Kiełbasa Biała Surowa

Kiełbasa Biała Surowa -White Sausage -Fresh Polish Sausage

Fresh Kiełbasa is so easy to make as well as delicious. Making fresh Polish Kiełbasa requires no cooking, curing, or smoking! How easy is that! Kiełbasa Biała Surowa is a classic sausage especially popular during the Easter Holiday. It is used to make a soup called Zurek. If you like to grill, fresh kielbasa is one of the best sausages to cook.

Traditionally the ingredients are:

Boneless pork butts
Black Pepper
Fresh cloves of garlic
Ice water
Natural Casings

The butts are kept chilled cut and ground, the all the ingredients get mixed in and stuffed into casings. it is not cured or cooked so cook before eating, use right away or freeze it until you you are ready to use it.

Zurek Recipe

Kwas Sour Soup Starter

3 oz wholemeal rye flour
2 1/2 cups boiled, cooled water
1 small clove garlic

The soup

5 cups vegetable stock (or beef/chicken bones)
1/4 lb bacon
1/4 lb onions
1 can mushroom
1 2/3 cup kwas
1 1/3 cup sour cream
5 medium potatoes, cooked and diced
1/4 lb Fresh smoked sausage, sliced
Oil or butter

In a non reactive pan add some water to rye flour to make a paste
stir into a smooth paste, add the rest of the rest of the water
finely chop the garilc and add to mixture, cover with clear wrap and
poke a few small hole in the plastic. Set aside at room temperature for 4-5 days
Strain and use to make the soup

Bowl of Zurek SoupHeat stock
brown bacon and onions in pan with a little oil or butter
add to stock and simmer15 minutes
add mushrooms, kwas, and cream
add potatoes and sausage season with salt and pepper to taste
bring to boil and simmer another 20 minutes


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