Jak parzyć białą kiełbasę przepis idealny bez termometru

Ingredients

• 2.5 L Water (cold tap water)
• 2 Tbsp Salt (regular table salt)
• 1 Tbsp Mustard Seeds (whole yellow mustard seeds)
• 1 tsp Black Pepper (freshly ground, can use mixed colored peppercorns)
• 2 pieces Bay Leaf (dried)
• 2 tsp Sugar (granulated)
• 1 Tbsp Allspice (ground, flat tablespoon)
• 3 pieces Garlic Cloves (optional, peeled and lightly crushed)
• 2 kg White Sausage (Biała Kiełbasa) (raw, uncooked Polish white sausage)

Instructions

1. Prepare the spice broth

   Measure salt, mustard seeds, black pepper, bay leaf, sugar, allspice and optional garlic. Add them to a clean pot and pour in 2.5 L of cold water.

   Time: PT5M

2. Bring broth to a rolling boil

   Place the pot on the stove over high heat. Bring the water to a vigorous boil, about 10 minutes, until the broth turns a light amber color and the aromas are released.

   Time: PT10M

   Temperature: 100°C

3. Add the raw white sausage

   Carefully lower the 2 kg of raw white sausage into the boiling broth. If desired, cut the sausage into 5‑6 cm pieces for easier handling.

   Time: PT1M

   Temperature: 100°C

4. Turn off heat and let the sausage poach

   Cover the pot, turn off the gas and let the water cool slowly while the sausage absorbs the heat. Set a timer for exactly 20 minutes and do not re‑ignite the burner.

   Time: PT20M

5. Remove and serve

   Using tongs or a slotted spoon, lift the sausage out of the broth, let excess liquid drip off, and place on a serving platter. Slice if desired and serve immediately, or let cool for later use.

   Time: PT5M

Nutrition Facts

Calories

417

Protein

20 g

Carbohydrates

5 g

Fat

35 g

Fiber

0 g

Ingredient Substitutions

• Instead of Salt: sea salt, kosher salt
• Instead of Mustard Seeds: dry mustard powder
• Instead of Black Pepper: white pepper
• Instead of Bay Leaf: thyme
• Instead of Sugar: honey, maple syrup
• Instead of Allspice: ground cloves, cinnamon
• Instead of Garlic Cloves: garlic powder
• Instead of White Sausage (Biała Kiełbasa): fresh pork sausage

Equipment Needed

• Large Pot (minimum 3 L)
• Stove
• Measuring Spoons
• Knife
• Cutting Board
• Timer or Stopwatch
• Tongs or Slotted Spoon
• Colander (optional) (optional)

Critical Steps — Do Not Skip

• Bring water to a rolling boil with the spices
• Turn off heat and let the sausage sit for exactly 20 minutes without additional heating

Chef Tips from the Video

• Toast the mustard seeds briefly before adding to the broth for a deeper flavor
• Add a splash of apple cider vinegar to the broth for a subtle tang
• Slice the sausage after poaching to retain juices inside the meat

Troubleshooting

Storage

Refrigerator: Store sliced or whole poached sausage in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and place in a freezer bag; keep for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Poached sausage can be prepared a day ahead and kept refrigerated; reheat gently in a skillet or microwave before serving
• The broth can be reused to poach a second batch of sausage if desired

Frequently Asked Questions