Homemade Wiejska Sausage

Ingredients

• 1 kg (2.2 lbs) pork shoulder, coarsely ground 1 kg (2.2 lbs) pork shoulder, coarsely ground
• 500 g (1.1 lbs) beef chuck, coarsely ground 500 g (1.1 lbs) beef chuck, coarsely ground
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tsp marjoram 2 tsp marjoram
• 2 tsp black pepper 2 tsp black pepper
• 2 tsp salt 2 tsp salt
• 1/2 tsp curing salt (optional) 1/2 tsp curing salt (optional)
• Natural hog casings for sausage stuffing Natural hog casings for sausage stuffing

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 2.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork shoulder and beef chuck.
2. 2.
   Add minced garlic, marjoram, black pepper, salt, and curing salt (if using). Mix well until all the ingredients are evenly incorporated.
3. 3.
   Prepare the sausage stuffing equipment and soak the hog casings in warm water.
4. 4.
   Stuff the sausage mixture into the hog casings, twisting them into desired lengths.
5. 5.
   If smoking the sausage, follow the smoking instructions below. Otherwise, proceed to cooking.
6. 6.
   To cook the sausage, preheat a grill or a skillet over medium heat.
7. 7.
   Grill or fry the sausage for about 10-12 minutes, turning occasionally, until it reaches an internal temperature of 160°F (71°C).
8. 8.
   Serve the homemade Wiejska sausage hot and enjoy!

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for a juicy and flavorful sausage.
• Beef chuck — Opt for a cut with a good balance of fat and lean meat for a moist and tender texture.
• Natural hog casings — Soak the casings in warm water for at least 30 minutes before using to make them pliable and easier to work with.

Tips & Tricks

• For a spicier variation, add a pinch of cayenne pepper or crushed red pepper flakes to the sausage mixture.
• If you don't have access to a grill or skillet, you can also bake the sausage in a preheated oven at 375°F (190°C) for 20-25 minutes.
• To enhance the smoky flavor, you can add a small amount of liquid smoke to the sausage mixture before stuffing.

Serving advice

Serve the homemade Wiejska sausage with traditional Polish sides such as sauerkraut, mustard, and rye bread. It also pairs well with grilled vegetables and mashed potatoes.

Presentation advice

Arrange the grilled Wiejska sausage on a platter, garnished with fresh herbs such as parsley or dill, for an appetizing presentation. Serve it with the sides in separate bowls to create an inviting spread.