INGREDIENTS

INSTRUCTIONS

Mix garlic, sugar, water. Pour over meat, mix. Sprinkle 1/2 of salt and
pepper- mix, repeat with the rest. Add spices and mix. Marinate overnight;
grind into casings. Simmer in water until plump (about 40 minutes),
carefully pierce each sausage with a fork to release fat. Remove from
water, pat or air dry for a few minutes. Brown in skillet (I like to use a
little olive oil as the browning medium).
This sausage goes great with sauerkraut.
I am currently rounding up the spices to be divisible by ten and using
about two pounds of pork at a time then cooking the sausage in a crumbled
fashion (stir-fried). It makes a great stuffing base for tomatoes.
If your are going to use casing, two pounds of sausage is hardly worth the
effort.
Origins of the Recipe:
In the early 1970s I had the opportunity to attend a Polish wedding in
Michigan. The food was prepared by the family (the Nawrocki family). Never
having tried Kielbasa before, I was entranced by the taste and begged for
the recipe.
Since that time, a lot of eating habits have changed. The problem is that
fat is what carries the seasoning and we try not to eat too much saturated
fat.
I usually try to buy pork tri-tip (cushion) for about $1.39 per pound and
have the butcher trim the fat from the outside, then grind it. This gives
you ground pork with about 15 percent fat content. Then I start with the
basic seasoning recipe. Usually I have to nearly double the spice mix. The
best way to test your seasonings is to make a small patty and either fry or
microwave it. Adjust the seasoning to your taste rather than mine.
The basic spice proportions will also mix well with ground chicken or
turkey. They used to be inexpensive, but with anything that is claimed to
be lean, are now higher priced than pork
by Bill Larsen
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