Seasoning:
Crush the garlic and add it to the meat along with salt, pepper, and marjoram. Stir in the water or stock.
Knead the mixture vigorously with your hands for several minutes until it reaches a sticky, even consistency.
Preparing the Casings:
Rinse the pork casings thoroughly several times in fresh water and soak them in warm water for about 30 minutes.
Stuffing:
Place the casing on the filling funnel and slowly fill it with the sausage mixture, making sure no air is trapped.
Form sausages into sections about 15–20 cm long, twisting the casing after each section.
Storing or preparing:
Fresh white sausage can be boiled, fried, or frozen directly.
To cook, place the sausages in hot water (about 80°C) and let stand for 20–25 minutes – do not boil, so they don’t burst.
💡 Tip: Homemade white sausage tastes best with horseradish, beetroot and horseradish (Ćwikła) or pan-fried with onions.
