White Fresh Polish Sausage Seasoning 1lb 4oz

Our White Fresh Polish Sausage Seasoning 1lb 4oz is an excellent seasoning for making Biala Surowa. It is a traditional Polish Sausage commonly served during Easter. Ingredients: Salt, White Pepper, Garlic Granulated, Marjoram, Mace, Soybean Oil used to aid in the mixing process. The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen. Recommend Casings

• Pretubed Natural Hog Casings 35-38mm
• Natural Hog Casings 35-38mm

Ready to Use Because the White Fresh Polish Sausage Seasoning 1lb 4oz comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

• Net weight: 20 oz. (1 lbs. 4 oz.)
• Yield: approx. 50 lbs.*

10 Lb. Recipe

• 8 lbs. Pork Shoulder, 1 Lb. Pork Belly, 1 Lb. Lean Beaf
• 4 oz. White Fresh Polish Seasoning
• 35-38 mm Hog Casings•
• 1 Cup cold water
• 4 Peppercorns, 3 Allspice Berries, 1 Bay Leaf

Trim and cube pork shoulder to 2” cubes, place into container. Cube pork belly and lean beef to 2” and place in separate container from shoulder. Weigh meats, calculate salt & spices by weight if making more/less than 10lbs of sausage. Grind spices if needed. Set aside. Add most of seasoning to cubed shoulder, give it a toss to help coat the pork. Refrigerate after. Add remainder of seasoning to pork belly and lean beef cube. Once again, give it a toss to coat meat. Grind through 3/16” plate twice. Emulsify grinded meat with a food processor by adding 40ml of the ice water while pulsing for a few minutes. This can also be achieved with a stand mixer or by hand. The water is a binder for the sausage and should be a sticky paste. Wrap/cover in food grade container and refrigerate. Grind Pork Shoulder through 3/8” plate twice. Thoroughly blend the 2 meat mixtures together and add the remaining water (60ml) to the meats while mixing thoroughly. Stuff meat mixture firmly into 35-38mm Hog Casings forming a long coil or “rope”. Thoroughly prick visible air pockets. Refrigerate overnight to allow spice flavor to develop. Cooking: (Per 1 lb Sausage) In a large pot of lightly salted water, add 4 peppercorns, 3 allspice berries, 1 bay leaf. Bring to a simmer. Add sausages gently, and reduce heat. Cover the pot, but DO NOT BOIL. Water should be close to but not exceed 170°F, simmer sausage for 20 minutes (or until internal Sausage temp reaches 165°F). Carefully remove sausages and ENJOY! Enjoy with horseradish, rye bread, radishes, or add to Polish soup called Zurek. Allergens: Soybean oil used as a mixing aid. *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.