| 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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