Polish kielbasa

Yield: 6 servings

Measure Ingredient
6 \N Ft 2-1/2\" diameter 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 Finely ground black pepper
2 teaspoons Ground marjoram
2 teaspoons Ground summer savory
½ teaspoon Ground allspice
3 \N Cloves garlic, finely minced
2 tablespoons Sweet paprika

"Recipes for this sausage are so variable that what passes for kielbasa in one area might be regarded as not authentic in another.

The ingredients and pronunciation of kielbasa are as variable as are the vagaries of the spring weather, the time of year when kielbasa is traditionally made. This version uses pork, beef, and veal and makes five lb"

1. Prepare the casings. 2. Grind the meats and fat together through the coarse disk. 3. Mix the remaining ingredients with the meat. 4.

Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional. 5. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered. 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll, lathered with a spicy brown mustard.

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