Polish Food: Recipe: Kielbasa

Polish Kielbasa

Serves: 6

Ingredients

6 ft long, 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 tsp Salt, or to taste
3 tsp Finely ground black pepper
2 tsp Ground marjoram
2 tsp Ground summer savory
1/2 tsp Ground allspice
3 Cloves garlic, finely minced
2 tbsp Sweet paprika

1. Prepare the casings.
2. Grind the meats and fat together through the coarse disk.
3. Mix the remaining ingredients with the meat. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional.
4. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty four hours uncovered.
5. Cook by roasting in at 425 degrees F 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.
to the Polish Food Main Page.