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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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My hubby's grandmother was 16 when she came to the USA from Poland. This is her Kielbasa recipe which she handed down to her daughters. My M-I-L passed it on to me, and I am sharing it with you. The 2 hour prep time may vary, depending on the stuffing/filling method you use. Note: The pork should NOT be too lean (75-85%), since the kielbasa gets its moistness and some of its flavor from the fat. Also, this recipe was translated from an old pinch of this/that recipe. Plesase adjust the spices/seasonings to your preference. Ingredients:
5 -6 lbs fresh ground pork |
1 onion, chopped very fine |
1/4 cup salt |
1 teaspoon ground black pepper |
1 garlic clove, chopped fine |
2 tablespoons mustard seeds |
2 cups water |
72 inches natural sausage casings |
6 cups water (to soak casings in) |
Directions:
1. In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
2. Soak casings in 6 cups warm water.
3. Using about one foot of casing for one pound of meat mixture, stuff the casings.
4. Keep unused casings wet while working, if they start to dry out, they will tear.
5. Use in your favorite kielbasa recipes.
6. Kielbasa can be frozen for later use.
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