The heart of Polish Easter tradition. Our Kiełbasa Biała Surowa is authentic raw white sausage, prepared exactly as it should be — fresh, uncooked, and ready for you to bring to life in your own kitchen.
Crafted from premium pork with gentle seasoning of garlic, marjoram, and white pepper, this sausage delivers the pure, clean flavours that make Polish white sausage so beloved. The coarse grind and natural casing create that unmistakable texture — snappy on the outside, juicy and tender within.
This is sausage for those who appreciate tradition. Poach it gently for your Żurek, grill it over hot coals for smoky depth, or roast it alongside root vegetables for a hearty family meal. The cooking process releases aromas that transport you straight to a Polish grandmother's kitchen.
Whether you're honouring Święconka traditions, crafting the perfect sour rye soup, or simply craving the authentic taste that pre-cooked versions cannot match, our raw white sausage is made for moments that matter.
Raw White Sausage
Poaching (Traditional for Żurek): Place sausages in a pot of cold salted water. Bring slowly to a gentle simmer — do not boil. Poach for 25-30 minutes until cooked through. Internal temperature should reach 75°C.
Grilling: Cook over medium heat for 15-20 minutes, turning regularly until golden brown and cooked through. Avoid piercing the casing to retain juices.
Roasting: Preheat oven to 180°C. Place sausages in a roasting tin, optionally with vegetables. Roast for 30-35 minutes until golden and cooked through.
Pan-Frying: Heat a little oil in a pan over medium heat. Cook for 15-20 minutes, turning occasionally until golden and cooked through. Add a splash of water and cover briefly to ensure even cooking.
Important: This is a raw product. Always ensure thorough cooking before serving.