| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polish | Pork, Beef, Meats, Polish | 6 | Servings |
INGREDIENTS
| 6 | Ft 2-1/2" diameter hog casings | |
| 3 | lb | Lean pork butt, cubed |
| 1 | lb | Lean beef chuck, cubed |
| 1/2 | lb | Veal, cubed |
| 1/2 | lb | Pork fat, cubed |
| 2 1/2 | ts | Salt, or to taste |
| 3 | ts | Finely ground black pepper |
| 2 | ts | Ground marjoram |
| 2 | ts | Ground summer savory |
| 1/2 | ts | Ground allspice |
| 3 | Cloves garlic, finely minced | |
| 2 | tb | Sweet paprika |
INSTRUCTIONS
"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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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