Polish kielbasa
Yield: 6 servings
Ingredients:
- 6 Ft 2-1/2" diameter hog 3 ts Finely ground black pepper -casings 2 ts Ground marjoram
- 3 lb Lean pork butt cubed 2 ts Ground summer savory
- 1 lb Lean beef chuck cubed 1/2 ts Ground allspice
- 1/2 lb Veal cubed 3 Cloves garlic finely minced
- 1/2 lb Pork fat cubed 2 tb Sweet paprika
- 2 1/2 ts Salt
Instructions:
or to taste 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.
