Biała Kiełbasa (Polish White Sausage)

Step 1

Cook barley in 0.5 cup salted water until tender, ~25 minutes. Let cool completely.

Step 2

Cut pork shoulder into 1-inch chunks. Toss with back fat and freeze for 30 minutes.

Step 3

Chill meat grinder bowl and blade in the freezer for 15 minutes.

Step 4

Soak pork casings in warm water for 10 minutes; gently rinse under cold water.

Step 5

Grind cold pork and fat through the medium die into a chilled bowl.

Step 6

Combine cooled barley, ground pork, milk, onion, garlic, marjoram, salt, pepper, and allspice. Mix gently with your hands until just combined, 1–2 minutes.

Step 7

Fit sausage stuffer with a horn; load casing onto horn and tie knot at end.

Step 8

Stuff casing with meat mixture, filling without excessive air. Tie off at 5-inch intervals to create links.

Step 9

Prick each link 3–4 times with a pin to prevent bursting during poaching.

Step 10

Bring a large pot of salted water to a gentle simmer (190°F). Water should barely bubble.

Step 11

Gently place sausages in water; poach 30–35 minutes. Links should reach 160°F internal temp.

Step 12

Lift sausages from water with tongs; place on a paper-towel-lined tray to cool slightly.

Step 13

Heat olive oil in a large skillet over medium-high until shimmering, ~90 seconds.

Step 14

Pan-fry sausages 3–4 minutes per side until the skin turns deep golden brown, turning once.

Step 15

Serve warm with crusty rye bread, sharp mustard, and pickled vegetables.