traditional dish that brings a piece of Polish culinary heritage to your table. It’s a versatile recipe that can be enjoyed in various dishes or simply savored on its own. The preparation and cooking time is around 2 hours, but the delightful flavors you’ll experience are well worth the wait.

How long to prepare Polish sausage recipe: approximately 2 hours

How to prepare Polish sausage recipe – the ingredients:

To make this authentic Polish sausage, you’ll need the following ingredients:

  • 1 kg of pork shoulder, finely ground
  • 200g of beef, finely ground
  • 12g of salt
  • 2g of black pepper
  • 5g of marjoram
  • 3 garlic cloves, minced
  • 100 ml of ice-cold water
  • Hog casings, soaked and rinsed

Before we dive into the steps, let’s consider some alternative ingredient options. For a vegan version, substitute the pork and beef with a mixture of ground mushrooms and vital wheat gluten to mimic the texture of meat. If you’re looking for a gluten-free variant, ensure that all your spices and additives are certified gluten-free. Additionally, for those avoiding pork, you can use turkey or chicken as a substitute.

How to prepare Polish sausage recipe – the steps:

Now, let’s move on to the steps to prepare this delicious sausage:

  1. Combine the pork and beef in a large bowl.
  2. Mix in the salt, pepper, marjoram, and minced garlic.
  3. Gradually add the ice-cold water while mixing the ingredients to ensure the mixture is well combined.
  4. Fill the hog casings with the meat mixture, being careful to avoid air pockets.
  5. Twist the sausage into links at desired intervals.
  6. Prick any air bubbles with a pin.
  7. Hang the sausages in a cool, dry place to dry slightly for about an hour.
  8. Poach the sausages in water just below simmering (around 80°C) for about 25 minutes.
  9. Cool the sausages in ice water, then dry them off.
  10. The sausages are now ready to be grilled, fried, or stored for later use.

Nutritional advantages of the recipe:

  • This Polish sausage recipe is not only flavorful but also packed with protein, essential for muscle repair and growth.
  • Pork and beef offer a significant amount of B vitamins, vital for energy production.
  • However, it’s important to consume this dish in moderation due to its fat content.

Possible addons or upgrades for the recipe:

  • To enhance your Polish sausage, consider incorporating smoked paprika for a smoky flavor, or add chili flakes for a spicy kick.
  • You can also experiment with different herbs like thyme or sage to find the taste that suits your palate.

Now, let’s address some common questions about this recipe:

  1. Can I use chicken instead of pork and beef? Yes, you can use ground chicken as a lighter alternative, but the taste and texture will differ from the traditional recipe.
  2. How long can I store the sausages? The sausages can be refrigerated for up to 4 days or frozen for up to 3 months.
  3. Is it necessary to use hog casings? Hog casings provide the traditional texture and appearance, but you can use collagen casings as an alternative.
  4. Can I cook the sausages in the oven instead of poaching them? Yes, you can bake the sausages at 180°C for about 25-30 minutes, though poaching helps retain more moisture.
  5. How can I ensure my vegan sausages hold together? Ensure the mixture is well combined, and consider adding a binding agent like xanthan gum or flaxseed meal to help the ingredients bind.


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