Biala Surowa (Polish Easter White Kielbasa)

Biala Surowa

Biala Surowa (Polish Easter White Kielbasa)

Biala Surowa (Bee-yawa Sue-rovah) is a traditional Polish Sausage commonly served during Easter. Most polish sausage recipes include 3 main spices: Marjoram, Garlic, and Pepper. What makes this recipe special is the addition of the spice Mace! This will help compliment the other spices, bringing them nicely together. Biała Surowa, also referred to as “White Sausage” is primarily made out of pork shoulder, but can also include small amounts of pork belly and pork shoulder.


  • 8 pounds Pork Shoulder (80%)
  • 1 pound Pork Belly (10%)
  • 1 pound Lean Beef (10%)
  • 100 mLs Ice Water
  • 35 - 38 mm Hog Casings
  • 4 Peppercorns
  • 13 Allspice Berries
  • 1 Bay Leaf
  • 18 grams Salt per Kilogram – 3 ounces per 10 pounds
  • 2 grams White Pepper (ground) per Kilogram – 1 tablespoon per 10 pounds
  • 2 cloves Garlic (granulated) per Kilogram – 1 tablespoon or more per 10 pounds
  • 2 grams Marjoram (dried) per Kilogram – 1 heaping tablespoon per 10 pounds
  • 0.5 - 0.6 gram Mace (ground) per Kilogram – ½ teaspoon per 10 pounds


  • 1

    Trim and cube pork shoulder to ~2” cubes, place into container.

  • 2

    Cube pork belly and lean beef to ~2” and place in separate container from shoulder.

  • 3

    Weigh meats, calculate salt and spices by weight if making more/less than 10lbs of sausage. Grind spices if needed. Set aside.

  • 4

    Add most of seasoning to cubed shoulder, give it a toss to help coat the pork. Refrigerate after.

  • 5

    Add remainder of seasoning to pork belly and lean beef cube. Once again, give it a toss to coat meat. Grind through 3/16” plate twice.

  • 6

    Emulsify grinded meat with a food processor by adding 40ml of the ice water while pulsing for a few minutes. This can also be achieved with a stand mixer or by hand. The water is a binder for the sausage and should be a sticky paste. Wrap/cover in food grade container and refrigerate.

  • 7

    Grind Pork Shoulder through 3/8” plate twice.

  • 8

    Thoroughly blend the 2 meat mixtures together and add the remaining water (60ml) to the meats while mixing thoroughly.

  • 9

    Stuff meat mixture firmly into 35-38mm Hog Casings forming a long coil or “rope”. Thoroughly prick visible air pockets. Refrigerate overnight to allow spice flavor to develop.

  • 10

    Cooking (per 1 pound sausage)

    In a large pot of lightly salted water, add 4 peppercorns, 3 allspice berries, 1 bay leaf. Bring to a simmer. Add sausages gently, and reduce heat.

    Cover the pot, but DO NOT BOIL. Water should be close to but not exceed 170°F, simmer sausage for 20 minutes (or until internal Sausage temp reaches 165°F). Carefully remove sausages and ENJOY!

    Enjoy with horseradish, rye bread, radishes, or add to Polish soup called Zurek.