Biała Kiełbasa (Polish White Sausage)
Traditional Polish fresh sausage made with pork, barley, and spices—poached and pan-fried until golden. A showcase recipe for skilled home cooks willing to grind meat and fill casings.
- Total time
- 90 min
- Servings
- 4
- Calories
- 580
- Protein
- 42g
Ingredients
- 2 lb pork shoulder, boneless
- ½ lb pork back fat, diced
- ¼ cup pearl barley, uncooked
- ¼ cup whole milk
- ½ medium onion, minced
- 3 cloves garlic cloves, minced
- 1 tbsp fresh marjoram (or thyme), chopped
- 1.5 tsp salt
- ½ tsp black pepper
- ¼ tsp whole allspice berries, crushed
- 3 ft pork casings (32–35 mm), soaked in warm water
- 2 tbsp olive oil
Instructions
- 1
Cook barley in 0.5 cup salted water until tender, ~25 minutes. Let cool completely.
- 2
Cut pork shoulder into 1-inch chunks. Toss with back fat and freeze for 30 minutes.
- 3
Chill meat grinder bowl and blade in the freezer for 15 minutes.
- 4
Soak pork casings in warm water for 10 minutes; gently rinse under cold water.
- 5
Grind cold pork and fat through the medium die into a chilled bowl.
- 6
Combine cooled barley, ground pork, milk, onion, garlic, marjoram, salt, pepper, and allspice. Mix gently with your hands until just combined, 1–2 minutes.
- 7
Fit sausage stuffer with a horn; load casing onto horn and tie knot at end.
- 8
Stuff casing with meat mixture, filling without excessive air. Tie off at 5-inch intervals to create links.
- 9
Prick each link 3–4 times with a pin to prevent bursting during poaching.
- 10
Bring a large pot of salted water to a gentle simmer (190°F). Water should barely bubble.
- 11
Gently place sausages in water; poach 30–35 minutes. Links should reach 160°F internal temp.
- 12
Lift sausages from water with tongs; place on a paper-towel-lined tray to cool slightly.
- 13
Heat olive oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 14
Pan-fry sausages 3–4 minutes per side until the skin turns deep golden brown, turning once.
- 15
Serve warm with crusty rye bread, sharp mustard, and pickled vegetables.
Tools you’ll need
- large pot
- meat grinder (hand-crank or electric)
- chilled mixing bowl
- sausage stuffer and horn (32–35 mm)
- kitchen twine
- meat thermometer
- instant-read thermometer
- large skillet
- tongs
- pin or needle
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