Polish Easter Sausage (aka Polish White Sausage)


  • 8 lbs. of ground pork (shoulder or pork butt)
  • 1 lbs. of good quality smoked bacon
  • 6 garlic cloves
  • 1 T of sea salt
  • 1 C of ice cold water
  • 2 T marjoram
  • 1 t of freshly ground black pepper
  • 28 ft hog casings

You can purchase pork shoulder whole or have the butcher grind it at the store. Bacon will have to be ground up also. Soak the natural casings and rinse as directed on the package.

  1. Put garlic and water in a blender and blend well.
  2. Add to meat, along with the remaining ingredients.
  3. Slide one casing on the sausage attachment fully, and feed the meat through the top of the hopper, filling each casing to the desired size sausages. If you’re using a kitchen mixer with a sausage attachment, turn the mixer to high, it will make it easier for the meat to go through.
  4. Leave a few inches of unfilled casing at the beginning and at the end, to prevent spilling, and to tie the end off if you so choose.
  5. Once you see meat coming out, slowly pull the casing off the sausage attachment and allow the casing to fill with meat (4″-6″ is a typical length). The meat should be packed pretty well, but careful with overfilling, the casings may break.
  6. Twist to divide into shorter sausages.

To serve, place sausages in a pot and cover with water. Add a couple bay leaves and a few allspice (if you have them) and boil on low for 15-20 minutes.