Fresh polish kielbasa
5 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Feet large hog casings | |
| 3 | pounds | Lean pork butt, cubed |
| 1 | pounds | Lean beef chuck, cubed |
| ½ | pounds | Veal, cubed |
| ½ | pounds | Pork fat, cubed |
| 2½ | teaspoon | Salt, or to taste |
| 3 | teaspoons | Black pepper |
| 2 | teaspoons | Ground marjoram |
| 2 | teaspoons | Ground summer savory |
| ½ | teaspoon | Ground allspice |
| 3 | cloves | Garlic, finely minced |
| 2 | teaspoons | Sweet paprika |
Directions
Prepare the casings. Grind the meats and fat together through the coarse disk and mix with remaining ingredients. Stuff casings and twist off into links 18-24". Allow to dry in a cool place 3-4 hours or in the refrigerator, uncovered, 24 hours. Cook by roasting in a 425 oven for 45 minutes or grill.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw.
Submitted By CAROLYN SHAW On 12-03-94