Homemade Polish Sausage (Kielbasa) |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 3 |
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This recipe sounds more like the fresh kielbasa we get from the Polish butcher than any other recipe I have come across. Unlike the smoked version, this needs to be cooked thoroughly. You can roast the kielbasa at 425°F for 45 minutes or simmer it in water for 30 minutes. Ingredients:
6 feet hog casings, 2 1/2 inches in diameter |
3 lbs lean pork butt, cubed |
1 lb lean beef chuck, cubed |
1/2 lb veal, cubed |
1/2 lb pork fat, cubed |
2 1/2 teaspoons salt |
3 teaspoons finely ground black pepper |
2 teaspoons ground marjoram |
2 teaspoons ground summer savory |
1/2 teaspoon ground allspice |
3 garlic cloves, finely minced |
2 tablespoons sweet paprika |
Directions:
1. Soak casings in warm water.
2. Using a coarse disk, grind meats and fat together.
3. Add remaining ingredients and mix well.
4. Stuff the casings, creating 18-24 inch links.
5. Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours.
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