Polish white sausage - How to make homemade sausage series

pork shoulder

🥗Healthier: turkey thigh

💰Cheaper: chicken thighs

Turkey thigh offers a leaner option, while chicken thighs are more economical.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork fat

Turkey bacon reduces fat content, while pork fat is a budget-friendly alternative.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol, while grape juice is a non-alcoholic sweet substitute.

pork casings

🥗Healthier: vegetarian casings

💰Cheaper: homemade casings

Vegetarian casings cater to dietary restrictions, while homemade options can reduce costs.

Combine pork shoulder and pork belly in a large bowl.

Mince garlic and add to the meat mixture.

Sprinkle in marjoram and black pepper.

Mix thoroughly until well combined.

Stuff the mixture into pork casings, ensuring no air pockets remain.

Tie off the ends of the sausages securely.

Poach sausages in simmering water for 30-40 minutes until cooked through.

Remove sausages from water and allow to cool slightly.

Grill or bake sausages until browned and crispy, about 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary