Kiełbasa Biała Surowa - Polish White Sausage

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snagman
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Kiełbasa Biała Surowa - Polish White Sausage

Post by snagman » Thu Oct 20, 2011 02:02

DiggingDogFarm wrote:'Twas Kielbasa Biala Surowa that got me interested in sausage making.

FWIW....I was born here in Elmira, NY, but grew up about 20 miles south in Tioga County, PA.
Tioga County has a somewhat well known coal mining town called Blossburg (hometown of the first secretary of labor, William B. Wilson.)

Anyway, because of the coal mines, Blossburg has a heavy population of Polish and Irish immigrants.

Long story short...my Mom lived in Blossburg for several years and that's how I became aquainted with Kiełbasa Biała Surowa, which, made by the sausage masters there....is some amazing stuff.

I absolutely had to learn to make it myself.

We have it every year for Christmas and Easter....and in between....dipped in horseradish sauce. Amazing!!!

And so it goes.....

~Martin
AND ?????? Martin, where is da recipe mate ?

Regards,
Gus
Last edited by snagman on Fri Mar 30, 2018 18:18, edited 1 time in total.
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Post by ssorllih » Thu Oct 20, 2011 02:15

Post it before noon tomorrow and I will use it. I have about 4 1/2 pounds of butt that i plan to grind tomorrow, divide and mix as about four flavors of sausage. If this Biala Surowa is dipped into a horse radish sauce what keeps me from adding horse radish to the mix?
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Post by ssorllih » Thu Oct 20, 2011 02:40

I shall stay with the "book".
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redzed
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Post by redzed » Fri Mar 30, 2018 18:07

Kiełbasa biała surowa, a Polish white sausage is obligatory at Easter time. It is a basic fresh sausage without nitrite which is not smoked but gently poached and served with a horseradish beet sauce (ćwikła). The sausage is one of many dishes served at a special breakfast on Easter morning. I made mine early this morning. You can find Marianski's recipe here: https://www.meatsandsausages.com/sausag ... sage-white

My proportions of seasoning are slightly different in that for each kilo of meat I used 16g salt, 3g pepper, 3g. fresh garlic, 1.5g marjoram and also added .5g mace. I made it with 3kg of Class II pork from the butt and loin, ground with 8mm plate and .5kg of lean beef ground twice through the 3mm plate.

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Post by jjnurk » Sat Mar 31, 2018 19:23

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You are so right Chris. What's a Polish Easter without Biała Kiełbasa z żurkiem. A shout out to a friend of mine, who made his for the first time and it turned out very nice. I didn't have the time, so I'm "borrowing" some of his :mrgreen:
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Post by redzed » Sat Mar 31, 2018 19:40

The biała looks great Joe, nice that you are continuing to celebrate Easter in a traditional way. Wesołego Alleluja and pass on my best wishes to the rest of the family and Polish circle in the Queen City.
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Post by Kijek » Fri Apr 06, 2018 23:18

My father (Polish) used to tell me about a white kielbasa, and we could never find it, not even in the polish stores, this must be it.
Oh how I miss the good old traditional Easters....... :sad:
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