White sausage is a well -known product that has been guests for generations in Polish homes. It is a delicious addition to soups or stews or an independent snack. It is immediately associated with Easter, but it is also worth eating it without a special occasion. How is it different from an ordinary sausage and how to make it in your own kitchen?
This is an ingredient that must appear on the Easter table. In many homes White sausage is a must -have element of the saint. Most often, however, it goes to the holiday sour soupmaking it more full -bodied and expressive. It is also served cooked, roasted or. It has a gentle but not boring taste. It owes the whole aroma to garlic, marjoram and pepper. Juicy comes out, And it tastes best with the addition of horseradish or mustard. It also appears more and more often when grilling – in the form of thin, well -seasoned sausages.
An ordinary sausage goes to a plate much more often. Poles remember this white on Easter or picnic grilling. What is the difference between white sausage and an ordinary? Why is it worth eating them alternately?
- White sausage has a shorter shelf life. It should usually be eaten up to 2 days after preparing. In the case of ordinary sausage, it will be from 3 to 4 days. Smoked sausages can be stored in a fridge for up to 2 weeks, and vacuum packed products – up to 3 weeks.
- An ordinary sausage is smoked, which is why the color of its envelope changes. White sausage can be bought raw or brewedthat’s why the intestine in which it is wrapped does not brown.
- Beauty salt is not used for the production of white sausageand in the case of a different type of sausage – yes. That is why the interior of ordinary sausage becomes pink-red. If white sausage meat is pink, it is possible that preservatives have been added to it.
- White sausage is one of the more caloric. There are 265 kcal in 100 grams of meat. In the same portion of the ordinary sausage is 216 kcal, Silesia – 214 kcal, poultry – 190 kcal, and Krakowska – 168 kcal.
- The product also has more fatbut for that Less salt from ordinary sausage. It is often not as heavily processed as other types of home sausages.
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Although in the store you can easily find a delicious white sausage, the one made in your own kitchen still tastes best. You also have knowledge and influence on all the ingredients used. These should be natural and the highest quality, because then the aroma of homemade sausage is unbeatable. Below you will find Recipe for 5 kg of white sausage.
Ingredients:
- a kilo of pork shoulder or ham,
- 3.5 kg of pork or bacon,
- 1/2 kg of stew beef,
- 5 cloves of garlic,
- 2 tablespoons of marjoram,
- a tablespoon of freshly ground pepper,
- 20-22 g of stone or sea salt per kilogram of meat,
- 1/2 cup of water,
- Pork intestines.
Method of performance:
Dram the pork shoulder in a meat grinder on a 10 mm strainer. Grind the pork neck on a 6 mm strainer, and the goulash beef – the smallest on a 3 mm strainer.
First, mix well the gilded spatula and pork neck, and then add ground beef. Pour salt, garlic, spices and pour water squeezed through Prague. Knead with your hands until the mass joins and sticky.
Soak the intestines and fill with mass. White sausages should be up to 15 cm long. Hang them in a cool place for about 2 hours to embed and dry. To eat them, you still need to burn them in water at 70-80 degrees Celsius. On Easter, they can be cooked directly in soup.
You must remember that white sausage has a short shelf life, up to two days. If you don’t eat the whole, just freeze it. White sausage tastes best served with mustard or fried onion.
Source: Naz NowoKuje.pl, Sazemer.pl
