Title: Fresh Polish Kielbasa
Categories: Makemeat
Yield: 5 Pounds

6		Feet large 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	Black pepper
2	ts	Ground marjoram
2	ts	Ground summer savory
1/2	ts	Ground allspice
3	cl	Garlic, finely minced
2	ts	Sweet paprika

Prepare the casings. Grind the meats and fat together through the coarse disk and mix with remaining ingredients. Stuff casings and twist off into links 18-24". Allow to dry in a cool place 3-4 hours or in the refrigerator, uncovered, 24 hours. Cook by roasting in a 425 oven for 45 minutes or grill.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw.

previous

next