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
Experts have tracked the existence of recipes back into history, in truth as far back as early Egypt, and maybe even further. In practice though, mostly, these ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts which described recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also tells us how the Roman cooks used many spices, including a few that will be familiar to modern chefs like basil, mint and asafoetida. As our culinary historical trip moves to more modern times there are two books which were published in the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that is popular today, but rather accounts of the types of food eaten by the rich. In the 15th century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as basil and coriander. The introduction of these new tastes prompted a surge in recipe manuscripts, many of which still exist in private libraries. By the arrival of the twentieth century, recipe publications are starting to become popular mostly as a result of higher levels of literacy, leisure time and having more money to spend. The introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Kielbasa (Fresh Polish Sausage) recipe.
