Polish homemade sausage, known as "kiełbasa" in Poland, is a traditional culinary symbol of this country. Its history dates back centuries, being a staple food in Polish culture during festivities and family gatherings. In Latin America, although it is not called the same, it has become popular under names such as homemade sausage or artisanal sausage, adapting to local tastes and products. This sausage is distinguished by its intense flavor and juicy texture, which make it unique compared to other European varieties.
In various Latin American countries, Polish sausage has found a special place, being a versatile ingredient in dishes from the grill to traditional stews. Its preparation, which uses simple but well-balanced ingredients, reflects the rich tradition of artisanal sausages shared in many cultures.
How to prepare Polish homemade sausage
To begin the preparation of this delicious sausage, it is first necessary to coarsely grind the pork. This will allow the meat to maintain a pleasant and juicy texture.
Then, the ground pork is mixed with garlic, salt, pepper, and Morton sausage seasoning, ensuring all the flavors are perfectly integrated.
Afterwards, it is extruded again through the meat grinder on a coarse setting into a natural casing, twisting it to the desired sausage size to give it its traditional shape and presentation.
Once formed, the sausage is frozen thoroughly, which helps preserve its freshness and enhances its characteristic aroma.
To cook it, simply thaw and pan-fry for about 15 minutes over medium heat until the sausage is well browned and begins to "split open," or use it in your favorite recipe to give it a special touch.
