Polish Sausage

Name: Polish Sausage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Fresh meat; 200g Fatty; 2m casings; 34g Marinade

by DIY delicious

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Let me share with you a herb that I just learned, Polish sausage. I guess everyone rarely hears that Poland also produces sausages. In fact, this is not as well-known as the American hot dog sausage, and there are often high monks in small temples. It has a prominent garlic flavor and a slight spice flavor; this is very different from the Shuanghui garlic sausage or Yurun garlic sausage we eat~~~~ It is simple to make, mainly based on enema; it can be eaten on medium heat Fried or steamed, it is most suitable for lunch or dinner alone or added to other dishes; traditionally Polish sausage is made of pork; beef, lamb, and chicken can also be used, but they must have appropriate fat. I think the ingredients of e-cooking are very powerful, and the flavors are unique~! Let’s try it."

Ingredients

800g Fresh Meat
200g Fatty
2m Casings
34g Marinade

Polish Sausage

1. Step 1: Choose fresh pork or frozen pork. The fat content is about 20-30%. It is recommended to mince the raw meat in the frozen state (-4°C) (the diameter of the orifice plate of the meat grinder is 4mm) and set aside. Families without a meat grinder can also purchase commercially available pork fillings directly.

2. Step 2: Use sheep casings with a diameter of 22-24mm or pig casings with a diameter of 38-40mm for filling. When filling, use a funnel to directly cover the casings for manual filling. If there is an enema machine at home, you can use the enema machine to enema.

3. The third step: Marinating: Add 3.4g of Polish sausage ingredients and 10g of ice water to every 100g of raw meat. Mix the ingredients with ice water and dissolve them, and then mix them with the raw meat evenly. It is recommended to add an appropriate amount of Fude color retention agent to make the color of the sausage more attractive.

4. Step 4: Knot at the mouth end of the filled casing. The enema should be tight and loose. The length of the filling is recommended to be 10-15cm. Use a thin string to tie the intestine. After the enema, use small needles to pierce several small holes for easy baking. Time removal of moisture and air

5. Step 5: Make the core temperature of the sausage reach 72°C during cooking. The recommended cooking time is about 15 minutes, which can be adjusted and flexibly controlled according to the size of the enema. Traditional Polish sausages are usually steamed and cut into small pieces for soup. Frying: Put a small amount of edible oil in the pot, fry for 5-6 minutes on medium heat, until the surface is browned and the center is fully cooked.

6. The sixth step: The sausage can be frozen and stored in the refrigerator, and it can be taken as you eat, or it can be directly steamed, fried and eaten.

7. Step 7: If the enema conditions are not available, the meat emulsion mixed with the ingredients can be made into a cake with a diameter of about 8cm and a thickness of about 8-10mm. Fry and eat directly.

Tips:
Marinating ratio:

Marinade: water: raw meat = 3.4: 10: 100

Other ingredients:

Water (ice water or cold water) 100g

Recommended baking time:

Steaming: about 15 minutes

Frying: 5-6 minutes