Polish sausage (kielbasa)

Yield: 1 servings

Measure Ingredient
4 teaspoons Coarse (kosher) salt
1¾ teaspoon Ground black pepper
3 tablespoons Hungarian (sweet) paprika
1 teaspoon Marjoram
½ teaspoon Savory
3 teaspoons Garlic, minced fine
10 ounces Beef shin,1/2\"dice,chilled
14 ounces Fresh pork fat,1/2\"dice>>>
\N \N Chilled
⅓ cup Ice water
1¼ pounds Lean,trimmed pork,1\"dice>>>>
\N \N Chilled

Mix together in small bowl, salt, pepper, paprika, marjoram, savory, and garlic. In food processor, combine half the beef, half the pork fat, half the ice water, and half the mixed seasonings. Process very fine.

Mix remaining ingredients together in bowl, and then process mixture ½ at a time to coarse grind. Mix all together in bowl, cover, refrigerate for 24 hrs.

Stuff casings using sausage stuffer, or horn attached to meat grinder. Tie links 10 to 30 inch lengths depending on preference.

Hang sausages in cool, airy place to dry to touch or simply refrigerate uncovered for 24 hrs. Hold in refrig. for up to 3 days.

Freeze for longer storage.

Cook in usual manner. Yield: abt. 2¾ lbs.

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