Kielbasa (Fresh Polish Sausage) Recipe

Ingredients

5 tbsp salt
1 tbsp sugar, granulated
2 garlic cloves
1 tbsp pepper, black
1 tsp marjoram
1 pt water
10 lb pork butts
1 sausage casing


Directions

Grind all the pork butts through a 1/4" or 3/8"
grinder plate and place in the mixer. Add all the
ingredients and mix well, until all the spices are
evenly distributed. Stuff into 35-38mm hog casings.
Hang on smokesticks spaced properly and let dry in
cooler.
Note: Be sure that meat has been chilled to 32-34
degrees F. before starting.
From: Great Sausage Recipes and Meat Curing by
Rytek Kutas


Servings: 10 servings

 

 

Kielbasa (Fresh Polish Sausage) Recipe brought to you by Recipe Ideas


Categories: Meat; Polish; Sausage


The History of Recipes

It is quite feasible to trace the history of recipes way back into ancient history, at least as far back into recorded history as ancient Egypt, and maybe even further. Having said that, these, old records were just simple hieroglyphic recipes for food preparation.

The truth of the matter is, the oldest recipe found, according to academics is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`.

As we move into Roman times around 25BC a man called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. He also describes how the Roman chefs were skilled in the use of many different aromatic flavours, including many that are still in use today like thyme, rue and asafoetida.

Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the East, including spices such as coriander, parsley, and basil. These new culinary innovations prompted a torrent in manuscripts on cookery, some of which are now in private collections.

During the following few centuries, the rich families of Europe competed with each other to serve up the most exotic meals, and as a result chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording recipes to allow everyone to enjoy them.

By the advent of the 1900s, recipe books were in high demand, mostly due to increased literacy, increased leisure time and having more disposable income.

The revolution that is television brought us cooking programs and the recipe books that accompanied them.

And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now.

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We hope you enjoy this Kielbasa (Fresh Polish Sausage) recipe.

 


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